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
Ingredients
- 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
Instructions
- 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.
- 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.
- Once the coconut flour has had time to soak up the mixture, stir in the shredded mozzarella and chocolate chips.
- 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).
- 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!
