With a few simple tweaks, learn how to transform a traditional chaffle recipe into sweet chaffles that are soft, fluffy, chewy, crispy on the outside, and have NO weird aftertaste! They taste just like traditional waffles and are perfect for breakfast, a sweet treat, or dessert.
While I'm a huge chaffle fan, I don't think the original recipe tastes quite right when served sweet.
However, with a few simple tweaks, these sweet chaffles are perfect for serving at breakfast or as a sweet snack or dessert with NO weird aftertaste!
They are soft and fluffy, yet crispy on the outside and very similar to the famous toaster waffles everyone loves, but with only two net carbs each!
❤️ Why You'll Love This Sweet Chaffle Recipe: 1) Super quick and easy to make. 2) Uses simple ingredients. 3) Soft and chewy yet crispy on the outside. 4) No weird aftertaste. 5) Not eggy. 6) Tastes like the famous toaster waffles everyone loves. 7) Gluten-free, keto, and low-carb, coming in at only two net carbs each.
Frequently asked questions
Chaffles are keto-friendly, low-carb waffles. A basic chaffle recipe is made from only 2 ingredients: cheese and eggs. The name comes from combining the words "cheese" and "waffles".
Yes, you can use a regular-sized waffle maker. You will just need to increase the amount of batter and adjust the cooking time.
No, you do not have to use a waffle maker. You can cook them in a skillet the same way you would keto coconut flour pancakes. However, they will not have crispy edges.
I have a non-stick Dash mini waffle maker, and I have had success not greasing my waffle maker when making chaffles. However, to ensure that the batter does not stick, I do recommend that you spray the waffle maker with non-aerosol cooking oil, as aerosol can make the iron sticky and hard to clean. To make a non-aerosol cooking oil, simply add some oil to a spray bottle and lightly spray both cooking surfaces of the waffle maker.
Ingredients & equipment
- Mini Waffle Maker: I have a non-stick 4-inch Mini Dash Waffle Maker and I LOVE it! If you use a different size, you may need to adjust the amount of batter and/or cooking time.
- Shredded Mozzarella Cheese: This is what creates the crispy texture. While any shredded cheese will technically work, mozzarella has the most neutral flavor and works best for sweet chaffles.
- Blanched Almond Flour: Adds texture and makes them taste more like a traditional waffle. Be sure to use finely ground-blanched almond flour.
- Ground Flaxseed: This is optional, but adding a small amount of flaxseed makes them more chewy while still being crispy on the outside!
- Egg: Holds them together. Use one large egg per ½ cup of shredded cheese.
- Vanilla: Use pure vanilla if possible instead of the imitation variety.
- Keto Brown Sweetener: Be sure to use an erythritol-based sweetener, such as Lakanko or Swerve. I tried this recipe with allulose, and they turned out extremely soft and tended to burn, so I only recommend an erythritol-based sweetener for this recipe.
💭Tip: While I use larger cheese shreds, you can use finely shredded cheese for a more uniform texture.
Step #1: Stir together all of the chaffle batter ingredients.
Step #2: Cook in a mini waffle maker for 3 minutes. Do not open while there is a lot of steam coming from the waffle maker, as this indicates that it is not done.
Step #3: Carefully remove and allow to cool for 5 to 10 minutes to firm up.
Step #4: For hot, crispy waffles toast in a toaster just before serving.
💭Tip: You will know it's done when there is no longer a lot of steam coming from the waffle maker. Some have a light that goes off when the batter is finished cooking.
My favorite way to serve these is as waffles with berries, whipped cream, and sugar-free maple syrup!
Or here are some other flavor variations you may like:
- Churro: Add some cinnamon to the batter (around ¼ teaspoon), then top them with whipped cream and additional cinnamon and allulose. I recommend allulose for the topping over an erythritol-based sweetener for the topping because it has the cleanest, pure-sugar taste.
- Chocolate: Top with whipped cream and drizzle with Keto Chocolate Syrup and/or sugar-free chocolate chips.
- Caramel: Top with whipped cream and drizzle with Sugar-Free Salted Caramel Sauce.
- Raspberry: Top with whipped cream and drizzle with Keto Raspberry Sauce.
- McGriddle: Sandwich an egg and sausage between two of the sweet chaffles for a classic sausage egg breakfast sandwich! Then, drizzle with sugar-free maple syrup. 😋
- Store: Store cooled keto waffles in an airtight container in the fridge for up to 5 days.
- Freeze: Keep in a freezer-safe container in the freezer for up to 6 months. Reheat straight from frozen!
- Reheating instructions: Reheat in the oven at 350 degrees or in a toaster. I recommend a toaster because it gets the outside nice and crispy and is the easiest and fastest method. I don't recommend reheating in a microwave because it can make the keto chaffles too soft.
- For nut-free, replace the almond flour with 2 teaspoon coconut flour. Allow the batter to rest for a few minutes before cooking so the coconut flour can absorb into the liquid.
- I prefer a brown sweetener because it adds depth of flavor, and there's no aftertaste, but you can use white erythritol-based sweetener if you prefer.
- While I haven't tested it, I'd imagine vegan cheese shreds would work in this recipe. Just be sure they have a very neutral flavor. Otherwise, they may leave an aftertaste.
- For the best texture, allow them to cool for about 5 minutes. Then, just before serving, pop them in the toaster so the outside gets nice and crispy!
- Don't skip the sweetener or the vanilla, as these keep the chaffles from having a weird aftertaste when served sweet.
- Be sure to use an erythritol-based sweetener for the best texture.
- Do not try to cook all the batter at once. Trust me, I've tried! It will ooze out everywhere, not cook through, and make a giant mess!
Have you tried these keto sweet chaffles? If so, let me know what you think in the comments below 👇
Keto Sweet Chaffle Recipe
- ½ Cup Shredded Mozzarella Cheese
- 2 Tablespoons Blanched Almond Flour
- ½ teaspoon Ground Flaxseeds - optional
- 1 Large Egg
- ½ teaspoon Pure Vanilla
- 1 Tablespoon Erythritol-Based Keto Brown Sweetener
- Preheat your mini waffle iron for about 5 minutes or until hot. Many have an indicator light that goes off when the iron is ready.
- Stir together all of the chaffle ingredients.
- Lightly grease both cooking surfaces of the waffle maker with non-aerosol oil (see notes below). Then, add half of the batter to the waffle maker and close the lid.
- Cook for 3 minutes, or until nicely browned. Do not open while there is a lot of steam coming from the waffle maker, as this indicates that it is not done.
- Carefully remove and allow to cool for 5 to 10 minutes to firm up. Repeat with the remaining batter.
- For crispy, hot waffles, toast in a toaster just before serving.
Add Your Own Notes
- I have a non-stick Dash mini waffle maker and I have had success not greasing my waffle maker when making chaffles. However, to ensure that the batter does not stick, I do recommend that you spray the waffle maker with non-aerosol cooking oil, as aerosol can make the iron sticky and hard to clean. To make a non-aerosol cooking oil, simply add some oil to a spray bottle and lightly spray both cooking surfaces of the waffle maker.
- Do not try to cook all the batter at once, trust me, I've tried! It will ooze out all over the place, not cook through, and make a giant mess!
- See the post above for more topping options and flavors.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
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