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This easy Chocolate Chaffle Recipe is keto, low-carb, and gluten-free. It's a sweet, crispy waffle made with ricotta and almond flour that everyone will love for breakfast or dessert.
Craving something healthy and decadent? A chocolate version of a flourless keto chaffle recipe is sure to satisfy your sweet tooth.
And this low-carb sweet breakfast or dessert idea is worthy of a special occasion when you top it with fruit, nuts, and dark chocolate chips.
We called it a chocolate chaffle because it's made with egg and cheese. But it's really just a healthy, gluten-free chocolate waffle made with ricotta. No matter the name, everyone will beg you to make this tasty recipe again and again. I promise!
Ingredients and Variations
Here's what you'll need to make chocolate chaffles:
A few notes on the key ingredients:
- Almond flour (blanched.) You can use coconut flour instead. We tried it with 1 Tablespoon instead of 2. It tastes great either way. However, it's a little softer to remove with less flour.
- Ricotta cheese, softened cream cheese, or pureed cream cheese can be used.
- Use your sweetener of choice! We linked to the brand we loved. Add a little more sweetener if desired, depending on the desired level of sweetness.
You can add chocolate chips to the batter if desired!
Related recipe: Pumpkin Chaffles
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Best Waffle Maker
We used the Dash Mini Waffle Maker to make this recipe. It is affordable and stores easily because it's so small. It's my new favorite appliance.
A regular-sized or Belgian waffle maker can be used instead! You will need to adjust the amount of batter used depending on the requirements of the model.
Directions with Pictures
Here's how to make a chocolate chaffle in a mini waffle iron:
- Preheat the waffle iron. Stir egg, ricotta, almond flour, cocoa powder, and sweetener together in a small bowl.
- Open the waffle iron and mist it with cooking spray. Transfer ¼ cup of batter (which is about half) into the waffle maker and spread it out.
- Note: If desired, use a silicone spatula to spread the batter to the edges of the waffle maker for a nice, clean edge. This is just for looks. It will taste great either way.
- Allow the chaffle to cook for about 4 minutes. Gently remove with silicone tongs. They may be soft at this point. After removing them, they will continue to crisp and firm for a few minutes. Repeat the process with the rest of the batter!
- Allow the chaffles to rest for several minutes, then top as desired and enjoy.
How do you know when it's done?
When the steam stops escaping from the sides of the waffle maker, it's done! It takes about 4 minutes in the Dash waffle maker. You can check at about 3 minutes without causing any harm.
This version of the egg and cheese waffle tends to be softer when you first remove it. But it does firm up quickly. While you can leave chaffles made with shredded cheese in a little longer than necessary without any problem, I find that the ones made with soft cheese are more inclined to burn if you leave it in too long.
Storage and Reheating
Store - Place chocolate chaffles in an airtight storage container in the refrigerator for up to 3 days.
Reheat - Reheat in a toaster oven, toaster, or air fryer. The microwave is not recommended.
Freeze - Chaffles may be frozen in an airtight storage container for up to 3 months. Reheat from frozen or after defrosting in the refrigerator overnight.
More Keto-Friendly Recipes
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Easy Chocolate Chaffle Recipe
- 1 Egg
- 2 Tablespoons ricotta cheese or softened cream cheese
- 1 Tablespoon cocoa powder
- 1 Tablespoon Stevia Blend Add ½ Tablespoon more for extra sweet
- 2 Tablespoons Almond Flour may use 1, but the waffle takes longer to firm up. May use coconut flour instead.
- Preheat the waffle iron. Note: The instructions assume you are using a mini waffle maker, like the Dash. See notes if you're using a regular-sized or Belgian waffle maker.
- Stir egg, ricotta cheese, cocoa powder, sweetener, and almond flour together in a small bowl.
- Open the waffle iron and mist it with cooking spray. Transfer half the batter (about ¼ cup) into the waffle maker. Use a silicone spatula to spread the batter to the edge of the well for a clean edge.
- Allow the chaffle to cook for about 4 minutes or until the steam no longer escapes from the sides. Gently remove with silicone tongs. It will be a little soft. The chaffles will continue to crisp and firm up for a few minutes after you remove them.
- Repeat with the remaining batter. Enjoy!
- Different Waffle Maker - If using a different type of waffle maker, follow your appliance's directions. The general process works the same way. I've made these in a Belgian Waffle Maker and was able to use all the batter at once.
- Store - Place chaffles in an airtight storage container in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat in a toaster or air fryer.