Keto Cinnamon Roll Waffles

Cinnamon roll dough pressed in a waffle iron and drizzled with cream cheese frosting. The cinnamon sugar caramelizes against the hot iron for a crispy, gooey result that is better than either a cinnamon roll or a waffle alone.

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Prep Time 1

Cook Time 30

Servings: 9 waffles

Ingredients Equipment Method Notes

Ingredients

Dough
157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
100 g erythritol 1/2 cup, Swerve or equivalent
240 ml water 1 cup
1 tsp honey
1 tbsp instant yeast
2 tbsp butter, softened
Cinnamon Filling
113 g butter, melted 8 tbsp
150 g Swerve Brown 3/4 cup
67 g granulated erythritol 1/3 cup
2 tsp cinnamon
1 tsp vanilla extract
Cream Cheese Icing
113 g cream cheese 4 oz
4 tbsp butter, softened
60 g confectioners erythritol 1/2 cup
0.25 tsp vanilla extract

Equipment

1 Waffle maker

Method

Prepare dough adding erythritol to dry ingredients. Cover and rest 45 minutes.
Make filling: combine melted butter, Swerve Brown, granulated erythritol, cinnamon, and vanilla until well mixed.
Spray work surface and roll dough into a 12x14 rectangle. Spread filling evenly leaving a 1/2 inch border. Roll jelly-roll style and pinch seam closed.
Heat waffle iron. Make icing by combining all icing ingredients in a bowl - microwave 5 seconds if needed to get smooth consistency.
Cut roll into 9 pieces for a 7 to 7.5 inch waffle iron. Place one piece in the center of the iron and press down firmly. Cook 3 to 4 minutes until golden brown and cooked through. Be very careful - the caramelized sugar is extremely hot. Remove and drizzle with cream cheese icing. Repeat with remaining pieces.

Notes

Place a baking sheet under the waffle iron to catch drippings. The hot cinnamon sugar will leak - it is worth the mess. Nutrition is estimated per waffle.

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