Keto ham & cheese stuffed waffles wrap gooey cheddar and savory deli ham inside a crispy, golden almond-flour waffle — a sandwich experience without the bread. The batter seals the filling in, so the cheese melts instead of leaking onto the iron. Two stuffed waffles come out in about 20 minutes.
Tired of sweet breakfasts? It’s time to rethink the waffle. Imagine a crispy, golden-brown waffle, stuffed to the brim with savory deli ham and gooey, melted cheddar cheese. This isn’t just a dream—it’s your new favorite low-carb, gluten-free breakfast. These Ham & Cheese Stuffed Waffles deliver that satisfying ‘sandwich’ experience without the carbs, making them the ultimate keto-friendly meal to kickstart your day.
Ingredients
• 7 tbsp / 105 ml Unsweetened almond milk
• 2 Large eggs
• ¾ cup / 3 oz / 85g Superfine almond flour
• 2 ½ tbsp / 0.7 oz / 20g Coconut flour
• ½ tsp / 2.5 ml Apple cider vinegar
• 2 tsp / 8g (0.28 oz) Corn-free baking powder
• ½ tsp / 2.5 ml Vanilla extract
• 1 tbsp / 0.5 oz / 14g Coconut oil, melted
• 2 tsp / 8g Erythritol
• 4 slices / approx. 4 oz / 115g Deli ham
• 4 slices / approx. 4 oz / 115g Cheddar cheese
Instructions
1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, combine 7 tbsp / 105 ml almond milk and ½ tsp / 2.5 ml apple cider vinegar. Stir and let it sit for a minute to activate.
3. Add 2 large eggs, 1 tbsp / 14g (0.49 oz) melted coconut oil, and ½ tsp / 2.5 ml vanilla extract to the bowl. Whisk until completely smooth.
4. In a separate bowl, whisk together ¾ cup / 85g (3 oz) almond flour, 2 ½ tbsp / 20g (0.71 oz) coconut flour, 2 tsp / 8g (0.28 oz) baking powder, and 2 tsp / 8g (0.28 oz) erythritol.
5. Pour the dry into the wet and whisk until a uniform batter forms. Let the batter rest for 1-2 minutes to thicken.
6. Pour about ¼ of the batter onto the hot waffle iron, spreading it to cover the grid.
7. Center 2 slices of ham and 2 slices of cheddar cheese on top of the batter.
8. Spoon a small amount of additional batter over the ham and cheese to seal the filling.
9. Close the lid and cook for 3-5 minutes, or until the steam stops and the waffle is golden brown.
10. Carefully remove the waffle and repeat with the remaining batter and filling to make the second waffle.
Nutritional Information
• Serving Size: 1 Stuffed Waffle
• Calories: 580 kcal
• Total Carbohydrates: 9g (0.32 oz)
• Dietary Fiber: 4g
• Net Carbs: 5g (0.18 oz)
• Protein: 32g
• Fat: 46g
Pro Tips
• for the Perfect Stuffed Waffle
• Don’t Peek Too Early: Resist opening the waffle iron for at least 3 minutes. Almond flour batter is delicate and can split if not set. When the steam stops, it’s ready.
• Keep the Filling Centered: Leave a small border of batter around the ham and cheese. This creates a seal and prevents cheese from leaking out and burning.
• Rest for Crispiness: Let waffles rest on a wire cooling rack for a minute or two after cooking. This allows steam to escape and the exterior to become perfectly crisp.
• Shred Your Own Cheese: Pre-shredded cheese often contains starches that add carbs and affect how it melts. Grate your own from a block for the best gooey results.
FAQ
Q: Why did my stuffed waffle fall apart
A: The most common reason is opening the waffle iron too early. The almond flour batter is delicate and needs at least 3 minutes to set properly. Wait until the steam stops coming from the iron before you check on it for the best results.
Q: Can I use other fillings besides ham and cheese
A: Absolutely! This savory waffle batter is a great base for other keto-friendly fillings. Try cooked bacon, sausage, sautéed mushrooms, or different types of cheese like Swiss or provolone. Just ensure any meat is pre-cooked.
Q: How do I prevent the cheese from leaking out
A: To prevent cheese from leaking and burning, make sure to leave a small border of batter around the edges of the ham and cheese. Then, spoon a little extra batter on top to completely seal the filling before closing the waffle iron.
Q: Can I make these keto waffles ahead of time
A: Yes, these waffles are great for meal prep. Cook them as directed, let them cool completely on a wire rack, and then store them in an airtight container in the refrigerator. Reheat in a toaster or air fryer to restore their crispy texture.
Pro Tips
- Let the batter rest 1-2 minutes after mixing so the coconut flour can thicken. Thin batter will run out from under the filling and leak cheese onto the iron.
- Leave a border of bare batter around the ham and cheese, then spoon a little more batter over the top to seal it. This is what keeps the cheese contained while it melts.
- Don't lift the lid for at least 3 minutes — almond flour batter splits before it sets. The waffle is ready when the steam stops and the exterior is golden.
- Grate the cheddar from a block instead of buying it pre-shredded. The added starches in bagged cheese dull the melt and quietly raise the carb count.
- Rest the finished waffles on a wire rack for a minute or two so steam escapes and the crust crisps rather than softening on the plate.
Frequently Asked Questions
Can I make these stuffed waffles ahead of time?
Cooked waffles keep 2 days in the fridge in an airtight container. Reheat them in a toaster oven or the waffle iron to bring the crust back to crisp.
What kind of ham works best?
Regular thin-sliced deli ham in the 4-slice / 4 oz amount works perfectly. Choosing a sugar-free or uncured brand keeps the net carbs right at 5 g per waffle.
Can I use a different cheese?
Yes — any good melting cheese works at the same 4 oz, sliced thick enough to stay put. Cheddar, gouda, or Swiss all give that gooey sealed center.
Are these waffles keto-friendly?
Each stuffed waffle has 5 g net carbs (9 g total, 4 g fiber) with 32 g protein and 46 g fat. The almond and coconut flours replace the wheat entirely.
Recipe card below.
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Keto Ham & Cheese Stuffed Waffles
Ingredients
Method
- Preheat your waffle iron to medium-high heat.
- In a large bowl, combine 7 tbsp / 105 ml almond milk and ½ tsp / 2. 5 ml (0.2 fl oz) apple cider vinegar.
- Stir and let it sit for a minute to activate.
- Add 2 large eggs, 1 tbsp / 14g (0.49 oz) melted coconut oil, and ½ tsp / 2. 5 ml (0.2 fl oz) vanilla extract to the bowl.
- Whisk until completely smooth.
- In a separate bowl, whisk together ¾ cup / 85g (3 oz) almond flour, 2 ½ tbsp / 20g (0.71 oz) coconut flour, 2 tsp / 8g (0.28 oz) baking powder, and 2 tsp / 8g (0.28 oz) erythritol.
- Pour the dry into the wet and whisk until a uniform batter forms.
- Let the batter rest for 1-2 minutes to thicken.
- Pour about ¼ of the batter onto the hot waffle iron, spreading it to cover the grid.
- Center 2 slices of ham and 2 slices of cheddar cheese on top of the batter.
- Spoon a small amount of additional batter over the ham and cheese to seal the filling.
- Close the lid and cook for 3-5 minutes, or until the steam stops and the waffle is golden brown.
- Carefully remove the waffle and repeat with the remaining batter and filling to make the second waffle.
- Don't Peek Too Early: Resist opening the waffle iron for at least 3 minutes. Almond flour batter is delicate and can split if not set.
- When the steam stops, it's ready.
- Keep the Filling Centered: Leave a small border of batter around the ham and cheese. This creates a seal and prevents cheese from leaking out and burning.
- Rest for Crispiness: Let waffles rest on a wire cooling rack for a minute or two after cooking. This allows steam to escape and the exterior to become perfectly crisp.
- Shred Your Own Cheese: Pre-shredded cheese often contains starches that add carbs and affect how it melts.
- Grate your own from a block for the best gooey results.
