In a mixing bowl, add the eggs, Keto Chow, extract, softened cream cheese, and water. Blend well.
Spray a preheated Stuffler with cooking oil, then add 1/3 cup batter to the bottom.
Add in 4 cubes of the cold cream cheese, then add 1 tablespoon of preserves, evenly distributing across the top of the cream cheese cubes.
Add about 1/4 cup fresh raspberries and spread evenly around the cubed cream cheese.
Add another 1/3 cup batter to cover the filling. Spread evenly.
Close and flip the Stuffler over, and cook for 11 minutes. Repeat the process for the second waffle.
After cooling, top with one tablespoon of preserves and the whipping cream.