Keto Cream Cheese Waffles with Almond Flour
This is the best keto waffle recipe ever! Fluffy keto waffles with cream cheese and almond flour, perfect for breakfast or a quick dessert with only 1.9 grams of net carbs per serving.
Bonus, these low-carb waffles with almond flour are also gluten-free and diabetes-friendly!
These are the best fluffy keto waffle recipe I have ever made. I call them pancake waffles because it is inspired by my keto cream cheese blueberry pancake recipe.
If you have a mini waffle maker and are looking for a great keto waffle recipe easy enough to whip mini waffles in less than 5 minutes in the morning, this is it.
This recipe comes to be the most fluffy, soft, and sweet keto mini waffle recipe. So let me share my tips to recreate this easy recipe for keto cream cheese waffles in your kitchen.
Are Regular Waffles Keto?
No, regular waffles are made with high-carb wheat flour as well as sugar and milk that take net carbs per serving to more than 40 grams.
Is Cream Cheese Keto?
Cream cheese is a keto-friendly dairy product, so it’s an excellent ingredient to make keto-friendly waffles.
How To Make Keto Cream Cheese Waffles
There are many ways to make keto waffles.
You can make keto cheese waffles with eggs and cheese like my keto chocolate chaffle recipe.
But if you are craving a classic sweet Belgian waffle that is fluffy on the inside and slightly crispy on the border, I recommend this keto cream cheese waffle recipe instead.
I personally prefer cream cheese waffles over keto chaffle recipes. They are ultra-fluffy, soft, and taste like regular Belgian waffles you can eat in Europe, but sugar-free!
Choice of Ingredients
You only need a few basic ingredients to make keto waffles with almond flour and cream cheese.
- Ultra-fine almond flour – almond meal works as well, but I don’t like the gritty texture or dark spots it creates in keto baking recipes. Instead, I recommend ultra-fine golden-white almond flour. It creates the most delicious light and fluffy keto cakes and keto pancakes. For more on keto-friendly flours, read my Keto Flours Guide.
- Large eggs – the size of eggs does matter. If they are too small, the batter will be too thick and dry. This recipe uses egg whites and egg yolks.
- Cream cheese – I like to chop cream cheese into cubes. It blends easily. Also, I recommend placing the cream cheese at room temperature for 20 minutes before making any keto recipes calling for cream cheese. It gives time for the cream cheese to soften, and it blends much better as well. In case you are wondering, Cream Cheese is a perfectly keto-friendly ingredient!
- Vanilla extract
- Erythritol – Learn more about keto-friendly sweeteners.
- Baking powder
Combining Ingredients
This almond flour waffle batter must be prepared in a high-speed blender to cream a smooth low-carb pancake waffle batter with no gritty flavor.
The blender is not optional, don’t try to make this recipe without it, or the waffles won’t be fluffy and gritty. You won’t get the same texture with whisking the ingredients in a bowl.
Blending
These are the easiest keto waffles with almond flour! All you have to do is blend all the ingredients in a high-speed blender until smooth. The order doesn’t matter.
There are no dry ingredients or wet ingredients first here!
If some almond flour doesn’t blend and sticks to the sides of the blender jug, stop the blender. Then, using a silicone spatula, scrape down the almond flour into the center of the jug.
Close the lid and blend again until all the ingredients are perfectly blended. You want to form a smooth, slightly thick golden yellow batter that resembles a pancake batter.
Letting The Batter Rest
To make the best almond flour keto waffles that are fluffy, light, and slightly crispy on the edges, give your batter a 10-minute rest at room temperature.
This gives you time to clean dishes and preheat your waffle iron.
Using Mini Dash Waffle Iron Maker
I highly recommend a mini-waffle maker to make keto waffle recipes.
It is perfect for making single-serve waffles, controlling carbs, and quickly baking a delicious waffle for a low-carb breakfast.
How To Bake Keto Waffles
This is a keto recipe for mini waffle makers. It means that you can bake this keto waffle batter in a single-serve mini waffle iron.
That said, these keto waffles with cream cheese bake perfectly in regular waffle makers as well.
However, keep in mind when using a mini waffle iron that your keto waffles will:
- Bake slightly slower – mini waffle makers tend to lose more heat on the sides, and you usually need 1 extra minute of baking to reach the same texture as you will have in a regular waffle maker. The average baking time for keto diet waffle recipes is 3-4 minutes in a mini waffle iron maker.
- Need only a tiny bit of oil on the iron – use a cooking spray or pastry brush to brush coconut oil or avocado oil on the irons. I noticed that you don’t need to oil the mini waffle iron between each waffle you bake! Only re-oil the irons when they look dry after baking 3 or 4 waffles.
- Overflow easily – always measure the batter carefully following the recipe recommendation.
- Be soft just after baking – mini waffles are baked at a slightly lower temperature, and they need to cool down for a few minutes to get crispy.
How Many Mini Waffles?
This keto cream cheese waffle recipe makes 13 mini waffles. Each waffle is made of 2 and a half tablespoons of waffle batter. It means that each waffle contains:
- Net carbs: 1.9 grams
- Proteins: 5.3 grams
- Calories: 121 kcal
- Fat: 10.2 grams
How Does It Compare To Chaffles?
Keto Waffles with cream cheese don’t use mozzarella cheese while it’s the main ingredient for chaffles. As a result, they are lighter, fluffier, less crispy, and not as dry as sweet chaffle recipes.
In fact, chaffle recipes can get very dry and hard if overbaked, even just for 1 minute. This is because they use lots of cheese that hardens as the waffle cools down.
You won’t get that weird texture with this keto cream cheese waffle with almond flour. Even if you are a beginner and slightly overbake these waffles, they will stay light and fluffy.
How To Serve Keto Cream Cheese Waffles
You can use this keto waffle recipe to make a sweet or savory waffle.
Sweet Keto Waffles
Stack 2 or 3 mini waffles on a plate and top them with some of the keto toppings below:
- Butter – Soft or melted butter. It’s delicious with a touch of cinnamon.
- Nut Butter – peanut butter, almond butter, or sunflower seed butter.
- Keto syrup – sugar-free syrup with maple, vanilla, or chocolate flavored.
- Keto fruits – fresh berries like strawberries, raspberries, boysenberries, and blueberries.
- Unsweetened whipped cream
- Keto jam
- Keto ice cream
- Sugar-free Chocolate Chips
Savory Keto Waffles With Cream Cheese
You can also use this mini waffle maker keto recipe to make savory waffles. If so, make sure you remove from the recipe the following ingredients:
- Erythritol – this is a sweetener, don’t add this if you intend to make savory keto waffles with this recipe.
- Vanilla – swap for 1/2 teaspoon garlic powder or onion powder.
Then, use your savory cream cheese keto waffles to make a:
- Keto breakfast sandwich – use 2 mini keto cream cheese waffles as sandwich bread slices and fill them with bacon, fried eggs, and avocado and cheese.
- Keto taco waffle – fold the waffle in half and fill it with your favorite keto taco filling.
- Keto pizza waffle – use one cooked waffle as a pizza base, top with tomato passata, ham, cheese, and pepperoni, and bake until cheese is melted.
Storage Instructions
Any low-carb waffle recipe can be frozen in a ziplock bag or airtight container. They also store very well in the fridge for up to 3 days in a sealed container.
Rewarm your keto waffles in a bread toaster or mini iron maker for a few seconds or slide them into a toaster oven for a minute.
I don’t recommend oven or air fryers to rewarm waffles. Even on low heat, these methods always dry out waffles. They lose all their fluffy soft texture.
Frequently Asked Questions
Can I Use Coconut Flour?
I haven’t tried this recipe with coconut flour. Keep in mind that you can never swap almond flour and coconut flour with a 1:1 ratio. To substitute, you have to adjust.
Coconut flour contains four times more fiber than almond flour. Consequently, it is way more liquid absorbent, and it dries out baked goods very quickly.
If you want to use coconut flour, always use a fourth of the amount of almond flour suggested in the recipe.
Alternatively, try my Coconut Flour Waffle recipe.
Can I Make This Recipe Egg-free?
No, this low-carb waffle recipe won’t work with egg replacers like flax eggs.
Can I Remove The Cream Cheese?
No, this recipe requires cream cheese to work. For classic keto waffles, try my almond flour waffle recipe.
More Waffle Recipes
Below I listed my other favorite waffle recipes, sweet or savory zucchini waffles with parmesan shredded cheese, both delicious for a quick breakfast.
Have you made this keto waffle recipe with almond flour and cream cheese? Share a review or comment below. I love to hear your feedback on my recipes and the delicious toppings you used on your waffles.
Keto Cream Cheese Waffles
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 4 large Eggs
- 4 oz Cream Cheese
- 1 ⅓ cup Almond Flour
- 3 tablespoons Crystal Sweetener skip for savory waffles, replace by 1/2 tsp garlic powder
- 2 teaspoons Vanilla Extract skip for savory waffles, replace by 1/4 teaspoon salt
- 1 teaspoon Baking Powder
Instructions
- Add all the keto waffles ingredients into a blender.
- Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
- Pour the batter into a mixing bowl and let the batter rest for 3-5 minutes.
- Preheat a mini waffle iron (or regular waffle iron) for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.
- Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don't overoil the iron!
- Pour 2 tablespoons of batter per keto waffle – I use a mini waffle iron maker for this recipe.
- Bake for about 3-4 minutes in a mini waffle iron. They cook 1 minute faster in my large waffle iron so play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. Release the waffle from the waffle iron maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.
- Serve with sugar-free maple-flavored syrup and butter.
Storage
- Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.
- You can freeze the cooked waffles in zip lock bags and defrost the day before. Rewarm either in an iron waffle maker or bread toaster.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I was thinking of adding powdered peanut butter to the chaffle mix. Have you tried that? Do you think it would work?
I did not rate the recipe because I have not actually tried it yet.
Protein powder is highly liquid absorbent, it will dry out the batter and makes the waffles dry unless you add more liquid ingredients. I didn’t try this option so I can’t recommend on ratio, sorry
I made these this morning and they were perfect. I am allergic to milk and dairy products so I substituted a veggie cream cheese product I like and it still turned out nice. I also was out of erythritol so I used a monk fruit powder that is partially erythritol. Thank you 😊. Its my new favorite waffle/pancake recipe.
Thank you, this is a great recipe! My kids complained they have never had waffles! So I searched for a recipe that wasn’t full of sugar and junk food, bought a waffle maker and we baked up a storm with this recipe this morning. It was perfect. Two happy kids! Thank you.
I am obsessed with these waffles! I have tried a lot of recipes and this is by far my favorite. They don’t stick at all and have a sweet and wonderful flavor. I added 1/2 tsp of maple extract and they remind me exactly of eggo waffles. Definitely a 10/10 would recommend. I have been eating them daily with keto syrup and berries!
Pretty good but turned out a little dry. I think the recipe could benefit from less almond flour and some oil. Comparing to the Presto Stuffler’s almond batter recipe this one uses twice as much almond flour (and no oil). I think next time I would go with 1 cup almond flour.
Thanks for tryin my recipes. Also, make sure you use large eggs and ultra thin almond flour it makes almond flour soft and moist – rather than almond meal.
Thank you for a delicious waffle recipe! The best by far and I have taste tested a lot of them.
These were great! The blender makes such a difference. I added blueberries and cinnamon to my mix. Delicious!
I cut the recipe in half and added cinnamon. Omg! Delicious! I’ve tried other recipes and this is my favorite. The possibilities are endless.
Made these waffles they are delicious.Thank you for the recipe.
I make these several times a week and have never used a blender. I mix with a fork and the batter is smooth as silk and cooks up fluffy everytime. The trick is to melt your cram cheese in the microwave before you mix everything else in.
Saying things like “Don’t even try to make these without a blender…” is just silly.
Thank you very much for adding your helpful hint on melting the cream cheese and not using a blender. After reading your comment I will be more likely to make this recipe.
Good to know ! I personally didn’t enjoy the result without the blender, but glad it works for you
Hello, thank you for your recipe. I tried only a half batch since I’m not having luck with chaffle recipes that do not require cheese. I started with 5 mins cooked time and it was too much brown. I backed down to 2 min 30 sec and it was still too brown. These both had a burnt taste and they did not have a crisp outer layer. I’m your experience, could it be mini dash runs too hot or allulose as the sweetener? I do not think the recipe amount isenough to cause burning.
It looks like you overcooked the waffles or the oil you used for the iron burn the batter – butter does that. I always oil my iron with a high smoke point oil like avocado oil
These are my husband’s favorite chaffles. My only complaint is that the “serving size” is 2 tbsp but the directions say to use 2.5 tbsp (which is how much you really need to make a full mini waffle) meaning it yields less waffles. It my experience this usually makes 9, which ended up being 2.5g net carbs each. Other than that they are great! Thank you!
Very good recipe to use as sub for regular waffles! I used 3 tbsp of monk fruit sweetner as the recipie calls for and I did not think it made the waffles too sweet. I’m excited to try them savory too and hope it hides a bit of the egg-y taste. DO NOT OVERFILL YOUR WAFFLE IRON! Mine busted open like a can of biscuits after making the first waffle 🤣
I have tried many waffer recipes, but this one is the Best waffle recipe, very similar to the Belgian waffl. Thank you for awesome recipe!
Delicious!
My favourite keto waffle recipe for sure!
I use a 1/4 cup of batter so I double all the nutritional values. Definitely worth it.
Thank you!
Can you store the batter in the fridge covered for a day?
Sure, it should be all good
I have tried several recipes and mixes but this is the winner!
I have tried several recipes and mixes but this is the winner!
This is a really good waffle recipe. Since we don’t top our waffles with syrup, I added an extra tbsp of sweetener as well as a tsp of cinnamon and a pinch of salt into the mixture. Sometimes I would add 1/8 cups of chicory root powder (inulin) for some extra fiber. Thank you for sharing your recipe.
Tasted really good!