Keto Chocolate Chaffels

KETO CHOCOLATE CHAFFLE RECIPE By Sweet As Honey - January 13, 2021 This keto chocolate chaffle recipe makes a sweet, chocolatey, crispy waffle to start the day on keto with only 2 grams of net carbs per serving. Bonus, these chocolate keto chocolate waffles are also gluten-free and can be made nut-free. SEE LATEST VIDEOS Sugar free lemon pie WHAT’S A CHAFFLE? Chaffle means cheese-waffle. In fact, a chaffle is a low-carb waffle recipe made of egg and cheese, usually shredded mozzarella cheese. Some recipes add a touch of keto flour for texture – it can be almond flour, coconut flour, or even sunflower seed flour. You can also see different addons in chaffle recipes like butter, cream cheese, sweetener to create a range of flavor and texture. Most keto chaffle recipes are savory and sometimes sweet as they mimic wonderfully churros if flavored with cinnamon and dipped in keto sweeteners. Recipe By Sweef As Honey

HOW TO MAKE CHOCOLATE CHAFFLES? A keto chocolate chaffel is a crispy chocolate waffle made of few simple ingredients and minimal carbs. It’s a wonderful breakfast or keto dessert to fix your sweet tooth with no guilt. For a different view of this recipe, watch Carine's web story: making the keto chocolate chaffels.


All you need to start making this keto chaffel chocolate recipe are:

  • Large egg

  • Shredded cheese – hard mozzarella cheese, full-fat is the best option for a sweet chaffel recipe. It adds the crispy texture you need without the flavor of the cheese.

  • Unsweetened cocoa powder


  • Vanilla extract or vanilla monk fruit drops for an extra boost of sweetness.

  • Melted butter

  • Almond flour or coconut flour, or sunflower seed flour – you can use many different flours but not in the same amount! Please read the recipe card carefully to adjust the quantity regarding the low carb flour you pick for the recipe.


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You can bake chaffel in a regular waffle iron or mini waffle maker. A mini waffle maker is perfect to create small waffles and control your carbs per serving.

It means that with this recipe, you can form 3 mini keto waffles with 2 grams of net carbs each. If you don’t feel like eating the entire recipe, you can freeze any leftover and eat only what match your keto macros.


A chaffel is always soft when out of the waffle maker! You must let it cool down on a cooling rack to steam out the moisture and give the cheese time to harden and add the lovely crispiness to the waffle.


  • Preheat a mini waffle iron until hot - about 5 minutes and use a pastry brush to grease the iron with coconut oil.

  • In a medium mixing bowl, beat egg, melted butter, and vanilla extract.

  • Stir in almond flour, cocoa powder, baking powder, and erythritol.

  • Now that the batter is smooth, stir in shredded mozzarella.

  • Pour enough batter to cover the iron's surface, leaving some space on the border to prevent the batter from overflowing when baking. I used about 2 1/2 tablespoons of batter for one mini iron waffle maker, as seen in my pictures.

  • Cook for about 3 to 4 minutes max to avoid dry waffles. Your chaffle won't be crispy at all when you open the iron, but it will be set, not runny, don't stick to the iron.

  • Use the tip of a knife or fork to release the border and remove it from the waffle iron. Yes, the chaffle is super soft, and that is ok! They crisp up when cooling down!

  • Place the chaffle on a cooling rack for 5 minutes to crisp. Meanwhile, bake the leftover batter to form 2 extra mini waffles.


  • Sprinkle 1 teaspoon of sugar-free chocolate chips on the hot chaffle. They will melt and add an extra boost of chocolate flavor! Or serve with a drizzle of sugar-free maple-flavored syrup, a dollop of unsweetened whipped cream.


  • You can freeze chaffle in an airtight container and thaw in the fridge the day before. Rewarm in a bread toaster or waffle maker.

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