Chocolate Chaffle

Ingredients & Substitutions

Here I explain the best ingredients for my chocolate chaffle recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chocolate Chaffle:

• Wholesome Yum Almond Flour – This is what I use to give the chaffles structure without any weird texture — it’s blanched, super fine and not gritty like some others. If you want to use coconut flour instead, you totally can! Just keep in mind it’s more absorbent, so you’ll only need 2 teaspoons instead of 2 tablespoons.
• Besti Monk Fruit Allulose Blend – This one blends right in and doesn’t make the texture grainy. You can use another granulated sweetener if that’s what you have, but the texture might be a little less smooth.
• Psyllium Husk Powder – This adds just a little chewiness, which makes the texture feel more like a real waffle. I use this brand because it stays light and doesn’t turn your batter purple like some others do.
• Shredded Mozzarella Cheese – I know it sounds weird in a sweet recipe, but trust me — the flavor is neutral, and it’s what gives the chaffles that crisp edge.
• Egg – You might be able to swap in a flax egg, but I haven’t tested it for this version yet.
• Butter – Adds moisture. You can use coconut oil if you prefer.
• Unsweetened Cocoa Powder – I recommend using Dutch processed if you can because it gives the richest chocolate flavor.
• Vanilla Extract – Just a splash brings out the sweetness.
• Baking Powder – Helps the chaffles rise and get fluffy. Make sure it’s fresh!

Cream Cheese Frosting:

• Besti Powdered – I always use this one for chocolate chaffles because it makes the frosting super smooth and fluffy, without that cooling aftertaste. You can use another powdered keto sweetener, like powdered allulose, but Besti gives the best texture.
• Cream Cheese – Go with full-fat for the creamiest result (and to keep it keto). I let it sit out for a bit so it’s easy to mix.
• Heavy Cream – This helps thin out the frosting just a bit. If you’re dairy-free, coconut cream works too, but it’ll give the frosting a slight coconut flavor (still delicious).
• Vanilla Extract

How To Make Chocolate Chaffles

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the batter. In a medium bowl, mix together the shredded mozzarella, egg, almond flour, psyllium husk powder, Besti, baking powder, butter, cocoa powder, and vanilla. I usually just use a whisk — it doesn’t have to be perfect, just smooth enough to pour.
2. Cook. Scoop about 1/4 cup of batter into a mini waffle iron. Cook until it’s crispy and pulls away easily. Repeat with the rest of the batter.

3. Make frosting. While the chaffles are cooling, whip up the filling using my cream cheese frosting recipe.
4. Assemble. Spread the frosting on one chocolate chaffle, then sandwich another one on top (like an ice cream sandwich). Add a little sugar-free whipped cream, berries, or chocolate chips if you’re feeling extra.

More Chocolate Keto Breakfast Ideas

Who says you can’t have chocolate in the morning? If you loved this chocolate chaffle recipe, you’ve got to try a few more chocolate keto breakfast ideas:

Chocolatey Granola Bars

Chocolate Protein Muffins

Peanut Butter Chocolate Smoothie

Chocolate Chip Energy Bites