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Belgian Style Keto Waffles made with cream cheese, eggs and coconut flour. Crispy, sweet, low-carb and gluten free, these are perfect for breakfast or dessert. Extremely easy to make and taste just as good as the original.
I’ve mentioned this before – I struggle with breakfast ideas, no matter if I’m on a balanced or low-carb diet. I love eggs, but I get bored from eating them almost every day. This is why I sometimes make Keto crepes or Keto waffles. While these are not an every day breakfast, I try to make them once a week.
Serve these low-carb waffles with sugar-free berry jam, fresh fruit or low-carb maple syrup.
What ingredients do you need to make Keto Waffles?
- coconut flour
- cream cheese
- baking powder
- Keto sweetener (I used powdered Erythritol)
- vanilla extract
- Xantan gum
- sparkling water or almond milk to thin the batter
Why use sparkling water in Belgian Waffles?
I’ve already shared a Non Keto Crispy Belgian Waffles Recipe that also calls for sparkling water. It is one of my favorite recipes yet! The frizz from the sparkling water creates extra bubbles in the batter, which lightens it up.
I understand that you may not have sparkling water available. That’s why you may use regular water or almond milk to thin the batter.
Tools Needed To Make Low-carb Belgian Waffles:
- Food processor
- Belgian Waffle Maker
How to make Keto Waffles?
Make sure all ingredients are at room temperature.
Place all ingredients, besides the sparkling water(almond milk) in a food processor.
Blend until smooth, creamy and no cream cheese chunks are left.
Transfer the batter to a bowl.
Add the sparkling water (almond milk) and mix with a spatula.
Heat a waffle maker to high.
Spray with butter or coconut oil spray.
Add about 1/4 of the batter and carefully spread it evenly with a spatula to cover the waffle iron.
Close and cook the waffle (follow the manufacturer’s directions to use your waffle maker).
I prefer to cook these a bit longer.
Carefully remove and transfer to a plate.
Serve with sugar-free jam, fruit, butter and sugar-free maple syrup.
How to make crispy Belgian Keto waffles? Should you cook them longer?
The coconut flour already helps to make these crispy.
The sparkling water added to the batter makes these Keto Belgian waffles light.
Cooking them for a bit longer and spraying the iron with coconut oil spray or butter creates a crispy outside.
How to freeze Keto waffles?
These waffles do freeze well. But I personally prefer them fresh. Thawed waffles (reheated) are not as crunchy as fresh waffles.
Make sure you wrap them well in plastic wrap.
To reheat pop the waffles in the toaster for a minute.
Keto waffles made with almond flour:
You can use almond flour in these, just make sure you thin the batter to Belgian waffle batter consistency. The waffles made with almond flour are more dense and dry. I try to avoid it for breakfast goods like these.
Low-carb waffles made with coconut flour:
I personally prefer using coconut flour for Ketogenic waffles and crepes. It produces a lighter and more-tender texture.
I would pretty much always use coconut over almond flour for these.
Using cream cheese in Keto Waffles:
These waffles are gluten-free and contain no flour. Cream cheese acts as a binding agent that helps hold everything together. The coconut flour adds texture and dries the batter a little and the eggs used add some air to the batter.
Using sweetener in Keto waffle batter:
Since these waffles are cream cheese based, you do need a sweetener. I’ve tested the recipe without it and the waffles taste weird and like cream cheese. The sweetener definitely balances the cream cheese and egg taste.
Baking soda vs baking powder in this Keto Waffle recipe:
I used baking soda as a leavening agent, because it works better than baking powder in this particular recipe.
Add-ons for this low-carb waffle batter:
You can add flavors to this waffle batter to make these flourless waffles taste even better.
Some examples for add-ons are:
- Vanilla extract – I highly recommend it, this way these gluten-free waffles won’t taste like eggy
- Pumpkin pie spice – perfect for this time of the year
- Maple extract – I personally love adding 1/8 or 1/4 teaspoon to the batter, but my husband says that the flavor from my homemade Keto maple syrup is just enough
Can you make your own Keto (Low-Carb) Maple Syrup?
Yes of course! Thankfully I had some great maple extract, that mixed with water, low-carb sweetener, butter and Xantan gum (thickening agent) produced a great Keto Maple Syrup that my family loves! We enjoy it on crepes, pancakes and waffles.
For the low-carb waffles:
Optional add-ons to the batter: (I used none of those)
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/4 tsp almond extract or maple flavor
For the low-carb Maple Syrup:
- 1 cup water
- 1 tbsp Maple flavor
- 3/4 cup powdered Erythritol or Swerve
- 1 tbsp butter
- 1/2 tsp Xantan gum
For the waffles:
- Make sure all ingredients are at room temperature.Place all ingredients, besides the sparkling water(almond milk) in a food processor.
- Blend until smooth, creamy and no cream cheese chunks are left.Transfer the batter to a bowl.
- Add the sparkling water (almond milk) and mix with a spatula.Heat a waffle maker to high.
- Spray with butter or coconut oil spray.Add about 1/4 of the batter and carefully spread it evenly with a spatula to cover the waffle iron.
- Close and cook the waffle (follow the manufacturer's directions to use your waffle maker).I prefer to cook these a bit longer.
- Carefully remove and transfer to a plate.Serve with sugar-free jam, fruit, butter and sugar-free maple syrup.
For the Keto Maple Syrup: (1 1/4 cups)
- Place the water, sweetener and Maple extract in saucepan. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes. Add butter.
- Sprinkle the Xantan gum on top and use an immersion blender or pour into a blender to blend until smooth and thick.
Nutrition information is automatically calculated, so should only be used as an approximation.