These cream cheese stuffed keto waffles are an excellent base for a savory or sweet low carb breakfast. Eggs, mayo and almond flour are used in this recipe to keep the carb count modest without sacrificing flavor.
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Breakfast food is my jam. I’ll eat it anytime, day or night. Aside from being tasty, it’s simple, quick and satisfying. Traditional waffles are loaded with carbohydrates, so it takes a little creativity to pull off a waffle that is low in carbs, high in flavor, with minimal ingredients. I adore waffles, so I play around with different variations quite a bit (like my Chocolate Protein Waffles). I’m excited to share this creation; it’s my favorite waffle to date!
One of the things I’ve always appreciated about waffles is how quickly they come together. Just mix the ingredients to form a batter and pour into a hot waffle iron. Boom. Waffles. Although the ingredients for keto waffles may be a bit unconventional, the preparation is mostly the same.
If you’re following a low carb or ketogenic diet, it’s highly likely you’ll have all these ingredients on hand right now: eggs, mayonnaise, almond flour (or meal), and cream cheese. That’s right; there’s a good chance you can whip these up without running to the grocery store first! And you absolutely should; they are mighty delicious and so easy.
Keto Waffles Recipe Stuffed with Cream Cheese
Grease your waffle iron and turn it on. While the iron is heating up, mix the eggs, mayo and almond flour with a hand mixer or blender. Cut up the cream cheese into small cubes. Fill the hot waffle iron with batter and place several of the cream cheese cubes throughout the waffle wells before pressing the contraption down. These little cubes will form warm, velvety pockets of cream cheese throughout the waffle and they are so good. Yum! Just cook for 3 to 5 minutes, or until the waffles are golden brown.
The keto waffles are very filling, so just one waffle will do! You can eat them as-is or top with berries, whipped cream, butter, or a low carb sugar-free syrup. I topped mine with berry compote made with erythritol instead of sugar!
If you find the waffle a little too “eggy” (it’s mostly eggs, after all!), you can add a bit more of the almond flour if it fits your macros. You can also leave out the mayo or cream cheese to save on calories (or choose a reduced fat variety), but I find both to help with the texture.
- 1 teaspoon cooking oil
- 4 eggs large
- 4 tablespoons mayonnaise
- 1 tablespoon almond flour
- 2 tablespoons cream cheese
- Blend eggs, mayonnaise, and almond flour with hand mixer or blender until mixture becomes smooth.
- Cut cream cheese into small cubes, about 1x1 centimeter.
- Pour the batter onto the middle of the hot waffle iron. Place a quarter of the cream cheese pieces throughout the iron wells prior to pressing the lid down.
- Once cream cheese has been distributed, close the lid to begin cooking the waffle. Steam may release from the seal of the waffle iron as the batter cooks; this is normal, but be careful of hot steam!
- Cook for 3-5 minutes, or until waffle appears golden brown.
- Remove waffle from iron and plate. Serve as-is or with your favorite low carb topping.
Hi, I’m Tasha–nutritionist, recipe developer, and multi-published author dedicated to helping people thrive and succeed using low carb and keto dietary patterns.