Description
These Chocolate Chip Chaffles are a low-carb, keto-friendly take on waffles. Made with eggs, cream cheese, coconut flour, mozzarella cheese, and sugar-free chocolate chips, they’re crispy on the outside, soft on the inside, and perfect for breakfast or a sweet snack.
Ingredients
Scale
- 3 eggs
- 4 ounces cream cheese
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut flour (see notes for almond flour measurement)
- 1/2 teaspoon baking powder
- 1 teaspoon sweetener (granulated monk fruit or your preferred sweetener)
- 1/2 cup mozzarella cheese
- 1/2 cup Lily’s sugar-free chocolate chips
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions.
- In a blender or mixing bowl, combine eggs, cream cheese, vanilla extract, coconut flour, baking powder, and sweetener until smooth.
- Stir in the mozzarella cheese and chocolate chips until evenly distributed.
- Lightly grease the waffle maker and pour in enough batter to cover the surface without overflowing.
- Close the lid and cook for 3–5 minutes, or until golden brown and crisp.
- Carefully remove the chaffle and repeat with the remaining batter.
- Serve warm with additional sugar-free chocolate chips or sugar-free syrup if desired.
Notes
- If using almond flour instead of coconut flour, use 6 tablespoons.
- For extra sweetness, add a few drops of liquid stevia or extra monk fruit.
- Chaffles can be stored in the refrigerator for up to 3 days and reheated in a toaster or oven.
- Freeze for up to 2 months; reheat directly from frozen for a quick breakfast.
Nutrition
- Serving Size: 1 chaffle
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 115mg
Keywords: chaffles recipe, keto waffles, chocolate chip chaffles, low carb breakfast, sugar free waffle