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.Print
- 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