Halloween Monster Chocolate Chaffle Cake Recipe
Everyone is going to love this cute, not-so-scary, silly Halloween Monster Chocolate Chaffle Cake! Not only is it cute to look at, but it’s fluffy, low carb and delicious!
Huge thanks again to Cheryl W. from the Keto Chaffle Recipes Group for sharing these amazing recipes with us!
😱Halloween Monster Chocolate Chaffle Cake😱 (LOW CARB)
Chaffle Ingredients
- 2 eggs, lg
- 2 T Special dark cocoa
- 2 T Swerve Confectioners
- 4 T cream cheese, softened
- 2 T Mayo
- 2 T almond flour
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 1/8 tsp salt
- 2 tsp Vanilla extract
Chaffle Instructions
- Mix all ingredients in a small blender.
- Put 3 tablespoons of batter in preheated mini waffle maker and cook 2 1/2-3 minutes.
- Repeat.
Makes 6 Chaffles.
Whipped Cream Frosting (Stabilized) Ingredients
- 2 tsp unflavored gelatin
- 4 tsp Cold Water
- 1 Cup heavy whipping cream
- 2 T Swerve Confectioners
- 1/2 tsp vanilla extract
Halloween Monster Chocolate Chaffle Cake Recipe Instructions
- Place your beaters and your mixing bowl in the freezer for about 15 minutes to allow them to cool.
- In a microwave-safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to “bloom”. This takes about 5 minutes.
- Microwave the gelatin mixture for 10 seconds. It will become a liquid. Stir to make sure everything is dissolved.
- In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the confectioners sweetener.
- Move to a higher speed and watch for good peaks to begin to form.
- 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.
- Place in piping bags and pipe on your cake.
Notes: Monsters and filling are made with stabilized whipped cream and food coloring.
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Candy eyes are for decoration purposes only and are not sugar-free.
Halloween Monster Chocolate Chaffle Cake Recipe Nutrition
Makes 6 Chaffles. 1.9 net carbs each. 4 were used for the cake. Total net carbs for 1/4 cake 3.5 net carbs.
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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!
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Here’s a printable version of this Halloween Monster Chocolate Chaffle Cake Recipe:
Halloween Monster Chocolate Chaffle Cake Recipe
Ingredients
Chaffle Ingredients
- 2 eggs lg
- 2 T Special dark cocoa
- 2 T Swerve Confectioners
- 4 T cream cheese softened
- 2 T Mayo
- 2 T almond flour
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 1/8 tsp salt
- 2 tsp Vanilla extract
Whipped Cream Frosting (Stabilized) Ingredients
- 2 tsp unflavored gelatin
- 4 tsp Cold Water
- 1 Cup heavy whipping cream
- 2 T Swerve Confectioners
- 1/2 tsp vanilla extract
Instructions
Chaffle Instructions
- Mix all ingredients in a small blender.
- Put 3 tablespoons of batter in preheated mini waffle maker and cook 2 1/2-3 minutes.
- Repeat.
Halloween Monster Chocolate Chaffle Cake Recipe Instruction
- Place your beaters and your mixing bowl in the freezer for about 15 minutes to allow them to cool.
- In a microwave-safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to “bloom”. This takes about 5 minutes.
- Microwave the gelatin mixture for 10 seconds. It will become a liquid. Stir to make sure everything is dissolved.
- In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the confectioners sweetener.
- Move to a higher speed and watch for good peaks to begin to form.
- 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.
- Place in piping bags and pipe on your cake.
Notes
Candy eyes are for decoration purposes only and are not sugar-free.
More delicious fall chaffle cake recipes!
Soft Cinnamon Rolls Chaffle Cake Recipe
German Chocolate Chaffle Cake Recipe
Tiramisu Chaffle Cake Recipe
Carrot Chaffle Cake Recipe
