Perfect Keto Waffles
(Crispy Almond Flour & Cream Cheese)
KEY INFO:
Prep Time: 5-10 minutes
Cook Time: 3-4 minutes per waffle
Total Time: 15 minutes
Servings: 4-6 mini waffles
Difficulty: Easy
Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED:
- Waffle iron (mini or standard)
- Blender or mixing bowl with whisk
- Measuring cups and spoons
- Pastry brush or oil spray
INGREDIENTS:
Base:
• 4 large eggs (room temperature)
• 4 oz (115g) cream cheese, softened
• 1⅓ cups (130g) almond flour
• 1 tsp baking powder
• ¼ tsp salt
Optional (for sweet version):
• 3 tbsp granulated sweetener
• 2 tsp vanilla extract
METHOD:
- Preheat your waffle iron to medium-high heat.
- Add eggs and softened cream cheese to blender. Blend until completely smooth.
- Add almond flour, baking powder, salt, and sweetener (if using). Blend until well combined.
- Let batter rest for 3-5 minutes to thicken.
- Lightly grease preheated waffle iron.
- Pour approximately 2-3 tablespoons batter (for mini waffle iron) into the center.
- Cook for 3-4 minutes or until steam significantly reduces and waffle is golden brown.
- Transfer to cooling rack for 2-3 minutes to achieve maximum crispness.
CRUCIAL TIPS:
- Room temperature ingredients blend better
- Don’t overmix – stop blending once smooth
- Wait for waffle iron to fully preheat
- Don’t open iron too early – steam should reduce first
STORAGE & SCALING:
- Refrigerate up to 3 days
- Freeze for up to 3 months
- Reheat in toaster for best crispiness
- Recipe doubles easily – store extra batter up to 24 hours
COMMON MISTAKES:
- Using cold ingredients
- Opening waffle iron too soon
- Overgreasing the iron
- Not letting waffles cool (they crisp up while cooling)
VARIATIONS:
- Savory: Omit sweetener, add herbs and cheese
- Dairy-Free: Use dairy-free cream cheese
- Protein-Packed: Add 1 scoop unflavored protein powder
- Chocolate: Add 2 tbsp cocoa powder
- Cinnamon: Add 1 tsp cinnamon to batter
