Cheesy Keto Waffles

Cheesy Keto Waffles

These keto-friendly waffles are so versatile! I serve them as a side dish with Mexican Pulled Pork, soups, and all sorts of salads. They also make a fantastic alternative to English muffins if you’re making eggs Benedict.

Cheesy Keto Waffles

Cheesy Keto Waffles

  • Author: Jane Walters



  • 3 large pastured eggs
  • 1/4 cup (60 g/2.1 oz) cream cheese, at room temperature
  • 1/3 cup (30 g/1.1 oz) grated Parmesan cheese
  • 1/2 cup (56 g/2 oz) grated Cheddar cheese
  • 3 tablespoons (21 g/0.7 oz) flax meal, or 4 tablespoons (24 g/ 0.8 oz) almond flour
  • 1 tablespoon (8 g/0.3 oz) coconut flour
  • 1 teaspoon mixed dried Italian herbs (basil, oregano, thyme)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon gluten-free baking powder
  • Salt and pepper
  • Optional: serve with poached or fried eggs, and Hollandaise Sauce or Quick Béarnaise Sauce


Place the eggs and cream cheese in a large bowl.

Mix well. Add the Parmesan and Cheddar, plus all the dry ingredients, and mix well.

Pour thebatter into a preheated waffle maker, close, and cook for 1 to 2 minutes, or until crisped up and cooked through.

When done, transfer to a plate and let the waffles cool for a few minutes before serving.

Store any leftover waffles in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

They’re especially delicious when topped with poached eggs and Hollandaise Sauce.


Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (71%)


  • Serving Size: 2 Waffles
  • Calories: 431
  • Fat: 33.8 g
  • Carbohydrates: 8.2 g
  • Fiber: 4g
  • Protein: 26.8 g