Low-carb, packed with tons of flavor, and a fantastic source of protein—now that’s something we can get behind! Originally when developing this waffle recipe, we didn’t intend to have the additional ‘cream’ factor, but we were running low on cream (and milk) that morning…so we used what we had in the fridge: cream cheese. Turns out, it made the waffles even tastier! Now, blueberries and cream cheese are a must for us when making these low-carb almond flour waffles (and for those wondering, they’re gluten-free, too! Though based on flavor and consistency, you’d never guess that).
- 1 3/4 cup almond flour
- 1 cup of heavy cream
- 1/2 cup of cream cheese
- 1 cup blueberries
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 3 eggs
- 2 tbsp oil
- 1/4 tsp salt
- sugar-free sweetener*
- Get cream cheese out and let it sit until around room temperature.
- Mix the almond flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk vanilla extract, eggs, and oil together. Then pour and mix into the bowl of dry ingredients.
- Slowly add the heavy cream in. We found this ratio of 1 cup of heavy cream to 1 3/4 cup almond flour gets a pretty good consistency, but if your batter is not thick enough, add in more almond flour (try 1/4 cup to start with).
- For the cream cheese, tear it into small pieces. We like to put about 1/2 of the pieces into the batter and mix it in completely—using a fork or whisk to push the pieces to the side of the bowl until there are barely any clumps left.
- Put the remainder of the cream cheese bites into the bowl and stir gently, these don’t need to be mixed in completely.
- In a bowl, smash the blueberries with the back of a fork or something like a banana/potato masher. This is to prevent getting those molten hot lava bursts of blueberries post-cooking.
- Pour into your waffle maker! (Can use a bit of butter to assist with peeling cooked waffles off, though the oil in them *should* be enough.) Pro Tip: Use a fork in one hand and a spatula in the other to slowly lift the waffle off, and to prevent tears or sizzled fingers.
*We haven’t found xanthan gum necessary as these hold together pretty well, but if you’ve got it on hand and want to use it, try around 1/4 tsp.
Why all the cream? It’s to create that thick consistency which would normally come from wheat flour + gluten. We like the batter without any additional sweetener as it serves as a good base and complement to the berries, but if you like a little bit of sweetness, go for it!
You can prepare a large batch of these and store them in your freezer for several weeks, or fridge (4-5 days).
Servings: 6 full-size waffles | Calories per serving: 260 kcal | Protein: 6.7 | Carb: 6.6 | Fat: 25.2
*These nutrition statistics are gathered from Very Well Fit and may vary.
We’d love to hear how you make these waffles! Not a fan of blueberries or cream cheese? Add a dash of cinnamon and you can serve these just with butter and syrup (sugar-free if you’re trying to stay low-carb). We love to pair this with a dollop of Greek yogurt and breakfast sausages, too.