Cinnamon Roll Waffles with Cream Cheese Icing – Keto, Low Carb & Gluten Free

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Homemade cinnamon roll flavored Belgian waffles topped with a sweet cream cheese icing!

I’ve really been in the mood for waffles lately, so I had to break out my Belgian Waffle Maker, which I absolutely love!  This recipe is really easy to make and is such a nice change from traditional waffles with all the flavors of the beloved cinnamon buns!

I make a simple, but tasty cream cheese icing to drizzle over the top.  They are only 2 net carbs per waffle and are very satisfying!

Ingredients

For the Waffles

3/4 cup almond flour

1/2 cup Oat Fiber (see note below)

3 eggs, separated

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

2 tablespoons swerve confectioners (or powdered Erythritol)

2 teaspoons baking powder

3/4 cup heavy cream

3 tablespoons grass-fed butter, melted

1/4 teaspoon salt

Non-stick spray

For the Cream Cheese Icing

2 tablespoons cream cheese, softened

2 teaspoons swerve confectioners (or powdered Erythritol)

1/4 teaspoon pure vanilla extract

1 tablespoon hot water (or more)

Preparation

To Make the Waffles

Heat up your waffle maker on the medium/low setting.

Separate the eggs. Whip the egg whites until you get soft peaks and set aside.

In another bowl, add the egg yolks, swerve, vanilla, melted butter and the heavy cream.

Mix using a hand mixer for about 2 minutes.

Add the egg whites in and mix briefly.

In a separate bowl, mix the almond flour, baking powder and salt.

Add the dry ingredients into the wet and mix until combined.

Batter should be loose, but not too runny.  Add a little more heavy cream, if needed.

Mix the cinnamon and nutmeg together, then add it into the batter.

Mix briefly with a fork, swirling through the batter so that you see the color without fully blending.

Spray your waffle plates with nonstick spray and scoop the batter in, leaving a little space around the edge to allow for spreading.

Cook according to the directions for your maker.

To Make the Cream Cheese Icing

Add all the icing ingredients to a bowl and whisk until smooth and well combined.

Add a little more or less hot water to reach your desired consistency.

Remove cooked waffles from the maker and top with a drizzle of the cream cheese icing.

Dust with a little ground cinnamon and serve!

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Makes 6 Belgium Waffles

Macros:  Fat 22 grams – Protein 5 grams – Carbs (net) 2 grams

If you use a regular waffle maker, you should be able to get more waffles in this recipe, so you can adjust your macros accordingly.

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Cinnamon Roll Waffles with Cream Cheese Icing - Keto, Low Carb & Gluten Free

I've really been in the mood for waffles lately, so I had to break out my Belgium Waffle Maker, which I absolutely love!  This recipe is really easy to make and is such a nice change from traditional waffles with all the flavors of the beloved cinnamon buns!  I make a simple, but tasty cream cheese icing to drizzle over the top.  They are only 2 net carbs per waffle and are very satisfying!

Course Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Ingredients

For the Waffles

• 3/4 cup almond flour
• 1/2 cup  Oat Fiber  see note below
• 3 eggs separated
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 2 tablespoons  swerve confectioners  or powdered Erythritol
• 2 teaspoons baking powder
• 3/4 cup heavy cream
• 3 tablespoons unsalted grass-fed butter melted
• 1/4 teaspoon salt
• Non-stick spray

For the Cream Cheese Icing

• 2 tablespoons cream cheese softened
• 2 teaspoon2  swerve confectioners  or powdered Erythritol
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon hot water (or more)

Preparation

To Make the Waffles

• Heat up your waffle maker on the medium/low setting.
• Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
• In another bowl, add the egg yolks, swerve, vanilla, melted butter and the heavy cream.  Mix using a hand mixer for about 2 minutes.
• Add the egg whites in and mix briefly.
• In a separate bowl, mix the almond flour, baking powder and salt.  Add the dry ingredients into the wet and mix until combined.  Batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.
• Mix the cinnamon and nutmeg together, then add it into the batter.  Mix briefly with a fork, swirling through the batter so that you see the color without fully blending.
• Spray your waffle plates with nonstick spray and scoop the batter in, leaving a little space around the edge to allow for spreading.

To Make the Cream Cheese Icing

• Add all the icing ingredients to a bowl and whisk until smooth and well combined.  Add a little more or less hot water to reach your desired consistency.
• Remove cooked waffles from the maker and top with a drizzle of the cream cheese icing.

Notes

The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).  The bag lasts a while because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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