Gluten Free & Keto: Low Carb Cloud Bread Cheddar Waffles

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Gluten Free Keto Low Carb Cloud Bread Cheddar Waffles

If you hold back from eating breakfast because you’re stuck eating the same old boring thing then it’s time to put a stop to that. This recipe will spark your love for breakfast all over again all the while staying within the restrictions of your keto diet.

This is a great make-ahead meal that can store in the fridge for several days which means there are no more excuses for skipping breakfast! To get your fat content in you’ll definitely want to top off these low-carb waffles with eggs and bacon you could even add some avocado slices to increase your healthy fats consumption even more! Your whole family will love this too.

  • Prep Time 5 minutes
  • Cook Time 5 minutes
  • Total Time 10 minutes
  • Servings 8 waffles
  • Calories 153 kcal


  • 6 eggs
  • 1/2 cup sour cream
  • 1/2 cup whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup cheddar cheese shredded
  • Optional toppings: crispy bacon or pancetta egg, chopped fresh chives


  1. Whisk together or use stand mixer to blend all ingredients together until well combined.
  2. My Belgian waffle iron has a scooper it came with and is about 1/2 cup. Just make sure to cover the waffle iron with batter, use a spoon to fill batter all over if needed.
  3. Follow your manufacturer’s instructions for cooking waffles.
  4. Remove once browned and enjoy!
  5. Top with crispy bacon or pancetta, an egg and some fresh chives!
  6. This recipe makes 4 large Belgian Waffles. Each waffle has 4 wedges. The serving is for half of the whole waffle or 2 wedges out of 4.

Recipe Notes

  • My previous cloud bread recipes all whip the egg whites and fold them into the remaining batter. With this recipe it is not necessary to do so. The batter will be very thin, but don’t worry! It works perfectly and plumps up once on the heat in the waffle iron. Saves time and uses less equipment so less cleaning too!
  • You can make these sweet by eliminating the cheddar and adding about 1/4 cup of your favorite sugar free sweetener.
  • I used plain whey protein powder.
  • Make Ahead Storage: Once cooked and cooled completely store in a  ziploc gallon bag in the fridge or an airtight container. Reheat in toaster oven for best results.