Low Carb Maple French Toast Waffles
So in case you haven’t noticed, I’m a big fan of breakfast foods. Whether it’s keto pancakes, low carb cinnamon rolls, or even a hybrid of the two, I’m totally a sucker for cinnamon, maple, and other breakfast-y flavors, especially as an accompaniment for two of my other favorite things: bacon and coffee.
Since I tend to stick to intermittent fasting for most of the week though, I don’t actually eat breakfast all that often. Maybe that’s why when I do decide to sit down for a nice keto breakfast, I like to put in the extra effort and go all out.
Like my low carb cinnamon roll pancakes, this recipe is basically a hybrid of two breakfast favorites: waffles and French toast. Luckily, the traditional egg and dairy mixture used for French toast is relatively easy to make keto, and with a batch of low carb waffles to take the place of bread, these are pretty simple to whip up.
The hardest part is cooking up all the waffles first; I like to make all the waffles, dip them all in the egg wash, and then cook them all at once on my electric griddle. Depending on your kitchen set up, it might be quicker to dip and cook each waffle as you make them instead of all at once.
Low Carb Maple Waffle French Toast
Waffles are delicious, french toast is delicious, so it only makes sense that this low carb waffle french toast is delicious too! Per serving: 327kcal, 26g fat, 15g protein, 3.3g net carbs
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 4
Ingredients
Low Carb Waffles
- 4 ounces cream cheese, softened
- 1 tablespoon butter, melted
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 tablespoon granulated sweetener
- 1/4 cup coconut flour
- 1 tablespoon vanilla whey protein powder
- 1 teaspoon baking powder
- 1 dash each salt and cinnamon
French Toast Batter
- 2 large eggs
- 1/4 cup heavy cream (or half and half)
- 1/4 cup unsweetened almond milk
- 1 1/4 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon sugar free maple syrup
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon xanthan gum (optional)
Instructions
- Combine the cream cheese, butter, extracts, eggs, and sweetener. I like to use a bullet-style blender for this, but you can also do it by hand.
- Add remaining waffle ingredients and blend/mix again until batter is well combined. Allow batter to rest for 1-2 minutes.
- Prepare waffles according to your iron's instructions and set aside to cool.
- In the meantime, whisk together all batter ingredients in a bowl
- Transfer waffles to a shallow dish and add the egg mixture, turning waffles to coat thoroughly and working in batches if needed. Allow 30-60 seconds for the batter to soak in.
- Melt butter in a nonstick pan over medium heat, or an electric griddle set to about 300F.
- Cook waffles for about 1-2 minutes each side, or until golden brown, adding more butter to the pan as needed.
- Serve with powdered sweetener and sugar free syrup, butter and sugar free jam, fresh berries and whipped cream, or other toppings.
I listed four servings for this, but how exactly you divide up the recipe will probably depend a lot of your waffle iron. When I use my Belgian waffle maker, I get six half-waffle “slices” of French toast. When I use my super adorable mini waffle maker instead, I get about 10 mini low carb French toast waffles. For convenience so you can divide as needed, the macros of the full recipe come out to about 1300kcal, 102g fat, 59g protein, and 13g net carbs per batch.
This recipe was AMAZING! I missed the texture of a real waffle and this was great. Thank you so much!
These were awesome! My HB says better than any other.