Keto Chocolate Chaffles

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