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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.
How to Poach Eggs
If you're making eggs Benedict, you'll need to poach some eggs. Poaching eggs is easy! Here's how to do it step by step.
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.
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.
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.
Hands-on Overall
Serving size waffle
Nutritional values (per serving, waffle)
Net carbs2.4 grams
Protein13.1 grams
Fat16.9 grams
Calories216 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs4.4 gramsFiber2 gramsSugars1 gramsSaturated fat8.2 gramsSodium425 mg(18% RDA)Magnesium36 mg(9% RDA)Potassium151 mg(8% EMR)
Ingredients (makes 4 waffles)
- 3 large eggs
- 1/4 cup cream cheese, room temperature (60 g/ 2.1 oz)
- 1/3 cup grated Parmesan cheese (30 g/ 1.1 oz)
- 1/2 cup grated cheddar cheese (56 g/ 2 oz)
- 3 tbsp flaxmeal (21 g/ 0.7 oz) or 4 tbsp almond flour (24 g/ 0.8 oz)
- 1 tbsp coconut flour (8 g/ 0.3 oz)
- 1 tsp mixed dried Italian herbs (basil, oregano, thyme)
- 1/2 tsp each garlic powder and onion powder
- 1/2 tsp gluten-free baking powder - you can make your own
- salt and pepper to taste (I like pink Himalayan salt)
Optional toppings:
Instructions
- Place 3 eggs and cream cheese in a bowl and mix well.
- 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.
- Pour the batter in a preheated waffle maker, close and cook for a minute or two. The exact time depends on the waffle maker.
- 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. Depending on what you serve the waffles with and how hungry you feel, one serving is 1-2 waffles.
- Serving suggestion: Cheesy waffles make delicious keto breakfast with poached eggs or fried eggs and Hollandaise Sauce on top.
Ingredient nutritional breakdown (per serving, waffle)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.3 g | 4.7 g | 3.6 g | 54 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Parmesan cheese |
| 0.2 g | 2.7 g | 1.9 g | 29 kcal |
| Cheddar cheese |
| 0.4 g | 3.2 g | 4.7 g | 57 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 1 g | 2.2 g | 28 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Onion powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, waffle |
| 2.4 g | 13.1 g | 16.9 g | 216 kcal |
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