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# Keto Chocolate Chaffles
- URL: https://www.courtneyspantry.com/keto-chocolate-chaffles/
- Published: 2026-09-19T15:44:44.000Z
- Updated: 2026-09-22T16:03:12.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

I made these when I wanted something chocolatey for breakfast but still wanted to keep it low-carb. The batter comes together in minutes, and once it hits the waffle iron, the kitchen starts smelling like chocolate. I added a little mozzarella for extra crispiness, and it gave these chaffles the perfect texture. 🤎

They’re soft and chocolatey in the middle with those crispy edges, and a few sugar-free chocolate chips melting on top made them even better. Such a fun keto breakfast when you want something that feels like a treat!

**Servings:** 3 mini chaffles

### Ingredients

- 1 large egg (50 g)
- 1 tbsp unsalted butter (14 g), melted
- ½ tsp vanilla extract (2.5 ml)
- 2 tbsp almond flour (14 g) or 2 tsp coconut flour (5 g) for a nut-free option
- 2 tbsp unsweetened cocoa powder (10 g)
- ¼ tsp baking powder (1 g), optional
- 1 tbsp granulated keto sweetener (about 12 g)

**For a crispier chaffle, optional:**

- ¼ cup shredded mozzarella (28 g), or ⅓ cup (38 g) for extra crispiness

**For serving, optional:**

- 1 tsp sugar-free chocolate chips (about 5 g) per chaffle

### Directions

1. Preheat a mini waffle maker for about **5 minutes**, then lightly grease the cooking plates with coconut oil.
2. In a mixing bowl, whisk together the egg, melted butter, and vanilla extract.
3. Add the almond flour, cocoa powder, baking powder, and sweetener. Stir until you have a smooth batter.
4. For a softer chocolate waffle, cook the batter as-is. For a crispier chaffle, fold in **¼ cup (28 g) shredded mozzarella**. Use **⅓ cup (38 g)** if you prefer an extra-crispy texture.
5. Pour enough batter into the mini waffle maker to cover the cooking surface without reaching the edges. About **2½ tablespoons** of batter works well for a mini waffle iron.
6. Close the waffle maker and cook for **3–4 minutes**, or until the chaffle is set. It may still feel soft when first removed from the iron.
7. Carefully loosen the edges with a knife or fork and transfer the chaffle to a cooling rack. Let it cool for about **5 minutes** so it can firm up and become crispier. Repeat with the remaining batter.
8. If desired, sprinkle each warm chaffle with **1 teaspoon (about 5 g) sugar-free chocolate chips** and let them soften slightly. You can also serve with sugar-free maple-flavored syrup or unsweetened whipped cream.

### Storage

Store cooled chaffles in an airtight container in the refrigerator or freeze them for longer storage. Frozen chaffles can be thawed in the refrigerator and reheated in a toaster or waffle maker.

### Macros

**Per serving (1 mini chaffle / 3 tbsp batter):**

- **Calories:** 133 kcal
- **Fat:** 10.9g
- **Protein:** 6.5g
- **Total Carbs:** 4.4g
- **Net Carbs:** 2.7g