The holidays are approaching fast and all of us on a ketogenic diet are struggling to find that perfect special morning breakfast. Well, I’ve got it and I’m here to share it with you all!
Cinnamon Roll Waffles are the best of both worlds. That creamy, sweet, delicious cinnamon roll warm out of the oven mixed with the childhood favorite of most – waffles! These bad boys pack a ton of fat, a ton of protein (for waffles), and a huge amount of flavor.
The moment these touch your tongue, a flash back of sweet cinnamon roll nostalgia will fill your mind. They’re soft, sweet, and low carb. The perfect trinity of the holidays mixed with a dash of cinnamon – that’s the holidays gift wrapped if I ever saw it!
I suggest getting a new waffle iron if you haven’t had an upgrade in a while. I recently purchased this waffle iron and let me tell you it is a world of difference. Better cooked throughout, no more sticking and peeling half the waffle away, and best yet – no more hassle cleaning the plates.
If you’re looking for something a bit cheaper, go with a deep groove non-stick like this one from Black & Decker.
We’re also using Erythritol as our source of sweet. This stuff is the magical food of a ketogenic diet. It’s ~70% as sweet as sugar, gives a similar consistency, and gets your baked goods almost exactly the same as the real stuff. It doesn’t raise blood sugars and passes through your system fast. You can buy the same brand I use, if you like.
If you’re a fan of cinnamon rolls, you’ll love this recipe. It reminded me a little bit of a cinnamon roll mixed with a honey bun for some reason, but those were things I snacked on as a kid so it brought more memories back than I originally anticipated. Hope you guys try this one out, and I hope everyone that reads this website has a fantastic holiday season!
Yields 1 serving for a meal, or 2 servings as a snack
The Preparation
Waffle Batter:
- 6 tablespoons almond flour
- 2 large egg
- 1 tablespoon erythritol
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Cream Cheese Frosting:
- 2 tablespoons cream cheese
- 1 tablespoon erythritol
- 1 tablespoon heavy whipping cream
- 2 teaspoons leftover batter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
The Execution
1. Crack an egg into a mixing bowl.
2. Add your Erythritol and mix it together very well.
3. Add your almond flour and cinnamon to the mixture.
4. Mix this together well until there’s no lumps. Then, add your second egg, vanilla, and baking soda. Mix again until batter is smooth.
5. Put your waffle iron on and wait for it to get hot. You need to spray it down with some sort of non-stick spray if it isn’t non-stick. Fill your waffle maker with the batter and let it cook. Save a little bit of the batter (about 2 tsp.) to go into the filling. While you’re cooking find a small bowl and add your cream cheese and Erythritol.
6. Next add your heavy cream, cinnamon, and a little bit of batter to it. Mix it together very well so that everything is combined. I like to leave small lumps of cream cheese in to change the texture as I’m eating the cinnamon roll waffle.
7. Once your waffle is finished cooking, cut it into sized pieces you want. Add your filling to each piece so that you can make a sandwich.
8. Sandwich them together and enjoy! The waffles are a tad dry, so you need some sort of filling to thoroughly enjoy them.
This makes a total of 1 serving of Low Carb Cinnamon Roll Waffle. The serving comes out to be 610 calories, 50.9g fats, 7.9g net carbs, and 25.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 tablespoon almond flour | 243 | 21 | 9.2 | 5.5 | 3.8 | 8.8 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 tablespoon cream cheese | 99 | 9.9 | 1.2 | 0 | 1.2 | 1.8 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 2 teaspoon leftover batter | 41.6 | 4.1 | 0.8 | 0.1 | 0.7 | 0.2 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| Totals | 609.6 | 50.9 | 14.4 | 6.7 | 7.9 | 25.1 |
Low Carb Cinnamon Roll Waffle
Ingredients
Waffle Batter
- 6 tablespoon almond flour
- 2 large egg
- 1 tablespoon erythritol
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 2 tablespoon cream cheese
- 1 tablespoon erythritol
- 1 tablespoon heavy whipping cream
- 2 teaspoon leftover batter
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Crack an egg into a mixing bowl.
- Add your erythritol and mix it together very well.
- Add your almond flour and cinnamon to the mixture.
- Mix this together well until there's no lumps. Then, add your second egg, vanilla, and baking soda. Mix again until batter is smooth.
- Turn your waffle iron on and wait for it to get hot. You need to spray it down with some sort of non-stick spray if it isn't non-stick. Fill your waffle maker with the batter and let it cook. Save a little bit of the batter (about 2 tsp.) to go into the filling. While waffles cook, to a small bowl add the cream cheese and erythritol.
- Next add the heavy cream, cinnamon, and a little bit of batter. Mix it together very well, so that everything is combined. I like to leave small lumps of cream cheese in to change the texture as I'm eating the cinnamon roll waffle.
- Once your waffle is finished cooking, cut it into sized pieces you want. Add the filling to each piece, so that you can make a sandwich.
- Sandwich them together and enjoy! The waffles are a tad dry, so you need some sort of filling to thoroughly enjoy them.
Just made these for me and my wife! Incredible! So delicious! Totally satisfied our hunger for something sweet. Just think the cream cheese frosting is so delicious, that the amount resulting from the recipe is not enough, so better prepare the double amount!
Phillip,
I thought the amount of filling was alright for the 1 waffle. I sandwiched the waffle together and then took it apart again and ate it piece by piece. To each their own!
Hmm… is there a method / time conversion to make a single-serving pastry/cupcake/muffin from the batter. The portions look perfect for a single-serve treat…. or to split with somebody else (: Ideas?
Gina,
Send one my way and split it with me 😛
Really though, you can half the size for everything and then make the waffle in only half of your waffle iron. Cut that half of the waffle into quarters and make a sandwich out of it
This was amazing. I am new to keto and this was PERFECT for those with a perpetual sweet tooth like myself. Needless to say I love cinnamon everything and needed my fix. These are so truly awesome and easy to make!! I am absolutely ecstatic, thank you so so much :)))
Only thing is at the top with the listed ingredients it says 5 tbsp of almond flour but at the bottom when you calculated the nutrition (thanks for doing that btw!) it says 6 tbsp. I ended up adding a little more almond flour from the beginning because it looked a little too runny so I think 6 is correct!
These are perfect for someone for whom it is difficult to really feel “full”. I am not really a big person to begin with but it gets very difficult to keep portions reasonable when it seems like you have a second stomach to fill before you have a satisfied feeling. Even with high fat foods I am virtually insatiable and get hungry again very quickly after I eat. This combined with my BPC (I drink about half the amount you do, so about 300 calories) I will be good until dinner! Thank you again!
Woops, I fixed that in the post to be 6 Tbsp. Thanks for pointing it out!
Geez, you can eat though, that’s awesome 🙂 When I made these I couldn’t finish them because normally my breakfast + lunch is just liquid in BPC. Glad you liked them though! Cinnamon is great in moderation for me, but I tend to get sick of it quickly.
Hey – if you ever have any ideas/recipes you want to request, feel free and I’ll see what I can come up with.
I just made these. They are fantastic!
Awesome! Glad you liked it!
I don’t have a waffle maker, so I just threw the batter in an oiled pan and it turned out pretty good! Like a thick and hearty cinnamon pancake with cream cheese frosting! Overall it was a very tasty recipe that I will be making again.
Jasmine, glad it turned out well! I could definitely see myself sandwiching 2 pancakes together with the frosting inside and eating it like a huge warm ice cream sandwich. Mmmm, I can smell it now 🙂
Glad to hear this as I don’t have a waffle maker either.
made them just now
wow delish!!!
thanks
🙂
Glad to hear Chris! You’re totally welcome! 🙂
Great recipe! Was a big hit for the family. Love lots of your recipes, keep up the great work! Also, one quick question. Is it ok to have a cup of bulletproof coffee every morning? I love the stuff! People think I’m weird when I tell them what’s in it. I usually have a cup with a hard boiled egg or French toast muffin or scrambled eggs etc…
Hey Serge, thanks! Yeah you can have a BPC every morning if you’d like – I don’t see a big deal with that as long as it falls into your macros.
Has anyone froze the waffles and then reheated? I am thinking this is perfect for a fast food make ahead brekky. Thoughts?
I haven’t done it but I know someone did this with one of my other waffle recipes and had success. If you do try it, let us know how it goes!
Just made for the fam for dessert. Thumbs up from all, even the picky teenager.
Thanks so much! Pinned several of your recipes today. 🙂
Awesome Lorrie! Glad they all enjoyed 🙂
I do have a concern about the raw egg in the batter that you are putting in the frosting.. I am afraid to eat raw eggs in anything. I do only eat Eggland Best eggs, but I am still afraid that it isn’t safe enough…
Shannon – it was mostly for flavor. So if you’re uncomfortable with it, don’t do it – you shouldn’t have to. Instead, add a bit more of the spices (the ones you add to the batter) to the frosting and then you won’t have any raw egg in there.
Why is the Erythritol not counted in the nutritional breakdown? Am I missing something?
Chris,
My personal choice is a mixture between erythritol and stevia. While erythritol does have sugar alcohols, they are not processed in the body – erythritol does not pass the blood barrier in the intestine during digestion and it passes through us mostly through urine. Neither of the two effect blood sugars, and both have a glycemic index. Not to mention, both are natural sweetener. So, I don’t include them in the nutrition information as they won’t affect the blood sugars.
Oh awesome, so the carbs for those don’t count or basically come out to net zero carbs?
Yeah, pretty much. I mean I wouldn’t go overboard and eat it all the time, but from what I have read and the studies on it, it isn’t actually absorbed (and can’t be broken down) so it shouldn’t need to be counted.
I love this recipe. I’ve been eating it every Friday for supper since I went Keto in May. Thanks for posting it 🙂
Awesome to hear you like it Brenda! 🙂
Can I omit the cinnamon from this recipe? I’ve been using too much cinnamon in everything lately and I just want some plain ol’ waffles 🙂
I don’t see why not. I also have other waffle and pancake recipes (these usually do fine as waffles). So, take your pick 🙂
This sounds really good, but the raw egg in the cream cheese scares me a bit.
Angel, you could always skip the egg in the cream cheese if you’d like. Normally pastured eggs are fine to consume raw, but I understand your concerns. At your own risk is always what I say.
Just wondering, could you use unbleached almond meal, or would that cause a change? These sound amazing!
You can use unblanched almond flour. The difference may be slight in the texture. Blanched vs. unblanched just means that the skins have not been removed before turning it into a flour.
When do I add the vanilla extract? 😛
Woops – add it in with the egg (in the picture of the egg in the bowl you can see a slight brown tint from it) 🙂
And when do I add it for the frosting?
At the end, once the waffle is cooked.
These were awesome! My waffle maker went kaput so I added a little water to the batter to thin it out and made crepes with cream cheese filling and it was yum!
I need to buy a waffle iron. Is there one you recommend for low carb waffle making?
Oh my! This was very yummy and completely hits the spot for something sweet and bready. Thank you so much for creating this! Easy, quick and yummy….perfect!
Awesome to hear you liked it – thanks so much for the comment!
You are a miracle worker! Thank you so much for all your recipes. Keep them coming 🙂
Thank you so much – I was just in the middle of a long move, so I’ll be posting more recipes again soon!
About to make these! I am very excited. Literally just put my first batch of coconut cashew bars in the fridge to chill just now. You definitely are a miracle worker 🙂
DUDE. Just made/ate these, without the cream. SOOOO GOOD! Thank you!
Thanks so much!
I just tried making the waffles but they were too soft, is there something I could add or take out to make them a little crispier? Otherwise the recipe was good, although I used swerve and the cream cheese had a bit of an aftertaste. Should I not use swerve? Does the brand you recommend taste differently? I only ask because I was told that swerve is erythritol ?
It may be worth cooking them longer. Generally keto waffles take a lot longer than normal waffles. I cook mine until there’s little to no steam coming from the waffle maker – this usually gives a crispy outside. Swerve and erythritol are similar (not exactly the same), but can be used interchangeably.
542 seems a bit too much for breakfast, I’m the type of person who would eat the entire thing, especially if I went through the trouble of baking it. I made a smaller version of your recipe that’s just 299 calories and still does a good job of filling you up. Here’s the recipe:
2Tbsp. Almond Flour
3 large eggs
1Tbsp of Erythritol
3/4 tsp Ground Cinnamon
1/2 tsp Baking Powder
Makes about four 1-inch fluffy tasty waffles and I just pour Aunt Jemima sugar free maple syrup over it. Nutrition data is 299 calories (199 from fat), 21.9g fat, 5.7g carbs, 2.5g dietary fiber, 3.2g net carbs, and 21.9g protein.
Thanks for the tips! I’m sure someone will want to try it out. 🙂
This alternate recipe is really good, seemed less dry than original. Thanks for posting!
Hi,
I’m sure there is some form of sugar in this syrup. Maybe by another name? I’ll double check when I’m at the store. SF is rarely SF.
You’re right – most of the commercial sugar-free syrups will be using malitol or sorbitol which does have a glycemic index and can spike blood sugars. There are other options like Walden Farm’s or Choczero that would work fine, though.
These turned out great for me and the topping suggestion is fantastic. The batter recipe doesn’t say when to add in the vanilla extract, so I add it when I add the second egg and baking soda.
Can these be prepped the night before? I ask because I find the longer waffle mix sits the thicker it gets. If yes, do I mix everything together at night? Or should I keep the wet and dry ingredients separate and combine in the morning?
I don’t really see a problem, but it might not rise as much. You could try using a double acting baking powder (will have a second reaction when you apply heat) but you’d have to double it and that might change the taste. Could also try mixing in the baking soda on the second day.
Of all the keto friendly waffle recipes I’ve tried – this is my absolute favorite!
Thanks so much
Made this today. I was full after eating half so I’ll save the rest for tomorrow. Thank you for sharing!
You’re very welcome – I hope you enjoyed it!
I love eggs but how could we replace them with a recipe is heating so much and then destroying the quality of proteins and equilibrium of fats?
If you don’t want to heat the eggs in the batter of a waffle, you’d likely just need to skip the recipe and prepare the eggs how you want them.