Print

Bacon, Sun-dried Tomatoes and Spinach Stuffed Keto Waffle

About 2 stuffed waffles
  • Almond Flour Waffle Batter (see recipe below)
    Filling per waffle
  • 3 slices crisp bacon
  • 3 tablespoons sun-dried tomatoes, julienne cut, packed in oil
  • Spinach leaves

Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.

Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Place bacon slices onto batter, cutting as needed to leave a thin margin around edge. Add tomatoes and top with a single layer of spinach. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.

Almond Flour Waffle Batter

  • 4 eggs
  • 4 ounces cream cheese
  • 1/2 cup almond flour
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder

Add eggs, cream cheese, almond flour, melted butter, and baking powder to blender container. Blend until smooth, about 30 seconds. Scrape down sides of blender container as needed to incorporate all ingredients.

Click here for more information on our Presto® Stuffler® stuffed waffle maker.