Jalapeno and cheddar have been a favorite flavor combination of mine for a long time. These waffles definitely fall into that category and if you’re a fan of the flavors, too – this will be a perfect keto meal. The great thing about it all is, these will be ready in under 15 minutes, start to finish. Talk about simple!
Just a small tip that I’ve learned over the years of cooking keto waffles: the waffles are ready once the steam stops coming out of the waffle iron. Definitely one to keep in mind, because keto waffles usually take a bit longer to cook than regular waffles, so the “ready” light doesn’t always tell the truth.
These are perfect for breakfast (especially with the 10 Minute Country Gravy), but you can also have them for lunch or dinner. Slap some salsa, avocado, sour cream – even pulled pork on top. A savory meal awaits, and with these simple waffles, you’ll always have something only a few minutes away! Enjoy!
Oh, and as a small reminder if you missed out on Monday, make sure that you sign up for Keto Delivered! It’s a new subscription box that I’m starting that will deliver small-batch food products right to your doorstep. Try new keto foods and discover new small business’ around the US!
For now, it’s only available for US shipping, but I’m looking into international shipping. You can sign up for the pre-launch (and more information) here: www.ketodelivered.com
Yields 2 Jalapeno Cheddar Waffles
The Preparation
- 3 ounces cream cheese
- 3 large egg
- 1 tablespoon coconut flour
- 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- salt and pepper, to taste
- 1 ounce cheddar cheese
- 1 medium jalapeno pepper
The Execution
1. Mix together all ingredients except for the cheese and jalapeno using an immersion blender.
2. Once the ingredients are mixed well and smooth, add cheese and jalapeno.
3. Use an immersion blender again to make sure that all of the ingredients are mixed together well.
4. Heat your waffle iron, then pour on the waffle mix. It took about 5-6 minutes in total to cook for me.
5. Top with your favorite toppings, and serve!
This makes a total of 2 servings of Jalapeno Cheddar Waffles. Each serving comes out to be 332 calories, 26.9g fats, 4.4g net carbs, and 15.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 ounce cream cheese | 291 | 28.9 | 3.5 | 0 | 3.5 | 5.2 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 1 teaspoon psyllium husk powder | 19 | 0 | 4.3 | 3.7 | 0.5 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 ounce cheddar cheese | 115 | 9.4 | 0.9 | 0 | 0.9 | 6.5 |
| 1 medium jalapeno pepper | 4 | 0.1 | 1 | 0.4 | 0.6 | 0.1 |
| Totals | 687 | 55.3 | 15.4 | 6.5 | 8.9 | 33.6 |
| Per Serving (/2) | 343 | 27.6 | 7.7 | 3.2 | 4.5 | 16.8 |
Jalapeno Cheddar Waffles
Ingredients
- 3 ounce cream cheese
- 3 large egg
- 1 tablespoon coconut flour
- 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- salt and pepper to taste
- 1 ounce cheddar cheese
- 1 medium jalapeno pepper
Instructions
- Using an immersion blender, combine all ingredients except for the cheese and jalapeño.
- Once the ingredients are thoroughly combined, add the cheese and jalapeño.
- Use the immersion blender again to make sure that all of the ingredients are mixed well.
- Heat up the waffle iron and pour the batter to cook — mine took about 5–6 minutes.
- Add your favorite toppings and serve. Enjoy!
These look delicous! I don’t have an immersion blender yet, so I wonder if trying to make these in my food processor would work.
Delicious recipe written as is but the second time I left out the cheddar and jalapeno and added a small amount of berries vanilla and swerve and it made delicious sweet waffles that actually came out of the waffle maker intact (rare for keto waffles)
I made these plain (no cheese/jalapenos) but didn’t have any psillum. I had to add quite a bit more flour as they were really thin, but they still ended up running all over the counter after I closed the waffle iron. Even using less, I still had this problem. They were still really good (similar to the donut recipe, which I use for pancakes), but I will need to tweak the batter thickness next time to make sure they don’t make a big mess.
Definitely – the psyllium really helps thicken everything up so that it turns into a proper waffle. It’s super cheap to buy, too 🙂
Craig, can I use golden flax seed in place of the psyllium?
You could do that in most recipes, just keep in mind that psyllium is slightly more absorptive, so you may need to cook the waffles for a little extra time.
What could I use in place of the husk powder, for now? Baking Powder? I am headed to Wal-mart, wonder if they sell it there?
Baking powder will work a lot different. I haven’t found it at Wal-mart, but I have found it in local supplement stores (Like VItamin Shoppe and GNC.)
This recipe makes 2 of the round waffles shown in the picture? Or is that one round waffle considered 2 servings? Thanks.
It makes two waffles, but it’s one waffle per serving! 🙂
can you give me a baking time/temp for a silicone waffle maker?
I’m not sure to be honest. When cooking waffles with keto ingredients, I typically wait until there’s no steam coming out – that’s usually an indication that they’re cooked.