We just made the very best Italian Cream Chaffle Cake Recipe!! Wow! What a treat! This recipe has been motified from our Keto Fluffy waffle recipe that everyone is using for chaffles!

This recipe makes about 8 mini waffles or you can use a large waffle maker and it will render about 3 to 4 waffles! Feel free to cut the recipe in half if you don’t want to make a big batch. I prefer to make a big batch and I save some for waffles without the frosting for breakfast during the week. These waffles stay fresh in the refrigerator for about 4 to 5 days! Of course, with my kids around they never really last that long in the fridge though.

Italian Cream Chaffle Cake Recipe Ingredients

Sweet Chaffle Ingredients:

4 oz Cream Cheese, softened and room temp
4 eggs
1 tablespoon melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon monkfruit sweetener (or your favorite keto-approved sweetener)
4 tablespoons coconut flour
1 tablespoon almond flour
1 1/2 teaspoons baking powder
1 tablespoon coconut, shredded and unsweetened
1 tablespoon walnuts, chopped

Italian Cream Frosting Ingredients:

2 ounces cream cheese, softened and room temp
2 tablespoons butter, room temp
2 tablespoons monkfruit sweetener (or your favorite keto-approved sweetener)
1/2 teaspoon vanilla

Makes 8 mini chaffles or 3 to 4 large chaffles.

Italian Cream Chaffle Cake Recipe Instructions

In a medium-size blender, add the cream cheese, eggs, melted butter, vanilla, sweetener, coconut flour, almond flour, and baking powder. Optional: Add the shredded coconut and walnuts to the mixture or save it for the frosting. Either way is great!
Blend the ingredients on high until it’s smooth and creamy.
Preheat the mini waffle maker.
Add the ingredients to the preheated waffle maker.
Cook for about 2 to 3 minutes until the waffles are done.
Remove and allow the chaffles to cool.
In a separate bowl, start to make the frosting by adding all the ingredients together. Stir until it’s smooth and creamy.
Once the chaffles have completely cool, frost the cake.
Enjoy!

Keto Italian Cream Chaffle Cake Nutrition Label

Includes the frosting too!

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Keto Italian Cream Chaffle Cake Recipe

Enjoy!

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Ingredients

Sweet Chaffle Ingredients:

4 oz Cream Cheese softened and room temp
4 eggs
1 tablespoon melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon monkfruit sweetener or your favorite keto-approved sweetener
4 tablespoons coconut flour
1 tablespoon almond flour
1 1/2 teaspoons baking powder
1 tbs coconut shredded and unsweetened
1 tbs walnuts chopped

Italian Cream Frosting Ingredients:

2 oz cream cheese softened and room temp
2 tbs butter room temp
2 tbs monkfruit sweetener or your favorite keto-approved sweetener
1/2 teaspoon vanilla

Instructions

In a medium-size blender, add the cream cheese, eggs, melted butter, vanilla, sweetener, coconut flour, almond flour, and baking powder. Optional: Add the shredded coconut and walnuts to the mixture or save it for the frosting. Either way is great!
Blend the ingredients on high until it's smooth and creamy.
Preheat the mini waffle maker.
Add the ingredients to the preheated waffle maker.
Cook for about 2 to 3 minutes until the waffles are done.
Remove and allow the chaffles to cool.
In a separate bowl, start to make the frosting by adding all the ingredients together. Stir until it's smooth and creamy.
Once the chaffles have completely cool, frost the cake.