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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!
These also freeze really well, so you can make a batch or two, freeze the leftovers and when you’re ready to reheat, just pop ’em in the toaster!
How to Make Keto Cinnamon Roll Waffles
Ingredients
For the Waffles
1 cup almond flour
1/4 cup Oat Fiber (see notes)
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
2/3 cup heavy cream
1/2 cup 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, oat fiber, 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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb 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”
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
More Keto and Low Carb breakfast recipes…
Blueberry Muffins
Fluffy Pancakes
Pumpkin Donuts
Ricotta Almond Pancakes
Italian Sausage and Spinach Quiche
Cinnamon Roll Waffles with Cream Cheese Icing - Keto, Low Carb & Gluten Free
INGREDIENTS
For the Waffles
- 1 cup almond flour
- 1/4 cup Oat Fiber see notes
- 3 eggs separated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 3 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 2/3 cup heavy cream
- 1/2 cup 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, oat fiber, 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.
I having trying to use more oat fiber in our diet and love that your recipes use it. How you know when to use and when I have a recipe how can I use as a substitution in those recipes? Is there a ratio like 1:2 or something like that? Thanks
There is honestly no specific ratio that I use, every recipe is a little different. Experimenting with it, is the only way to know.
Great recipe. These waffles are real close to the high carb waffles.
Thanks for stopping by to let me know you liked them!
I don’t see where the oat fiber is adddd. I’m assuming with the dry ingredients but with it being important to the recipe I wanted to double check. This looks great and have been waiting to use my powdered monkfruit sweetener.
Hi Lindsay,
You add it in with the almond flour, baking powder and salt. I’ve edited the recipe to reflect this, sorry for the confusion!