Keto Classic Waffles with Jam
Indulge in the ultimate breakfast delight with our Keto Classic Waffles with Jam, a low-carb twist on a beloved classic. These golden, crispy waffles are made with a nutrient-rich blend of almond and coconut flour, creating a perfect texture without the carbs. Sweetened with erythritol and infused with creamy melted butter and a hint of vanilla, every bite is as flavorful as it is guilt-free. Topped with a luscious homemade raspberry chia jam bursting with fresh berry flavor and a zesty hint of lemon, this recipe is a keto-friendly dream come true. Ready in just 25 minutes, these waffles are perfect for a low-carb breakfast, brunch, or even dessert, proving that indulgence and healthy eating can go hand in hand.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons erythritol sweetener
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
- 2 ounces cream cheese
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 teaspoon lemon juice
- 1 tablespoon additional erythritol sweetener
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, erythritol sweetener, and salt.
In a separate bowl, beat the eggs until they are light and frothy.
Add in almond milk, vanilla extract, and melted butter to the eggs. Mix until well combined.
Pour the wet ingredients into the dry ingredients and whisk until smooth.
Heat the cream cheese until it is just soft enough to easily mix in.
Fold the softened cream cheese into the batter until fully incorporated.
Lightly grease the waffle iron with a non-stick spray or small amount of additional butter.
Pour an appropriate amount of the batter onto the waffle iron (depending on your iron’s size) and cook according to the waffle maker's instructions until golden brown and crispy.
While the waffles are cooking, prepare the jam. In a saucepan over medium heat, combine the fresh raspberries and lemon juice.
Cook the raspberries until they start to break down and bubble, stirring occasionally.
Add the chia seeds and additional erythritol sweetener to the raspberry mixture, and stir until well combined.
Continue to cook the mixture for 5-7 minutes until it reaches your desired jam consistency.
Once cooked, remove the waffles and serve warm, topped with the homemade raspberry jam.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 13.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 667 mg | 51% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
