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 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 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 almond flour, 2 ½ tbsp / 20g coconut flour, 2 tsp / 8g baking powder, and 2 tsp / 8g 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
• Dietary Fiber: 4g
• Net Carbs: 5g
• 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.
