Keto Raspberry Cream Cheese Stuffed Waffles

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Keto Raspberry Cream Cheese Stuffed Waffles

Recipe courtesy of Wendy Tchinski.

These keto raspberry cheesecake stuffed waffles are absolutely delicious, for both breakfast and dessert!

Prep Time10

Cook Time22

Keyword: Raspberry Cheesecake, Vanilla

Recipe Creator: Keto Chow Community Recipe

Servings: waffles

Calories: 430.15kcal

Author: Keto Chow

Equipment

Pre-heated Stuffler® waffle maker or thick Belgian waffle maker

Ingredients

Batter:

4 large eggs
1 serving Raspberry Cheesecake Keto Chow or Vanilla Keto Chow
2 oz. cream cheese softened
2 Tbsp. water
1/2 tsp. raspberry extract optional

Stuffing:

1 oz. cold cream cheese cut into 8 cubes
4 Tbsp. sugar-free raspberry preserves or jam
1/2 cup fresh raspberries
Sugar-free whipped cream for topping (optional)

Instructions

In a mixing bowl, add the eggs, Keto Chow, extract, softened cream cheese, and water. Blend well.
Spray a preheated Stuffler with cooking oil, then add 1/3 cup batter to the bottom.
Add in 4 cubes of the cold cream cheese, then add 1 tablespoon of preserves, evenly distributing across the top of the cream cheese cubes.
Add about 1/4 cup fresh raspberries and spread evenly around the cubed cream cheese.
Add another 1/3 cup batter to cover the filling. Spread evenly.
Close and flip the Stuffler over, and cook for 11 minutes. Repeat the process for the second waffle.
After cooling, top with one tablespoon of preserves and the whipping cream.

Notes

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