Keto Waffles

This is another ninja recipe since it could easily pass as a “real” waffle.  Jim and I were so excited that these turned out so well, half of it disappeared before I remembered to snap a picture!  Our son, James is at our house, he is not on Keto, and he made “out-of-the-box” waffles after we were done with our lunch and claimed my Keto waffles were better!  I love to hear that about my Keto creations!!  These are fluffy on the inside and crispy on the outside, just as I would expect from my waffles 🙂

This is another simple recipe without an overload of ingredients, and you can easily split it in half.  The recipe as written will feed about 4 hungry people.  It can be modified into pancake batter, omitting the softened butter and adding an additional teaspoon of baking powder.

Set out your cream cheese ahead of time or plan on spending some extra time scraping the bowls and blending.  With the eggs, I usually drop them in some warm to hot water for a few minutes to quickly bring them up to “room temp”.  It seems you would be able to make typical swaps in this recipe (use your favorite sweetener, swap out for your preferred “butter”, etc.), but here are the basics:

Ingredients

8 oz Cream Cheese (at room temp)

8 Eggs (at room temp)*

4 tsp. Vanilla Extract

1 tsp. Butter Pecan Extract**

1/4 cup Heavy Whipping Cream

3 Tbsp. Softened Butter (omit for pancakes)

2 Tbsp. Liquid Allulose (or sweetener of choice)

1/2 cup Coconut Flour

1 Tbsp. Baking Powder (additional 1 tsp. for pancakes)

* For fluffier waffles & pancakes, separate the eggs and beat up the whites to stiff peaks with 1/4 tsp of cream of tartar.  Gently fold the egg whites into the mixture as a last step until well incorporated.  I was looking for a simple version, so I skipped this step and they were still fluffy with great consistency.

** You can use Maple or Additional Vanilla Extract, but the butter pecan is pretty amazing for waffles!

Directions

Heat up waffle iron to med-high (I set my waffle iron at 4.5 where highest setting is 6).  Whip the cream cheese until fluffy.  Add in eggs, extract(s), butter, whipping cream and sweetener, mixing well 1-2 minutes scraping sides.  Mix dry ingredients in small bowl.  Add to the cream cheese mixture.  Continue to mix and scrape sides of bowl until completely smooth.   Spray waffle iron with oil (I use avocado-coconut oil spray).  Use approx. 1/3 cup batter per waffle.  Cook on med-high until most of the steam stops evaporating from the waffle maker.  The recipe yields about 5-6 full-sized waffles.

I topped these with butter, and Heavy Whipping Cream that I whipped up to stiff peaks and then I mixed in some Strawberry Chia topping.  The recipe is the same as my Blackberry Chia topping, except with strawberries.

I hope you enjoy these as much as we did!  I am so full!!

Sherry