Keto Waffles

5 from 1 vote

These Belgian Style Keto Waffles are made with cream cheese, eggs and coconut flour. Crispy, sweet, low-carb and gluten free, these are perfect for breakfast. Very quick and easy to make.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Ingredients

For the low-carb waffles:

8 oz cream cheese
5 large eggs
1/3 cup coconut flour
1/2 tsp Xantan gum
pinch of salt
1/2 tsp vanilla extract optional
2 tbsp Powdered Erythritol or Swerve
1/4 tsp baking soda
1/3 cup sparkling water or almond milk

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

US Customary - Metric

Instructions

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.

Video

Notes

Nutritional info does not include the maple syrup.

Nutrition