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Cheesy Keto Waffles

|Cheesy Keto Waffles

These waffles are so versatile! I use them as a side with pulled pork, soups, and all sorts of salads. They also make a fantastic alternative to English muffins in Eggs Benedict. You can make these waffles in batches and freeze them for a quick meal when you don't have time to cook. If you want to try some more quick bread recipes, make sure you check out this Paleo Bread from Emma of Noodlechips!

Also try sweet waffles: Basic Keto Waffles, Double Chocolate Keto Waffles and Pumpkin Spiced Waffles.

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Preparation time

Overall

Nutritional values (per waffle):

2.1 grams 2 grams 13.4 grams 16.9 grams 8.6 grams 215 calories
Total Carbs4.1grams
Fiber2grams
Net Carbs2.1grams
Protein13.4grams
Fat16.9grams
of which Saturated8.6grams
Energy (calories)215kcal
Magnesium36mg (9%)
Potassium154mg (8%)

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

Ingredients (makes 4 waffles):

Optionally serve 1-2 waffles with:

Depending on what you serve the waffles with and how hungry you feel, one serving is 1-2 waffles.

Instructions:

  1. Place 3 eggs and cream cheese in a bowl and mix well. |Cheesy Keto Waffles
  2. Add the grated Parmesan and cheddar and all the dry ingredients: flaxmeal, coconut flour, dried herbs, garlic and onion powder, baking powder, salt and pepper. Mix well.
    |Cheesy Keto Waffles
  3. Pour the batter in a preheated waffle maker, close and cook for a minute or two. The exact time depends on the waffle maker. |Cheesy Keto Waffles
  4. When done, place on a serving plate and let them cool down for a few minutes. Store any leftover waffles in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. |Cheesy Keto Waffles
  5. Cheesy waffles make delicious keto breakfast with poached eggs and Hollandaise Sauce on top. |Cheesy Keto Waffles

How to Poach Eggs:

  1. Fill a medium saucepan with water and a dash of vinegar and bring to a boil over a high heat. Crack each egg individually into a ramekin or a cup. Using a spoon, create a gentle whirlpool in the water to help the egg white wrap around the egg yolk.

  2. Slowly lower the egg into the water in the centre of the whirlpool, turn off the heat and cook for 3-4 minutes. Then, use a slotted spoon to remove from the water and place on a plate. Repeat for all the remaining eggs.

  3. Once chilled, place all the eggs in a sealable container filled with cold water and keep refrigerated for up to 5 days. To re-heat the eggs, place them in a mug filled with hot tap water for a couple of minutes. This will be enough to warm them up without overcooking.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

These are sooooo yummy!! I made a double batch, had two waffles and fried egg for breakfast and keep the rest in the freezer.

Reply

Thank you Kelly!

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