Chocolate Chocolate Chaffle Recipe

Chocolate, chocolate chaffles are one of my favorite sweet chaffles!

They are a great, slightly crispy waffle for breakfast when you want something to satisfy that chocolate craving sweet tooth! They are equally tasty as the basis for a sweet treat or keto dessert while following a ketogenic diet.

Why chocolate, chocolate? Or, double chocolate chaffles? This easy keto chocolate chaffle recipe contains both mini chocolate chips and unsweetened cocoa powder!

What is a Chaffle?

Chaffles are a favorite keto recipe, made quickly from simple ingredients. If you have so far escaped the chaffle craze you are in for a real treat!, They started as an alternative waffle for people following a low-carb or keto diet. A chaffle is simply a “cheese waffle”. The name is a combination of the “CH” from cheese and the “affle” from waffle.

In their most simple form, they are made from base ingredients of an egg and mozzarella cheese and then cooked in a Dash mini waffle maker. They are the perfect size for individual servings. You make them in small batches, which makes them perfect when cooking for only one or two people.

Changing up the ingredients from the basic recipe will allow you to make a more crispy chaffle or a savory chaffle version.

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 regular waffle iron or even a Belgian waffle maker. Just adjust the size of the recipe and cooking time accordingly.

Chaffles do take a bit longer to cook than traditional waffles, so plan accordingly when preparing your meal.

Making Your Chocolate Chaffles

Plug your Dash mini waffle maker 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 will allow it to blend thoroughly with the other ingredients.

Blend all wet ingredients in a small mixing bowl with either an electric mixer or an immersion blender.

Add all the dry ingredients and mix quickly. I do prefer to sift my dry ingredients to break up lumps in both the cocoa powder and the almond flour. The psyllium husk powder (see note at bottom of the recipe) 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 (see note at bottom of the recipe) 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 you use a Dash mini waffle iron, you will need just a bit more than two tablespoons of batter for each waffle. If you are using a different type of waffle maker, 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. If placing in a toaster, be very careful to not overcook as the almond flour can burn easily. I actually prefer to defrost in the microwave and then cover with foil and finish heating in a conventional oven. This produces the closest texture to freshly made.

Enjoy!