Keto Oreo Chaffles
These Keto Oreo Chaffles taste just like cookies-and-cream heaven — rich, chocolatey, creamy, and completely low-carb! Perfect for dessert, a snack, or a fun weekend breakfast.
Ingredients
- For the Chocolate Chaffles
- 1 large egg
- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp shredded mozzarella or 1 tbsp cream cheese for softer chaffles
- 1 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- For the Cream Filling
- 2 oz cream cheese softened
- 1 tbsp butter softened
- 2 tbsp powdered erythritol
- ¼ tsp vanilla extract
- 1 tbsp heavy cream for smoother texture
- Optional Toppings
- Sugar-free chocolate drizzle
- Whipped cream or crushed keto cookies
Instructions
- Preheat mini waffle maker and lightly spray with nonstick spray.
- In a bowl, whisk egg, almond flour, cocoa powder, erythritol, baking powder, vanilla, and salt.
- Stir in mozzarella or cream cheese until smooth and thick.
- Pour half the batter into the waffle maker, close, and cook 3–4 minutes until firm and crisp. Repeat with remaining batter.
- In another bowl, beat cream cheese, butter, erythritol, and vanilla until creamy.
- Add heavy cream and mix until fluffy and spreadable.
- Spread the filling over one chaffle and top with the second to form a sandwich.
- (Optional) Drizzle with sugar-free chocolate or dust with cocoa powder.
Notes
Let chaffles cool slightly before adding filling to prevent melting.
For extra crispiness, cook a minute longer or use mozzarella instead of cream cheese.
Store unfilled chaffles in the fridge for up to 3 days, or freeze up to 2 months.
Filled chaffles taste great chilled or frozen like mini ice cream sandwiches!