Name: Nut-Free Keto Cinnamon Roll Chaffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup (56g) shredded mozzarella cheese; 2 tbsp (24g) golden monk fruit sweetener; 2 tbsp (32g) No-Sugar-Added SunButter; 1 egg; 1 tbsp (7g) coconut flour; 2 tsp cinnamon; ¼ tsp vanilla extract; ⅛ tsp baking powder; ¼ cup (48g) powdered monk fruit sweetener; 1 tbsp (0.5 oz) cream cheese; ¾ tbsp (~11g) butter, melted; ¼ tsp vanilla extract or ⅛ tsp maple extract; 1 tbsp (15 mL) unsweetened coconut milk (from a container); 1 tsp cinnamon; 1 tsp (4g) golden monk fruit sweetener

Description

These Nut-Free Keto Cinnamon Roll Chaffles are the ultimate weekend breakfast! These mini waffles are made with ingredients that are low in carbs and full of flavor. This low carb chaffle recipe can be whipped together in just 30 minutes and is made without almond flour, making it a nut-free option!

Ingredients

Batter:

½ cup (56g) shredded mozzarella cheese
2 tbsp (24g) golden monk fruit sweetener
2 tbsp (32g) No-Sugar-Added SunButter
1 egg
1 tbsp (7g) coconut flour
2 tsp cinnamon
¼ tsp vanilla extract
⅛ tsp baking powder

Frosting:

¼ cup (48g) powdered monk fruit sweetener
1 tbsp (0.5 oz) cream cheese
¾ tbsp (~11g) butter, melted
¼ tsp vanilla extract or ⅛ tsp maple extract
1 tbsp (15 mL) unsweetened coconut milk (from a container)

Coating:

1 tsp cinnamon
1 tsp (4g) golden monk fruit sweetener

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Instructions

Turn on waffle iron and allow to preheat while preparing batter and frosting.
Batter: In a large mixing bowl, mix together all batter ingredients. Set bowl aside to allow batter to set for 3-5 minutes.
Frosting: In a separate small mixing bowl, whisk together powdered monk fruit sweetener, cream cheese, butter, and vanilla or maple extract until smooth. Pour in coconut milk and whisk all ingredients again until well-combined. Set aside.
Final Steps: Generously coat preheated waffle iron with nonstick cooking spray. Divide chaffle batter into 3 servings and spoon 1 part into waffle iron, leaving a small gap at the edge as batter will expand while cooking. Cook batter until chaffle is golden brown, about 2-4 minutes.
Open waffle iron lid and allow chaffle to cool in waffle iron for about 30 seconds before carefully removing chaffle at the edges with a fork and transferring to a plate. While warm, sprinkle chaffles with cinnamon and monk fruit sweetener coating. Once slightly cooled, drizzle icing atop chaffles.

Recipe Notes:

SunButter Substitution: If you don’t have a nut allergy, you can substitute in unsweetened almond butter or unsweetened peanut butter for SunButter at a 1:1 ratio.

Net Carbs: One chaffle contains 3.4 grams of net carbs.

Refrigerator Storage: Store these keto chaffles in the refrgierator in an airtight container or freezer bag and eat within 3 days.

Freezer Storage: Store these chaffles in a freezer bag or airtight container and use parchment paper to separate each waffle to avoid them sticking together. Store in the freezer for up to 2 months.

Reheating Refrigerated or Frozen Chaffles: To reheat refrigerated chaffles, place in a toaster (only use a toaster if you have not pre-drizzled the chaffles with icing), a preheated toaster oven, or a preheated oven and heat until warmed throughout. I would not suggest reheating in the microwave as they will become very, very chewy. If frozen, unthaw chaffles in the refrigerator before reheating.

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