Coconut Cream Cake Chaffle Recipe
Coconut lovers…this is for you! This Coconut Cream Cake Chaffle Recipe is the perfect sweet and fluffy coconut dessert! One bite is not enough…enjoy a serving and stick to your low carb lifestyle!
Coconut Cream Cake Chaffle Recipe Ingredients
Chaffles: (makes 4, but use 3 for the cake)
- 2 eggs
- 1 ounce cream cheese, softened to room temperature
- 2 tablespoons finely shredded unsweetened coconut
- 2 tablespoons powdered sweetener blend, such as Swerve or Lakanto
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
Filling:
- 1/3 cup coconut milk
- 1/3 cup unsweetened almond or cashew milk
- 2 eggs yolks
- 2 tablespoons powdered sweetener blend such as Swerve or Lakanto
- 1/4 teaspoon xanthan gum
- 2 teaspoons butter
- Pinch of salt
- 1/4 cup finely shredded unsweetened coconut
Optional garnishes:
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- Sugar-free whipped cream
- 1 tablespoon finely shredded unsweetened coconut, toasted until lightly brown
Coconut Cream Cake Chaffle Recipe Instructions
For the chaffles:
- Heat mini Dash waffle iron until thoroughly hot.
- Beat all chaffle ingredients together in a small bowl.
- Add a heaping 2 tablespoons batter to waffle iron and cook until golden brown and the waffle iron stops steaming, about 5 minutes.
- Repeat 3 times to make 4 chaffles. You only need 3 for the recipe.
For the filling:
- Heat the coconut and almond milk in a small saucepan over medium-low heat. It should be steaming hot, but not simmering or boiling.
- In a separate bowl, beat the egg yolks together lightly. While whisking the milk constantly, slowly drizzle the egg yolks into the milk.
- Heat, stirring constantly until the mixture thickens slightly. Do not boil. Whisk in the sweetener.
- While whisking constantly, slowly sprinkle in the xanthan gum. Continue to cook for 1 minute.
- Remove from the heat and add the remaining ingredients.
- Pour coconut cream filling into a container, cover the surface with plastic wrap and refrigerate until cool. The plastic wrap prevents a skin from forming on the filling. The mixture will thicken as is cools.
Cake assembly:
- Spread 1/3 of the filling over each of 3 chaffles, stack them together to make a cake, top with whipped cream and garnish with toasted coconut.
Coconut Cream Cake Chaffle Recipe Nutrition
Serves 6
Calories 157, Total C 5.7g, Fiber 0.7g, Net C 5g, Sugars 1.4g, Fat 14.1g, Protein 5.1g
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If you are new to the Keto Chaffle craze, here is everything you need to know about them!
Why is it called a chaffle?
It’s called a chaffle because cheese + waffles = Chaffles! It’s just a clever name that someone in the keto community invented. Pretty cute, huh?!!
What kitchen gadget do you use to make chaffles?
I love my little Mini Waffle Maker and I use it all the time. You can use a full-size waffle maker, just be sure you double the recipe in most cases.
Can you freeze chaffles?
Yes, they freeze well! Just be sure to wrap them tightly in an airtight container to keep them fresh longer. You can freeze them for up to a month. I haven’t tested any longer than that.
Can you make chaffles for a whole week at one time?
You can also prep ahead of time and make fresh chaffles for the week. They will stay fresh as long as you keep them refrigerated. To reheat them, simply pop them in the microwave or air fryer to heat them up. The air fryer tends to get them nice and crispy if that’s what you are going for!
Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this Coconut Cream Cake Chaffle Recipe:
Coconut Cream Cake Chaffle Recipe
Ingredients
Chaffles:
- 2 eggs
- 1 ounce cream cheese softened to room temperature
- 2 tablespoons finely shredded unsweetened coconut
- 2 tablespoons powdered sweetener blend such as Swerve or Lakanto
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
Filling:
- 1/3 cup coconut milk
- 1/3 cup unsweetened almond or cashew milk
- 2 eggs yolks
- 2 tablespoons powdered sweetener blend such as Swerve or Lakanto
- 1/4 teaspoon xanthan gum
- 2 teaspoons butter
- Pinch of salt
- 1/4 cup finely shredded unsweetened coconut
Optional garnishes:
- Sugar-free whipped cream
- 1 tablespoon finely shredded unsweetened coconut toasted until lightly brown
Instructions
For the chaffles:
- Heat mini Dash waffle iron until thoroughly hot.
- Beat all chaffle ingredients together in a small bowl.
- Add a heaping 2 tablespoons batter to waffle iron and cook until golden brown and the waffle iron stops steaming, about 5 minutes.
- Repeat 3 times to make 4 chaffles. You only need 3 for the recipe.
For the filling:
- Heat the coconut and almond milk in a small saucepan over medium-low heat. It should be steaming hot, but not simmering or boiling.
- In a separate bowl, beat the egg yolks together lightly. While whisking the milk constantly, slowly drizzle the egg yolks into the milk.
- Heat, stirring constantly until the mixture thickens slightly. Do not boil. Whisk in the sweetener.
- While whisking constantly, slowly sprinkle in the xanthan gum. Continue to cook for 1 minute.
- Remove from the heat and add the remaining ingredients.
- Pour coconut cream filling into a container, cover the surface with plastic wrap and refrigerate until cool. The plastic wrap prevents a skin from forming on the filling. The mixture will thicken as is cools.
Cake assembly:
- Spread 1/3 of the filling over each of 3 chaffles, stack them together to make a cake, top with whipped cream and garnish with toasted coconut.
