Slice the bacon into thin strips and pan fry over medium-high heat. Once the bacon is partially cooked, add in the beef and cook until crispy.

Shred the cheddar cheese by hand or in a food processor. Set aside. Measure out the cauliflower crumbles using a scale or measuring cup. Mix in half of the cheddar cheese. Next, add the parmesan, eggs, almond flour, and spices. Set aside.

Add any excess grease from the pan into the waffle mixture. Using an immersion blender, blend the waffle mixture into a thick paste.

Add half of the mixture to the waffle iron and cook until crisp. Keep in mind that cauliflower waffles tend to take a little bit longer to cook (there's much more moisture). A good rule of thumb to use is that the waffle is finished once there is little to no steam coming from the waffle iron. Repeat for the remaining waffles.

While the waffles are cooking, add the sugar-free BBQ sauce to the bacon and ground beef mixture in the pan. Season well.

Assemble the waffles with the ground beef mixture and shredded cheese on top. Broil for 1–2 minutes or until the cheese is melted.

Serve hot and enjoy!