Red velvet waffles with cream cheese glaze are the sweetest sugar free way to say “I love you” on Valentine’s Day! This easy keto waffle recipe is a welcomed treat any day of the year.

Do you love a theme? Personally, I love setting a themed table and making food fun for holidays. The memories created around the table are what my kids remember year to year. These keto red velvet waffles are perfect for a Valentine’s Day themed breakfast any day of the year!

What Do Keto Red Velvet Waffles Taste Like?

Keto red velvet waffles taste just like my popular red velvet cake! Each bite has a soft texture with a hint of chocolate, just like red velvet cake. These waffles do not taste like eggs, chaffles, or cream cheese pancakes. They are light and fluffy (thanks to the acid in the buttermilk) and absolutely delicious!

How Do You Make Heart Shaped Red Velvet Keto Waffles?

These red velvet waffles are incredibly easy to prepare. Because these are gluten free waffles, we do not have to worry about leaving lumps in the batter. Therefore, mixing the batter in a blender or food processor is the recommended method of preparation.

If you do not have a blender or food processor, use a hand mixer to beat the batter until smooth. A silky smooth batter is the goal so that your gluten free red velvet waffles don’t taste grainy. To make heart shaped waffles, I used this waffle maker.

How Many Waffles Does This Recipe Make?

The amount of waffles you yield will be determined by the method of cooking you choose. Each mini waffle is approximately 1 tablespoon of batter. Be sure to scrape the sides and bottom of the bowl to get all of the waffle batter. If using the mini waffle maker (as shown) you should easily get 14 mini waffles. You may get more or less waffles (or pancakes) if you “eyeball” the measurements during cooking.

Can These Keto Red Velvet Waffles Be Made Into Pancakes?

This red velvet keto waffles recipe can be used to make pancakes. Use a nonstick griddle or skillet, or mini pancake maker, over low heat to make keto red velvet pancakes. The pancakes will be ready to flip when the edges are set and little bubbles begin to form onto. If using a griddle or skillet, use a pancake batter dispenser to “draw” pancakes in the shape of a heart! 

Toppings For Keto Waffles

These red velvet waffles are pictured with a cream cheese glaze that is made with cream cheese, heavy cream, and powdered monkfruit. You could also top them off with keto cool whip, strawberries, and chocolate chips. Another option would be ChocZero Vanilla Syrup (don’t forget to use my affiliate code for 10% off- ketoinpearls)! 

Ingredients and Substitutions

• Buttermilk- traditional red velvet cake recipes use buttermilk to help achieve a delicate crumb. The acid in the buttermilk also helps yield a unique taste in red velvet cake. In this keto waffle recipe, buttermilk adds fat and liquid to the batter. It is not recommended to substitute with heavy cream or half n half. Instead, try this keto pancake (or waffle) recipe.
• Red Velvet Gel- in order to achieve the red color that is the hallmark of red velvet recipes, a food gel is necessary. I prefer to use the LorAnn brand. You can omit this ingredient if you do not care about the color of the waffles. 

Can You Freeze and Reheat These Keto Red Velvet Waffles?

Yes, uneaten waffles may be sealed in an airtight bag or container and kept in the freezer until ready to eat, up to 3 months. To heat, simply place them in a toaster like you would a regular waffle. Alternatively, you can microwave them for approximately 30 seconds until warm.

Red Velvet Waffles with Cream Cheese Glaze

Yield: 14 mini waffles

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

For the Waffles:

• 2 cups almond flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup monkfruit (or preferred sweetener)
• 1 teaspoon baking poweder
• pinch of salt
• 4 eggs
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted
• 1/4 cup full fat buttermilk
• 2 tablespoons LorAnn Red Velvet Food Gel

For the Glaze:

• 2 ounces cream cheese, softened
• 3/4 cup powdered monkfruit (or preferred sweetener)
• 1/2 cup heavy cream (+/- for thicker or thinner glaze)

Instructions

1. Preheat a mini waffle maker. If using a skillet or griddle, set the temperature to medium low.
2. In a food processer or blender, combine all ingredients for the waffle batter. Pulse until smooth and silky.
3. Use a tablespoon measuring spoon to portion out the batter. If using a mini waffle maker, cook 1-2 minutes or until the edges are firm. If using a skillet or griddle, cook until the edges are set and little bubbles have formed on top then flip and cook for 30 seconds before removing to a plate.
4. Prepare the glaze by combing the cream cheese and powdered monkfruit in a bowl with a whisk or hand mixer. Add the heavy cream and mix until desired consistency is reached. (More or less cream may be used for a more thick or more runny glaze. Macros will need to be adjusted accordingly)

Notes

Store leftover waffles/pancakes in an airtight container in the freezer for up to 3 months. Reheat in a toaster or microwave.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dash DMWH100HP Machine for Individual, Paninis, Hash Browns, & other Mini waffle maker, 4 inch, Red Love Heart
• 
  LorAnn Red Velvet Bakery Emulsion, 4 ounce bottle
• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1 lb)
• 
  Whiskware Pancake Batter Mixer with BlenderBall Wire Whisk
• 
  Dash DMS001WH Mini Maker Electric Round Griddle for Individual Pancakes, Cookies, Eggs & other on the go Breakfast, Lunch & Snacks, White

Nutrition Information:

Yield: approximately 14 Serving Size: 1 waffle with glaze
Amount Per Serving: Calories: 193Total Fat: 16.9gCarbohydrates: 4.7gNet Carbohydrates: 2.9gFiber: 1.8gProtein: 5.8g

Nutrition information is provided as a courtesy and is approximate. Please use a nutrition app to calculate the most accurate nutrition information given your specific brand of ingredients and yield.