Keto Coffee Cake Chaffle
A low-carb twist on a classic coffee cake, this Keto Coffee Cake Chaffle combines the comforting flavors of cinnamon and vanilla with a crunchy chaffle texture, creating a guilt-free indulgence perfect for brunch or dessert.
Ingredients
Chaffle Batter
- 1 cup Almond flour Can substitute with coconut flour (adjust quantity)
- 4 oz Cream cheese For a dairy-free option, use plant-based cream cheese or mashed avocado
- 2 large Eggs
- 1 tbsp Baking powder
- 1 tbsp Cinnamon
- 1 tbsp Vanilla extract
- 1/4 cup Erythritol For sweetness without spiking blood sugar
Instructions
Preparation
- Preheat your chaffle maker.
- In a bowl, blend the cream cheese and eggs until smooth.
- Gradually incorporate almond flour, baking powder, erythritol, cinnamon, and vanilla extract into the bowl. Mix until just combined.
Cooking
- Spray the chaffle maker lightly with non-stick cooking spray or brush with melted butter.
- Pour half of the batter into the chaffle maker, spreading it evenly.
- Close the lid and cook for 3-5 minutes or until golden brown.
- Carefully remove the chaffle when done, as it may be delicate. Repeat with the remaining batter.
- Serve warm, dusted with erythritol and optionally topped with whipped cream.
Notes
For best results, do not overfill the chaffle maker, and allow the cooked chaffles to cool slightly before plating. These can be frozen and reheated in a chaffle maker or toaster.