Breakfast

Cream Cheese Keto Waffles

Keto waffles with real texture from Modern Mountain Oat Fiber and a protein-and-fiber boost from Lupin Flour. Top them sweet or savory.

By the MMBC Test Kitchen · Updated September 2020
4.2 (76 ratings)
Low-carb lupin waffle next to coffee and sugar-free syrup
Keto waffles that hit the breakfast-bread craving head-on. Modern Mountain Oat Fiber (or bamboo fiber) builds the texture, and Modern Mountain Lupin Flour loads every bite with protein and fiber. Want savory? Fry a few chicken breasts in a lupin flour breading and you've got chicken and waffles. Top with zero-carb syrup and plenty of butter, or go lighter with homemade whipped cream, blueberries, and a dusting of cinnamon.
Prep
20 min
Bake
10 min
Calories
420

Directions

  1. In large mixing bowl, beat together softened butter/ghee, eggs, cream cheese, heavy cream, and almond milk.

  2. In a second bowl, mix together the dry ingredients.

  3. Slowly add dry ingredients to your eggs/butter while mixing. Continue to mix until batter is thick and smooth. (Don't worry if you're thinking that your batter is looking a bit thick; you'll notice that this batter is thicker than most of the waffle batters you're used to.)

  4. Allow your waffle iron to medium heat and sit for a couple of minutes. Grease your waffle iron by either brushing some butter in the cracks or using your cooking spray of choice.

  5. Scoop your batter into the middle of the waffle iron and gently make a small circle in your waffle iron. Lower the iron, allowing the weight of the lid to spread the batter to the edges of the iron.

  6. Cook for 3-4 minutes. Remove from the iron, top with lots of butter and your toppings of choice, and enjoy!

Tips

  • More of a pancake person? This batter is thick enough to griddle into pancakes too.
  • Expect a thicker batter than you're used to - that's exactly right for this recipe.

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