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In a bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
In a blender, add 3 eggs, melted butter, keto sweetener, vanilla, and ½ cup of water. Blend for 15 seconds. Add in almond flour mixture and blend for an additional 30 seconds. Add waffle batter to a large mixing bowl.
In a skillet scramble the remaining 5 eggs until no excess moisture remains.
Fold in scrambled eggs, bacon crumbles, and shredded cheese to the waffle batter.
Add ½ to 1 cup of batter to a preheated waffle maker, and cook on high until done.
Top with your favorite keto syrups and sugar free whipped cream.
Store leftovers in an air-tight container in the refrigerator for up to 7 days. You can reheat them in a toaster, air fryer, or warm them back up in your waffle maker.