Blueberry Chaffle
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
2
servingsPrep time
2
minutesCooking time
5
minutesCalories
164
kcalTotal carbs
7
gramsNet carbs
5
gramsFat
13
gramsProtein
6
gramsWho can resist a blueberry waffle? Well, now we have a keto version with this blueberry chaffle. It’s solid on it’s own, but mind-blowing with cream cheese frosting.
Ingredients
2 oz cream cheese, softened in microwave
1 egg, beaten
1 TB sweetener (I prefer BochaSweet)
1 TB coconut flour
1/4 tsp baking powder
1/4 tsp sweet dough extract (optional)
1/4 tsp blueberry powder (optional, but recommended)
25 to 30 blueberries
Directions
- Add egg to softened cream cheese and whisk together.
- Add the sweetener, coconut flour, and baking powder and mix together.
- (optional) If you want to amp up the flavor, stir in the sweet dough extract and blueberry powder.
- Pour half the batter into a mini waffle maker, or all of it into a 2 waffle maker.
- Sprinkle half your blueberries on to your batter if making a single chaffle, or all of them if you are using a 2 waffle maker.
- Cook for 4-5 minutes or until you barely see steam coming out of your waffle maker, then move to a cooling rack.
- If using a mini waffle maker, repeat steps 4-6 for your second chaffle.
- If you really want a treat, spread the cream cheese frosting from the Oreo chaffle recipe on to these.
Hi, just made a double batch of these and cooked all 4 in the No Mess Dash Waffle maker. They were delicious, but very, very soft and thin – so much so that they tore when I removed them from the maker. Any thoughts about what I could do to beef them up a bit?
The blueberry ones are indeed pretty fragile. One of the reasons I do them in the mini is that they wind up a little thicker (the “divots” in the No Mess are deeper). You could try a couple of things — you could mix in 1/4 tsp xanthan gum with your dry ingredients before adding your wet. Also, I find for sweet chaffles, if I leaving them on the maker for a minute or two after turning it off, they firm up a bit. Hopefully that helps.
Thanks for this recipe, Steve! I made some of these yesterday and they turned out perfect! My wife loved them so I’ll definitely be adding this to our breakfast rotation!
Can you use almond flour instead
Brother! You totally rocked these. I just took my first of many bites of this recipe and I had to pop onto your site to give you props. Pat yourself on the back one time for me. Keep on kill’n it bro!
Steve, I am new to your channel, after being introduced to it by my keto-practicing son. I’ve been living low carb for a couple years and am down 85 lbs. I tried the blueberry recipe in a Dash mini bundt cake maker last night and after realizing that I should have thawed my frozen blueberries first (!) I was blown away by how good it was. Thanks for all you do and have done. Now I’m heading back to your back library to pan for more gold. Scott (Aristogrub on YT and IG)
I’m glad you’re enjoying my recipes, Scott. Thanks for the comment.
Sorry I forgot to tell you this is for the blueberry one also did the blueberries have to be frozen or thawed thanks for your response to both of my questions much appreciated I’m new to your channel and I am enjoying it you do a great job keep up the great work look forward to seeing more
I’m pretty sure I used fresh blueberries, though I don’t think it would make a lot of difference.