yield: 6 waffles (2 per serving)
prep time: 5 minutes
cook time: 30 minutes

Who says you have to give up waffles on a keto diet? These are so much better than those frozen boxed waffles I ate as a child. I didn’t even own a waffle maker before I went keto. I decided to get one because I wanted more breakfast choices. I have never regretted that purchase. These waffles are both delicious and easy to make. You can make extras and eat them all week!

• 1 (8-ounce) package cream cheese, cubed
• 6 large eggs
• 2 tablespoons granular erythritol
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

SERVING SUGGESTIONS:

• Sugar-free pancake syrup
• Fresh blueberries
• Butter

1. Preheat a waffle iron according to the manufacturer’s directions.
2. Place all the ingredients in a blender and blend until very smooth. Allow the batter to rest for 10 minutes.
3. Grease the hot waffle iron with oil. Pour enough of the batter into the waffle iron to make one waffle. (Check the manufacturer’s instructions for the exact amount of batter to use.) Be careful not to overfill the waffle iron because these waffles will expand; if you overfill the iron, the batter will overflow. Cook the waffle until it’s golden brown.
4. Carefully remove the waffle and repeat the cooking process with the rest of the batter. Serve with syrup, blueberries, and/or butter, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.

SPECIAL EQUIPMENT: Waffle iron

Notes:

Omit the sweetener and vanilla extract to make savory waffles for sandwiches!
This batter can also be used to make pancakes, but we like it better as waffles.