Breakfast · Pancakes & waffles
Keto waffles
Golden, tender waffles from a batter that takes a minute in the blender: eggs, cream cheese and a little almond flour. A spoon of melted butter in the batter helps them brown, and they freeze well, so a batch covers several mornings straight from the toaster.
- Time
- 25 min (5 prep + 20 cook)
- Servings
- 4
- Per serving
- 305 kcal
- Protein
- 13 g
Ingredients
- 4 large eggs
- 1/2 cup light cream cheese, block-style (Neufchâtel or 1/3 less fat), softened
- 1/2 cup almond flour, fine, blanched
- 1 1/2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 tbsp erythritol
- 1 tsp baking powder
- 1 pinch salt
- 1 2/3 cups raspberries, to serve
Steps
- Blend the eggs, cream cheese, almond flour, melted butter, vanilla, erythritol, baking powder and salt for about 1 minute, until smooth with no lumps of cream cheese. Use the batter straight away.
- Heat a waffle iron and grease it lightly. Pour in enough batter for your iron, close and cook 4-5 minutes, until the steam stops and the waffle is deep golden.
- Lift out onto a rack for a minute, repeat with the rest of the batter, and serve with the raspberries. Leftovers keep 3 days in the fridge or freeze 3 months: reheat in the toaster.
Good to know
Why are they soft rather than crisp?
They need longer, so wait until the steam stops before opening the iron and rest them on a rack rather than a plate. For more crispness, separate the eggs, whisk the whites stiff and fold them in last.
Can I use regular cream cheese?
Yes. They taste a little richer, at about 29 instead of 32.
Alternative
Per
- Calories
- 217
- Protein
- (17%)
- 9 g
- Fat
- (67%)
- 16 g
- Carbohydrates
- (16%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 304 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1220 kcal goes into the pot and 612 g of ingredients comes out as about 563 g of food: 217 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.