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Gluten Free Low FODMAP red velvet waffles with lactose free cream cheese drizzle on top

Red Velvet Waffles

Red Velvet Waffles can be made in a heart shaped waffle maker - or any waffle machine! Serve with maple syrup or our super special, lactose-free cream cheese drizzle.

Low FODMAP Serving Size Info: Makes about 20 small heart shaped waffles, which will depend on size of waffle maker and size of hearts within. Servings size 3 waffles

Course: Breakfast, brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 7 servings
Calories: 539 kcal
Author: Dédé Wilson


Lactose-Free Cream Cheese Drizzle:

  • 8 ounces (225 g) lactose-free cream cheese, such as Green Valley Organics
  • 2 teaspoons lemon juice, preferably freshly squeezed
  • 1 cup (90 g) sifted confectioners’ sugar

Red Velvet Waffles:

  • 1 3/4 cups (254 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 3 tablespoons sifted Dutch-processed cocoa
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1 teaspoon salt
  • 1 1/4 cups (300 ml) lactose-free whole milk, at room temperature, plus extra
  • 2 large eggs, at room temperature
  • 1 tablespoon red liquid or gel paste food coloring
  • ½ cup (1 stick; 113 g) unsalted butter, melted and slightly cooled
  • Maple syrup, optional


  1. For the Drizzle: Whisk the cream cheese, lemon juice and confectioners’ sugar together in a mixing bowl until completely smooth and lump free. It should have a pourable, drizzle-able texture; set aside while you make the waffles.
  2. For the Waffles: Position rack in middle of oven. Preheat oven to 200°F/60°C. Set a rack on a rimmed baking sheet pan and set aside.
  3. Whisk flour, black cocoa powder, sugar, baking powder and salt in a large bowl. Make a well in the center of the dry mixture.
  4. In a separate bowl whisk together the 1 1/4 cups (300 ml) milk, eggs and red food coloring until well combined, then whisk in melted butter. Add wet mixture to dry and whisk together until batter is very well mixed and smooth. The batter will be thick. Allow the batter to sit for a few minutes while you preheat the waffle iron.
  5. Heat a waffle iron until very hot; lightly coat with nonstick spray. Add a tiny bit more milk if necessary to make a thick but smooth and just pourable batter. Working in batches, add batter to waffle maker. The batter should be thick; push it into all of the corners of the waffler to ensure the best heart shapes. Cook until waffles are cooked through. Transfer to prepared wire rack and keep warm in oven until ready to serve.
  6. Serve hot waffles with cream cheese drizzle or maple syrup as soon as possible.



  • It is hard to standardize waffle servings as there are many different sized waffle makers on the market and yours might not be the same as ours. Stick to dividing the recipe into 7 (or more) servings and you will be fine.
Nutrition Facts
Red Velvet Waffles
Amount Per Serving
Calories 539 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 1g5%
Cholesterol 60mg20%
Sodium 506mg21%
Potassium 22mg1%
Carbohydrates 62g21%
Fiber 5g20%
Sugar 21g23%
Protein 10g20%
Vitamin A 230IU5%
Vitamin C 0.6mg1%
Calcium 50mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.