Deliciously fluffy Low Carb Waffles – an easy grain / sugar / nut free / keto recipe perfect for breakfast or your next weekend brunch.
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When it comes to the best brunch, are you on team pancakes or waffles? I am obsessed with both but if I had to choose just one, it would be a stack of fluffy waffles hands down. You don’t have to worry about flipping pancakes and the waffles always come out so pretty and perfect if you have a decent waffle maker.
These Low Carb Waffles are thick, fluffy and perfect for your next weekend breakfast, brunch or any Waffle Wednesday. Plus, they are keto friendly and totally sugar free, grain free and made with coconut flour instead of almond flour for those with nut allergies.
HOW TO MAKE LOW CARB WAFFLES
- You’re going to start off by adding the cream cheese, eggs, melted butter and sour cream to a blender and pulse a few times until just combined.
- Add the maple extract, coconut flour, cinnamon, baking powder and erythritol and blend on high until the mixture is smooth. Allow to sit and the batter to thicken up slightly while you turn on the waffle maker.
- Preheat the waffle maker and spray with pure coconut oil spray (or olive oil spray).
- Spoon in about 1/4 cup (or less for thicker waffles) of batter for each waffle. Close the lid and cook until crisp. Repeat with remaining batter.
- For crispier waffles, flip the waffles to the other side and close the lid and cook for another 3-4 minutes – or toast in the oven or toaster oven until desired crispness.
- Serve with your favorite toppings and sides: whipped cream, melted butter, low carb syrup, fresh berries or go savory with some fried eggs, avocado and smoked salmon like below.
ARE LOW CARB WAFFLES FREEZER-FRIENDLY?
Yes, you can make these waffles ahead of time and freeze them the next time you are craving keto waffles.
Just place them in a single layer on a baking sheet and place in the freezer for about 30 minutes. Transfer them to a resealable freezer-safe bag or container and store in the freezer for up to 2 months.
More low carb breakfast ideas:
Low Carb Waffles
- 3 ounces softened cream cheese OR cashew cream cheese (for dairy free, paleo version)
- 2 tablespoons sour cream OR full fat canned coconut cream (for paleo version)
- 1 tablespoons ghee OR melted butter
- 4 large eggs
- 1 teaspoons maple extract OR vanilla extract
- 5 tablespoons coconut flour
- 1 - 2 tablespoons powdered monk fruit OR erythritol , to taste
- 5 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon leave out if you prefer
- 1/8 teaspoon pink Himalayan salt
Serve with low carb toppings of your choice:
- Sugar free syrup raspberries, strawberries, blackberries etc.
- In a blender, add the cream cheese sour cream, melted butter, and egg. Pulse a few times until just combined.
- Add the maple extract, coconut flour, erythritol, baking powder, cinnamon and salt. Blend until batter is smooth and combined. Allow batter to sit and thicken up while you turn on your waffle maker (we prefer thicker waffles). Or alternatively, if you like your waffle batter thinner, add a 1/2 teaspoon water at a time until desired consistency.
- Preheat waffle maker until spray with coconut oil spray or olive oil spray. When hot, spoon about 1/4 cup batter (or less for thicker pancakes) into the center of each waffle grid. Close the lid and cook until crispy.
- Pour about 1/2 cup of waffle batter onto the waffle maker and cook until crispy. Transfer to plate and repeat with remaining batter.
- Serve hot with toppings of your choice.
*For crispier waffles, flip the waffles to the other side and close the lid and cook for another 3-4 minutes - or toast in the oven or toaster oven until desired crispness.