Weekends are for WAFFLES

February 24, 2018



After a long week of meal planning, macro tracking, and intermittent fasting, sometimes you just want to eat a nice breakfast and indulge a little. Thankfully, a ketogenic diet allows you to do that as long as you use low-carb ingredients.


When we first started a keto lifestyle, we were DESPERATE for some kind of sweet breakfast food. I plowed through recipe after recipe that I found on Pinterest. While the sugar free syrup you use as a topping tends to be the strongest ingredient you taste in every recipe, most of the pancakes/waffles I made tasted very “eggy” and were rubbery or chewy. Once I got a better handle on keto cooking, I was able to nail down a recipe that generates delicious, fluffy waffles. You can also use the recipe for pancakes - you just have to add a bit more baking powder.


The recipe I am sharing below makes about 4 whole waffles. They store very well in the refrigerator for a week or so, and can also be frozen. They also work well as “bread” for breakfast sandwiches.



Keto Waffles (or Pancakes)



  • 8 oz cream cheese

  • 8 eggs

  • 4 tsp vanilla

  • 2 Tbsp Stevia

  • 1 Tbsp baking powder (2 Tbsp for pancakes)

  • 1/2 cup coconut flour

  • 1 tsp cinnamon

  • 2 Tbsp melted butter

  • Splash of heavy whipping cream, as needed, if batter needs to be thinned



  • Combine cream cheese, eggs, vanilla, Stevia, cinnamon, and butter with electric mixer.

  • Add coconut flour and baking powder. Mix again until well blended.

  • Add batter to preheated waffle iron or griddle. Cook until golden brown.

  • Serve with sugar free syrup (Log Cabin is my personal favorite).



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