Low carb Bavarian Cream Stuffed Waffles are an easy brunch dish with 3 net carbs that tastes rich and decadent. A slightly sweet, delicately almond flavored batter is cooked on a waffle iron and then wrapped around Bavarian cream filling and topped with a dollop of whipped cream, or (my personal favorite) a little sweetened sour cream. Add a sprinkle of cinnamon, some blueberries, or strawberries, and serve.
For this recipe you’ll need: eggs, almond flour, baking powder, butter, clear stevia drops, monkfruit or another sweetener, almond extract, vanilla, non-stick pan spray, vanilla sugar free instant pudding, half and half cream, sour cream, cream cheese, cinnamon for garnishJump to Recipe
This is the result of a low carb breakfast recipe I was working on not working the way I wanted it to. Which actually happens more than I’d like to admit.
In fact, I find that a lot of my recipes start out that way!
In this case I was looking for a thick, crispy waffle with very few carbs and I ended up with a designer crepe. Once I tasted it though I realized that the “designer crepe” wasn’t just pretty – the shallow design held filling inside while the soft texture allowed it to be rolled.
Let’s face it – this is how the cro-nut started, I’m positive.
I think you could make these waffles ahead and roll and freeze them but to be honest I haven’t ever frozen them so no promises. They don’t take long to make, though.
This recipe does make two rolled waffles — it just depends on how hungry you are whether that’s one or two servings. I was quite happy with just one waffle. Or crepe. Or waffle-crepe.
Or whatever you want to call them.
I don’t eat breakfast as a general rule – never have. I’m one of those people that really does best by eating once a day — my metabolism overloads if it has to deal with food three times a day. Go figure. Anyway, the one time that I do make an exception to the breakfast ban is if we’re eating out.
I love love love getting breakfast or brunch out. A bowl of cereal or a couple of eggs may not be worth the calories and the exertion of putting it together but I am all in when it comes to having someone serve me a stack of blueberry pancakes, or waffles, or Eggs Benedict… or whatever.
Besides — low carb breakfast tends to be super boring. I can only eat so many eggs or so much bacon, you know?
Well, these Bavarian cream filled waffles are probably not something you’re going to make on a daily basis but having the recipe for the weekends is going to make your tummy very, very happy.
Possible Fillings for Low Carb Stuffed Waffles
- Use a different flavor of sugar free pudding – try white chocolate, chocolate, coconut, banana… whatever you can find.
- Whip equal amounts of cream cheese, sour cream, and heavy cream until smooth. Blend in sweetener to taste.
- A low carb or zero carb jelly would be delicious.
- Faux fried apples would be good.
- Peanut butter is good in anything.
- Sugar free lemon curd with maybe some fresh blueberries?
- This cheesecake filling?
You get the idea. There are just so many possible ways to make stuffed waffles! If you don’t want to make them as waffles just pour the batter into a pan and make like a crepe.
YOU MAY NEED…
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The main thing you’ll need to make these stuffed waffles is a Belgian waffle maker. This is the one I have and nothing sticks to it ever! It’s worked great for everything I’ve used it for… and it’s red!
Low Carb Bavarian Cream Stuffed Waffles Recipe
With just 3 net carbs these low carb Bavarian Cream Stuffed Waffles are a decadent (and gorgeous) brunch or weekend breakfast! They look complicated but you can put them together in 10 minutes or less.
- 2 eggs separated
- 1 pinch cream of tartar
- 10 drops liquid stevia , vanilla flavor
- 1/4 teaspoon almond extract
- 3 tablespoons butter melted and cooled
- 2 tablespoons almond flour
- 1/2 teaspoon baking powder
- Nonstick pan spray
- 1 tablespoon sugar free vanilla instant pudding mix
- 1/3 cup half and half cream
- 1.5 ounces cream cheese
Mix the almond flour and baking powder together.
Beat the egg whites and cream of tartar until stiff.
Beat the yolks, liquid stevia, almond extract, and melted butter until smooth.
Stir the almond flour mixture into the egg yolk mixture.
Fold in the egg whites until well blended.
Spray heated waffle iron with non-stick spray.
Spoon about half the batter on the waffle iron.
Cook until it stops steaming.
Remove waffle and repeat with the remaining batter.
Mix the filling ingredients together until smooth.
Set aside until ready to assemble waffles.
Spread 1/2 the filling on one waffle and roll carefully.
Repeat with second waffle.
Top as desired.
If you liked this low carb breakfast you may also like…
Click on the image to see the recipe. From left to right (all low carb): Salted Caramel Crepes, Baked Scotch Eggs, Ham and Smoked Gouda Quiche