Step 1

Preheat waffle iron. Mix all dry ingredients together: almond flour, coconut flour, psyllium husk powder, erythritol, baking powder, and salt. Set aside.

Step 2

In a separate bowl, beat together the remaining ingredients: egg, cream cheese, butter, coconut oil, vanilla extract, and almond extract using an electric mixer. Be sure that your cream cheese, butter, and coconut oil are nice and soft before mixing. Mix until fully combined and smooth.

Step 3

With the mixer on low, add the dry ingredients to the wet mixture. Increase speed to medium/high. Continue mixing for another minute or so until a uniform, sticky batter has formed.

Step 4

Scoop batter onto a preheated waffle iron (nonstick waffle irons do not require cooking spray). You can choose to divide your batter into 2 large or 4 small waffles. Press down a bit with a spatula. Close the lid and cook until golden brown. Mine took a few minutes of cook time, but each waffle iron may be different.

Step 5

Garnish with your favorite toppings. Some of my personal loves are sugar-free syrup, butter, homemade whipped cream, fresh berries, nut pieces, peanut butter, and sugar-free jam!