The Best Keto Chocolate Chaffle Recipe

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Soft and fluffy on the inside, deliciously crispy on the outside: this easy keto chocolate chaffle recipe is going to blow your mind! One chaffle is only 2.4g net carbs. Great for a weekend brunch or as an afternoon sweet treat. Sugar free and gluten free.

a stack of chocolate Chaffles topped with whipping cream and chocolate sauce

What is a chaffle

A chaffle is a cheese waffle. The basic keto chaffle recipe consists of grated / shredded mozzarella and egg.

By adding low carb flours such as almond flour or coconut flour, baking powder and other ingredients, the batter becomes fluffy and very versatile.

Keto chaffle recipes can be savoury or sweet.

Chaffles are very popular amongst people following a low carb keto diet. Just like fathead dough, they are high in fat and very low in carbs.

To make chaffles, it’s advisable to use a Dash mini waffle iron instead of a regular sized waffle iron. They are filling!

Do chaffles taste of cheese?

No, Chaffles do not taste cheesy. Grated mozzarella has a neutral taste. And once you mix the mozzarella with other ingredients, it is impossible to detect a cheese flavour.

The great thing about the cheese is that it makes the waffles very crispy on the outside, whilst the inside stays soft.


Here are all ingredients you need to make a chocolate chaffle:

ingredients for chocolate Chaffles

Egg – large

Shredded mozzarella – I used pre-shredded mozzarella from my local supermarket. In some countries, you can also get mozzarella as a block which you can grate yourself.

You could replace half of the mozzarella with cream cheese.

Cacao – Use either cacao or unsweetened cocoa powder

Almond Flour – I used ground almonds, which is the same as regular almond flour in the US. Reduce to 2 tablespoons almond flour if using super-fine.

Collagen – I used these collagen peptides to boost the protein content. You can replace this with whey protein powder or simply leave it out.

Baking Powder

Powdered Sweetener – Any powdered sweetener works, from powdered erythritol to allulose, Swerve, monk fruit sweetener or xylitol.

Vanilla Extract – Check that it is sugar free.

How to make a Keto Chocolate Chaffle

chocolate Chaffle batter in a bowl and an immersion blender

Add all the chaffle ingredients to a small mixing bowl. Blitz with a hand blender until smooth. 

Heat a mini waffle maker. (Regular waffle makers are too large for chaffles.)

Brush with a little oil to prevent sticking. Add ⅓ batter to the middle of the iron and spread out. Don’t over-fill the waffle maker!

Cook for about 3 minutes. 

chocolate Chaffles on a rack

Top tip: Lift the lid and allow to stand in the waffle iron for about 15 seconds to cool. They will lift out easier with a fork without bending. 

Place on a wire rack to fully cool. Repeat for the remaining batter. 

Recipe tip

Most chaffle recipes recommend that you combine the ingredients with a fork and stir in the mozzarella last.

However, I have found that using a stick blender or immersion blender makes all the difference for a fluffy chaffle batter.

I got this tip from my friend Martina of Keto Diet App. She has written an entire cookbook about Keto Chaffles. It contains 75 chaffle recipes!

A regular food processor is too large, unless you double the recipe.

Topping ideas

Chocolate chaffles taste great all on their own. But of course there’s lots of possibilities for toppings:

Keto whipped cream

Chocolate drizzle: Place ¼ cup (40g) sugar free chocolate chips or 90 dark chocolate such as Lindt together with ½ cup coconut oil in a bain-marie. Melt on a low heat.

Sugar free chocolate chips: Simply scatter them over the waffle while it’s still warm. Voila, you’ve got yourself a double chocolate waffle!

Keto Caramel Sauce

Peanut Butter

Roasted hazelnuts

Raspberries or strawberries

Nut free chaffle

To make the recipe nut free, replace the almond flour with 3 teaspoons coconut flour. Another option would be 3 tablespoons sunflower seed flour.

Dairy free chaffle

Use a dairy free / vegan mozzarella.

There’s no way to make a chaffle fully vegan as you need the egg.

a stack of chocolate Chaffles sliced like a cake, showing the inside, and topped with whipped cream and chocolate sauce


Store in the fridge for 2-3 days or freeze for up to 3 months.

Defrost overnight, then re-heat in the waffle maker or in the toaster.

More keto waffle recipes

I adore waffles! Here are two of my favourite low carb waffles without mozzarella:

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a stack of chocolate chaffles with whipped cream and drizzled with chocolate sauce

Keto Chocolate Chaffle Recipe


Seriously satisfying, this chocolate chaffle recipe ticks all the boxes! Ready in just 15 minutes, these keto waffles are so easy to make. There is a reason why the keto community is currently nuts about chaffles. A must try.

Course Breakfast, Dessert

Cuisine British

Servings 3

Calories 129 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.


  • Add all the chaffle ingredients to a small mixing bowl. Blitz with an immersion hand blender until smooth.

  • Heat a mini waffle maker.

  • Brush with a little oil to prevent sticking. Add ⅓ batter to the middle of the iron and spread out. Cook for about 3 minutes.

  • Open the lid and allow the Chaffle to cool in the waffle iron for about 15 seconds. You’ll then be able to lift it out with a fork without bending.

  • Place on a wire rack to fully cool. Repeat for the remaining batter.

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2.4g net carbs per chaffle. Makes 3 chaffles.
You need to use a mini waffle iron for this recipe. 
Important: the white soft mozzarella for salads does not work in this recipe. It is too watery. Get the shredded packaged mozzarella.
The collagen is optional. You can replace it with whey protein powder, more almond flour or simply leave it out. 
Topping ideas:  

  • Whipped cream
  • sugar free chocolate drizzle (melt ¼ cup sugar free chocolate chips or 90% dark chocolate with ½ tsp coconut oil)
  • sugar free chocolate chips
  • raspberries
  • toasted hazelnuts
  • peanut butter

Storage: Store in the fridge for 2-3 days or freeze for up to 3 months.
If frozen, allow to thaw overnight. Then, reheat in the toaster or in the waffle maker.  


Calories: 129kcalTotal Carbohydrates: 4.4gProtein: 10.1gFat: 9gSaturated Fat: 3.2gFiber: 1.9gSugar: 0.8g

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