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Have you tried chaffles yet? They're the latest trend in the keto community, and this sweet chaffle recipe is one you don't want to miss! After sharing our Snickerdoodle Keto Chaffles which instantly became popular on Pinterest and in our Facebook group.
A few of you asked if we could share a basic sweet chaffle recipe. It's perfect for making macro counting easier, especially when you want to use chaffles as a base for other low-carb creations. So here’s the master recipe I’ve been using to make sweet chaffles! They’re plain and simple but can be customized with cinnamon, vanilla, or lemon zest.
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Why This Chaffle Recipe is the Best
The secret to the perfect chaffle texture? Blending! When the chaffle trend first kicked off, I wasn’t completely sold—I found the cheese bits and eggy flavor a bit overwhelming. But with a little tweaking, I discovered a game-changing approach. This version is crispy on the outside, soft on the inside, and free of any eggy taste or stray cheese bits. It’s become my go-to master chaffle recipe, perfect for sandwiches, burgers, and so much more!
Here’s why you’ll love it:
- No eggy taste or cheese bits: Blending the batter creates a smooth, delicious texture.
- Crispy outside, soft inside: Ideal texture for any use.
- Customizable: Easily adapt it with flavors like cinnamon, vanilla, or lemon zest.
- Allergy-friendly options: Nut-free, egg-free, and dairy-free versions included!
Recipe Tips & Swaps for Sweet Chaffles
Here are some key ingredients and options to help you make the best sweet chaffles, plus swaps for different dietary needs.
What Cheese Should I Use?
For sweet chaffles, mozzarella is the best choice. Its mild flavor and smooth texture make it perfect for a sweet waffle-like treat. Avoid stronger cheeses like cheddar, which are better for savory chaffles.
What Sweetener Should I Use?
You can use any keto-friendly sweetener you like. Granulated or powdered sweeteners such as Allulose, Erythritol or monk fruit are ideal for this recipe. Some popular brand options include Swerve, Lakanto, or Sukrin for brown sugar substitutes. If you prefer a liquid sweetener like yacon syrup, it may increase the carb count and make the batter a bit thinner.
I’ve tested several low-carb sweeteners in this recipe. Here’s how the chaffles turned out (from left to right in the image below): Chaffles made with brown sugar substitute (no blending), chaffles made with granulated Erythritol (blended), and finally chaffles made with granulated Erythritol (no blending). Blended chaffles always delivered the best texture, but sweetener choice is more about personal preference and how you plan to serve them.
Can I Make Nut-Free Chaffles?
Yes, it’s easy to make this recipe nut-free! Simply replace the 1/4 cup (25 g/ 0.9 oz) almond flour with 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
- 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! To make egg-free chaffles, swap the egg for one of the following options. These versions will be crispier and a little less fluffy but still delicious:
- 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?
Yes, you can make dairy-free chaffles by swapping the mozzarella with 1/2 cup (57 g/2 oz) of grated vegan cheese. Choose a mild-flavored, plain vegan cheese to keep the sweetness intact. I’ve tested several types, including almond-based and coconut oil-based vegan cheeses, some of which were also nut-free. Keep in mind that not all vegan cheeses are the same—some may make the chaffles slightly crispier, and many contain added starches, so always check the carb content before using.
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 which can be made with or without sweetener.
Tips for Making the Perfect Sweet Chaffles
Here are my top tips to make sure your sweet chaffles turn out perfectly every time:
- Use a 4-inch Dash Mini Waffle Maker for the best results (check it out on Amazon. It's affordable and ideal for making mini chaffles. If you don't have one, a regular waffle maker works too, but the yield will change: instead of 3 mini chaffles, you’ll get 2 square Belgian chaffles or 1-1 1/2 large round Belgian waffles.
- Blend the batter for a smooth texture with no cheese bits or eggy taste. This is the most important tip. I use a small Bamix blender for this, and once you try it, you won’t want to go back to mixing by hand.
- Use large eggs. A large egg weighs about 50 grams (1.8 oz). If your egg is slightly bigger, the recipe will still work, but the batter may leak out of the waffle maker, so be mindful of that.
- Prevent batter overflow by lifting the lid slightly if it's about to spill out. You can also use a spatula to guide any overflow back into the waffle maker.
- Let the chaffles cool down on a cooling rack for the perfect crispy texture. They’ll be soft when hot, but as they cool, they’ll crisp up nicely. Warm chaffles are a bit more fragile, so handle them gently. It’s best to first open the lid of your waffle maker and let the chaffle cool slightly for 15 to 30 seconds before using a spatula to gently transferring them on a cooling rack.
- Customize the flavors by adding cinnamon, vanilla, or lemon zest to the batter for a personalized twist.
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Storage Tips
If you have leftovers or want to make chaffles in advance, here’s how to store and reheat them for the best results:
- At room temperature: Store the chaffles in an airtight container for up to 3 days. This will keep them soft.
- In the fridge: Chaffles can be stored in the fridge for up to a week. Place them in an airtight container to prevent them from drying out.
- For crispier chaffles: Leave them uncovered at room temperature for a few hours or overnight to maintain their crispiness.
- Reheating: To reheat and regain the crispy texture, toast the chaffles in a toaster, reheat in a waffle maker, or warm them up in the oven.
Chaffle Recipes You'll Love
Love chaffles? Here are some of our readers' favorites!
Want More? Get My Keto Chaffles Cookbook!
If you’re loving chaffles, you’ll want to check out my latest keto cookbook! It’s packed with a variety of chaffle recipes—from basic flavored chaffles to nut-free, dairy-free, and even egg-free options. You’ll find recipes for sandwiches, burgers, garlic bread, and sweet treats like cakes, s’mores, and donuts. My Keto Chaffles cookbook is full of recipes you’ll make again and again!
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Hands-on Overall
Serving size chaffle
Nutritional values (per chaffle)
Net carbs2.4 grams
Protein8.3 grams
Fat9.7 grams
Calories131 kcal
Calories from carbs 7%, protein 26%, fat 67%
Total carbs3.3 gramsFiber0.8 gramsSugars1.3 gramsSaturated fat3 gramsSodium175 mg(8% RDA)Magnesium29 mg(7% RDA)Potassium113 mg(6% EMR)
Ingredients (makes 3 small chaffles)
Instructions
- Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.
- You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.
- Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending.
- To make 3 small waffles, spoon one third of the batter (3 to 4 tablespoons, about 55 g/ 1.9 oz) into the hot waffle maker.
- Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
- 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.
- Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down. Top with full-fat yogurt, coconut yogurt, whipped cream, berries and/or low-carb syrup such as yacon. Serve with hot or cold One-Minute Chocolate Milk!
- Enjoy immediately or store the chaffles, without any topping, 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.
Ingredients
Instructions
- Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.
- You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.
- Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending.
- To make 3 small waffles, spoon one third of the batter (3 to 4 tablespoons, about 55 g/ 1.9 oz) into the hot waffle maker.
- Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
- 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.
- Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down. Top with full-fat yogurt, coconut yogurt, whipped cream, berries and/or low-carb syrup such as yacon. Serve with hot or cold One-Minute Chocolate Milk!
- Enjoy immediately or store the chaffles, without any topping, 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.
Nutrition (per chaffle)
Calories131kcal
Net Carbs2.4g
Carbohydrates3.3g
Protein8.3g
Fat9.7g
Saturated Fat3g
Fiber0.8g
Sugar1.3g
Sodium175mg
Magnesium29mg
Potassium113mg
Detailed nutritional breakdown (per chaffle)
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