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!
1TablespoonStevia BlendAdd ½ Tablespoon more for extra sweet
2TablespoonsAlmond Flourmay use 1, but the waffle takes longer to firm up. May use coconut flour instead.
Instructions
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!
Notes
You'll find more expert tips and step-by-step pictures above!
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.