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)
- Pre-heated Stuffler® waffle maker or thick Belgian waffle maker
Directions:
- 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.
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Nutrition Facts
Keto Raspberry Cream Cheese Stuffed Waffles
Serving Size
1 serving (253 g.)
Amount per Serving
Calories
430.15
% Daily Value*
Fat
27.56
g
42
%
Saturated Fat
13.59
g
85
%
Trans Fat
0.5
g
Polyunsaturated Fat
2.11
g
Monounsaturated Fat
8.3
g
Cholesterol
387.96
mg
129
%
Sodium
721.23
mg
31
%
Potassium
1005.28
mg
29
%
Carbohydrates
30.54
g
10
%
Fiber
5.38
g
22
%
Sugar
5.45
g
6
%
Sugar Alcohol
12.03
g
Net Carbs
13.14
g
Protein
27.59
g
55
%
Vitamin A
439.72
IU
9
%
Vitamin C
95.06
mg
115
%
Calcium
479.06
mg
48
%
Iron
2.43
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
