Waffles are back on the menu with this perfect keto-friendly recipe that gives you all the taste and crispiness of the wheat flour-based version. You won't miss a thing! Makes a great snack, dessert, or even try making waffle sandwiches for a brunch (the one pictured here is a sweet sandwich with raspberry chia jam and Brie). If you don't have a waffle iron, fear not, you can also use this batter to make pancakes with only a minor adjustment.
Keto Waffle/Pancake Batter Base Recipe
- ½ cup cream cheese, softened
- 4 eggs
- 2 teaspoons pure vanilla extract
- 4 tablespoons coconut flour
- 1½ teaspoons baking powder
- unsweetened almond milk (as needed)
For pancakes only:
1/2 teaspoon extra baking powder
For waffles only:
1 tablespoon melted butter
Add cream cheese, eggs, with a mixing bowl. If making waffles, also add melted butter. Using an electric mixer, mix on low until ingredients are combined. (*May also use a blender.)
Add baking powder and coconut flour, blending again until well combined. (*Note: The matter may thicken if left to sit for more than a few minutes. Just add a splash of almond milk to thin it out again, if needed.)
For waffles, add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown. For pancakes, use either an electric griddle set to 300F or a greased pan set to medium heat. Pour batter to form circles on the pan or griddle. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes or until golden brown.
Serve with butter, sugar free syrup, nut butter, cream cheese, and/or fruit. Any kind of keto chia jam will also work. If you’re feeling adventurous, try doing some savoury toppings like ham and cheddar, Brie and bacon, eggs and avocado... the sky’s the limit!