Vegan Keto Chaffle Waffle Recipe
Published September 3, 2019 • Updated February 21, 2026
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A deliciously thick and crispy vegan waffle that takes just 4 ingredients and 5 minutes!
Chaffles are everywhere now: peanut butter chaffles, pizza chaffles, even chocolate chaffles. The classic low-carb chaffle uses egg and mozzarella cheese, but that doesn’t work if you’re sensitive to dairy or eggs, or if you’re eating vegan keto. This dairy-free version skips the egg and cheese completely, making it a plant-based low-carb breakfast option.
The main ingredients are dairy-free cream cheese and vegan cheese, so this is still a real chaffle! It’s thick and crispy on the outside, chewy on the inside, just like the original cheese chaffle recipe.
The non-dairy vegan approved cheese and cream cheese, I used in this recipe is by the Daiya brand. They contain no animal, soy, gluten or nuts. It also melts when heated.
Instead of a regular egg, I use a flax egg. Mix flax meal with water, let it sit for a few minutes, and it thickens into a gel that works like an egg. It gives the waffle structure and holds everything together.
This recipe makes two servings. Each waffle is thick and filling. I like topping them with sugar-free strawberry sauce or whipped coconut cream.
How to make vegan chaffles
- Combine ingredients – flaxseed meal, water, dairy free mozzarella cheese, coconut flour, dairy free cream cheese, salt – for this dairy free chaffle in a small bowl.
- Stir with a fork until combined.
- Using a dash mini waffle maker, add half the dough into the waffle maker and close.
- Let cook for several minutes until golden brown.
- Repeat with remaining waffle batter.
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Ingredients
1 tablespoon flaxseed meal -
2 ½ tablespoons water
-
¼ cup low-carb vegan cheese
-
2 tablespoons coconut flour
-
1 tablespoon low-carb vegan cream cheese, softened
-
pinch of salt
Step by Step Instructions
Step by Step Instructions
Mix ingredients
In a small bowl, mix together flaxseed meal and water. Let stand for 5 minutes until thickened and gooey.
Pour the batter
Pour vegan waffle 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 half the batter.
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 make different flavors of dairy free chaffles?
Yes! For a chocolate version, add 1/2 tablespoon cocoa powder and 1/2 teaspoon nut milk. You can also add nut butters or try different flavor extracts.
Can I use almond flour instead?
Yes, almond flour can be substituted for coconut flour in this chaffle recipe. Use 2 tablespoons of almond flour.
Should the non-dairy cheese be shredded?
Yes, shredded cheese is easier to melt compared to block cheese.
Made these Sunday morning and the flavor was great, but they came out way softer than I expected, more like a dense little pancake than anything crispy. I let the flaxseed meal and water sit for the full five minutes before mixing, so I don't think I rushed that part. My waffle maker is older and tends to run cool, which is probably the main issue, but I'm not sure if the fix is cooking them longer before opening the lid or bumping the heat higher. I also wondered if more coconut flour would help the structure, but I don't want to make them gummy. Would leaving them in the closed waffle maker for a minute after cooking crisp them up? I do a big breakfast spread every Sunday and really want to nail this one.
Cool maker is the issue. Cook longer before you open (7-8 minutes usually does it), and yes, leaving them in the closed maker for a minute after actually helps crisp the outside. Skip the extra coconut flour, that's what makes them dense and gummy.
Hi Thanks for this delicious vegan Keto recipe! Is there a different flour I can substitute and still have it be keto? Thanks!
You can try using almond flour, just add a little bit more maybe 1/4 cup or 1/3 cup
Is there something I could sub instead of the vegan cheese? I'm ok with vegan cream cheese, but not other vegan cheeses.
Yeah, bump the cream cheese up to 2-3 tablespoons to replace it. It'll be a bit softer without the shredded, but it holds.
Annie,
Thank you so very much!!!
I had a flavored vegan cream cheese with herbs, so tested it with that. It was delicious!!!
I can see possibilities. And finally finding a Chaffle that works. And with very little pricey vegan cheese!
Thank you!!! Can’t wait to have waffles for breakfast. You’re the BEST!!!
Herb cream cheese is such a good call. Adds flavor and doesn't mess with how it holds together.
thank u! <3 i love this recipe
Hi loved you recipe but if you’re vegan you should try to avoid coconuts as you can’t be sure if monkeys aren’t made to pick them.
O gosh, I have to be dairy free, nut free, Erythritol free and vegan. Please leave me something I can eat!
Hello, I’m so tickled to find your keto vegan recipes!
Excited to try your chaffle recipe today!
Happy New Year! ;)
Happy new year! Give the flaxseed egg the full 5 minutes to gel before you mix everything. Rushing that step is how they fall apart.