Keto Waffles – Low Carb, Keto, Gluten Free

I love that keto waffles exist! I am not a fan of making a fresh cooked batch every single morning that they are requested however… so I make a ton and they freeze and reheat GREAT!

What You Need

8 eggs

8 oz cream cheese (softened)

1/2 cup butter (melted)

1 tsp vanilla extract

1/3 cup Pyure Stevia

1 cup almond flour

3/4 cup coconut flour

1 tbsp baking powder

Water (as needed)

 

Makes 10 large waffles or 40 waffle pieces (my kids only eat 1 or 2 or a day so this recipe is awesome for us!).

How it’s made!

In a mixer or a blender, (I LOVE our blender and use it for a better mix on these),  add all ingredients except the water. Blend or mix until smooth.  You want the batter to be a little bit runny, if it is too thick, add in a little water and mix until smooth. Pour a small amount of batter into the waffle iron (you don’t want to put too much or it’ll overflow, about 1/2 a cup of batter should do). Keto waffles can always use to cook about twice as long as it takes for that little green “finished” light to turn on. When you are finished let them cool, cut them and then you can put all the extras in a large plastic bag and freeze! These freeze and re-heat perfect! This recipe makes 10 whole waffles for me!

Macros

Per whole waffle

Fat: 31g

Protein: 11g

Carbs: 1g net (6g total, 5g dietary fiber)

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