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.

Notes

Makes 8  mini chaffles or 3 to 4 large chaffles.
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