2 Ingredient Keto Waffles Cream Cheese Recipe (Ready In 10 Min)

This 2 ingredient keto waffles cream cheese Recipe gives you fluffy, golden waffles using only eggs and cream cheese.

One waffle has 1.9g net carbs and 170 calories, and the whole recipe is ready in 10 minutes. No flour, no almond flour, no baking powder, no sugar.

You also get troubleshooting, sweet and savory variations, meal prep instructions, a cost breakdown, and a comparison table so you can pick the right base for your morning.

If you have been making chaffles with cheddar or mozzarella, this cream cheese version is the upgrade you have been waiting for. The texture stays soft like a Belgian waffle instead of turning hard as it cools.

Save this recipe to your keto breakfast board on Pinterest before you scroll past.

What Are 2 Ingredient Keto Waffles?

Two ingredient keto waffles are waffles made from only eggs and cream cheese, blended smooth and cooked in a waffle iron.

The eggs provide structure and protein, and the cream cheese provides fat and moisture that keeps the waffle tender.

The recipe comes from the keto egg fast community, where cream cheese pancakes have been a staple for over a decade. Someone poured the same batter into a waffle iron, and the 2 ingredient keto waffle was born.

The difference between these and chaffles is simple. Chaffles use shredded cheddar or mozzarella, taste savory, and harden as they cool. Cream cheese waffles taste neutral with a slight tang, stay soft, and work for sweet breakfasts. They are also naturally gluten free.

The 2 Ingredients and Why They Matter

Two large eggs and a block of full fat cream cheese, the only two ingredients for keto waffles — Two eggs, two ounces of cream cheese. That is the entire recipe.

Eggs. Two large eggs at room temperature give you 12.6g of protein and 144 calories total. Room temperature eggs blend smoother with cream cheese than cold eggs. Cold eggs leave lumps.

Cream cheese. Two ounces of full fat block cream cheese gives you 20g of fat and 196 calories. Block cream cheese has the right ratio of fat to moisture. Whipped cream cheese adds air and water that throw off the recipe. Spreadable cream cheese in a tub contains added water and stabilizers.

These two ingredients work together because eggs form the protein web that holds the waffle together, and cream cheese adds fat and moisture that prevents the waffle from turning rubbery. Egg-only waffles get tough. Cream cheese-only waffles fall apart. Together, they create a soft, fluffy texture.

Optional flavorings like vanilla, cinnamon, sweetener, and salt do not count toward the 2 core ingredients. Add them if you want, skip them if you do not.

2 Ingredient Keto Cream Cheese Waffles

Fluffy low carb waffles made with just eggs and cream cheese, ready in 10 minutes with 1.9g net carbs each.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Resting Time 3

Total Time 13

Course Breakfast

Cuisine American

Servings 2

Calories 170 kcal

Equipment

1 Mini waffle maker Dash or equivalent, 4-inch
1 Small blender or immersion blender Required for smooth batter
1 Silicone spatula For scraping blender
1 Cooling Rack Prevents soggy bottoms
1 Pastry brush For oiling the iron
1 Measuring cup For portioning batter

Ingredients

2 large Eggs Room temperature for smoother batter
2 oz Full fat block cream cheese Softened 20 minutes at room temp
1 tsp Avocado oil or coconut oil For greasing the iron, optional on nonstick

Instructions

Prepare the batter

Place 2 large eggs and 2 oz softened cream cheese into a small blender jar.
Blend on high for 20 to 30 seconds until the batter is smooth, pale yellow, and free of cream cheese lumps.
Stop and scrape the sides with a silicone spatula if needed, then blend again for 5 seconds.
Pour the batter into a small bowl and let it rest for 3 minutes. This lets the foam settle and the cream cheese fully hydrate.

Cook the waffles

Preheat the mini waffle maker for at least 5 minutes, or until the ready light turns on.
Lightly brush the top and bottom plates with avocado oil or coconut oil.
Pour half the batter, about 3 tablespoons, onto the center of the iron.
Close the lid and cook for 3 to 4 minutes, or until steam slows to a trickle and the waffle releases easily.
Remove the waffle with a silicone spatula and place it on a cooling rack for 1 minute. This step keeps the bottom crisp.
Repeat with the remaining batter, lightly re-oiling only if the iron looks dry.

Serve

Serve warm with butter and sugar free syrup, or follow the sweet and savory variation list below.

Notes

Use full fat block cream cheese, not whipped or spreadable. Whipped varieties add air and water that throw off the ratio.
Soften the cream cheese at room temperature for 20 minutes before blending. Cold cream cheese leaves lumps.
Rest the batter for 3 minutes before cooking. Skipping this step causes thin, flat waffles.
Do not open the waffle iron before 3 minutes. Opening early tears the waffle because the egg has not set.
Cool cooked waffles on a rack, never on a plate. Stacking hot waffles traps steam and makes them soggy.
For fluffier waffles, separate the eggs. Blend yolks with cream cheese, whip whites to soft peaks, then fold whites in. Macros change slightly.
For firmer, bread-like waffles (not egg fast friendly), add 1 tablespoon almond flour and 1/2 teaspoon baking powder.
To make them dairy free, swap cream cheese for 1 tablespoon mayo plus 1 tablespoon coconut oil or ghee.
Reheat in a toaster or toaster oven. Microwaving makes them rubbery.
A single waffle counts as 1 egg and 1 oz cheese or fat on the egg fast.

Keyword 2 ingredient keto waffles, chaffle alternative, cream cheese waffles, egg fast recipe, low carb breakfast

Pro Tips for Fluffy, Crispy Waffles

Rest the batter 3 minutes. The foam from blending needs time to settle. If you skip the rest, your waffles will be thin and flat because the air bubbles collapse too early in the iron.
Preheat for 5 full minutes. A cold iron makes sticky, pale waffles. The Dash mini takes 3 to 4 minutes to reach full heat [6], and adding 1 extra minute guarantees the plates are hot enough to crisp the batter on contact.
Whip the egg whites for maximum fluff. Separate the eggs, blend the yolks with cream cheese, then whip the whites to soft peaks. Fold the whites in gently. This technique doubles the air in the batter and creates waffles that are twice as tall. “Why bother with the extra step?” If you want waffles that look and feel like Belgian waffles, this is how you get there.

Cross section of a fluffy keto cream cheese waffle showing the light airy interior — This is what the whipped egg white upgrade looks like inside. Light, airy, and tender, not dense like a standard chaffle.

Use a cooling rack, not a plate. Trapped steam is the number one cause of soggy keto waffles. A cooling rack lets air circulate underneath.
Re-oil only when the iron looks dry. Too much oil causes greasy, dense waffles. Brush a thin layer on the first waffle, then check the plates before each additional waffle.
Cook by steam, not by timer. When steam slows to a trickle, the waffle is done. Timers vary because every iron runs at a slightly different temperature.

Common Problems and Fixes

“My waffles are soggy.” Cool them on a rack instead of a plate, cook 30 seconds longer, and never stack hot waffles.
“My waffles stick to the iron.” Preheat longer, oil the iron before the first waffle, and wait until steam slows before opening. Opening early tears the waffle because the egg has not set yet.
“My waffles taste too eggy.” Use room temperature eggs, add 1/2 teaspoon vanilla or cinnamon, or try the whipped egg white version. The whipped whites dilute the egg flavor.
“My waffles are thin and flat.” You skipped the 3-minute rest. Rest the batter so the foam settles and the cream cheese hydrates fully.
“My waffles overflow.” Use 3 tablespoons of batter per mini waffle. The batter spreads when the lid closes, and overfilling pushes batter out the sides.
“My batter is lumpy.” Blend longer, scrape the jar halfway through, and soften the cream cheese at room temperature first. Cold cream cheese will not break down in a blender.
“My waffles are hard the next day.” Reheat them in a toaster, never the microwave. The microwave makes them rubbery because it heats the fat unevenly.

Sweet and Savory Variations

The base recipe is neutral, so you can take it sweet or savory.

Sweet variations include the following.

Cinnamon vanilla. Add 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon to the batter.
Chocolate. Add 1 tablespoon cocoa powder and 1 tablespoon erythritol.
Berry. Fold in 2 tablespoons mashed raspberries after blending.
Lemon. Add 1/2 teaspoon lemon zest and 1 tablespoon erythritol.

Savory variations include the following.

Garlic herb. Add 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning.
Pizza. Add 1 tablespoon grated parmesan and 1/2 teaspoon Italian seasoning.
Sandwich bread. Add 1 tablespoon almond flour and 1/2 teaspoon baking powder for a sturdier base.
Everything bagel. Sprinkle everything bagel seasoning on the iron before closing the lid.

Two keto cream cheese waffles, one sweet with syrup and berries, one savory with avocado and fried egg — One base recipe, two meals. Left is sweet with syrup and berries. Right is savory with avocado, egg, and everything bagel seasoning.

“Do these variations still count as 2 ingredient?”

The core recipe is 2 ingredients. Variations add flavorings, but the base never changes.

Toppings and Serving Ideas

Sweet toppings include sugar free maple syrup, butter, whipped cream, fresh berries, keto jam, sugar free chocolate chips, and chopped pecans or walnuts.
Savory toppings include mashed avocado with everything bagel seasoning, fried egg and bacon, smoked salmon with capers, and melted cheese with crumbled sausage.
Sandwich builds. Use 2 waffles as bread for a keto breakfast sandwich with egg, bacon, and cheese. Try a BLT with lettuce, tomato, and sugar free bacon. Make a breakfast taco by folding one waffle around scrambled eggs and salsa.

The waffles also work as a base for keto shortcake. Top with whipped cream and sliced strawberries for a 5-minute dessert.

Storage, Freezing, and Meal Prep

For fridge storage, store cooled waffles in an airtight container for up to 4 days. Place parchment paper between layers so they do not stick.
For freezer storage, freeze waffles in a single layer on a baking sheet until solid, then transfer to a freezer bag with parchment between waffles. They keep for 3 months.
For reheating, pop them in a toaster or toaster oven on medium for 1 to 2 minutes. The toaster crisps the outside and warms the inside. Skip the microwave because it makes them rubbery.
For meal prep, blend a double batch on Sunday, cook 4 waffles, cool them on a rack, and freeze. Each morning, pull 2 waffles from the freezer and toast them while your coffee brews. You get a hot, fresh keto breakfast in under 2 minutes.

Batch of keto cream cheese waffles stacked with parchment paper in a freezer container for meal prep — Cook a double batch on Sunday, layer with parchment paper, and freeze. Pull two per morning and toast for a 2-minute keto breakfast.

“Can I freeze the batter instead?”

No. The cream cheese separates when thawed, and the texture changes. Always cook the waffles first, then freeze the cooked waffles.

Substitutions and Dietary Modifications

Dairy free. Swap the cream cheese for 1 tablespoon mayo plus 1 tablespoon coconut oil or ghee. The texture is slightly different but still works.
Egg free. This recipe does not work without eggs. Eggs are the structural backbone. Use a flax egg only for a pancake version, never for waffles.
Nut free. The recipe is naturally nut free. No almond flour, no coconut flour, no nut milks.
Firmer texture. Add 1 tablespoon almond flour and 1/2 teaspoon baking powder for waffles that hold up as sandwich bread. This makes them not egg fast friendly.
Sweeter without sweetener. Add 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla. Cinnamon boosts perceived sweetness with zero carbs.

Nutrition and Macros

One waffle has 170 calories, 15g fat, 8.3g protein, and 1.9g net carbs. Two waffles have 340 calories, 30g fat, 16.6g protein, and 3.8g net carbs.

Net carbs = total carbs minus fiber. Cream cheese has negligible fiber, so the net carbs and total carbs are nearly identical here.

A single waffle uses about 10 percent of a 20g daily net carb keto budget. If your keto limit is 50g, one waffle uses less than 4 percent of your daily carbs.

Egg fast friendly. One waffle counts as 1 egg and 1 oz of fat or cheese on the egg fast. Two waffles make a full egg fast meal. The egg fast rule is 1 oz cheese or 1 tablespoon fat per egg, and 2 oz of cream cheese covers the fat requirement for 2 eggs.

Carnivore friendly. The base recipe works as written. Skip the sweet variations and toppings.

2 Ingredient Waffle Comparison Table

Not sure which base to use? Here is how cream cheese compares to the other popular 2 ingredient waffle bases.

Base	Texture	Flavor	Net Carbs per Waffle	Calories	Best For
Cream cheese	Soft, fluffy, Belgian-style	Neutral, slight tang	1.9g	170	Sweet waffles, egg fast
Cheddar	Crisp, dense	Savory, sharp	1g	115	Sandwiches, savory
Mozzarella	Crisp outside, chewy inside	Mild, neutral	1g	115	Sweet or savory
Peanut butter	Soft, cakey	Nutty, sweet	3g	190	Sweet breakfast

Cream cheese wins for sweet keto waffles because it has a neutral flavor and a soft texture that stays tender after cooling. Cheddar and mozzarella get hard as they cool because the cheese re-solidifies.

Peanut butter works but adds 1g more net carbs per waffle and a strong nutty flavor that limits your topping options.

“Which one should I start with?”

If you want a sweet breakfast waffle that tastes like the real thing, start with cream cheese. If you want a savory sandwich base, go with cheddar.

FAQ

Yes. Eggs and cream cheese are the only required ingredients. Everything else is optional flavoring.

1.9g net carbs per waffle. Two waffles have 3.8g net carbs.

Yes. Pour half the batter per waffle and cook 4 to 6 minutes instead of 3 to 4 minutes. Do not use a Belgian waffle maker because the wells are too deep for this thin batter.

Yes. Swap cream cheese for 1 tablespoon mayo plus 1 tablespoon coconut oil or ghee.

You probably cooled them on a plate instead of a rack, or you did not cook them long enough. Cool on a rack and cook until steam slows.

Yes. Freeze in a single layer, then transfer to a freezer bag with parchment between waffles. They keep for 3 months. Reheat in a toaster.

Yes. One waffle counts as 1 egg and 1 oz of fat. Two waffles are a full egg fast meal.

You can try, but the batter will have cream cheese lumps. An immersion blender works if you do not have a regular blender. A whisk does not work because cold cream cheese will not break down by hand.

Separate the eggs, blend the yolks with cream cheese, whip the whites to soft peaks, and fold the whites in gently [8]. This doubles the air in the batter.

No. Whipped cream cheese contains added air and water that change the ratio. Use full fat block cream cheese for the right texture.

Pin This Recipe

Save this 2 ingredient keto waffles cream cheese Recipe to your keto breakfast board so you can find it next time you need a fast low carb breakfast.

Step by step collage of 2 ingredient keto waffles cream cheese recipe showing ingredients, blending, cooking, and finished stack with text overlay No Flour No Sugar 2 Ingredients — No flour, no sugar, 2 ingredients. See how easy these 10 minute keto cream cheese waffles are from start to finish. Save this pin for your keto breakfast board.

Your Turn

Make this 2 ingredient keto waffles cream cheese Recipe this week and tell me which variation you tried. Leave a comment below with your favorite toppings, and share this recipe on Pinterest or Instagram if it saved your morning.

2 Ingredient Keto Waffles Cream Cheese Recipe (Fluffy in 10 Minutes)
Whip up fluffy low carb waffles with just eggs and cream cheese, no flour, no fancy tools, ready in 10 minutes.