Chocolate Chip Cookie Chaffle Cake Recipe

WOWZERS!  Look at this Chocolate Chip Cookie Chaffle Cake Recipe!!  This is another Cheryl concoction of chaffle but she used the chocolate chip cookie recipe found in the Keto Friendly Recipes cookbook!!!  How cool is that?!!  There are tons of recipes in that cookbook that can be made in the waffle maker.  In fact, the chaffle recipe base ingredients are nothing new.  Keto people have been making a cheese-based bread for a long time now.  Go to page 30 of that book and you will see the Jalapeno Cheese Bread recipe that uses the base recipe ingredients that are the exact same as the base for the basic chaffle recipe ingredients.

But this Chocolate Chip Cookie Chaffle Cake Recipe is amazing!  This IS what Low Carb dreams are made of!  Keto dreams that is!

Update:  This recipe made it to this list of BEST Chaffle Recipes on the internet!  If you love chaffles, you will find that list to be super helpful!

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Chocolate Chip Cookie Chaffle Cake Recipe Ingredients

Ingredients for cake layers:

• 1 tablespoon butter, melted
• 1 tablespoon Golden Monkfruit sweetener
• 1 egg yolk
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon cake batter extract
• 3 tablespoons almond flour
• 1/8 teaspoon baking powder
• 1 tablespoon chocolate chips, sugar free

Whipped Cream Frosting Ingredients:

• 1 teaspoon unflavored gelatin
• 4 teaspoon cold water
• 1 cup heavy whipping cream
• 2 tablespoons confectioners sweetener

Chocolate Chip Cookie Chaffle Cake Recipe Instructions

1. Mix everything together and cook in a mini waffle iron for 4 mins. Repeat for each layer. I chose to make 3.

Whipped Cream Frosting Instructions

1. Place your beaters and your mixing bowl in the freezer for about 15 minutes to allow them to cool.
2. In a microwave-safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to “bloom”. This takes about 5 minutes.
3. Microwave the gelatin mixture for 10 seconds. It will become a liquid. Stir to make sure everything is dissolved.
4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the confectioner’s sugar.
5. Move to a higher speed and watch for good peaks to begin to form.
6. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it’s in, switch back to a higher speed and continue to beat until it’s reached stiff peaks.
7. Place in piping bags and pipe on your cake.

Note: I only used 1/2 of the whipped cream for this recipe.

Did you know you can make your very own sugar free Homemade Keto Chocolate Chips?!!

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Chocolate Chip Cookie Chaffle Cake Recipe

This Chocolate Chip Cookie Chaffle Cake recipe is based on a recipe found in the Keto Friendly Recipes cookbook! It's amazing! A cake made in a waffle iron is perfect!

5 from 4 votes

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Equipment

• Mini waffle maker

Ingredients

  

Ingredients for cake layers:

• 1 T Butter melted
• 1 T Golden Monkfruit sweetener
• 1 Egg Yolk
• 1/8 tsp Vanilla Extract
• 1/8 tsp Cake Batter Extract
• 3 T Almond Flour
• 1/8 tsp Baking Powder
• 1 T Chocolate Chips sugar free

Whipped Cream Frosting Ingredients:

• 1 tsp unflavored gelatin
• 4 tsp Cold Water
• 1 Cup HWC
• 2 T Confectioners Sweetener

Instructions

 

Chocolate Chip Cookie Chaffle Cake Recipe Instructions

• Cake Instructions
• Mix everything together and cook in a mini waffle iron for 4 mins. Repeat for each layer. I chose to make 3.

Whipped Cream Frosting Instructions

• 1) Place your beaters and your mixing bowl in the freezer for about 15 minutes to allow them to cool.
• 2) In a microwave-safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
• 3) Microwave the gelatin mixture for 10 seconds. It will become a liquid. Stir to make sure everything is dissolved.
• 4) In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the confectioner's sugar.
• 5) Move to a higher speed and watch for good peaks to begin to form.
• 6) Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks.
• 7) Place in piping bags and pipe on your cake.

Notes

I only used 1/2 of the whipped cream for this recipe.

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

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