I can’t resist the sweet warmth and cinnamon-kissed crunch of these keto churro chaffles. They’re ready in minutes, low in carbs, and satisfy every churro craving without derailing my macros.

Why You’ll Love This Recipe

I’m always on the lookout for recipes that feel indulgent yet fit my low-carb lifestyle, and these chaffles hit the spot. I love that:

• They come together in under ten minutes with simple ingredients I keep on hand.

• The combination of almond flour, mozzarella, and cinnamon creates a tender waffle with a golden, crispy edge.

• The buttery sweetener coating gives all the churro flavor I crave—without a single grain of wheat flour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large egg

• ½ teaspoon vanilla extract

• ½ cup grated mozzarella cheese

• 2 tablespoons almond flour

• ¼ teaspoon ground cinnamon

• 2 tablespoons granulated sweetener

• ¼ teaspoon baking powder

• For coating:

  • 1 tablespoon melted butter

  • 1–2 tablespoons granulated sweetener

Directions

1. I whisk the egg and vanilla extract together in a mixing bowl until frothy.

2. I add the grated mozzarella, almond flour, ground cinnamon, granulated sweetener, and baking powder, then stir until the batter is smooth and evenly combined.

3. I preheat my mini waffle (chaffle) maker and give the plates a light spray of oil or a quick wipe with melted butter to prevent sticking.

4. I spoon about two tablespoons of batter onto each waffle plate, spreading it gently to the edges.

5. I close the lid and cook for 2–3 minutes, or until the chaffle is golden brown and crisp around the edges.

6. I transfer each chaffle to a wire rack to cool for a few minutes—this step ensures maximum crunch.

7. While they cool, I brush both sides of each chaffle with melted butter, then roll them in additional granulated sweetener (and extra cinnamon if I want a bolder spice note).

Servings and timing

• Servings: 3 chaffles

• Prep Time: 5 minutes

• Cook Time: 3 minutes

• Total Time: 8 minutes

storage/reheating

I store leftover chaffles in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster or small oven at 180 °C (350 °F) for 2–3 minutes—this brings back their perfect crispiness without drying them out.

FAQs

What exactly is a chaffle?

I’ve learned that a chaffle is a waffle made primarily from cheese and eggs (often with a low-carb flour), cooked in a waffle iron. It’s a popular keto swap because it’s crispy outside, tender inside, and virtually carb-free.

Can I use a different sweetener?

I often swap in monk fruit sweetener or erythritol if that’s what I have on hand. Just be sure it measures cup-for-cup like sugar so the texture stays the same.

Will these work in a regular waffle iron?

I’ve tried them in a full-size waffle maker, and they turn out larger but still delicious. You may need to increase cook time by a minute or so for that extra surface area.

How do I get the center fully cooked without burning the edges?

I found that 2–3 minutes in a mini waffle maker hits the sweet spot. If the edges brown too quickly, I lower the heat setting slightly or give them an extra minute to cool on the rack, which helps firm up the center.

Can I make these dairy-free?

I haven’t tested a dairy-free version, but you could experiment with a vegan cheese alternative that melts well. Just keep in mind the texture might be softer.

Conclusion

I love how these keto churro chaffles deliver all the sweet, cinnamon-buttery flavor I crave in under ten minutes. They’ve become my go-to snack or quick breakfast treat, and I hope you enjoy making—and devouring—them as much as I do

Keto Churro Chaffle

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• Author: Evee
• Total Time: 8 minutes
• Yield: 3 chaffles
• Diet: Gluten Free

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Description

Keto Churro Chaffles are a quick, low-carb twist on churros, made with almond flour, mozzarella, and cinnamon, then coated in buttery sweetener for a crunchy, cinnamon-sugar finish without the carbs.

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Ingredients

1 large egg

½ teaspoon vanilla extract

½ cup grated mozzarella cheese

2 tablespoons almond flour

¼ teaspoon ground cinnamon

2 tablespoons granulated sweetener

¼ teaspoon baking powder

For coating:

1 tablespoon melted butter

1–2 tablespoons granulated sweetener

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Instructions

1. Whisk egg and vanilla extract in a mixing bowl until frothy.
2. Add mozzarella, almond flour, cinnamon, sweetener, and baking powder. Stir until smooth and combined.
3. Preheat mini waffle maker and lightly grease plates.
4. Spoon about 2 tablespoons of batter onto the waffle plates, spreading to edges.
5. Close lid and cook for 2–3 minutes, until golden brown and crisp around edges.
6. Transfer chaffles to a wire rack to cool for a few minutes for maximum crunch.
7. Brush both sides with melted butter, then roll in sweetener (and extra cinnamon, if desired).

Notes

Use monk fruit or erythritol for a keto-friendly sweetener option.

Add extra cinnamon to coating for a stronger spice note.

Works in a regular waffle iron; increase cooking time slightly if needed.

Cool before coating to preserve crispness.

Store in the fridge up to 3 days; reheat in toaster or oven to restore crunch.

• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Category: Breakfast, Snack, Dessert
• Method: Waffle Maker
• Cuisine: American

Nutrition

• Serving Size: 1 chaffle
• Calories: 120
• Sugar: 1g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 55mg