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Oh hey there, let me introduce you to my new best friend.
It’s the love child of an Oreo cookie and a chaffle… the keto Oreo Chaffle, and it’s amazing. Rich, chocolatey, crisp chaffles filled with a delicious sugar-free vanilla mascarpone cream.
This nut-free chaffle recipe makes two chaffle sandwiches but let me warn you that one packs a punch in the flavour department so you might want to share the second one with a loved one. One chaffle for breakfast and half of the chaffle is more than enough if you serve it as a dessert! Ooooooor… hide it in the back of the fridge for a midnight snack. Whatever. I won’t tell. Enjoy!
The Best Way To Make Chaffles
Making chaffles is really easy but if you strive for chaffle perfection, there are a few rules you should follow. We've tested over 15 basic chaffle recipes before we found the best way to make a chaffle that is crispy on the outside and soft inside, just like these Keto Snickerdoodle Chaffles.
One of the key rules is to blend the batter, especially if you're making sweet chaffles. For more chaffle tips, check out the master Sweet Chaffle Recipe. Once you try them, you'll never want to make them any other way!
How to Make Black Oreo Chaffles
To make these keto Oreo Chaffles more authentic, we used black cocoa powder. If you can't get black cocoa powder, you can use just Dutch process cocoa powder or even raw cacao powder will work. You can even combine black and regular cacao powder. The only difference will be in the colour.
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.
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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!
If you order my new Chaffles book, I'll send you 5 bonus chaffle recipes and both of my 30-day keto diet plans as a gift — all instantly via email!
Hands-on Overall
Serving size 1/2 chaffle sandwich
Nutritional values (per 1/2 chaffle sandwich)
Net carbs4.4 grams
Protein10.6 grams
Fat26 grams
Calories297 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs6.8 gramsFiber2.4 gramsSugars2.7 gramsSaturated fat17.3 gramsSodium237 mg(10% RDA)Magnesium32 mg(8% RDA)Potassium156 mg(8% EMR)
Ingredients (makes 2 chaffle sandwiches)
Chaffles:
Filling:
- 3/4 cup mascarpone cheese, at room temperature (180 g/ 6.4 oz)
- 1/2 tsp sugar-free vanilla extract
- 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz)
- 2 tbsp heavy whipping cream (30 ml)
Instructions
- Preheat the mini waffle maker. You can make these chaffles by blending or mixing the dough.
- Start with the whole egg, egg white, mozzarella and cream cheese. Blend until smooth, add the dry ingredients, apart from the sweetener, and blend again. Finally, stir in the sweetener.
- Cook each waffle (about 60 g/2.1 oz batter) in a preheated mini waffle maker for about 3 minutes or until crisped up.
- Open the waffle maker and let the chaffle rest to cool down slightly. Open the waffle maker, let the chaffle cool down for 15 seconds, and then use a spatula to remove and let cool down completely. Repeat until you make 4 chaffles.
- Meanwhile, while the chaffles are cooling down, place the mascarpone and vanilla extract in the bowl of a mixer. Using the whisk attachment, whisk until softened, about 2 minutes.
- Add the powdered sweetener and heavy cream, one tablespoon at a time alternating each, until you have added all of them.
- Pipe filling on top of one chaffle and top with another.
- You can store the separate components in the fridge for up to 3 days… but I bet you eat them long before then! For longer storage, freeze the chaffles (with or without filling) for up to 3 months. If you freeze them with the filling you'll get ice cream sandwich chaffles!
Ingredients
Instructions
- Preheat the mini waffle maker. You can make these chaffles by blending or mixing the dough.
- Start with the whole egg, egg white, mozzarella and cream cheese. Blend until smooth, add the dry ingredients, apart from the sweetener, and blend again. Finally, stir in the sweetener.
- Cook each waffle (about 60 g/2.1 oz batter) in a preheated mini waffle maker for about 3 minutes or until crisped up.
- Open the waffle maker and let the chaffle rest to cool down slightly. Open the waffle maker, let the chaffle cool down for 15 seconds, and then use a spatula to remove and let cool down completely. Repeat until you make 4 chaffles.
- Meanwhile, while the chaffles are cooling down, place the mascarpone and vanilla extract in the bowl of a mixer. Using the whisk attachment, whisk until softened, about 2 minutes.
- Add the powdered sweetener and heavy cream, one tablespoon at a time alternating each, until you have added all of them.
- Pipe filling on top of one chaffle and top with another.
- You can store the separate components in the fridge for up to 3 days… but I bet you eat them long before then! For longer storage, freeze the chaffles (with or without filling) for up to 3 months. If you freeze them with the filling you'll get ice cream sandwich chaffles!
Nutrition (per serving, 1/2 chaffle sandwich)
Calories297kcal
Net Carbs4.4g
Carbohydrates6.8g
Protein10.6g
Fat26g
Saturated Fat17.3g
Fiber2.4g
Sugar2.7g
Sodium237mg
Magnesium32mg
Potassium156mg
Detailed nutritional breakdown (per 1/2 chaffle sandwich)
| Total per 1/2 chaffle sandwich |
| 4.4 g | 10.6 g | 26 g | 297 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Egg white, fresh |
| 0.1 g | 0.9 g | 0 g | 4 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.5 g | 2.1 g | 18 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.8 g | 3.4 g | 2.8 g | 42 kcal |
| Cocoa powder, black, unsweetened |
| 0.9 g | 0.9 g | 0.6 g | 10 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 15 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Mascarpone cheese |
| 0.8 g | 2.6 g | 15.9 g | 158 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
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