Best Low Carb Waffles Recipe

best low carb waffles recipeEvery now and then I pull out my waffle maker and make the kids a big old batch of waffles.  It is so awesome that I can make these for myself at the same time.

These are not only low carb, they are practically no carb!  There are no fancy ingredients like coconut flour or ground up this and that.  And this is way cheaper and easier and healthier than a low carb waffle mix.  All you need is eggs and cream cheese!  Honestly, that is it.  Plus whatever you want to top it with.

They can be made in advance and then popped in the toaster to make them crispy.  You could also use the waffles as bread to hold a fried egg sandwich or a low carb BLT.

The idea originated from the famous cream cheese pancake recipe on this blog.  I have modified that recipe for all kinds of things and I just find is simpler than using a premade low carb pancake mix.  Those never taste very good anyways and have so many ingredients we don’t need.

Tools You Will Need to Make the Low Carb Waffle Recipe

Low Carb Waffles Recipebest low carb waffle recipe


  • 2 eggs
  • 2 ounces cream cheese (from a brick)  OR 2 tbsp mayo
  • toppings of choice (butter, sugar free syrup)


  1. In your blender or Magic Bullet, toss in the eggs and cream cheese.  I didn’t bother to bring anything to room temperature.
  2. Blend the eggs and cream cheese until you get a thin and bubbly batter (see my photo)

    making low carb waffles recipe

    Peering down my Vitamix!

  3. You will need to let the batter rest for a few moments.  This is when I get out the waffle maker and preheat it for 5 minutes.
  4. Once the waffle maker is hot, pour the entire batch into the waffle maker.  This will of course depend on the size, I have a big cuisinart waffle maker.  If your waffle maker is small, adjust accordingly.
  5. Close the lid and wait until you no longer see any steam (about 5 minutes).
  6. Put on a plate and top them up!

A few Notes for these low carb waffles

  • They won’t come out crispy like regular waffles.  However, they crisp up very nicely in my toaster oven, so you can make lots of these in advance and toast them as you need them.
  • These make a great low carb dessert for LCHF, top them with berries and unsweetened whip cream.
  • If you are following the Egg Fast, you can use these as bread for fried egg sandwiches or even make grilled cheese sandwiches.
  • For the Egg Fast, the entire recipe counts as 2 eggs and 2 ounces cheese (or 2 tbsp if you substituted mayo for the cream cheese).  I found 1/2 the recipe to be very filling once I topped it with butter!
topping low carb waffles recipe

Buttery Caramel Topping

The topping I made in the photo was simply this:  I slightly melted 1 tbsp butter in a dish.  I stirred in 1 teaspoon of sugar free salted caramel syrup and drizzled over top the waffles.  Heavenly!

Why do I think this is the Best Low Carb Waffles Recipe?

  • The recipe has only 2 ingredients!
  • Fast and simple to make.
  • Can be used for savory recipes as well as sweet desserts.
  • The only carbs are the very low carbs in eggs and cream cheese (and whatever you top them with)
  • No weird ingredients!

I hope you enjoy them as much as I did!



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63 Responses to Best Low Carb Waffles Recipe

  1. Amy G says:

    Thank you, thank you, thank you!! I have added these to my low carb rotation and they are marvelous! I give them a quick pan fry with a pat of butter to crisp them and add some extra fat, then top with a thin smear of peanut butter and a syrup of water, sugar substitute, and pure vanilla. Someday I will actually make sandwiches and wraps but for now I am satisfying my peanut butter waffle craving, lol.

    These freeze beautifully, for anyone wondering. I wait for them to fully cool, then layer them with wax paper and seal them in a ziplock freezer bag. I reheat either in a pan with butter or in the toaster oven. They don’t last long enough for me to know for sure, but I’m a baker and most things with egg can be frozen for about a month. Another month or two if you’re using a deep freeze.

  2. Stacy Valentine says:

    These are probably the first low carb waffles I’ve eaten that actually taste like waffles! LOVE THESE and I’m looking forward to making a grilled cheese this afternoon with them as well. Thank you for your great recipes!

    • KetoWoman says:

      SO happy you like them! The grilled cheese sandwiches are pretty awesome too, especially if you have a way to crisp them up like in a toaster oven or even in the waffle maker.

  3. J Cunningham says:

    We had waffles for dinner tonight with Wakden Farms Syrup. It was sooo easy and good.

  4. Dana says:

    I am on day 3 of my egg fast, using only eggs and butter. I am so pleasantly surprised to find your site! I want to run out and buy a waffle iron!!!
    I had no idea how creative and inventive you can be with eggs and simple ingredients. I’m in!

  5. LuAnne says:

    Thanks so much for the recipe! I’m on day 3 of my first egg fast and I’m having these waffles again after having them on day 1. I like that I can make a double batch and have one with ‘syrup’ for breakfast and make a sandwich with the other. For the ‘syrup’, I didn’t have any maple extract/flavoring so I just melted a tbsp of butter and added a couple of drops of liquid stevia, some vanilla extract and a pinch of cinnamon and that worked great. The first time I used all cream cheese but today I swapped out 1 oz of cream cheese for 1 tbsp of mayo and they were just as good. I did this because I’m having a problem getting enough fat in and it also gives me the room to have a piece or two of cheese during the day.

    I wanted to share my experience with my waffle maker. I have a Waring Pro (the round one that flips over). The first batch I made, I put the whole batch in the waffle maker and it made a big mess. It looked like it fit but then is started expanding and running out the sides. I’ve found that, if I make a double batch, it makes 3 waffles perfectly. I pour a third of the double batch into the waffle maker and let it sit (open) for about 30 seconds. Then I close it and let it sit for another 30 seconds or so before flipping it over. This keeps it from running out the sides. They get nice and brown but I still put them in the toaster for a bit to get them a little crispier. I spray the waffle iron with coconut oil spray.

    • KetoWoman says:

      Thank you for these tips! Also give them a try substituting coconut oil for the mayo! They have a slightly different texture that way as well.

  6. Kelly says:

    Hi there. So excited to try. How do you store them? Can you freeze them. I’d like to make enough to do the fast with as little prep as possible after day 1.

    • KetoWoman says:

      I’ve actually never frozen these. I have made a large batch and kept in the fridge. They can be toasted and you can also make a grilled cheese wafflewich with them, or even a fried egg waffle sandwich.

  7. Lynn says:

    My husband and I went out last night and bought a waffle maker just so I could try this recipe (we also bought a cast iron griddle so we could make grilled cheese sandwiches with the waffles). I ended up having to triple the recipe because my husband wanted two sandwiches. And because the first batch came out in pieces. I came out with six good-enough waffles and made grilled cheese sammies. They were so delicious! This morning, I heated up the broken pieces from last night and drizzled them with butter/sugar free pancake syrup. I will be making these often! So so so yummy!

  8. Tracy says:

    Just had a warm snickers natural crunchy peanut butter sandwich with these waffles. So delicious. Thanks for the recipe!!

    • Tracy says:

      Not SNICKERS! 😂😂😂
      Smuckers!! Darn auto correct.

      • KetoWoman says:

        haha, you gave me my Smile of the Day! I was trying to think how to politely respond to your Snickers comment and then this came. Phew!

        • Tracy says:

          It was so delicious! I appreciate a recipe that actually tastes good!! I have never had success with fat bomb recipes, cloud bread and treats made with almond and coconut flours-and I am a good cook who loves to experiment in the kitchen!! I made more waffles yesterday and added low sugar jam for a total of 14 carbs. So satisfying. I am having to adjust the amount of batter I pour in the waffle maker as I did have significant overflow the first time. The batter puffs up and responds so well to the heat of the waffle maker so today I am using a different one to see if I can avoid the oozing I had with the smaller waffle maker. Other than some clean up time, this was easy and delicious. Thanks again! Remember the rule…Smuckers not Snickers😉

          • KetoWoman says:

            Happy that you are enjoying the recipe! I read in a FB group the other day that someone used coconut oil instead of cream cheese and the waffles turned out nice and firm. I am going to try that this weekend!

  9. LJ Thomas says:

    Delicious waffles, but I added 1 tablespoon of ground flax seed meal which has a lot of healthy benefits (Omega 3’s, etc.)
    The waffles came out very crisp! YUM!

  10. Sonia says:

    Wow mine came out perfact . Ionly add a pinch of baking powder.. I will make more . Thank you !

  11. cole says:

    This was a complete disaster in my waffle iron. Not sure what went wrong but I just spent the last 45 minutes trying to clean out gooey sticky bits. My waffle iron is well seasoned and waffles don’t usually stick at all. I’m sure these would be good if I could figure out how to get them to come out in one or even five pieces. 🙁

    • KetoWoman says:

      I have not had that issue so I’m not even sure what to suggest. Other than maybe wiping the waffle iron down with some oil before using? I haven’t had to do that, just a suggestion.

      • cole says:

        Thanks, maybe I’ll try that next time. Or maybe I’ll just stick with making pancakes – very yummy that way.

  12. Janice says:

    Can you post the macros for the waffles. I log my meals on My Fitness Pal. Thanks for the recipe these waffles are delicious.

    • KetoWoman says:

      Hi, I don’t know what the macros are because I don’t really track those anymore. But this one is super easy, if you are using My Fitness Pal, just enter 2 eggs and 2 ounces cream cheese and it will figure out the macros for you. And I’m glad that you like them!

    • Jodi says:

      Thanks for this recipe. Starting day 3 of an egg fast tomorrow and now I have breakfast!

      Janice, you can get an add on for your browser that will calculate all of the percentages for each meal, including net carbs, in MFP. I use it. Just search MFP keto script. I find it very handy.

      • Jodi says:

        Whoa! Just had these for dinner and they’re now officially my go to snack!

        Added a tiny bit of stevia and cinnamon to the batter, waffle iron(ed), let them cool on a rack, then into the toaster. Then I took two tablespoons of butter and microwaved with a teaspoon of sugar free chocolate syrup that I put in my coffee. Heck yeah! So yummy.

        And great egg fast ratios. And this whole thing took about 10 minutes. Thank you KetoWoman!

  13. Shanna says:

    I made these today and they turned out super eggy. I have made pancakes with a similar recipe and they did not taste as eggy as these did… wonder if I am doingsomething wrong…

    • KetoWoman says:

      Well, they are mostly eggs so that is bound to be a factor. But it is the identical recipe to the pancakes so I don’t know, for me it really depends on if I’m in an ‘oh my god, no more eggs!’ mood or what. Try adding some cinnamon and vanilla extract to the mix and/or a sweetener.

  14. Jenn says:

    do you store these in the refrigerator or freezer when you make a bunch ahead of time?

    And, yum! I wasn’t even sure I still had a waffle iron it has been that long since I have used it, but this is going to have me using it a lot! Grilled cheese on these tonight for dinner while egg fasting! Yum!!

    • KetoWoman says:

      I keep them in the fridge because I normally eat them within a couple days. I would be interested to hear if anyone freezes them though, could be useful!

  15. JessicaS says:

    Thank you so much for the recipe! I made these for lunch and they were delish. Toasted them and used as a turkey-provolone sandwich. Perfect. Can’t wait to try breakfast sandwiches with this recipe.

  16. Bunni says:

    This recipe is delightful! I use it several times a week..and the Walden Farms syrup is equally brilliant! I have been low carb for 13 years now, and this taste is like Heaven in my mouth!!
    Super easy….super yummy!

  17. Lunar says:

    I made this waffle recipe in my sandwich maker and it made perfect triangles for a grilled cheese sandwich. When not on the egg fast I add a tablespoon of almond flour to the batter and it makes for a really nice low carb “bread” which I use for BLT’s, ham & swiss, and any other time I need something for a sandwich.

  18. G'Anna says:

    Ok, so I think to myself, great, waffles! They come out a bit like cooked eggs but with butter and Maple Groves Farms sugar free syrup I’m in heaven… until I check the carbs on the syrup… 10 g’s! I blew it! I used a whole serving (1/4 c.) and licked the plate clean! I read further and notice it says 10 g’s of Sugar Alcohol. How does sugar alcohol figure into keto or atkins type diets? Can we subtract them like we do fiber? Please help me and I hope I didn’t kick myself out of ketosis. Thanks, G’

    • KetoWoman says:

      Ya, those sugar free syrups can be an issue. Some people are more sensitive to them than others. In theory they are zero carbs. What I do is take a tablespoon and mix it into melted butter, it goes a long way and tastes great with the waffles. You can also take the waffles and use them as bread for fried eggs or even a grilled cheese sandwich.

  19. Terri says:

    I just tried the waffles with an oz of butter on each (2 waffles). These are SO great!!! I was so tired of scrambled eggs and with this, they don’t even seem like eggs! I’m down 12 lbs in 12 days and 3 in off my waist. I wish that my body would eat the fat from the places I want smaller first instead of where it wants to, though. lol

    • KetoWoman says:

      haha, ya I hear you! Glad you liked the waffles, they are a nice change from eggs yet they are eggs! 🙂

      • Terri says:

        EGG-xactly! haha! Thank you so much for all your info in this site. You have helped me break through my 2 yr stall. We did Insanity 6 days a week (and still love it) and I did the Shakeology but nothing was breaking through my plateau of 166. I’m nearly 46, 5’5″ and I thought, “This is it. It must just be my age and body type now.” Depressing thought for someone who has been really skinny most of my life. So I can’t say enough. You’re an inspiration and I thank you.

        • KetoWoman says:

          oh wow, thanks so much for your kind words! I’m so happy but you did the work, you applied yourself to it and you did it!

  20. sophie says:

    Would this batter work as pancakes?!

    • KetoWoman says:

      Yes, they work as pancakes. They will be thin pancakes but beating the egg whites first until fluffy might fix that.

  21. Melanie says:

    Sounds like a great idea! These would be gluten-free, right? Could be a great bread replacement. Pinning and G+ and tweeting.

  22. Clara says:

    As much as I love waffles I need to tape this recipe to the refrigerator.

  23. Lesley says:

    You are making me wish I did the keto diet instead of the 8-week challenge, now that is some boring clean eating my friend. No bacon!! You can say I’m just not passionate about it anymore right? I need some lovin’ in my food and this provides that and then some! I’m still working out though but as far as the food list went, I gave it to a friend last week… ha ha ha

    • KetoWoman says:

      You did great on that 8 week challenge! But I do feel best on low carb, and Keto is basically low carbs and healthy fats. Great that you are continuing with the workouts!

  24. Wenchypoo says:

    Another thought I just had: salami slices in a waffle iron. Prosciutto in a waffle iron. Lord help me–this is why I no longer own a waffle iron.

    When you get done playin’ with the waffle maker, then you can drag out your doughnut pan (assuming you have one) and make meat doughnts or bagels. My favorite is a muffin-less Sausage Egg McMuffin thingie using sausage as the bagel (or muffin, in this case), with a fried egg and cheese in the center.

    Yeah, the bagels end up flat on the tops, but once you turn then over, rounded ends appear. The flat sides end up on the inside of your sandwich, so it doesn’t matter.

    What to do with a muffin top pan: make a puree out of liver and egg yolks, pour a little into each greased cup, bake it (still working out the details), and have either “breads” or “mini pizza crusts” or “pancakes.”

  25. Wenchypoo says:

    Have you ever considered making meat waffles (with ground meat), or throwing a thin steak-type piece of meat on your waffle iron to cook? Just curious.

    I bet the steak would look cool with all those little squares in it.

    • KetoWoman says:

      Yes, I certainly have considered that! Watch for upcoming waffles wonders! Thanks for visiting my site! 🙂

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