Keto Puff-Pastry Waffle Hearts – Crispy, Buttery, and Totally Low-Carb!

If you thought flaky, buttery puff pastry was off-limits on keto, think again! These Keto Puff-Pastry Waffle Hearts are crispy on the outside, soft in the middle, and totally guilt-free. They’re easy to make, fun to eat, and perfect for a lazy Sunday breakfast or a sweet little snack with coffee.

Best part? No complicated ingredients, no hours in the kitchen, and absolutely no carb overload. Just pure, golden, crispy goodness that’ll make you forget all about regular pastry.

Why These Keto Puff-Pastry Waffles Are a Game-Changer

You know that light, flaky texture that makes puff pastry so addictive? That’s usually thanks to layers of wheat flour and butter—but wheat’s a no-go on keto. Instead, we’re using a clever mix of almond flour, mozzarella cheese, and butter to get that same crispy, airy feel without the carbs. And since we’re cooking them in a waffle iron instead of baking, they get extra crunchy, extra fast.

It’s like if a croissant and a waffle had a low-carb baby. And trust me, it’s a beautiful thing.

What You Need (Simple Keto Ingredients, No Fuss!)

Dry Ingredients:

 1 ½ cups almond flour
 2 tbsp coconut flour (for extra crispiness)
 1 tsp baking powder
 ¼ tsp xanthan gum (optional, but helps with texture)
 ½ tsp salt

Wet Ingredients:

 1 cup shredded mozzarella cheese
 2 tbsp cream cheese
 1 large egg
 3 tbsp unsalted butter, melted

For Flavor (Pick Your Vibe!):

Sweet Version:
 1 tbsp powdered erythritol
 ½ tsp vanilla extract

Savory Version:
 ¼ tsp garlic powder
 ¼ tsp Italian seasoning

Step-By-Step: Making Your Keto Puff-Pastry Waffles

Step 1: Melt & Mix the Cheeses

Throw the mozzarella and cream cheese into a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until it’s a smooth, stretchy dough. This is the secret weapon—this cheese mix acts like gluten, giving you that flaky, layered texture without wheat.

Step 2: Combine Everything

In a separate bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt. If you’re making the sweet version, add erythritol and vanilla here. If you’re going savory, mix in the garlic powder and Italian seasoning.

Pour the melted butter into the cheese mixture, add the egg, and stir like your life depends on it. Now slowly add the dry ingredients, mixing until you get a smooth, slightly sticky dough.

Step 3: Roll & Cut

Lay out a piece of parchment paper, dust it with a little almond flour, and roll the dough out to about ¼-inch thickness. If you have a heart-shaped cookie cutter, use that to cut out cute little pastry hearts. No cutter? Just slice into squares or circles—either way, they’ll taste amazing.

Step 4: Waffle Time!

Heat up your waffle iron and lightly grease it. Pop in a dough heart, close the lid, and let it cook for about 3-4 minutes until golden brown and crispy. Keep an eye on them—you want that perfect crunch, not burnt edges!

Step 5: Cool & Serve

Let them cool for a minute or two so they firm up. Then go wild with toppings!

Topping Ideas (Because Plain Is Never Enough)

💖 Sweet:

• Powdered erythritol + a drizzle of sugar-free maple syrup
• Keto whipped cream + fresh berries
• Cinnamon + butter
• Melted dark chocolate

🧄 Savory:

• Cream cheese + smoked salmon
• Scrambled eggs + crispy bacon
• Guacamole + a fried egg
• Garlic butter + parmesan

Why You’ll Want to Make These All the Time

✔ Easy: No complicated steps, no weird ingredients.
✔ Fast: Less than 30 minutes from start to finish.
✔ Crispy: Just like puff pastry, minus the carbs.
✔ Versatile: Sweet or savory, breakfast or snack—totally up to you.
✔ Keto-Friendly: No sugar, no flour, just good stuff.

The Verdict? Keto Puff-Pastry Waffles Are a Win!

If you’ve been missing the crispy, buttery magic of puff pastry, this is your new favorite recipe. Whether you’re stacking them up with syrup, smearing them with butter, or stuffing them with cheese and bacon, they’re a total game-changer.

So go ahead—whip up a batch, take a bite, and try not to eat them all in one sitting. (No judgment if you do, though.)

Let me know how yours turn out! What toppings are you going for—sweet or savory?

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