Tuesday, February 23, 2021
Kept Breakfast Waffles Recipe
Fluffy, nutty, crisp, and golden-delicious, these waffles have it all. The batter comes together easily in a blender and is superb when crisped to perfection and served with your favorite keto-friendly syrup (like Lakanto), a mound of whipped cream, and some fresh blueberries or blackberries (or fried chicken). Remember to adjust the macros when you make changes or additions. Waffles are best enjoyed right away. This recipe calls for a standard 4-slice grid waffle maker. If you have a Belgian-style (round) waffle maker, it’s fine to use it, but it tends to make larger waffles, so you’ll need to recalculate the macros and number of servings you can make.
Serves Serving: 2 Waffles
~ cooking spray
2/3 cup fine almond flour
3 Tbsp granulated brown erythritol-based sweetener
1½ tsp baking powder
1/2 tsp ground cinnamon or nutmeg
1/4 tsp sea salt
4 large eggs, room temperature
1/2 cup (4 oz) cream cheese, softened to room temperature
3 Tbsp butter, melted
1½ tsp pure vanilla extract
365 Calories33g Fat12g Protein6g Total Carbs2g Fiber4g Net Carbs
Preheat the oven to 200°F (95°C). Place a wire rack on a large, rimmed baking sheet.
Heat a 4-slice grid waffle maker on the high setting and lightly spray with non-stick cooking spray.
In a blender, combine the almond flour, sweetener, baking powder, cinnamon/nutmeg, salt, eggs, cream cheese, butter, and vanilla extract. Blend until mixed through and smooth, about 1 minute.
Pour the batter into the prepared waffle iron, making sure to cover the entire waffle plate, corners, and edges with batter. Close the lid and cook, checking every 3 minutes until they are deep golden-brown, 10 to 12 minutes. Set the finished waffles on the prepared wire rack and transfer it to the oven. Repeat with the remaining batter. Serve.