Soft and fluffy on the inside, deliciously crispy on the outside: this easy keto chocolate chaffle recipe is ready in 15 minutes!
Who doesn't like a warm, soft, fluffy waffle? And who doesn't like deep chocolate flavor? Well, this recipe combines the two.
These chocolate waffles are the solution to your chocolate cravings. They will satisfy your sweet tooth, while keeping it keto.
I love my coconut flour waffles and these low carb waffles. This recipe is a little different...
Have you heard of chaffles, the latest low carb craze?
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🌟 Why You'll Love This Recipe
- Soft and fluffy texture
- Deep chocolate flavor
- Great for a weekend brunch or as an afternoon sweet treat
- Sugar free and gluten-free
- Only 2.4g net carbs
- Ready in 15 minutes
Chaffle 101
A chaffle is a cheese waffle. The basic keto chaffle recipe consists of shredded mozzarella cheese and egg.
By adding low carb flours such as almond flour or coconut flour, baking powder and other ingredients, the batter becomes fluffy and very versatile.
This mozzarella dough is also called Fathead dough. I use it a lot - for example, in this keto croissant recipe, my keto bagels or these keto pretzels.
Keto chaffle recipes can be savory or sweet.
Chaffles are very popular amongst people following a low carb keto diet. Just like fathead dough, they are high in fat and very low in carbs.
To make chaffles, it's advisable to use a Dash mini waffle iron instead of a regular sized waffle iron. They are filling!
Ingredients
Here are all ingredients you need to make a chocolate chaffle:
Egg - large
Shredded mozzarella - I used pre-shredded mozzarella from my local supermarket. In some countries, you can also get mozzarella as a block which you can grate yourself.
You could replace half of the mozzarella with cream cheese.
Cacao - Use either cacao or unsweetened cocoa powder
Almond Flour - I used ground almonds, which is the same as regular almond flour in the US. Reduce to 2 tablespoons almond flour if using super-fine.
Baking Powder
Powdered Sweetener - Any powdered sweetener works, from powdered erythritol to allulose, Swerve, monk fruit sweetener or xylitol.
Vanilla Extract - Check that it is sugar free.
See the recipe card for full information on ingredients and quantities.
Expert tip
Most chaffle recipes recommend that you combine the ingredients with a fork and stir in the mozzarella last.
However, I have found that using a stick blender or immersion blender makes all the difference for a fluffy chaffle batter.
A regular food processor is too large, unless you double the recipe.
Instructions
This section contains step by step instructions and photos that show how to make the recipe.
Step 1: Add all the chaffle ingredients to a small mixing bowl. Whip with a hand blender until smooth.
Step 2: Heat a mini waffle maker.
Step 3: Brush with a little oil to prevent sticking. Pour ā batter to the middle of the iron and spread out. Don't over-fill the waffle maker!
Step 4: Cook for about 3 minutes.
Step 5: Lift the lid and allow to stand in the waffle iron for about 15 seconds to cool. They will lift out easier with a fork without bending.
Place on a wire rack to fully cool. Repeat for the remaining batter.
Toppings
Chocolate chaffles taste great all on their own. But of course there are lots of possibilities for toppings:
- Keto whipped cream
- Chocolate drizzle: Place Ā¼ cup (40g) sugar free chocolate chips or 90 dark chocolate such as Lindt together with Ā½ cup coconut oil in a bain-marie. Melt on a low heat.
- Sugar free chocolate chips: Scatter them over the waffle while it's still warm. Voila, you've got yourself a double chocolate waffle!
- Keto Caramel Sauce
- Peanut Butter
- Roasted hazelnuts
- Raspberries or strawberries
FAQ
No, chaffles do not taste cheesy. Grated mozzarella has a neutral taste. And once you mix the mozzarella with other ingredients, it is impossible to detect a cheese flavour. The great thing about the cheese is that it makes the waffles very crispy on the outside, whilst the inside stays soft.
To make a regular chaffle, simply omit the cocoa powder.
No. Regular waffle makers are too large for chaffles.
To make the recipe nut free, replace the almond flour with 3 teaspoons coconut flour. Another option would be 3 tablespoons sunflower seed flour.
Use a dairy free / vegan mozzarella.
Store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. Defrost overnight, then re-heat in the waffle maker or in the toaster.
There's no way to make a chaffle fully vegan as you need the egg.
More keto breakfast recipes
- Low Carb Keto Muesli Recipe5 Minutes
- Chocolate Avocado Smoothie3 Minutes
- Avocado Milk2 Minutes
- Keto Irish Soda Bread1 Hours
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Chaffle Recipe
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
Ingredients
- 1 large egg
- Ā½ cup shredded mozzarella 57g (or use Ā¼ cup mozzarella and 2 tablespoon cream cheese)
- 2 tablespoon cacao powder 10g, or cocoa powder
- 3 tablespoon almond flour 18g
- Ā½ teaspoon baking powder
- 1.5 tablespoon powdered sweetener
- Ā¼ teaspoon vanilla extract
Instructions
- Add all the chaffle ingredients to a small mixing bowl. Blitz with an immersion hand blender until smooth.
- Heat a mini waffle maker.
- Brush with a little oil to prevent sticking. Add ā batter to the middle of the iron and spread out. Cook for about 3 minutes.
- Open the lid and allow the Chaffle to cool in the waffle iron for about 15 seconds. You'll then be able to lift it out with a fork without bending.
- Place on a wire rack to fully cool. Repeat for the remaining batter.
Notes
- Whipped cream
- sugar free chocolate drizzle (melt Ā¼ cup sugar free chocolate chips or 90% dark chocolate with Ā½ teaspoon coconut oil)
- sugar free chocolate chips
- raspberries
- toasted hazelnuts
- peanut butter
Sharon Wheeler
Had to buy a mini waffle maker but it was definitely worth it. Have for breakfast with berries or as a treat for dessert with berries and cream.
Jan Vick
I just made your chaffle recipe and after several years of making so-so, cheesy and eggy tasting, or skimpy Chaffles, your recipe was amazing, fluffy, and tasted like a regular waffle. Thanks for such a successful chaffle attempt. Happy New Year!
Kelley E Martin-Adams
Soooooo delicious!! I have a huge sweet tooth, and these satisfy it...They're also super filling. I'll have one for breakfast, and can go all day until dinner. Thanks for a fantastic recipe!!
Siobhan
These are the best chaffles I've tasted, thank you!