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a stack of chocolate chaffles with whipped cream and drizzled with chocolate sauce

Keto Chocolate Chaffle Recipe

Katrin Nürnberger from sugarfreelondoner.com
Seriously satisfying, this chocolate chaffle recipe ticks all the boxes! Ready in just 15 minutes, these keto waffles are so easy to make. There is a reason why the keto community is currently nuts about chaffles. A must try.
Course Breakfast, Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 3
Calories 129kcal



  • 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.


2.4g net carbs per chaffle. Makes 3 chaffles.
You need to use a mini waffle iron for this recipe. 
Important: the white soft mozzarella for salads does not work in this recipe. It is too watery. Get the shredded packaged mozzarella.
The collagen is optional. You can replace it with whey protein powder, more almond flour or simply leave it out. 
Topping ideas:  
  • Whipped cream
  • sugar free chocolate drizzle (melt ¼ cup sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil)
  • sugar free chocolate chips
  • raspberries
  • toasted hazelnuts
  • peanut butter
Storage: Store in the fridge for 2-3 days or freeze for up to 3 months.
If frozen, allow to thaw overnight. Then, reheat in the toaster or in the waffle maker.  


Calories: 129kcal | Total Carbohydrates: 4.4g | Protein: 10.1g | Fat: 9g | Saturated Fat: 3.2g | Fiber: 1.9g | Sugar: 0.8g