These keto coffee cake chaffles are a low carb version of coffee cake made in a mini waffle maker with a cinnamon streusel topping. They are keto-friendly, gluten-free, and sugar-free, with 10g protein, 5g fiber, 5g net carbs per chaffle.
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This keto coffee cake chaffle has a cinnamon streusel topping and cooks right in a mini waffle maker in under 10 minutes. I've tested a lot of chaffle recipes, and this cinnamon streusel version is my favorite. I developed this recipe in 2024 for my "Will it Chaffle?" video series where I created all kinds of different chaffles inspired by classic breakfast flavors, like these pumpkin chaffles and chocolate chaffles.
Basic chaffles are just cheese and eggs. It's one of those two-ingredient viral low carb recipes. But don't worry, you don't taste cheese or eggs in these waffles. For this recipe, I made it with cream cheese (technically still cheese) for a smooth batter.
Make this for a slow Sunday with coffee or a quick weekday treat before work. Either way it's done in under 10 minutes. I hope you love it!
Quick Tips
- Use a mini-waffle maker. They make the best chaffles.
- Preheat all the way. Wait for the indicator light before adding batter. A fully hot plate is what gives the edges that crisp, golden bite.
- Grease it every time. Even on a nonstick plate, a bit of cooking oil keeps the streusel topping from sticking as it caramelizes.
- Don't overfill. Use about half of batter. Too much pushes out the sides before it sets.
- Keep the lid closed until the steam slows. Opening it early pulls the chaffle apart instead of releasing it clean.
- Cool on a rack, not stacked. Stacking traps steam and softens the crisp edges you just worked for.
Ingredients
Chaffle Batter
- Cream Cheese - For creamy, rich texture.
- Egg - The binder.
- Vanilla protein powder - For protein and extra lift. Whey or milk protein powders work best.
- Coconut Flour - To help thicken the batter.
- Granulated Sugar-Free Sweetener - For sweetness. Use your preferred sweetener.
Cinnamon Crumble
- Butter - Cold and cubed for that perfect crumbly texture that melts deliciously when cooked.
- Brown Sugar-Free Sweetener - Adds a warm, caramel-like sweetness that mimics traditional brown sugar.
- Coconut Flour - For better crumble texture.
- Cinnamon - For warmth.
Icing
- Powdered Sugar-Free Sweetener - For sweetness. Use your preferred sweetener. The powdered version will be more smooth.
- Vanilla Extract - Extra flavor.
- Heavy Cream - Adjustable to get the desired icing consistency.
See recipe card at the bottom of this post for complete measurements and tips.
Instructions
- Whip up the softened cream cheese with a fork. If you need to microwave it to soften it, that's all right. Make sure it's light and fluffy before adding the egg.
- Add large room temperature egg.
- Beat the egg and cream cheese together until very smooth.
- Add coconut flour, protein powder, and granulated sugar-free sweetener. Mix very well until smooth.
- Create the cinnamon crumble by cutting together (pressing the fork into the mixture) cold butter, cinnamon, brown sugar-free sweetener, and coconut flour until a crumbly texture forms.
- Ladle ½ chaffle batter into your pre-heated and greased mini waffle maker. Add the cinnamon crumbles, then close the lid.
- Meanwhile, make the icing that will go on top. Add powdered sugar-free sweetener, vanilla extract, and heavy cream to a small prep dish.
- Whisk together until smooth and ready for piping. Adjust the thickness by adding more heavy cream.
- After 3 minutes, take the chaffle out of the mini waffle maker and allow to cool slightly. If you put it on a cooling rack, it will crisp up after a few minutes.
- Add the icing to a piping bag or a small plastic bag with the corner snipped off, then pipe the icing onto the top of the chaffle.
- Cut with knife and fork, dig in!
- Look at this cross-section of the chaffle! It should be light and fluffy on the inside with a layer of cinnamon crumble, and the icing on top.
FAQ
For low carb waffles that are crispy on the outside and fluffy on the inside, make sure your batter is well-mixed and your mini-waffle maker is pre-heated. Careful not to overflow your mini-waffle maker.
Most of my recipes are made with Keto Chow. I recommend whey protein isolate or milk protein isolate if you don't have Keto Chow.
Yes, you can store them in an airtight container in the refrigerator for 3-4 days or freeze them for 3 months. To reheat, simply pop them back in the waffle maker or a toaster until heated through and crispy.
Related
Recipe
Keto Coffee Cake Chaffle
Ingredients
Chaffle Batter
- 1 oz cream cheese softened
- 1 egg
- 1 tablespoon vanilla protein powder
- 1 teaspoon coconut flour
- 1 tablespoon granulated sugar-free sweetener
Cinnamon Crumble
- 1 tablespoon butter cold and cubed
- 2 teaspoon brown sugar-free sweetener
- 1 tablespoon coconut flour
- 1 tablespoon ground cinnamon
Icing
- ½ cup powdered sugar-free sweetener
- ½ teaspoon vanilla extract
- 3-5 tablespoon heavy cream
Instructions
- Whip cream cheese with a fork in a small bowl. (Note 1)
- Beat in egg.
- Mix in protein powder, coconut flour, and sugar-free sweetener. (Note 2)
- Make cinnamon crumble - Cut in butter, brown sugar-free sweetener, coconut flour, and cinnamon with a fork in a small prep bowl until crumbles form.
- Preheat mini waffle maker. Spray with oil.
- Ladle approximately half of batter to just cover the iron. (Note 3)
- Scatter cinnamon crumbles on top of batter before closing the lid.
- Cook about 3 minutes until desired crispiness. (Note 4)
- Make icing - Whisk together powdered sugar-free sweetener, vanilla extract, heavy cream in a small prep bowl. (Note 5)
- Top chaffle with icing. (Note 6)
Pinky says
Hi for medical reasons, I can have coconut flour. How can I use almond flour & hiw much do I use? Do other ingredients need to be modified?
Olivia Wyles says
Sure, you can use about a tablespoon of almond flour instead, just make sure the consistency is like waffle batter (or your preference) before pouring.
Olivia Wyles says
I really enjoyed making these chaffles. They turned out so good!
Margaret says
Hi Olivia, I’m anxious to try this recipe but wanted to ask if you and family are ok from any of the storms I saw in your state. Is there a certain email address we are permitted to use to ask a question or comment? Thank you
Olivia Wyles says
Hi Margaret, aww, thank you! Yes, we had quite a scare at 4am this morning. My husband rushed outside to move his peppers inside that he’s been growing in pots outside. Luckily the tornadoes just missed us. Thanks for checking on us 🙂 You can email me anytime at hello@oliviawyles.com