We love simple breakfast on the weekend. One of our favorites to do is cream cheese and salmon. Usually I use a bagel thin or biscuit, but I’ve been wanting to try these cream cheese waffles. I have to say I think it’s my new favorite thing to use! They came out really nice and fluffy, flexible and they held together when we picked them up and folded them up like a taco. The recipe makes the perfect amount for 3-4 people. It also held up well in the fridge and reheated the next day. I suggest letting them cool on a cookie rack instead of a plate, this will let the steam escape and not make your waffles soggy.
Keto Cream Cheese Waffles
(Adapted from tastylicious)
½ cup milk
3 large eggs
4 oz cream cheese
5 tbsp almond flour
2 tbsp erythritol
1 tsp baking powder
olive oil cooking spray
1 pinch salt
In a medium bowl, blend the cream cheese with erythritol until smooth. Add the eggs one by one while mixing everything together.
![](http://findinginspirationinfood.com/wp-content/uploads/2023/05/Keto-Cream-Cheese-Waffles-1.jpg)
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Keep mixing and pour in the milk. Slowly add the almond flour, baking powder, and salt. Mix until it acquires a creamy and smooth texture.
![](http://findinginspirationinfood.com/wp-content/uploads/2023/05/Keto-Cream-Cheese-Waffles-6.jpg)
![](http://findinginspirationinfood.com/wp-content/uploads/2023/05/Keto-Cream-Cheese-Waffles-7.jpg)
Preheat your waffle iron for at least 5 minutes. Spray some oil into the irons. If you don’t have cooking spray, then use a pastry brush to evenly oil the surface.
Pour in the waffle batter.
![](http://findinginspirationinfood.com/wp-content/uploads/2023/05/Keto-Cream-Cheese-Waffles-8.jpg)
Bake for 2-3 minutes, depending on the waffle maker kind that you are using.
Once cooked, transfer the waffles to a cooling rack for a minute or two before serving.
![](http://findinginspirationinfood.com/wp-content/uploads/2023/05/Keto-Cream-Cheese-Waffles-13.jpg)
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