Soft and fluffy on the inside, deliciously crispy on the outside: this easy keto chocolate chaffle recipe is going to blow your mind! One chaffle is only 2.4g net carbs. Great for a weekend brunch or as an afternoon sweet treat. Sugar free and gluten free.
This keto treat is delicious and deliciously indulgent.
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.
Have you heard of chaffles, the latest low carb craze?
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.
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!
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.
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.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 ⅓ 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.
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.
I got this tip from my friend Martina of Keto Diet App. She has written an entire cookbook with 75 keto chaffle recipes!
A regular food processor is too large, unless you double the recipe.
Chocolate chaffles taste great all on their own. But of course there's lots of possibilities for toppings:
- Keto whipped cream
- Chocolate drizzle: Place ¼ cup (40g) sugar free chocolate chips or 90 dark chocolate such as Lindt together with ½ 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
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.
There's no way to make a chaffle fully vegan as you need the egg.
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.
I adore waffles! Here are two of my favourite keto waffle recipes:
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Keto Chocolate Chaffle Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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 ⅓ 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.
- Whipped cream
- sugar free chocolate drizzle (melt ¼ cup sugar free chocolate chips or 90% dark chocolate with ½ teaspoon coconut oil)
- sugar free chocolate chips
- toasted hazelnuts
- peanut butter
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