Keto Vanilla Twinkie Copycat Chaffle Recipe

You are not going to believe that this Keto Vanilla Twinkie Copycat Chaffle Recipe is even possible! We are here to tell you… IT IS!

Many people have asked and requested a Keto/Low Carb version of the famous Twinkie, so we have mastered this delicious copycat version for you all!

These amazing cakes are made with this classic Corndog Maker and produce the most fantastic treats! You can get one here!

Homemade Keto Vanilla Twinkie Copycat Chaffle Recipe

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Makes: 6 Twinkie Cakes

Keto Vanilla Twinkie Copycat Chaffle Recipe Ingredients

• 2 tablespoons butter, melted (cooled)
• 2 ounces cream cheese, softened
• 2 large eggs (room temp)
• 1 teaspoon vanilla extract
• 1/2 teaspoon Vanilla Cupcake Extract (optional)
• 1/4 cup Lakanto Confectioners
• Pinch of pink salt
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder

Keto Vanilla Twinkie Copycat Chaffle Recipe Instructions

1. Preheat the Corndog Maker.
2. Melt the butter and let it cool a minute.
3. Whisk the eggs into the butter until creamy.
4. Add vanilla, extract, sweetener, salt and then blend well.
5. Add Almond flour, coconut flour, and baking powder.
6. Blend until well incorporated.
7. Add ~2 tbs batter to each well and spread across evenly.
8. Close lid, lock and let cook 4 minutes.
9. Remove and cool on a rack.

Keto Vanilla Twinkie Copycat Chaffle Recipe Nutrition

Serves 6
Calories 100, Total C 4g, Fiber 1g, Net C 3g, Sugars 1.6g, Fat 6g, Protein 4g

Here are a few photos we took of these delightful keto treats!

We have a recipe coming for the chocolate twinkie copycat recipe too!!  Stay tuned!

Here’s another photo of vanilla and chocolate twinkies!

Here are a few photos we took of the twinkies right off the waffle maker before we dressed them up!

These are great just as cakes by themselves…BUT here are instructions if you’re ready to go the extra mile and get a TWINKIE!

In a small bowl, add 2 tablespoons Lakanto Confectioners and 1/4 cup Heavy Whipping Cream. Beat with a hand mixer until whipped into a thick cream consistency. Scoop out into a piping bag with tip (or ziplock baggy, snip the corner of the bag) and pipe the filling into each cake!

Many variations of this creation were tested, but this was our absolute FAVORITE! It was super moist, the perfect cakey texture and consistency and the very closest to REAL (regular) cake. Even the kiddos will be over the moon for these special treats!

It is common to see questions of, is there an option for no cheese? For those of you looking to make a cheese-less cake twinkie, try this:

Keto Vanilla Twinkie Copycat Chaffle Recipe (no cheese) Ingredients

• 4 tablespoons butter, melted (cooled)
• 2 large eggs (room temp)
• 1 teaspoon vanilla extract
• 1/2 teaspoon Vanilla Cupcake Extract (optional)
• 1/4 cup Lakanto Confectioners
• Pinch of pink salt
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder

Keto Vanilla Twinkie Copycat Chaffle Recipe  (no cheese) Instructions

1. Same instructions as above.

Remember to store the leftovers in an airtight container or baggy, in the fridge or freeze (not piped with cream) and toast later.

Don’t forget to pin it on Pinterest for later!

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Keto Vanilla Twinkie Copycat Chaffle Recipe

You are not going to believe that this Keto Vanilla Twinkie Copycat Chaffle Recipe is even possible! We are here to tell you… IT IS! Must try!!

4.43 from 7 votes

Print Recipe Pin Recipe

Servings 6 servings

Calories 100

Ingredients

  

1x2x3x

• 2 tablespoons butter melted (cooled)
• 2 ounces cream cheese softened
• 2 large eggs room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon Vanilla Cupcake Extract optional
• 1/4 cup Lakanto Confectioners
• Pinch of pink salt
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder

Instructions

 

• Preheat the Corndog Maker.
• Melt the butter and let it cool a minute.
• Whisk the eggs into the butter until creamy.
• Add vanilla, extract, sweetener, salt and then blend well.
• Add Almond flour, coconut flour, and baking powder.
• Blend until well incorporated.
• Add ~2 tbs batter to each well and spread across evenly.
• Close lid, lock and let cook 4 minutes.
• Remove and cool on a rack.

Nutrition

Serving: 1serving | Calories: 100 | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Fiber: 1g | Sugar: 1.6g

Nutrition facts are provided as a courtesy.

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