Ingredients
Scale
- 1 ½ cups Super-fine Almond Flour
- 2 oz Softened Cream Cheese
- 3 Large Eggs (room temperature)
- 2 tbsp Melted Butter (unsalted)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tbsp Granulated Erythritol or Monk Fruit sweetener
- A pinch of salt
Instructions
- Start by preheating your waffle iron to its medium-high setting. In a large mixing bowl, whisk the eggs until they are frothy. Add the softened cream cheese, melted butter, vanilla extract, and sweetener. Blend these wet ingredients until the mixture is smooth and free of large cream cheese lumps. In a separate small bowl, combine the almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you achieve a thick, consistent batter.
- Lightly grease your waffle iron with coconut oil or butter spray. Pour approximately 1/4 to 1/3 cup of batter onto the center of the hot waffle iron, depending on its size. Close the lid and cook for 3 to 5 minutes. Avoid opening the lid too early, as keto batters are more delicate than traditional ones. The waffle is ready when the steam stops escaping the iron and the exterior looks golden brown and slightly crisp.
- Carefully remove the waffles using a silicone spatula to avoid scratching the iron. Place them on a wire rack for one minute to allow the steam to escape; this ensures the outside stays crispy. Serve warm with a dollop of grass-fed butter, sugar-free maple syrup, or a handful of fresh raspberries. If you are meal prepping, let them cool completely before stacking them with parchment paper in between for freezer storage.
- Cook Time: 15 minutes