Waffles were one of the first things I thought I’d have to say goodbye to when I started my keto journey. The thought of a weekend without a warm, fluffy waffle topped with butter and syrup was just… sad. But what if I told you that you can have incredible, golden-brown waffles that are not only keto-friendly but might just be the easiest you’ve ever made? This recipe, made entirely in a blender, was a game-changer for my breakfast routine. They’re rich, satisfying, and perfect for making ahead for a week of delicious, low-carb mornings. It’s time to dust off that waffle iron!
Ingredients
• 8 ounces / 226 grams cream cheese, cubed and softened
• 6 large eggs
• 2 tablespoons / 24 grams granular erythritol
• 1 tablespoon / 12 grams baking powder
• 2 teaspoons / 5 grams ground cinnamon
• 1 teaspoon / 5 ml vanilla extract
• 1/4 teaspoon salt
• Serving Suggestions
• Sugar-free maple syrup
• Fresh blueberries or raspberries
• A pat of butter
Instructions
1. Preheat your waffle iron to a medium-high setting according to the manufacturer’s directions.
2. Place the softened cream cheese, eggs, erythritol, baking powder, cinnamon, vanilla, and salt into a high-speed blender.
3. Blend on high for 30-60 seconds, scraping down the sides if needed, until the batter is completely smooth and airy.
4. Allow the batter to rest for 10 minutes. This helps it thicken slightly.
5. Lightly grease the hot waffle iron with butter or a neutral oil spray. Pour the recommended amount of batter onto the iron (check your appliance’s manual, but be careful not to overfill as it will expand).
6. Cook for 3-5 minutes, or until the waffle is golden brown and steam is no longer escaping from the sides.
7. Carefully remove the waffle with a fork or tongs and place it on a wire rack to keep it crisp. Repeat with the remaining batter, greasing the iron between each waffle.
8. Serve immediately with your favorite keto-friendly toppings.
Nutritional Information
• Yield: 6 waffles
• Serving Size: 2 waffles
• Disclaimer: is an estimate and may vary based on the specific and brands used.
• Amount Per Serving
• Calories: 385
• Fat: 32g
• Protein: 18g
• Net Carbs: 5g
Pro Tips
• For the smoothest batter, ensure your cream cheese is at room temperature or slightly softened before blending. This prevents lumps and ensures an even texture.
• This batter expands significantly. Fill your waffle iron only about two-thirds full to prevent messy overflows.
• These waffles freeze beautifully! Place cooled waffles in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Reheat directly from frozen in a toaster or air fryer.
• For savory waffles perfect for sandwiches or chicken and waffles, simply omit the erythritol, cinnamon, and vanilla. Add a pinch of black pepper and garlic powder instead.
• Don’t have a waffle iron? This batter can also be used to make delicious keto pancakes. Cook on a greased griddle over medium heat until bubbles form, then flip and cook through.
FAQ
Q: Can I make these keto waffles ahead of time
A: Yes, these waffles freeze beautifully. Once cooled, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. You can reheat them directly from frozen in a toaster or an air fryer for a quick breakfast.
Q: What if I don’t have a waffle iron
A: No problem. This batter can also be used to make delicious keto pancakes. Cook the batter on a greased griddle over medium heat until bubbles form on the surface, then flip and cook the other side through.
Q: How do I prevent my waffle batter from being lumpy
A: For the smoothest, lump-free batter, ensure your cream cheese is softened to room temperature before you put it in the blender. Cold cream cheese is the primary cause of lumps.
Q: Can I make a savory version of these waffles
A: Absolutely. To make savory waffles, simply omit the erythritol, cinnamon, and vanilla. You can add a pinch of black pepper and garlic powder instead for a waffle perfect for sandwiches or keto chicken and waffles.
