I went shopping this week and picked up the most gorgeous berries I’ve ever seen. The blueberries were at least a centimetre in diameter and the blackberries were at least two centimetres long. Not only did they look phenominal, but they tasted better than any berries I’d had in a long time. I knew I had to do something special with them.

That “something special” was berry cheesecake waffles. This recipe combines my standard pancake and waffle recipe with a slightly sweet cheesecake topping that makes this an over-the-top yet keto-friendly meal. My mouth watered so strongly while photographing it, I almost couldn’t wait. And the flavours and texture did not dissapoint.

Without further ado, here is my berry cheesecake waffle recipe along with approximate carb counts.

The Recipe

For the waffles:

2 large eggs (1 net carb)

2 tablespoons almond flour (1 net carb)

0.5 teaspoons coconut flour (<1 net carb)

0.5 teaspoons psyllium husk fibre (<1 net carb)

0.5 teaspoon baking powder

0.5 teaspoons vanilla extract

pinch of salt

For the topping:

2 tablespoons cream cheese at room temperature (2 net carbs)

1 tablespoon butter at room temperature (0 net carbs)

1 tablespoon Swerve confectioner’s sugar (0 net carbs)

0.5 teaspoons vanilla extract

1 teaspoon Tutti graham style crumbs (~1 net carb?

6 blackberries (1 net carb)

8 blueberries (1 net carb)

Instructions:

Mix waffle ingredients well and allow to sit a few minutes while waffle maker heats up. Pour batter into waffle maker and wait until preferred doneness.

While cooking, use a whisk to beat topping ingredients minus the graham style crumbs and berries. The consistency should resemble melted marshmallows when ready.

When waffle is done, top with berries. Drizzle cream cheese topping over berries and waffle. Sprinkle graham style crumbs over top.

Enjoy!