Easy Low-Carb Chocolate Chip Chaffles
Indulge your sweet tooth with these delicious low carb chocolate chaffles. Baked into crisp waffle form and loaded with chocolate chips, they make the perfect keto-friendly treat.
Servings: 1
Calories: 146kcal
Ingredients
- 1 egg
- 1 tbsp heavy whipping cream
- 1/2 tsp coconut flour
- 1 3/4 tsp Lakanto monkfruit golden can use more or less to adjust sweetness
- 1/4 tsp baking powder
- pinch of salt
- 1 tbsp Lily's Chocolate Chips
- dash of pure vanilla flavoring
Instructions
- Preheat waffle maker.
- Combine egg, heavy cream, coconut flour, monkfruit, baking powder, salt, and vanilla extract in a small bowl. Stir well.
- Grease preheated waffle maker. Pour in half the batter. Top with a few chocolate chips.
- Cook 3-4 minutes until set and golden brown. Carefully remove.
- Repeat to use the remaining batter for second chaffle.
- Let chaffles cool and crisp, about 3-5 minutes.
Notes
The sugar alcohols from the Lakanto Monkfruit Golden are not included in the nutritional information since most subtract to calculate net carbs.
Enhancing Texture and Flavor
The recipe is gluten-free, but check labels and prep equipment for highly sensitive gluten allergies. Recipe Adaptability
When substituting almond flour for coconut flour, start with a 1:4 ratio substitution as coconut flour absorbs more moisture. The almond flour versions may come out drier at first, so add 1-2 tbsp extra cream or milk until achieving a tender texture comparable to the coconut flour recipe. Storage and Meal Prep
- To enhance the texture and flavor of your chocolate chip chaffles, try adding a dash of heavy whipping cream to the batter. This will make the chaffles lighter and fluffier.
- You can also experiment with different flavors by adding unsweetened cocoa powder or flavored extracts like vanilla, cake batter, or almond.
- You can customize your chocolate chip chaffles by adding different flavors and toppings. For example, you can substitute the chocolate chips with unsweetened cocoa powder for a chocolatey flavor.
- You can also add vanilla extract, cinnamon, or sugar-free peanut butter powder to the batter for extra flavor.
- Let chocolate chip chaffles cool slightly before topping with sugar-free whipped cream, toasted coconut flakes and chocolate sauce for dessert.
- For breakfast, use cream cheese or peanut butter.
The recipe is gluten-free, but check labels and prep equipment for highly sensitive gluten allergies. Recipe Adaptability
When substituting almond flour for coconut flour, start with a 1:4 ratio substitution as coconut flour absorbs more moisture. The almond flour versions may come out drier at first, so add 1-2 tbsp extra cream or milk until achieving a tender texture comparable to the coconut flour recipe. Storage and Meal Prep
- Fridge Storage - Store cooled chocolate chip chaffles in an airtight container in the fridge for 3-5 days maximum for best quality. Texture may soften slightly over time.
- Freezer Storage - Allow chaffles to cool completely after cooking, then place in a single layer on a baking sheet and freeze solid before transferring to a freezer bag or airtight container for long-term storage. Frozen properly, they’ll keep for 2-3 months.
- Reheating - Wrap in foil and place in a 300°F oven for 10–15 minutes until heated through. Microwaves make them soggy, and air fryers may dry them out unevenly.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 7g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Fiber: 3g | Sugar: 1g