• Preheat a mini waffle maker. If using a skillet or griddle, set the temperature to medium-low.

Make The Waffles:

• In a food processor or blender, combine the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt.
• Add the eggs, vanilla, melted butter, buttermilk, and gel food coloring, if using. Blend or pulse until completely smooth and silky, stopping to scrape the sides as needed. Ensure all dry patches are incorporated for consistent batter.
• Portion the batter using a tablespoon measure for mini waffles or 1/3 cup for standard size.
• Cook in the waffle maker for 1–2 minutes or until edges are firm and the waffles are set and cooked through. For a skillet or griddle: Pour the batter, cook until set at the edges and bubbles form on top, then flip and cook 30 seconds more.
• Repeat with remaining batter, transferring finished waffles to a plate.

Make The Glaze:

• Place the softened cream cheese and powdered monk fruit sweetener in a bowl. Using a whisk or hand mixer, beat until the mixture is creamy and no lumps remain.
• Add about half of the heavy cream and mix until well incorporated. Continue stirring in the cream, 1 tablespoon at a time, until the glaze reaches your desired consistency—thicker for spreading, thinner for drizzling.
• Taste and adjust with more sweetener or a pinch of salt.
• Use immediately on warm waffles or chill briefly for a thicker consistency.