Keto Eggnog Chaffle with Eggnog Creme Anglaise Sauce
Published November 29, 2019 • Updated February 27, 2026
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This keto eggnog chaffle is my favorite way to use up leftover holiday eggnog. The batter takes five minutes, the cream cheese base keeps it tender, and the rum-spiked creme anglaise on top turns breakfast into something worth waking up for.
I started making this eggnog chaffle because I always end up with leftover keto eggnog after the holidays. Instead of letting it sit in the fridge until I finally pour it out, I figured out it works perfectly in chaffle batter. The eggnog adds sweetness and richness that you just don’t get from plain cream cheese and egg alone.
If you’re new to chaffles, they’re low-carb waffles built on an egg and cheese base. I have a basic chaffle recipe that covers the fundamentals. For this version, I use cream cheese instead of shredded mozzarella. The texture is completely different. Cream cheese chaffles come out soft and spongy, almost like a thick pancake. They won’t crisp up the way a shredded cheese chaffle does, and that’s intentional. The spongy texture soaks up the creme anglaise sauce the way French toast soaks up syrup.
The creme anglaise is what sets this apart. It’s a sweetened whipped cream with eggnog, rum extract, and nutmeg folded in. The whole thing takes about two minutes to whip together. I keep the rum extract amount small (1/4 teaspoon) because a little goes a long way. If you want a stronger rum flavor, bump it to 1/2 teaspoon, but taste first.
Christmas morning is when I usually make these. I prep the batter the night before, store it covered in the fridge, and just pour it into the waffle maker while coffee is brewing. Three to five minutes per chaffle and breakfast is done. If you’re looking for more holiday breakfast ideas, my gingerbread chaffle and gingerbread pancakes are both in the regular rotation at my house from November through January.
One thing I want to be upfront about: cream cheese chaffles do not get crispy. If you’re expecting a crunchy waffle, this isn’t it. The cream cheese creates a softer, spongier texture that holds together well but won’t have that snap. I actually prefer it for this recipe because the softness pairs better with the cream sauce. For a crispier option, try my peanut butter chaffle, which uses a different base.
Reader Carla mentioned she swapped the eggnog for regular heavy cream and added extra nutmeg. I tried her version and it works. You lose some of that eggnog richness, but the nutmeg fills in the gap nicely. It’s a solid option if you don’t have eggnog on hand or want to make this outside the holiday season.
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Eggnog Chaffle Ingredients
1 egg -
1 oz cream cheese
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1/4 cup keto egg nog
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2 tablespoons coconut flour
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2 teaspoons monkfruit
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1/2 teaspoon baking powder
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1/4 teaspoon rum extract
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pinch of salt
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pinch of nutmeg
Eggnog Creme Anglaise Ingredients
-
1/4 cup heavy whipping cream
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1/4 cup keto egg nog
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2 teaspoons powdered erythritol
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1/4 teaspoon rum extract
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pinch of nutmeg
Step by Step Instructions
Step by Step Instructions
Preheat waffle maker
Preheat waffle maker to medium high heat. Whisk together all of the ingredients for the eggnog chaffle.
Pour the batter
Pour the eggnog chaffle batter into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set. If using a mini waffle maker, only pour in one-third the batter.
Remove and make cream
Remove chaffle from the waffle maker. For the creme anglaise, whip the whipping cream in a small bowl until it starts to foam. Add egg nog, sweetener, rum extract and nutmeg. Continue whipping until a cream consistency is formed. Pour over chaffles.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why isn't my chaffle crispy?
I get this question a lot. Cream cheese chaffles are spongy by design. The cream cheese creates a softer, pancake-like texture instead of the crispy shell you get with shredded mozzarella. I chose cream cheese here because it tones down the egg flavor and the soft texture absorbs the creme anglaise sauce. If you want crunch, try a shredded mozzarella chaffle instead.
Can I use regular eggnog instead of keto eggnog?
You can, but the carbs go up significantly. Regular store-bought eggnog has about 20g of sugar per half cup. I've used it in a pinch and the chaffle tastes the same, but the macros change completely. If you're strict about staying under 20g net carbs per day, stick with homemade sugar-free eggnog.
Can I use almond flour instead of coconut flour?
I've tested both. Almond flour doesn't absorb liquid the way coconut flour does, so you need roughly double the amount (about 1/4 cup almond flour in place of the 2 tablespoons coconut flour). The chaffle comes out a bit denser with almond flour, but it holds together fine. I still prefer coconut flour for the lighter texture.
Can I use real rum instead of rum extract?
I've done it. Use about a tablespoon of dark rum in place of the 1/4 teaspoon extract. The alcohol mostly cooks off in the waffle maker, but the flavor is different. Real rum gives a warmer, more rounded taste. Extract is sharper and more concentrated. I keep extract on hand because it's easier, but real rum works if that's what you have.
What does creme anglaise taste like, and can I skip it?
It tastes like eggnog-flavored whipped cream with a hint of rum. You can skip it if you want a simpler breakfast. I sometimes just dust the chaffle with a pinch of nutmeg and powdered sweetener when I'm in a hurry. But the sauce is what makes this feel like a holiday dessert, so I'd try it at least once.
Can I make this in a regular full-size waffle maker?
I use both a mini Dash and a full-size Belgium waffle maker for these. The mini makes two to three small chaffles from one batch of batter. A full-size maker produces one larger waffle from the same batter. I set the heat to medium-high and watch it carefully because the batter is thinner than standard waffle batter. It spreads more and can overcook at the edges.
Can I make this dairy-free?
I haven't tested a dairy-free version myself, so I can't guarantee the texture. In theory, you could swap the cream cheese for a dairy-free alternative and use coconut cream instead of heavy whipping cream in the sauce. If you try it, I'd love to hear how it turns out. The coconut flour and egg should still provide enough structure for the chaffle itself.
How many net carbs per serving?
My batch (one serving of chaffle batter plus the creme anglaise) comes out to about 3-4g net carbs total, depending on which sweetener you use. I use monkfruit for the chaffle and powdered erythritol for the sauce. Neither adds to the net carb count for most people, but check your specific brand.
Four batches in and I still make the creme anglaise every time, even on a Tuesday. Tried skipping it once. Immediately regretted it. That little bit of rum extract is doing something the chaffle alone can't.
Six batches in and the creme anglaise drizzle still gets me every time. Something about the rum extract carrying through both the batter and the sauce makes this taste way more intentional than a quick Sunday breakfast has any right to.
That doubling was deliberate. Took me forever to get the extract amount right in the sauce. A little over and it goes from dessert to cough syrup.
Made these Saturday morning on a whim with some keto eggnog I had frozen back in the winter. The creme anglaise is what got my husband. He came into the kitchen mid-pour, wanted to know what I was making because it smelled like a brunch spot, and then ate the whole plate without asking a single question about what was in it. He's not keto, so that's saying something. The rum extract in the batter is subtle but it's doing real work. The whole thing tastes way more composed than a five-minute waffle batter has any right to.
Made a double batch on Sunday and stashed them in the fridge. The creme anglaise reheats in about 60 seconds and the chaffles toast back up crispy in the air fryer. Having something this indulgent waiting for me at 6 AM has completely changed how I feel about Monday mornings.
Oh, I never thought to use the air fryer for these. Mine go in the toaster oven but I bet the edges get crispier. Trying that Sunday.
Found a container of eggnog in my freezer from a few months ago and made this immediately. Swapped the rum extract for vanilla since I didn't have any, and doubled the creme anglaise because one look at that ingredient list told me I'd want more sauce. That call paid off. One thing I figured out: whip the heavy cream before you measure it, not after. It comes out smoother and actually clings to the chaffle instead of pooling off the plate. The coconut flour base surprised me, more substantial than I expected, and the edges get properly crispy in a way that holds up under all that sauce.
The whip-before-measuring tip is going to stick with me. I've had the pooling issue and kept blaming the sauce consistency, but it's probably this.
Subbed maple extract for the rum and the creme anglaise took on this almost butterscotch thing I wasn't expecting.
Maple extract does that, pulls out the caramel notes already in the egg yolks. Makes sense it went butterscotch.
Made these last weekend and mine came out pretty dense. Is that a coconut flour brand thing or did I probably over-mix the batter?
Over-mixing, probably. Stir it just until it comes together, then let it sit 30 seconds before you pour.
I almost skipped the creme anglaise (seemed like too much effort for a random Tuesday). Big mistake. The rum extract hits in a way I did not see coming. Next time I'm doubling the sauce because the chaffle-to-sauce ratio was very chaffle-heavy.
Double it. The sauce keeps fine in the fridge and I end up pouring it on everything anyway.
I almost skipped the creme anglaise because it felt fussy for a weekday breakfast, but I gave it a shot anyway. The whipped cream sauce soaks just slightly into the chaffle and the whole thing tastes more like a proper dessert than breakfast. Also accidentally doubled the rum extract and now I can't make it the regular way. Will be on heavy rotation for lazy Saturdays.
Doubling the rum extract by accident is genuinely one of the better mistakes you can make with this one. I kept mine at 1/4 teaspoon because I was nervous it would take over the whole anglaise, but it sounds like it just makes everything richer. Lazy Saturday sounds exactly right for this.
First time making chaffles and I jumped straight to this one. The creme anglaise came together faster than I expected (I kept waiting for something to go wrong), and that rum extract in the batter is a nice surprise. Mine came out golden on the bottom but a little pale on top, which I think is my waffle maker running uneven. Do you flip them partway through or just leave them closed the whole time?
No flipping, just leave it closed the whole time. If the top is coming out pale, let it run an extra 30 to 60 seconds past when you think it's done. My mini Dash has the same uneven heat issue and the extra time usually takes care of it.
Made this four times now and I finally nailed my waffle maker timing. Mine runs hot so I drop it to medium instead of medium high and the chaffle stays tender all the way through instead of getting overdone on the edges. The creme anglaise is what keeps me coming back, that rum extract really does something to it. Four stars for now just because I'm still working out the coconut flour texture, but it's already in the regular rotation.
Hot iron explains it. If coconut flour's still giving you trouble, almond flour works, 1/4 cup instead of the 2 tablespoons. Little denser but the texture shifts.
The creme anglaise reminded me of the eggnog crepes my grandmother used to make every winter. I'd convinced myself that flavor was just gone now that I'm keto, but here it is. The rum extract is doing something real.
Rum extract in the anglaise was the last thing I adjusted. Kept pulling it back thinking it would be too strong. It needs all of it.
Third time making this since January, and I keep coming back to the same moment: when the creme anglaise hits the chaffle fresh off the iron and pools around the edges. The cream cheese in the batter keeps it tender in a way a regular waffle never quite manages. Permanent breakfast rotation.
Three since January and you found the best part. Pour the anglaise around the edge instead of the center and it pools even more.
I had never made a chaffle before and the whole 'egg in a waffle iron' thing had me nervous. But the cream cheese batter holds together way better than I expected, and when I poured that rum creme anglaise over the top I just stood there for a second. The nutmeg smell while it was cooking was freaking unbelievable. Making this again this weekend, not waiting for a special occasion.
The nutmeg while it's cooking is half the reason I make it. And yes, any random Saturday counts.
First chaffle ever and I can't stop thinking about that rum extract in the creme anglaise.
That creme anglaise is hard to come back from. First chaffle and you already know.