Chocolate Chip Chaffles


These low-carb Chocolate Chip Chaffles are great for a keto breakfast or snack! This chaffle recipe is soft, fluffy, and not too “eggy” for under 2 net carbs each!

PREP TIME : 3 minutes
WAIT TIME: 5 minutes
COOK TIME: 4 minutes
TOTAL TIME: 12 minutes


  • 3 eggs
  • 4 ounces cream cheese
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut flour*
  • 1/2 teaspoon baking powder
  • 1 teaspoon sweetener (I used granulated monk fruit, but you can use your favorite sweetener)
  • 1/2 cup mozzarella cheese
  • 1/2 cup Lily’s sugar-free chocolate chips


  1. In a small mixing bowl, whisk your eggs. Stir in the softened cream cheese and vanilla extract. Add in the coconut flour, baking powder, and sweetener, then mix to combine.
  2. Allow this batter to sit for at least 5 minutes. Coconut flour is super absorbent but needs a little extra time to do its work. While you’re waiting, plug in your mini waffle maker and get it preheating.
  3. Once the coconut flour has had time to soak up the mixture, stir in the shredded mozzarella and chocolate chips.
  4. Spoon 2 tablespoons of the mixture into the hot waffle iron and spread it out a bit so it fills the shape. Close the lid and allow it to cook until there’s no steam coming from the machine at all (usually 4-5 minutes).
  5. Remove from machine when golden brown and cooked through. Continue cooking the remaining batter the same way. If you love crispy chaffles, cool them on a wire rack to firm up. Feel free to add powdered monk fruit, sliced berries, or keto caramel syrup for a decadent breakfast!

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