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Brazilian Cheese Bread Waffles (Keto Pão de Queijo-Inspired)

Golden keto cheese bread waffles stacked on a white plate with chimichurri and avocado mash

If you’ve ever had the pleasure of tasting Brazilian pão de queijo, you know it’s a next-level cheese bread situation—gooey inside, crisp outside, and addictively savory. Traditionally made with tapioca starch, it’s naturally gluten-free but still loaded with carbs. That’s why we set out to create a version that keeps all the comforting, cheesy satisfaction while staying firmly in keto territory.

We wanted something that could work for brunch, snack boards, or even as a savory side to eggs or grilled meats. And we’ve found the answer: Brazilian Cheese Bread Waffles. Yes, we’re taking all that stretchy mozzarella goodness and pressing it into a waffle iron for crispy edges and that signature pão de queijo chew in the middle.

This recipe uses almond flour and a bit of tapioca fiber (not starch!) to give us the elasticity we need without kicking us out of ketosis. The batter comes together in minutes and can be made in advance—perfect for brunch with friends or a meal prep win.

We love pairing these with something bright and herby like chimichurri or a spiced avocado mash for contrast. But honestly? These cheesy waffle bites are so good, they barely need anything at all.

Cuisine ,
Courses , , , ,
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 260
Description

A keto-friendly take on the Brazilian classic, these waffles use almond flour and mozzarella for a cheesy, naturally gluten-free brunch option. Great with chimichurri or avocado mash.

Ingredients
    Waffle Batter
  • 1 1/2 cups shredded mozzarella (low-moisture)
  • 1/2 cup almond flour
  • 2 tablespoons tapioca fiber
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon sea salt
    • Optional Toppings
  • Chimichurri
  • Avocado mash with lime and chili flakes
  • Fried egg
  • Crispy bacon
Instructions
    Make the Batter
  1. In a medium bowl, whisk together the eggs, heavy cream, and salt.
  2. Add almond flour, tapioca fiber, baking powder, and garlic powder. Stir to combine.
  3. Fold in the shredded mozzarella. The batter will be thick and sticky—perfect for pressing.
    4. Cook the Waffles
  4. Preheat your waffle iron to medium-high and lightly grease it.
  5. Scoop about ¼ of the batter into the waffle iron and gently press it down.
  6. Cook for 3–5 minutes, or until golden brown and the edges are crisp.
  7. Carefully remove and repeat with remaining batter.
    8. Serve
  8. Serve warm with chimichurri, avocado mash, or on their own!
  9. These also reheat beautifully in the toaster or air fryer.

Nutrition Facts

Servings: 4 ServingCalories:260kcalTotal Fat:21gSaturated Fat: 9gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:12g

Note

Substitutions & Variations

  • Dairy-Free: Try dairy-free shredded mozzarella and full-fat coconut cream in place of heavy cream.
  • Nut-Free: Swap almond flour for sunflower seed flour for a similar texture.
  • Spicy: Add red pepper flakes or diced jalapeños into the batter.
  • Cheese Variations: Mix in parmesan or manchego for a more complex cheese profile.
Read it online: https://ketoeatsrecipes.com/recipe/brazilian-cheese-bread-waffles-keto-pao-de-queijo-inspired/