| 1. |
Preheat waffle iron, oiling if necessary to prevent sticking. |
| 2. |
Mix dry ingredients, including nuts, together in a small bowl. |
| 3. |
Beat softened cream cheese and two eggs until smooth. Add remaining eggs one at a time and beat thoroughly between additions. |
| 4. |
Beat in the heavy cream. |
| 5. |
Fold in the dry ingredients. Do not overbeat at this stage or waffles will be tough. |
| 6. |
Spoon about 1/3 cup batter into hot waffle iron and cook for about 3 minutes, until golden brown. These waffles will brown a little earlier than their high carb cousins, so keep an eye on them. |
| 7. |
Remove to serving plate, top with maple surple, commercial low carb syrup or fresh fruit and whipped cream. |
