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Gluten free & keto cinnamon roll waffles with yeast and a drizzle of cream cheese glaze
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('Sourdough'!) Gluten Free & Keto Cinnamon Roll Waffles

At just 1g net carb, nice 'n fluffy and with gorgeous hints of yeast throughout, these  'sourdough' gluten free & keto cinnamon roll waffles might just be the *perfect* breakfast treat.
Course Bread, Breakfast, Dessert
Cuisine American, Keto
Keyword gluten free cinnamon roll waffles, keto cinnamon roll waffles, sourdough keto cinnamon roll waffles
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 Belgian-style waffles
Calories 80kcal

Ingredients

For the 'sourdough' keto cinnamon rolls

For the cinnamon butter

  • 28 g melted unsalted butter
  • 2-3 tablespoons allulose or sweetener of choice
  • 2 teaspoons cinnamon

For the cream cheese glaze

Metric - US Cups

Instructions

For the 'sourdough' keto batter

  • Add yeast and inulin (or maple syrup) to feed the yeast to a large bowl. Heat up heavy whipping cream with water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
  • Mix your flours while the yeast is proofing. Whisk thoroughly together lupin flour, golden flaxseed meal, almond flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
  • Once your yeast is proofed, whisk in the eggs, room temp melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Add the flour mixture in two batchesr. Your batter will be thick, but 'elastic'.
  • Cover with a kitchen towel and place in a warm draft-free space for 1 hour. I like to turn on my oven until *just* warm (think a summer day at the beach!), and let it hang in there. Note that after it has doubled in size, you can cover it and pop it in the fridge overnight.

For the cinnamon butter

  • Whisk all the ingredients together thoroughly and set aside.

For the cream cheese glaze

  • Whisk all the ingredients together thoroughly, adjusting the texture with almond milk (or milk of choice) until pourable. Set aside.

To assemble

  • Heat up your waffle iron (if available use a lower heat setting, as keto batters prefer a slower 'cook'). Butter it super duper well and spoon a couple tablespoons of the batter. Using the back of a spoon, create some swirls in the batter, and pour cinnamon butter on top (it'll settle in the grooves).
  • Cook for 7-11 minutes until fully golden and cooked through. I've found that cook time varies a lot here (takes longer in a Belgian-style iron, for e.g.), so I def suggest doing a test run here.
  • Serve right away with a generous drizzle of cream cheese glaze. Though I've found that these can be stored for a couple days in an airtight container, and crisp up quite well once again. But nothing quite beats a fresh waffle, iykwim. :)

Notes

*I've found that the texture of these waffles comes out best when using a mixture of heavy whipping cream and water. But you can also do all half and half, or sub with half milk of choice (almond, etc) + 1 egg (and skip the water!).
Please note that this recipe yields 2 large Belgian-style waffles (i.e. 8 triangles or American-style square waffles), and the nutrition facts where calculated per piece. 

Nutrition

Serving: 1waffle | Calories: 80kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.6g | Vitamin A: 100IU | Calcium: 23mg | Iron: 0.4mg