Keto Churro Waffles with Cinnamon Cream

Indulge in the delightful fusion of churros and waffles with this Keto Churro Waffles recipe, served with a rich cinnamon cream. These crispy, cinnamon-sugar-dusted waffles are perfect for breakfast or a sweet treat, all while keeping your carb count low!

Course Breakfast

Cuisine Mexican-Inspired

Keyword cinnamon cream, keto breakfast, Keto churro waffles, keto dessert, Low-Carb Waffles

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 300kcal

Equipment

Waffle Iron
Mixing bowls
Electric mixer
Measuring cups and spoons

Ingredients

For the Waffles

2 cups almond flour
¼ cup coconut flour
2 tsp baking powder
½ tsp salt
¼ cup erythritol (or preferred low-carb sweetener)
4 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
½ cup unsalted butter melted

For the Cinnamon Cream

1 cup heavy whipping cream
2 tbsp erythritol (or preferred low-carb sweetener)
1 tsp ground cinnamon
½ tsp vanilla extract

For the Topping

¼ cup erythritol (for dusting)
1 tsp ground cinnamon

Instructions

Preheat your waffle iron according to the manufacturer's instructions.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol until well combined. In a separate bowl, beat the eggs, then add the unsweetened almond milk, vanilla extract, and melted butter. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix. The batter should be thick and slightly lumpy.
Lightly grease the waffle iron with cooking spray or melted butter. Pour an appropriate amount of batter into the waffle iron (about 1/2 cup, depending on your waffle iron size). Close the lid and cook according to the manufacturer's instructions, typically for about 4-5 minutes, or until the waffles are golden brown and crispy.
While the waffles are cooking, prepare the cinnamon cream. In a medium bowl, combine the heavy whipping cream, erythritol, ground cinnamon, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overwhip, or it will turn into butter.
In a small bowl, mix together the erythritol and ground cinnamon for dusting.
Once the waffles are cooked, remove them carefully from the waffle iron. Dust them generously with the cinnamon erythritol mixture. Serve warm with a dollop of cinnamon cream on top.

Notes

Ensure to keep the waffles warm in a low oven if cooking in batches. You can store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster for a quick breakfast. Experiment with adding sugar-free chocolate chips or nuts to the batter for added texture and flavor.

Nutrition