My Cinnamon Roll Waffles with Cream Cheese Icing will satisfy all your cravings. They are rich & filling with sweet cinnamon & creamy icing.
Low Carb Cinnamon Roll Waffles with Cream Cheese Icing
It’s been months since I posted a waffle recipe. I’m not a big breakfast person but I love breakfast food. I’m just too sleepy to make up breakfast recipes before noon. I had some cottage cheese that needed to be used up last week so I decided to use that as a base for a waffle. Not too crazy, I’ve seen cottage cheese in pancakes and waffles before. So I just started throwing ingredients into my food processor and this perfect waffle batter is what came out.
I went back and forth in my mind about what flavor to add and cinnamon won out. And what goes better with cinnamon than cream cheese icing? Nothing.
Ingredients for Low Carb Cinnamon Roll Waffles:
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax – Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this ingredient.
Eggs
Cottage Cheese – cottage cheese is my secret ingredient in low carb waffles. It boosts the protein and nutrition and I promise you can’t taste it at all.
Cream Cheese
Vanilla – With the price of vanilla being very high the last couple of years I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Baking Powder or Baking Soda – I’ve had readers use both successfully
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
How Many Waffles does this recipe make?
This makes a big batch of waffles. About 4 huge Belgian waffles. I ate one (recipe testing is the best) and was too full to eat dinner.
For a single serve version of this recipe click here.
Do I have to use cottage cheese?
No, if you prefer you can sub in additional cream cheese, ricotta cheese, or mascarpone.
How to Make Cream Cheese Icing
I keep the cream cheese icing for my cinnamon roll waffles simple. All I do is sweetener softened cream cheese with a powdered sweetener. If you like you can add a little softened butter and vanilla but this icing doesn’t need it.
Other Low Carb Waffle Recipes:
Easy Flourless Almond Low Carb Waffles
Chocolate Chocolate Chip Waffles
Vanilla Waffles with Almond Flour
Chocolate Covered Raspberry Waffles
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Ingredients
Waffle Batter Ingredients:
- 4 eggs
- 1 cup cottage cheese 4% fat works best
- 4 oz cream cheese softened
- 1 cup Trim Healthy Mama Baking Blend or equal parts almond flour, coconut flour, and ground golden flax
- 1 tsp vanilla
- 1 tsp baking powder or soda I've had readers use both successfully
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
Cinnamon Swirl Ingredients:
- 2 tbsp melted butter
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tbsp cinnamon
Icing Ingredients:
- 4 oz cream cheese softened
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener, finely ground
Instructions
- Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
- Stir together the ingredients for the cinnamon swirl.
- Spray your waffle iron with cooking spray. Spoon on the batter and drizzle on some of the cinnamon swirl. Swirl it in gently with a toothpick, knife, or spoon. (I put it in a ziploc and piped a swirl but you really couldn't see it after it was cooked so don't bother).
- Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
- While the waffles are cooking stir together icing ingredients and set aside. Divide the icing between the waffles and serve.
Notes
Nutrition
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Kristina says
Could I make this recipe in bulk and then just make it everyday. Would it last?
Taryn says
Do you mean keep it as batter? I don’t think it would last more than a couple days. You can make a big batch of waffles, freeze those, and then reheat. I actually prefer to do this because the waffles get crisper that way.
Melissa says
Very tasty recipe! I personally use about half the amount of sweetener and enjoy them. I have a question about cooking them after seeing how pretty yours turned out. I frequently struggle with getting the inside to cook without burning the outside of many THM recipes. Do you cook these at a very low setting in your waffle iron? It’s also possible that my struggle is due to living at high altitude but I wanted to see if you had any thoughts. Thanks!
Taryn says
My guess is that it’s because of the altitude. My waffle iron only has one setting. You could cook them until they set and then bake them. That would help the inside set without the outside burning.
Teresa Davis says
These are wonderful! So indulgent without the guilt!
And I just wanted thank you for including the carb count with the recipe as most recipes for THM include everything but that. My daughter (Age 12) Is Type 1 diabetic and has to know how many carbs are in each meal to calculate her insulin dosage. It may seem like a small thing and I realize it’s probably for folks doing Keto but I really appreciate the added info. It saves us a lot of time when planning out her meals. 🙂
Elizabeth says
Another great recipe! My daughter made these for me for Mother’s Day this morning and they were amazing! Thanks for the recipe!
Kathy says
Those waffles look awesome. I looked at the ingredient list on that mexican vanilla and it contains carmel coloring.
Taryn says
There is also a clear version!
Tricia Jones says
I have made these in the past, but my husband has recently developed a severe reaction to eggs. We are new to eggless baking and trying different vegan egg substitutes. Is there anything you know will work for the eggs in this particular recipe? If not, I’ll just have to try some different “eggs” out.
Taryn says
I’m sorry but I’m not sure. I haven’t tested this without eggs.
Jami says
So, 8 net carbs per? I see your nutrition facts, but wanna make sure I’m doing the right thing because I am strict Keto for health reasons. 13carbs – 5fiber. Correct?
Taryn says
Yes
Amanda says
So I think I messed up – I am fairly new to THM and only used Erythritol as my sweetener. I think due to the larger quantities needed to match gentle sweet all the Erythritol soaked up moisture and ruined my waffles! I did eat my fails so I can only imagine how good this will be when I make it with gentle sweet!
Peggy says
These were incredible!! I used Birch Benders Paleo pancake miss I got from Costco and they came out perfect! Will definitely be making these again and again ….thanks!
Taryn says
Ooo I’ve seen that mix at Costco but haven’t tried it yet. Thanks for the tip.
Lynn says
Can you use swerve sweetener or does it need to be a mix blend?
Taryn says
Swerve is fine but you will need more. It measures 1:1 to sugar but the sweetener I use is twice as sweet.
Trisha says
Would these waffles work with plain flour and sugar? I can’t find cottage cheese where I live. Can I substitute with ricotta?
Taryn says
With that many substitutions, it might be better to just start with a more traditional cinnamon roll waffle. Here is one that does use regular flour and sugar: https://lilluna.com/cinnamon-roll-waffles/
Connie says
I have a milk allergy, what can I use instead of cottage cheese?
Taryn says
Coconut milk should work but I’d try half the amount to start. It might need less.
Candyce Wagoner says
I really liked these waffles. My waffle maker is TERRIBLE though. I ended up putting the batter in an 8×8 pan (sprayed with coconut oil), swirling in the cinnamon, and baked at 350 for about 20 min. Then I topped the whole thing with the frosting. I called it a cinnamon breakfast cake. My whole family liked it. I did use less cinnamon. I think when I make it again I will use just 1 tbsp.
Mary says
I was just wondering if I could make like a cinnamon roll coffee type cake with it. Thank you! I’m so glad I’m a comment reader, lol
Andrea says
Great recipe!!!
Tricia says
What would you recommend as a substitute for the almond flour? More flax or coconut flour?
Taryn says
I would recommend using a nut free baking mix such as: http://www.briana-thomas.com/brianas-baking-mix/
Jeremy says
Is there something I could sub for the flax in your proprietary blend? I’m not a fan.
Taryn says
Yes, more almond flour.
Nikki says
Is the nutrition information listed PER waffle or per FOUR waffles? (ie the 493 calories is that for 1 waffle)?
Taryn says
The nutrition is for 1 Belgian waffle and 1/4 of the icing. These are very filling. One is plenty for me for breakfast or lunch. If you get more than four waffles (with a smaller waffle iron) the calories would be lower.
Shirley says
Do you have a picture of the package for better Stevia.
Taryn says
No, but if you Google for “better stevia” one pops up.
Christy says
YUM! I don’t have a waffle iron, though it might be worth it to buy one just for this recipe 🙂 In the meantime, could it be modified for pancakes or mini muffins?
Liz says
Yes! We made these as muffins last night actually. Bake at 350 for 25-30 minutes.
Kathleen says
Awesome idea.
Natalie says
Hi Taryan,
I made these this morning… I used your local blend(Coconut, almond and flax equal parts), I love the simplicity of it! I thought that they were good however my husband found them dry… Is there a solution to make them a tad more moist?? Also Is your local blend a 1:1 substitution for THM baking blend in other recipes?? I thought the cream cheese icing was to die for but my 9 year old requested it be thinner. what do you recommend? We are new THM’Ers and in the very beginning stages of getting started.
Thanks, Natalie
Taryn says
Hmm.. we have never found them dry. You could just decrease the baking mix by a tablespoon or two. Thinner the icing is easy. Just mix in a little half and half or melted butter until it is the desired consistency. And, yes, you should be able to substitute my baking mix for baking blend in other recipes.
Natalie says
Thank you!!!
Sara says
Any ideas on a substitute for the almond flour? I love it, but my daughter is allergic. Thanks so much!
Taryn says
I would try Briana Thomas’ nut free baking mix.
Tiffany says
I am waffle impaired, could I use this batter for pancakes instead??
Taryn says
Yes, just make them small, like silver dollars, or they are hard to flip without breaking.
Elizabeth says
Looks yummy! Do they reheat well? I’m all about making extra and saving the leftovers!
Taryn says
Yes, I’ve reheated in the microwave.
Laurie says
Hello, I made the cinnamon swirl just as it directed and it was crumbly not the thin liquid it shows in the picture. Did I do something wrong? I even added another tbsp of melted butter, but still thick and crumbly. Otherwise these were very good!! Thanks!
Taryn says
Did you use gentle sweet?