Keto Oreo Chaffle
Published August 27, 2019 • Updated March 13, 2026
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Chocolate keto chaffles sandwiched with vanilla buttercream filling. I've been making these since 2020 and my family still requests them every week.
I started making these back in 2020 when chaffles were taking over the keto world, and this is the recipe that stuck. Two dark chocolate chaffles with a vanilla buttercream filling that tastes so close to the real thing, people genuinely can’t tell the difference. One reader’s daughter grabbed one on a snow day thinking they were store-bought. That’s the kind of result I was going for.
The batter comes together in about two minutes. Egg, cream cheese, almond flour, cocoa powder, monk fruit, vanilla. I whisk it by hand (no blender needed) and pour half into a preheated waffle maker. Each chaffle takes 3-5 minutes, and I pull mine closer to 4 because I like the edges a little crispier. If you want that deeper, more authentic color, try swapping in black cocoa powder. I started doing this after a reader mentioned it, and the difference is real. Darker color, more intense chocolate flavor, same macros.
The filling is what makes this a keto Oreo and not just a keto chocolate chaffle on its own. Softened butter, powdered erythritol, a pinch of salt, and vanilla. I use an electric mixer to whip it for about 30 seconds so it gets light and spreadable. A tip I picked up from reader Jen: if you add a tiny bit of extra cocoa to the chaffle batter (half a teaspoon), the filling contrast pops even more and the sandwich holds together better.
Storage is one of the best things about these. I keep assembled sandwiches in the fridge for up to 5 days, and they reheat beautifully in a toaster or air fryer. But the real move is freezing them. Freeze them with the filling inside and you get something like a low carb ice cream sandwich. They keep in the freezer for up to 3 months. I make a double batch and pull them out whenever I want something sweet, which is most nights. If you like the keto ice cream sandwiches on my site, you’ll love the frozen version of these.
I use Lakanto monk fruit blend for sweetening the chaffle batter. It measures 1:1 like sugar, so there’s no guessing. For the filling, powdered erythritol dissolves cleaner than granulated and gives you that smooth buttercream texture without any grittiness. I’ve tested both, and powdered wins every time.
If you’re into chaffles, I have a whole lineup. The keto birthday cake chaffle is another one my family goes through fast, and the keto chocolate mousse pairs perfectly as a dipping side if you want to go all in on dessert night.
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Chaffle Ingredients
1 egg -
1 ounce cream cheese
-
2 tablespoons almond flour
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1 tablespoon unsweetened cocoa powder
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2 teaspoons monk fruit
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1 teaspoon vanilla
Filling Ingredients
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2 tablespoons unsalted butter, softened
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1 tablespoon powdered erythritol
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¼ teaspoon vanilla
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pinch of salt
Step by Step Instructions
Step by Step Instructions
Whisk chaffle ingredients
Whisk together egg, cream cheese, almond flour, cocoa powder, monk fruit, and vanilla.
Pour batter into waffle iron
Pour half of the chaffle mixture 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.
Filling instructions
To make the filling, mix together butter, powdered erythritol, vanilla and salt in a small bowl with a spoon or an electric mixer.
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
Can I use black cocoa powder instead of regular cocoa?
I started swapping in black cocoa powder after a reader suggested it, and now I prefer it. The color is much darker and closer to an actual Oreo, and the chocolate flavor is more intense without adding carbs. I use a 1:1 swap (same tablespoon measurement). Regular cocoa still works fine, but black cocoa takes these up a level.
Can I swap monk fruit for erythritol or Swerve?
I've tested this myself. Erythritol works, but it's a bit less sweet than my Lakanto monk fruit blend, so I bump it to 2.5 teaspoons instead of 2. Swerve measures the same way. If you're using liquid monk fruit or allulose, those are different. I'd start with less and taste the batter before cooking.
Can I freeze these with the filling already inside?
I freeze mine assembled all the time. The buttercream filling actually firms up nicely in the freezer, so the sandwich holds together better than it does fresh out of the fridge. They keep for about 3 months. I pull one out and eat it partially frozen, which gives it that ice cream sandwich texture. No thawing needed.
Is the nutrition info for one chaffle or the full sandwich?
My nutrition facts are for the full assembled sandwich (both chocolate chaffles plus the buttercream filling in between). The net carbs listed are net, not total. Total carbs for the full sandwich run closer to 5-6g because fiber from the almond flour and cocoa gets subtracted out.
Powdered or granulated erythritol in the filling?
I use powdered for the filling, and I've tested both. Granulated leaves a slight grit that you can feel when you bite into the sandwich. Powdered dissolves into the butter completely and gives you that smooth, creamy buttercream texture. If you only have granulated, pulse it in a blender for 30 seconds to powder it yourself.
Can I make the batter ahead of time?
I've mixed the batter the night before and refrigerated it, and it works fine. Give it a quick stir before pouring since the cocoa can settle. I wouldn't go more than 24 hours because the egg starts to thin out. The filling can also be made ahead and kept in the fridge for a few days.
How do I get the filling to hold together without getting greasy?
My trick is making sure the butter is softened but not melted. If it's too warm, the filling goes greasy and slides out of the sandwich. I leave my butter on the counter for about 20 minutes before mixing. Reader Jen also found that adding a tiny bit of extra cocoa to the chaffle batter helps the filling grip better when you sandwich them together.
Is this recipe nut-free?
No, I use almond flour in the chaffle batter. If you need a nut-free version, I'd try sunflower seed flour as a 1:1 swap. I haven't tested it in this specific recipe yet, but I've used it in my almond flour cookies with good results. The flavor is a bit earthier but the cocoa covers most of it.
A keto dessert chaffle that tastes just like an Oreo cookie and comes together in minutes. When you’re craving chocolate or Oreos, this is the recipe to reach for.
Start by making a chocolate chaffle. While it cooks in the waffle maker, prep the creamy buttercream filling. Once the chaffle cools, spread the frosting on one chaffle, stack the second one on top, and you’ve got yourself a homemade Oreo.
Traditional Oreo filling uses shortening as its fat. I’m not a fan of shortening – it’s an unhealthy oil.
A lot of Oreo chaffle recipes out there use cream cheese and erythritol for the filling. I don’t think cream cheese gives you that true Oreo flavor.
For the best filling, use unsalted butter instead. It makes the creamiest vanilla buttercream – way closer to the real thing.
Never made chaffles before. Can't believe these came out of a waffle iron. The cocoa and cream cheese batter looked completely wrong going in, but the texture once they cooled was freaking unreal. 2.6 net carbs for something this good is borderline criminal.
I haven't thought about actual Oreos in four years and then that first bite of the vanilla buttercream sandwiched between the chocolate chaffles hit me like a freaking time machine.
That vanilla buttercream took me probably a dozen batches to get right. Worth it.
My daughter grabbed one on a snow day thinking I bought them from the store. When I told her I made them from scratch she just stared at me. That vanilla cream filling is no joke.
Ha. The stare is the best reaction. The filling is what makes it convincing - without it they're just chocolate chaffles.
I've never bought monk fruit so I just have granulated erythritol. Can I swap that in, or will it mess with the texture?
Erythritol works. It's a bit less sweet than monk fruit, so bump it to 2.5 teaspoons. Nothing else changes.
Swapped the monk fruit for Lakanto golden and added an extra half teaspoon of cocoa to each chaffle because I like mine darker. The filling got thicker and held together way better when sandwiching. Honestly the filling-to-waffle ratio is everything here -- if you're doubling it, make extra filling!
Stealing that extra cocoa trick - darker is always better. And yes, always make more filling than you think you need, especially when it's not just you eating them.
These sound incredible. I plan on making them one day soon. Just a quick question. Your nutritional info says one serving. Is a serving one chaffle or one fully assembled (top n bottom chaffles and the filling) dessert?
Nutrition facts are full a fully assembled oreo chaffle sandwich with the two chaffles.
What is the best substitute for the monkfruit? And is that granulated or a liquid monk fruit?
I use a blend of monkfruit - the Lakanto brand. You could use allulose sweetener but may need to add a touch more as it's not as sweet as monkfruit blends.
If I make these ahead do I put them in fridge?
Yes, you can refrigerate them or freeze them. Sometimes the texture can change a bit but you can toast them up or put them in the air fryer.
Is that powdered Swerve in the buttercream or granulated?
I used powdered but you can use granulated too
These are our new go to when our sweet tooth kicks in and we want a treat. They are very good. Thank you Annie for a great recipe.
Hi Cheryl! It has been awhile since I made this chaffle version. You have inspired me to do it again soon - I love the Oreo version!
Love your recipes! I know you said you were going to add the total carbs for us who do the strict 20 total a day, but i haven’t been able to find them on your site. Being a type 2 diabetic, I really m Ed total carb ct. I am happy to say since being on keto my A1c is not an issue now.
Thank you for all your fabulous recipes!
The 2.6g listed is net carbs. Total for the full sandwich is closer to 5-6g (fiber from the almond flour and cocoa gets subtracted out). Need to get both numbers on the recipe card.
I have no almond flour, or any keto flours.
Is there a substitute for this recipe?
I would like to make one ASAP!
Thank You.
You can try to make it without the flour. Maybe double the cream cheese. I haven't tried this yet, but that's where I would start.
These are great! Love the birthday cake chaffles too a lot! Lol I make them a couple times a week
Wonderful! I'm glad you like them Dave. The Birthday Cake chaffle is one of my favorites too.
So darn good!!!!
Thank you! I'm glad you liked the oreo chaffle. It's one of my favorite chaffle recipes too.