Cranberry Swirl Chaffles with Orange Cream Cheese Frosting
These Cranberry Swirl Chaffles with Orange Cream Cheese Frosting are SO GOOD! Made with homemade cranberry sauce, keto-friendly frosting, these keto chaffles are soft, fluffy and perfect for the fall and winter months!
Cranberry Swirl Chaffles with Orange Cream Cheese Frosting Ingredients
Cranberry sauce:
- 1/2 cup cranberries, fresh or frozen
- 2 Tbsp granulated erythritol
- 1/2 cup water
- 1/2 tsp vanilla extract
Chaffles:
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- 1 egg
- 1-ounce cream cheese, at room temperature
- 1 Tbsp erythritol blend, such as Swerve, Pyure or Lakanto
- 1/2 tsp vanilla extract
- 1 tsp coconut flour
- 1/4 tsp baking powder
Frosting:
- 1-ounce cream cheese, at room temperature
- 1 Tbsp butter, room temperature
- 1 Tbsp confectioner’s sweetener, such as Swerve
- 1/8 tsp orange extract OR 2 drops orange essential oil
- A few strands of grated orange zest for garnish, optional
Cranberry Swirl Chaffles with Orange Cream Cheese Frosting Instructions
For the cranberry swirl:
- Combine the cranberries, water, and erythritol in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 10-15 minutes, until the cranberries pop and the sauce thickens.
- Remove from heat and stir in the vanilla extract.
- Mash the berries with the back of a spoon until a chunky sauce forms.
- The sauce will thicken off the heat significantly.
For the chaffles:
- Preheat mini Dash waffle iron until thoroughly hot.
- In a medium bowl, whisk all chaffle ingredients together until well combined.
- Spoon 2 tablespoons of batter into a waffle iron.
- Add 1/2 of the cranberry sauce in little dollops over the batter of each chaffle.
- Close and cook 3-5 minutes, until done. Remove to a wire rack.
- Repeat for the second chaffle.
Makes 2 chaffles.
For the Frosting:
- Mix all ingredients, except orange zest, together until smooth and spread over each chaffle.
- Top with optional orange zest.
Cranberry Swirl Chaffles with Orange Cream Cheese Frosting Nutrition
Serves 6
Calories 70, Total C 4.9g, Fiber 0.5g, Net C 4.4g, Sugars 2.3g, Fat 6g, Protein 1.8g
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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.
Don’t forget to pin this for later!
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Here’s a printable version of this Cranberry Swirl Chaffles with Orange Cream Cheese Frosting Recipe:
Cranberry Swirl Chaffles with Orange Cream Cheese Frosting
Ingredients
Cranberry sauce:
- 1/2 cup cranberries fresh or frozen
- 2 Tbsp granulated erythritol
- 1/2 cup water
- 1/2 tsp vanilla extract
Chaffles:
- 1 egg
- 1- ounce cream cheese at room temperature
- 1 Tbsp erythritol blend such as Swerve, Pyure or Lakanto
- 1/2 tsp vanilla extract
- 1 tsp coconut flour
- 1/4 tsp baking powder
Frosting:
- 1- ounce cream cheese at room temperature
- 1 Tbsp butter room temperature
- 1 Tbsp confectioner’s sweetener such as Swerve
- 1/8 tsp orange extract OR 2 drops orange essential oil
- A few strands of grated orange zest for garnish optional
Instructions
For the cranberry swirl:
- Combine the cranberries, water, and erythritol in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 10-15 minutes, until the cranberries pop and the sauce thickens.
- Remove from heat and stir in the vanilla extract.
- Mash the berries with the back of a spoon until a chunky sauce forms.
- The sauce will thicken off the heat significantly.
For the chaffles:
- Preheat mini Dash waffle iron until thoroughly hot.
- In a medium bowl, whisk all chaffle ingredients together until well combined.
- Spoon 2 tablespoons of batter into a waffle iron.
- Add 1/2 of the cranberry sauce in little dollops over the batter of each chaffle.
- Close and cook 3-5 minutes, until done. Remove to a wire rack.
- Repeat for the second chaffle.
For the Frosting:
- Mix all ingredients, except orange zest, together until smooth and spread over each chaffle.
- Top with optional orange zest.
I had some left over cranberries and was searching for a recipe to use for the little I had left. This popped up and it was delicious. I will definitely be making this again.