Cheesy Keto Waffles

Let’s be real: Sometimes you need waffles. With these cheesy keto waffles, though, you don’t have to worry about the carbs, because they’re keto-friendly. Even better, you can eat them as a breakfast dish, a side  meal(they go great with salads or pulled pork, for instance), or even as an English muffin stand-in on eggs benedict.

These waffles can be pre-made and frozen for the week. So when you get home from the gym or are looking for a tasty snack, grab a waffle; toast and enjoy! You can eat them plain or top them with any unique ideas you have.

Since these are on the more savory side, they pair well with a number of different toppings, especially chicken, for a fan favorite- chicken and waffles! They can also be used as bread slices with some turkey meat and and cheese in between. Really- there is no wrong way to eat waffles or a wrong time for that matter- breakfast for dinner is a must sometimes.


Category: Breakfast, Side Calorie Count: 431 Macronutrient ratio: Carb-induced calories—4% Protein: 27 grams Carbohydrates: 4 grams Total Fat: 34 grams
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings of 2 waffles


  • 3 large eggs
  • 1/4 cup Cream Cheese room temperature
  • 1/2 cup cheddar cheese grated
  • 1/3 cup Parmesan cheese grated
  • 4 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon Italian seasoning or mix of basil, oregano, thyme to preferred taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder preferably gluten-free
  • salt to taste
  • pepper to taste


  • In a large bowl, mix eggs and cream cheese; you may want to use a whisk or hand mixer, though be careful not to get it too frothy.
  • Add your cheeses and dry ingredients, mixing well.
  • Pour your batter into a preheated waffle maker, close, and cook—roughly 1-2 minutes for each waffle, depending on your waffle maker and waffle preferences.
  • When done, transfer to a plate, letting the waffles cool slightly before serving; store any leftovers in the refrigerator in an airtight container for up to 5 days, or freeze for up to 3 months.


The almond flour can be substituted for flax meal, though you'll need less flax meal if doing so. Feel free to mix up the seasoning, too, to better fit what you're having the waffles with. Or simply serve with a few eggs (either poached or fried) with some hollandaise or bearnaise sauce and enjoy!
Tools Needed:
  • Large bowl
  • Hand whisk
  • Waffle maker
  • Serving plates

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