keto coconut flour waffles

I love Keto.  I don’t love eggs. When I first started the Keto diet I thought that I had to eat eggs and bacon for breakfast every morning.

So that’s what I did.

Don’t get me wrong, I definitely saw results, but I also missed all those yummy bakery breakfast foods.

It wasn’t until about 5 months into my Keto journey, that I discovered what could be done with coconut flour.  And that it was an affordable alternative to almond flour.

I started experimenting with recipes online, and found some good (but not great) ideas.  Then one day I came across this pancake recipe from Try Keto With Me that someone posted on Instagram and it was like I’d struck gold.

I started out making them as pancakes, and loved them (especially with some pureed pumpkin or frozen wild blueberries added to the batter).

But now that I’ve started making them into waffles, it’s a whole other level of deliciousness. They are so light and fluffy, I never would have guess they were made with coconut flour!

These waffles are also extremely easy to make.  I like to make a big batch and keep them in the freezer for our weekday breakfasts. I can pop one in the toaster oven, slap a pat of butter on it, and I’m out the door in less than 5 minutes.

Or if I’m feeling fancy, I’ll precook some sausage patties and make a breakfast sandwich using the waffles as the bread.

So if you’re like me and were never a fan of eggs to begin with, or perhaps you just need a change, give this recipe a try.  I think you’ll be just as impressed as I was!

Keto Coconut Flour Waffles

Makes 8-10 waffles

2.5 net carbs per waffle

Ingredients

8 eggs
1- 8 oz brick cream cheese (softened)
2 tbs butter (melted)
1 tbs vanilla extract
2 tbs Pyure sweetner (or other stevia/erythritol blend)
8 tbs (56 grams) coconut flour
3 tsp baking powder
¼ tsp cinnamon

Preparation:

waffle ingredients in ninja
1. Add all ingredients to the bowl/cup of a Ninja blender or other food processor. It works best if you add liquid ingredients first, then dry so clumps don’t form.

blended waffle ingredients in ninja

2. Blend until all ingredients are fully mixed.  You might have to stop the blender/processor a couple of times to scrape the sides if necessary.

3. Preheat waffle iron.

batter in waffle iron
4. Once the iron is hot, cook waffles according to your waffle maker’s instructions.  The one I have uses a scare ½ cup of batter per waffle.

finished keto waffle on iron

5. Serve warm with melted butter, or

6.  Let cool on a cookie rack, until completely cooled.  Keep in the freezer, reheating in the toaster oven when ready to eat.

finished keto waffle on iron

That’s all there is to it! In fact the hardest part about this recipe is remembering to take the cream cheese out of the fridge so it can soften.

What has been your go to breakfast lately?  Are you a bacon and eggs type? Or do you crave something “carby” in the morning also?

keto waffles coconut flour

 

Easy Keto Coconut Flour Waffles(adapted from tryketowith.me)

Tired of eating eggs every day on the keto diet? Try this easy recipe for Keto Coconut Flour Waffles, and never get bored on your keto journey. Soft and fluffy, you won't believe they're keto approved!

Course Breakfast
Cuisine keto
Keyword coconut flour, keto
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 waffles

Ingredients

  • 8 eggs
  • 8 oz brick cream cheese softened
  • 2 tbs butter melted
  • 1 tbs vanilla extract
  • 2 tbs Pyure sweetner or other stevia/erythritol blend
  • 8 tbs (56 grams) coconut flour
  • 3 tsp baking powder
  • ¼ tsp cinnamon

Instructions

  1. Add all ingredients to the bowl/cup of a Ninja blender or other food processor. It works best if you add liquid ingredients first, then dry so clumps don’t form.
  2. Blend until all ingredients are fully mixed.  You might have to stop the blender/processor a couple of times to scrape the sides if necessary.
  3. Preheat waffle iron.
  4. Once the iron is hot, cook waffles according to your waffle maker’s instructions.  The one I have uses a scare ½ cup of batter per waffle.
  5. Serve warm with melted butter, or
  6. Let cool on a cookie rack, until completely cooled.  Keep in the freezer, reheating in the toaster oven when ready to eat.

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