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Weekends are for WAFFLES

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).