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2 ingredient keto cream cheese waffles on a white plate with sugar free syrup

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 3 minutes
Total Time 13 minutes
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.
    Smooth pale yellow keto waffle batter in a glass measuring cup showing the correct texture after blending

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.
    Pouring keto waffle batter into a mini waffle maker, showing the correct portion size
  • 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.
    Freshly cooked keto waffle cooling on a wire rack to prevent sogginess

Notes

  1. Use full fat block cream cheese, not whipped or spreadable. Whipped varieties add air and water that throw off the ratio.
  2. Soften the cream cheese at room temperature for 20 minutes before blending. Cold cream cheese leaves lumps.
  3. Rest the batter for 3 minutes before cooking. Skipping this step causes thin, flat waffles.
  4. Do not open the waffle iron before 3 minutes. Opening early tears the waffle because the egg has not set.
  5. Cool cooked waffles on a rack, never on a plate. Stacking hot waffles traps steam and makes them soggy.
  6. For fluffier waffles, separate the eggs. Blend yolks with cream cheese, whip whites to soft peaks, then fold whites in. Macros change slightly.
  7. For firmer, bread-like waffles (not egg fast friendly), add 1 tablespoon almond flour and 1/2 teaspoon baking powder.
  8. To make them dairy free, swap cream cheese for 1 tablespoon mayo plus 1 tablespoon coconut oil or ghee.
  9. Reheat in a toaster or toaster oven. Microwaving makes them rubbery.
  10. 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