We’ve been on the Ketogenic diet (more on that later) for almost a month and, while we’re just about adapted, we do still hanker for traditional carbs now and then… especially at breakfast! After a quick Google search I came across a keto-friendly waffle/pancake recipe and adapted it to fit our family and pantry! The original recipe called for baking powder, but I was fresh out so we proceeded anyway and surprisingly, they still came out fluffy! They were so good even the kids loved them and had seconds 🙂
- 4 ounces cream cheese, softened
- 4 eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 tbsp organic Pyure or preferred sugar substitute
- 4 tbsp coconut flour
- 1 tbsp coconut oil
Combine cream cheese, eggs, vanilla, sugar substitute, coconut extract, and coconut oil in a blender. Add coconut flour, blending again until well combined. Add coconut milk sparingly if too thick. Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
- 2 tbsp organic Pyure
- 1/2 cup coconut milk (I used Hawaiian Sun)
Reduce in pan over medium heat. Drizzle over waffles in lieu of syrup.
*Makes 8 servings with each coming out to approximately 115 calories and 1.3 net carbs (not counting the drizzle). Your results will vary depending on the brand of products you use.