Chocolate Chocolate Chaffle Recipe

Chocolate, chocolate chaffles are one of our favorite sweet chaffle recipes. They are great for breakfast when you want something different and are equally tasty as the basis for a dessert or special treat.

Why chocolate, chocolate? The chocolate batter includes mini chocolate chips!

What is a Chaffle?

If you are not yet familiar with chaffles, they started as an alternative waffle for people following a low carb diet. The name is a combination of the “CH” from cheese and the “affle” from waffle. In their purest form, they are made with an egg and mozzarella cheese and cooked in a Dash or similar mini waffle iron. You make them in small batches, which makes them perfect when cooking for only one or two people.

Many of my recipes have evolved to be based on cream cheese and almond flour rather than mozzarella cheese. Don’t hesitate to try these because of the long ingredient list. It is worth the extra effort. This batter works equally well in a larger waffle iron.

One difference between chaffles and waffles is that chaffles do take a bit longer to cook.

Making Your Chocolate Chaffles

Plug your waffle iron in to preheat while you prepare the batter.

If your cream cheese is not at room temperature, soften it in the microwave on a very low setting for about 20 seconds at a time. You don’t want to melt it, but it needs to be at a consistency that it will thoroughly blend with the other ingredients.

Blend all wet ingredients with either an electric mixer or immersion blender.

Add all dry ingredients and mix quickly. The psyllium husk powder swells a bit when it comes in contact with liquids, so it will clump if not mixed in quickly.

The recipe calls for 2 – 4 tablespoons of sweetener. Adjust based on how sweet you prefer. Using two tablespoons gives a flavor more toward dark chocolate with the sweetness coming from the chocolate chips and any topping you choose to use. Four tablespoons of sweetener will make the base batter sweeter.
Add the chocolate chips and mix well.

Let the batter sit for about 5 minutes before cooking to allow the psyllium husk powder to absorb moisture. I know this may be an unfamiliar ingredient, but it does contribute to the final texture of the chaffles.

Cooking Your Chocolate Chaffles

If using a Dash mini waffle iron, you will need just a bit more than two tablespoons of batter for each waffle. If using a different type of waffle iron, adjust accordingly.

After adding the batter, spread it a bit to encourage it to fill in the entire waffle iron. Another characteristic of chaffle batters is that they will not flow to fill in the waffle iron in the same way traditional waffle batter does.

Cook chaffles for about 5 minutes each or until steam quits rising from the waffle iron.

If using the mini waffle iron, this recipe will make 6 – 7 chaffles. I place them on a plate in a low temp oven to stay warm while cooking the remainder.

Serving Your Chocolate Chaffles

We enjoy these in several ways:

• With a bit of butter and Lakanto Monkfruit syrup
• Topped with homemade keto whipped cream
• Topped with raspberry sauce
• Frozen with homemade ice cream to make an ice cream sandwich

They can also be frozen and reheated by toasting them if you have leftovers or want to make them ahead.

Enjoy!