Keto Chocolate Chip Waffles

Chaffle substitutions and variations

The egg is non-negotiable in this recipe. It’s what holds everything together. But the cheese and flour have some flexibility, and I’ve tested most of the options.

• Cream cheese instead of mozzarella: Use 1 oz of softened cream cheese. This gives you a softer, cakier chaffle instead of a crispy one. I prefer mozzarella for this recipe because I want that crunch, but if you like a fluffier texture, cream cheese works.
• Almond flour or coconut flour: Either one works here. Coconut flour is more absorbent, so you only need about 2 teaspoons vs. 2 tablespoons of almond flour. If you use coconut flour, let the batter rest 5 to 10 minutes before cooking or the texture comes out gummy.
• Cocoa powder: For a double chocolate version, add 1 tablespoon of unsweetened cocoa powder to the batter. I do this when my kids want something extra indulgent.
• Dairy-free: You can use my dairy-free chaffle as the base and fold in chips. Some people swap cream cheese for 1 tablespoon of mayo (it sounds odd but it works for binding). If you’re baking dairy-free in general, my dairy-free chocolate chip muffins use a similar approach.

Which waffle maker to use

I own two waffle makers and I’ve made chaffles on both more times than I can count.

The mini Dash waffle maker is what most people start with. It makes a small, round waffle (think Eggo-sized) and one batch of batter fills it two to three times. It’s simple and it works.

My go-to is the Oster Belgian waffle maker. The adjustable heat dial is what makes the difference. I crank it up high so the chaffle actually crisps instead of just steaming, and it holds the full batch of batter in one pour. If you’re making these for a family, the Oster saves time because you’re not running three rounds on a mini.

Best sugar-free chips for chaffles

I’ve tried most of the sugar free baking chip brands out there, and I keep coming back to ChocZero dark chocolate baking chips. They’re sugar alcohol free, creamy, and they melt perfectly into the batter without that waxy texture some brands have. I buy them in bulk because I use them in everything.

If you can’t find ChocZero, Lily’s chips are available at most grocery stores. They use stevia and erythritol, so the flavor profile is a little different, but they work fine in this recipe.

Meal prep and storage

I make a double or triple batch of these on Sunday mornings and freeze the extras for the week. Here’s my method:

Flash freeze first. Lay the cooled waffles flat on a sheet pan and put them in the freezer for 15 to 30 minutes until they’re firm. Then transfer to a freezer-safe bag. This keeps them from sticking together.

Reheat in a toaster or toaster oven, not the microwave. The toaster crisps them back up so they taste fresh. Mine go straight from freezer to toaster on a medium setting and they’re ready in a couple of minutes.

If you like the idea of prepping keto breakfasts ahead, a chaffle breakfast sandwich uses the same freeze-and-reheat approach.