Name: Low-Carb Waffles with Syrup
Prep time: 15 min
Cook time: 3 min
Ingredients: 8 Large Eggs (Room Temp); 8 oz Cream Cheese: Softened (Room Temp); 2 Cups Pecan Flour; 1/4 Cup Psyllium Husk (Whole) (4 Tbsp); 1/4 Cup Powdered Cultured Buttermilk Blend (4 Tbsp); 2 Tbsp Butter: Melted (Salted or unsalted is fine. ); 2 tsp Cinnamon; 2 tsp Vanilla Extract (Home-made if you have it); 1/2 tsp Salt (Check label, make sure there is no added carbs in your salt); 1 tsp Baking Soda (Added in portions - see steps); 4-8 Tbsp Heavy Cream (optionally use water) (As needed to thin batter); Butter or cooking spray (For waffle plates)

These low-carb pecan-flour waffles come out crisp and golden on the outside, with a tender, slightly custardy center. Pecan flour gives them that rich, nutty flavor, and the cream cheese keeps them from tasting dry or “diet.” I always add vanilla and cinnamon for extra flavor.

A little psyllium husk gives the batter structure so the waffles don’t crumble, and they freeze beautifully. Reheat them in the oven for 7 minutes at 350F and they’re right back to crispy.

Low-Carb Waffles with Syrup

Crisp on the outside, tender inside, and full of warm vanilla-cinnamon flavor, these low-carb pecan-flour waffles are the real deal. They’re leavened with baking soda plus two acid activators (True Lemon/Lime and cultured buttermilk powder) for a dependable lift. Make a batch, freeze the extras, and reheat straight from frozen in a convection oven for a quick keto breakfast that doesn’t taste “diet.”

Prep Time15

Cook Time3

Course: Breakfast

Cuisine: American

Servings: Waffles

Calories: 497kcal

Author: Low Carb Forum

Equipment

1 Waffle Maker

Ingredients

8 Large Eggs Room Temp
8 oz Cream Cheese: Softened Room Temp
2 Cups Pecan Flour
1/4 Cup Psyllium Husk (Whole) 4 Tbsp
1/4 Cup Powdered Cultured Buttermilk Blend 4 Tbsp
2 Tbsp Butter: Melted Salted or unsalted is fine.
2 tsp Cinnamon
2 tsp Vanilla Extract Home-made if you have it
1/2 tsp Salt Check label, make sure there is no added carbs in your salt
1 tsp Baking Soda Added in portions - see steps
4-8 Tbsp Heavy Cream (optionally use water) As needed to thin batter
Butter or cooking spray For waffle plates

Instructions

Preheat waffle maker fully. Let it sit hot an extra 3-5 minutes after the ready light comes on.
Blend eggs + cream cheese until smooth. (See recipe note 1 below)
Stir in pecan flour, psyllium husk, buttermilk powder, vanilla, cinnamon, and salt.
Stir in 1 tsp of True Lemon/Lime and 4 Tbsp of your liquid (heavy cream or water) and mix well.
Rest batter 2 to 3 minutes.
Adjust with more liquid until it is thick pancake-batter consistency: pourable, not runny.
Grease your waffle iron with butter or cooking spray for the first waffle. That plus the melted butter is enough in my waffle iron to cook all the waffles without having to grease or spray again.
Stir in baking soda and wait 2 minutes, then prepare to cook immediately. (See recipe note 2 below)
Watch the steam coming from the waffle maker. When it slows down a bit, your waffle will be ready. See note #3

Notes

Note 1: If eggs and cream cheese are not room temperature and you don't have time to wait, use the microwave on 40 percent power in 10 to 15 second bursts to bring it up to lukewarm. The cheese will not blend into the eggs if the mixture is too cool.

Note 2: Waffle makers will vary. In mine, I put one scoop of batter per quadrant near the center, then just under 1/2 scoop in the center. This spreads out to fill the waffle maker without running out too much.

Note 3: In general this takes a little bit longer to cook than a traditional waffle made with wheat flour, and different waffle makers will vary on time. Full cooking takes about 3 minutes in my waffle maker. My dial goes from 1 to 5, and I set it to 4.5, then start watching the steam when it goes off.

Nutrition