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)

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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.

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.

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.

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.

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