Ingredients
Method
- Preheat your waffle iron to a medium heat setting.
- Add the softened cream cheese, eggs, almond flour, vanilla bean paste, baking powder, erythritol, and salt to a blender jar.
- Blend on medium speed until the batter is completely smooth and pourable, pausing to scrape down the sides if needed.
- Lightly grease the hot waffle iron plates with butter, avocado oil, or coconut oil.
- Pour enough batter onto the center of the waffle iron to just cover the surface once spread, leaving a small margin at the edges.
- Close the waffle iron and cook for 3 to 4 minutes without opening, until the waffles are golden brown with crisp edges and the steam has mostly subsided.
- Gently lift the waffles out with a fork or silicone spatula and transfer to a wire rack for 1 minute to let excess steam escape.
- Repeat with the remaining batter, greasing the waffle iron lightly between batches as needed.
- Serve warm with your favorite keto-friendly toppings such as butter, sugar-free syrup, berries, or whipped cream.
Notes
- For meal prep, cool waffles completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat refrigerated or frozen waffles in a toaster or air fryer until hot and crisp at the edges.
- Do not stack hot waffles; keep them in a single layer on a rack to maintain crispness.
- Omit erythritol if you prefer a savory waffle base for toppings like eggs, avocado, or turkey halal smoked turkey strips.
- Reheat refrigerated or frozen waffles in a toaster or air fryer until hot and crisp at the edges.
- Do not stack hot waffles; keep them in a single layer on a rack to maintain crispness.
- Omit erythritol if you prefer a savory waffle base for toppings like eggs, avocado, or turkey halal smoked turkey strips.