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Keto Cream Chaffle Bowls

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Have you ever made waffle bowls before? If not, you are in for a treat with these vanilla cream chaffle bowls!

I discovered that the secret to light and airy chaffles is blending, and that is the method I used in Keto Chaffles Cookbook. Trust me, once you blend your chaffles, you will never make them any other way!

These keto waffle bowls are filled with sugar-free vanilla cream and berries but any filling will work. You could use anything you like — chocolate mousse, lemon cream or mocha mousse will all be delicious.

How To Make Sweet Chaffle Bowls

Malking sweet chaffle bowls is as easy as making regular chaffles. Unlike many chaffle recipes you'll find online, you won't have to worry about unwanted cheese bits or eggy taste in these chaffle bowls. That's because they are based on a much lighter version of my Sweet Chaffle Recipe which uses blended batter. I made them even fluffier by adding an egg white, cream cheese and coconut flour.

For the chaffle batter you can use any granulated low-carb sweetener such as Erythritol, Swerve or Allulose. If you use Erythritol or Swerve, the waffles will be crunchier once they cool down. If you use Allulose, they will be chewier and they will also brown faster so keep an eye on them to prevent burning.

Chaffle Bowls with a Waffle Bowl Maker

Just like in my Keto Taco Chaffle Bowls, I used a Dash Waffle Bowl Maker which is perfect for small waffle bowls.

I bought their waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.

If you live in the UK, a Dash Waffle Maker is a lot more expensive on Amazon UK so you may want to check other options too. Waffle bowls have been quite popular and I think you'll also be able to find similar products in Canada and other countries.

Chaffle Bowls Without a Waffle Bowl Maker

If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.

Use a Regular Waffle Maker

Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.

Use a Muffin Pan to Make Smaller Cups

Another way would be to use a medium-large muffin pan to make 8 mini bowls (which will also result in half of the net carbs and Calories). It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)

Keto Cream Chaffle Bowls

If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.

To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon or 2 level tablespoons (32 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.

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Hands-on Overall

Serving size cream chaffle bowl

Allergy information for Keto Cream Chaffle Bowls

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, cream chaffle bowl)

Net carbs8.6 grams
Protein10.1 grams
Fat33.1 grams
Calories385 kcal
Calories from carbs 9%, protein 11%, fat 80%
Total carbs12 gramsFiber3.3 gramsSugars6.8 gramsSaturated fat18.7 gramsSodium247 mg(11% RDA)Magnesium39 mg(10% RDA)Potassium253 mg(13% EMR)

Ingredients (makes 4 chaffle bowls)

Chaffle bowls:
Cream filling:


  1. Preheat the Dash waffle bowl maker (or see recipe tips for alternatives). Keto Cream Chaffle Bowls
  2. Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, egg white, mozzarella, cream cheese, almond flour, coconut flour, baking powder and granulated sweetener in a blender or a food processor. Process until smooth. Keto Cream Chaffle Bowls
  3. Spoon a quarter of the batter (4 level tablespoons, 63 g/ 2.2 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
  4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
    Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. Keto Cream Chaffle Bowls
  5. To make the cream filling, pour the cream in a bowl. Process with a hand mixer until slightly thickened and then add the powdered sweetener and vanilla, Process more until stiff peaks form. Keto Cream Chaffle Bowls
  6. Slice the strawberries. Spoon about half of the cream into the prepared chaffle bowls or use a piping bag. Add half of the berries and then top with the remaining cream. Finish with the remaining berries. Keto Cream Chaffle Bowls

Ingredient nutritional breakdown (per serving, cream chaffle bowl)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Egg white, fresh
0.1 g0.9 g0 g4 kcal
Cream cheese, soft (full-fat)
0.2 g0.5 g2.1 g18 kcal
Mozzarella cheese (low moisture, for pizza)
0.8 g3.4 g2.8 g42 kcal
Almond flour (blanched ground almonds, almond meal)
0.5 g1.3 g3.3 g37 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g15 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Strawberries, fresh
2 g0.2 g0.1 g12 kcal
Raspberries, fresh
0.8 g0.2 g0.1 g8 kcal
Blueberries (wild), fresh
0.9 g0.1 g0.1 g6 kcal
Total per serving, cream chaffle bowl
8.6 g10.1 g33.1 g385 kcal

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Martina Slajerova
Creator of

Martina Slajerova

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.

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Comments (1)

Looking forward to the recipes