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Have you tried chaffles yet? They are the latest trend in the keto community. This sweet chaffle recipe is the closest you'll ever get to chaffle perfection!

After sharing these Snickerdoodle Keto Chaffles, which instantly became popular on Pinterest and in our Facebook group, a few of you asked if I could share the basic chaffle recipe as it makes counting macros easier, especially when you want to use these chaffles as a base for another low-carb recipe.

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Here is the master recipe I've been using to make sweet chaffles! I kept these cheese waffles plain and simple but you can add cinnamon, vanilla or even lemon zest. I served mine with unsweetened vanilla coconut yogurt, fresh berries and a teaspoon of yacon syrup. If you have these chaffles for breakfast, make a cup of hot or cold One-Minute Chocolate Milk, coffee or earl grey tea with a dash of cream.

Which Waffle Maker Should I Use?

Chaffles work best with a 4-inch Dash Mini Waffle Iron. It will only cost you about around $15 and it's perfect for mini waffles. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference is the yield you'll get. Instead of 3 mini chaffles, you'll get 2 square Belgian chaffles, or 1 to 1 1/ 2 large round Belgian waffles.

How to Make the Best Chaffles

Making chaffles is really easy but if you strive for chaffle perfection, there are a few rules you should follow. I've tested over 15 basic chaffle recipes before I found the best way to make a chaffle that is crispy on the outside and soft inside. No cheese bits, no eggy taste! Here are my top tips for making keto chaffles:

Use mozzarella for sweet chaffles. Only plain cheese like mozzarella will work for sweet chaffles. Do not substitute with any other types of cheese like cheddar as it will only work for savory chaffles.

Only plain cheese like mozzarella will work for sweet chaffles. Do not substitute with any other types of cheese like cheddar as it will only work for savory chaffles. Blend the batter. This is a game changer! Once you try blending, you will never go back to your old way of making chaffles. Blending the batter before cooking produces the perfect texture with no cheese bits and no eggy taste. To blend the dough I use a small Bamix blender which is ideal for blending small amounts (i.e. if you're only making one batch of keto chaffles). Blending is optional but highly recommended.

This is a game changer! Once you try blending, you will never go back to your old way of making chaffles. Blending the batter before cooking produces the perfect texture with no cheese bits and no eggy taste. To blend the dough I use a small Bamix blender which is ideal for blending small amounts (i.e. if you're only making one batch of keto chaffles). Blending is optional but highly recommended. Use large eggs. All chaffle recipes I've made are tested with large eggs. A large egg should weigh approximately 50 grams (1.8 oz) but you may get 10-20% more or less even if it's a "large" egg. The recipe will still work with a slightly larger egg but the batter is more likely to leak out of your waffle maker.

All chaffle recipes I've made are tested with large eggs. A large egg should weigh approximately 50 grams (1.8 oz) but you may get 10-20% more or less even if it's a "large" egg. The recipe will still work with a slightly larger egg but the batter is more likely to leak out of your waffle maker. Always keep an eye on the chaffles as they cook to prevent your waffle maker from getting messy. To stop the batter from overflowing, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back towards the waffle.

to prevent your waffle maker from getting messy. To stop the batter from overflowing, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back towards the waffle. Let the chaffles cool down. Warm chaffles fresh from the waffle maker will be soft and some types of chaffles may be fragile. That’s why it’s best to first open the lid of your waffle maker and let the chaffle cool slightly (15 to 30 seconds) before using a spatula to gently transferring them on a cooling rack. As the chaffles cool down, they will harden and crisp up. Warm sweet chaffles tend to be more fragile than savory chaffles.

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Love chaffles? Check out my latest keto cookbook! From basic flavoured chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!

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Can I Make Nut-Free Chaffles?

Sure! It's easy to make nut-free chaffles. Coconut flour and ground sesame seeds work best for sweet keto chaffles. To make your chaffles nut-free, swap the 1/ 4 cup (25 g/ 0.9 oz) almond flour for any of these options:

1 tbsp (8 g/ 0.3 oz) coconut flour or

2 tbsp (12 g/ 0.4 oz) fine sesame flour or

1 / 4 cup (25 g/ 0.9 oz) ground sunflower seeds or

cup (25 g/ 0.9 oz) ground sunflower seeds or 2 1/ 2 tbsp (18 g/ 0.6 oz) flax meal (it can also be used although it works better in savory chaffles).

Can I Make Egg-Free Chaffles?

Yes, you can even make egg-free chaffles. They are a little less fluffy and get crispier than other chaffles that include eggs. To make your chaffles egg-free, simply swap the egg for one of the options below:

1 tbsp (7 g/0.3 oz) flax meal, plus 3 tablespoons (45 ml) water

1 tbsp (8 g/0.3 oz) ground chia seeds, plus 3 tablespoons (45 ml) water

Can I Make Dairy-Free Chaffles?

If you can’t eat dairy, some types of grated hard vegan cheese will work. I’ve tested were almond-based and coconut oil based, some were nut-free too (no soy). Keep in mind that not all vegan cheese is healthy (always check the label!), and most are relatively high in carbs (chances are that most vegan cheese will have starches in it).

To make your chaffles dairy-free, swap the 1/ 2 cup (57 g/2 oz) grated mozzarella cheese for 1/ 2 cup (57 g/2 oz) grated vegan cheese.

These chaffles get a bit crispier than regular dairy-based chaffles. I like the texture although it works better for savory chaffles. It really depends on the type of cheese you use and whether it tastes salty or plain (preferred in sweet chaffles). If you can’t use cheese and don't like or can't find vegan cheese, you can always make my Classic Keto Waffle recipe that can be made with or without sweetener.

What is the Best Low-Carb Sweetener For Chaffles?

You can use any low-carb sweeteners from this list, including granulated or powdered erythritol-based sweeteners, monk fruit sweetener, brown sugar substitute (Swerve, Lakanto or Sukrin), stevia, or allulose. Liquid sweeteners like yacon syrup may also be used although they may increase the carb count and make the batter runnier.

I've tried and tested several low-carb sweeteners and methods to make chaffles. Here's how the chaffles looked like, image below from top to bottom: Chaffles made with brown sugar substitute (no blending), chaffles made with granulated Erythritol (blended), and finally chaffles made with granulated Erythritol (no blending).

0 days, 0 hours, 0 minutes Hands-on 10-15 minutes Overall 10-15 minutes Serving size chaffle Allergy information for The Best Ever Sweet Keto Chaffles ✔ Gluten free ✔ Nut free ✔ Nightshade free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, chaffle)

Net carbs 2.4 grams Protein 8.3 grams Fat 9.7 grams Calories 131 kcal Calories from carbs 7%, protein 26%, fat 67% Total carbs 3.3 grams Fiber 0.8 grams Sugars 1.3 grams Saturated fat 3 grams Sodium 175 mg ( 8 % RDA ) Magnesium 29 mg ( 7 % RDA ) Potassium 113 mg ( 6 % EMR )

Ingredients (makes 3 small chaffles) 1 large egg

1 / 2 cup shredded low moisture mozzarella (57 g/ 2 oz)

cup shredded low moisture mozzarella (57 g/ 2 oz) 1 / 4 cup almond flour (25 g/ 0.9 oz)

cup almond flour (25 g/ 0.9 oz) 1 / 8 tsp gluten-free baking powder

tsp gluten-free baking powder 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve or brown sugar substitute (30 g/ 1.1 oz)

Optional: pinch of cinnamon, vanilla or lemon zest

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova