Preheat your waffle iron. Set it to medium or medium-high. A hot iron helps create crisp edges without drying out the center.

Separate the eggs. Place whites in a clean bowl and yolks in a mixing bowl with the cream cheese. Separating them is key for extra fluff.

Blend the base. To the yolks and cream cheese, add melted butter, vanilla, sweetener, and salt. Whisk until smooth and lump-free. If your cream cheese is firm, microwave it for 10–15 seconds first.

Whisk dry ingredients. In a small bowl, combine almond flour, coconut flour, and baking powder. Break up any clumps for a smooth batter later.

Combine wet and dry. Stir the dry mixture into the cream cheese mixture. Add 2 tablespoons of almond milk to loosen. The batter should be thick but scoopable. Add the third tablespoon if needed.

Whip the egg whites. Beat with a whisk or hand mixer until soft peaks form. This traps air and gives your waffles lift.

Fold gently. Using a spatula, fold the egg whites into the batter in two additions. Avoid overmixing. A few streaks are okay. The goal is to keep the batter airy.

Grease the iron. Lightly spray or brush with melted butter. Keto batters can stick more than regular ones, so don’t skip this step.

Cook the waffles. Spoon batter into the center and nudge it toward the edges. Close the lid and cook until golden brown and set, usually 3–5 minutes depending on your iron. Avoid opening too early—steam should decrease when done.

Rest briefly. Transfer to a wire rack for 1–2 minutes to let steam escape. This preserves crispness instead of making them soggy on a plate.

Serve warm. Top with butter, sugar-free syrup, a few berries, or a dollop of whipped cream. For savory, try fried eggs, bacon, or avocado.