Keto Lemon Chaffle Recipe

This recipe of keto lemon chaffle is originally by Rene Eifert Terry and this one is tried by Pamela Stayman Bibbee. This lemon chaffle is so yummy that even non-keto people can also eat it. You can also turn this chaffle into chaffle cake by stacking chaffles with whipped cream. This recipe will make 4 chaffles.

Total Fat 20.3g26%Cholesterol 146.1mg49%Sodium 93.1mg4%Total Carbohydrate 5.2g2%Dietary Fiber 1.3g5%Sugars 2.2gProtein 5.6g11%Vitamin A 222.2µg25%Vitamin C 0.2mg0%

Ingredients Of Keto Lemon Chaffle

  • 2 oz cream cheese, room temp and softened
  • 2 eggs
  • 2 tsp butter, melted
  • 2 tbs coconut flour
  • 1 tsp monk fruit, powdered confectioners blend (add more if you like it sweeter)
  • 1 tsp baking powder
  • 1/2 tsp lemon extract
  • 20 drops cake batter extract or you can also use vanilla extract
  • Chaffle Frosting
  • 1/2 cup heavy whipping cream
  • 1 tbs monk fruit, powdered confectioners blend
  • 1/4 tsp lemon extract

Method Of Keto Lemon Chaffle

  • Preheat the mini waffle maker
  • Add all of the ingredients for the chaffle cake in a blender and mix it until the batter is nice and smooth.   This should only take a couple of minutes.
  • Use an ice cream scoop and fill the waffle iron with one full scoop of batter.  This size of the ice cream scoop is about 3 tablespoons and fits perfectly in the mini waffle maker.
  • While the chaffles are cooking, start making the frosting.
  • In a medium-size bowl, add the chaffle frosting ingredients.
  • Mix the ingredients until the frosting is thick with peaks.
  • All the chaffles to completely cool before frosting the cake.
  • Optional:  Add lemon peel for extra flavor!

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