Keto Peanut Butter Waffles
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Introduction
Sure, traditional waffles are like little pockets of happiness, but let’s face it, they come with a not-so-keto-friendly carb overload. But worry not because we have a recipe for you.
Introducing this scrumptious keto peanut butter waffles! We’ve ditched the regular flour and brought in the gluten-free coconut flour and almond flour to give you a keto-approved mock waffle that’ll leave you drooling for more.
So, get ready to embark on a flavor-packed journey with us as we spill the beans on this simple yet irresistible keto breakfast. No more waiting; let’s dive right in!
Ingredients
Batter
- 1x large egg
- 1 tbsp heavy whipping cream
- 1 tbsp cocoa powder, unsweetened
- 1 tbsp lakanto powdered monkfruit sweetener
- 1 tsp coconut flour
- ½ tsp vanilla extract
- ½ tsp cake batter flavor
- ¼ tsp baking powder
Filling
- 3 tbsp peanut butter, natural
- 2 tsp lakanto powdered monkfruit sweetener
- 2 tbsp heavy whipping cream
Nutrition Facts
2 servings per recipe| Calories | Per Serving 260 | Per Recipe 530 | ||
|---|---|---|---|---|
| 1 serving of large egg (1 x) @ 60 each | 30 | 60 | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 50 each | 25 | 50 | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 15 each | 7.5 | 15 | ||
| ⅙ serving of coconut flour (1 tsp) @ 60 each | 5 | 10 | ||
| ½ serving of vanilla extract (½ tsp) @ 12 each | 3 | 6 | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 190 each | 142.5 | 285 | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 50 each | 50 | 100 | ||
| Total Fat | 22g | 28% | 44g | 57% |
| 1 serving of large egg (1 x) @ 4 g each | 2 g | 4 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 5 g each | 2.5 g | 5 g | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 16 g each | 12 g | 24 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 g each | 5 g | 10 g | ||
| Saturated Fat | 8g | 42% | 17g | 84% |
| 1 serving of large egg (1 x) @ 1.5 g each | 0.75 g | 1.5 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 3.5 g each | 1.75 g | 3.5 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 3 g each | 2.25 g | 4.5 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 3.5 g each | 3.5 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| Cholesterol | 135mg | 45% | 270mg | 90% |
| 1 serving of large egg (1 x) @ 210 mg each | 105 mg | 210 mg | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 20 mg each | 10 mg | 20 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 20 mg each | 20 mg | 40 mg | ||
| Sodium | 260mg | 11% | 510mg | 22% |
| 1 serving of large egg (1 x) @ 70 mg each | 35 mg | 70 mg | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 5 mg each | 2.5 mg | 5 mg | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 40 mg each | 20 mg | 40 mg | ||
| ⅙ serving of coconut flour (1 tsp) @ 28 mg each | 2.33 mg | 4.67 mg | ||
| ½ serving of vanilla extract (½ tsp) @ 0.4 mg each | 0.1 mg | 0.2 mg | ||
| 1 serving of baking powder (¼ tsp) @ 160 mg each | 80 mg | 160 mg | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 150 mg each | 112.5 mg | 225 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 mg each | 5 mg | 10 mg | ||
| Total Carbohydrate | 15g | 5% | 30g | 11% |
| 1 serving of large egg (1 x) @ 0.99 g each | 0.5 g | 0.99 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 3 g each | 1.5 g | 3 g | ||
| ¼ serving of lakanto powdered monkfruit sweetener (1 tbsp) @ 30 g each | 3.75 g | 7.5 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 8 g each | 0.67 g | 1.33 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.13 g | 0.25 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 6 g each | 4.5 g | 9 g | ||
| ⅙ serving of lakanto powdered monkfruit sweetener (2 tsp) @ 30 g each | 2.5 g | 5 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 1 g each | 1 g | 2 g | ||
| Dietary Fiber | 3g | 11% | 6g | 21% |
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 2 g each | 1 g | 2 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 6 g each | 0.5 g | 1 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 2 g each | 1.5 g | 3 g | ||
| Total Sugars | 2g | 5g | ||
| ⅙ serving of coconut flour (1 tsp) @ 1 g each | 0.08 g | 0.17 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.13 g | 0.25 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 3 g each | 2.25 g | 4.5 g | ||
| Sugar Alcohols | 6g | 13g | ||
| ¼ serving of lakanto powdered monkfruit sweetener (1 tbsp) @ 30 g each | 3.75 g | 7.5 g | ||
| ⅙ serving of lakanto powdered monkfruit sweetener (2 tsp) @ 30 g each | 2.5 g | 5 g | ||
| Net Carbohydrates | 6g | 12g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.5 g | 0.99 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.13 g | 0.25 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 4 g each | 3 g | 6 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 1 g each | 1 g | 2 g | ||
| Protein | 10g | 21% | 21g | 42% |
| 1 serving of large egg (1 x) @ 6 g each | 3 g | 6 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| 1 serving of cocoa powder, unsweetened (1 tbsp) @ 1 g each | 0.5 g | 1 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| 1 ½ servings of peanut butter, natural (3 tbsp) @ 7 g each | 5.25 g | 10.5 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 1 g each | 1 g | 2 g | ||
Directions
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Preheat the mini waffle maker.
Start by switching on the mini waffle maker and allowing it to preheat.
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In a small bowl, combine all of the chaffle ingredients.
Using a small bowl, mix all of the chaffle ingredients – egg, heavy cream, unsweetened cocoa powder, powdered sweetener, coconut flour, vanilla extract, cake batter flavor, and baking powder.
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Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes.
When thoroughly combined, pour half of the mixture into the waffle maker. Cook the mixture for 3 to 5 minutes until golden brown.
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Carefully remove and repeat for the second chaffle. Allow chaffles to sit so that they crisp up.
Remove the first half of the chaffle from the waffle iron and cook the remaining batter to make the second half of the chaffle. Allow the chaffles to sit for a few minutes while they cool completely and crisp up.
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For peanut butter filling, blend ingredients and spread between chaffles.
Now, make the peanut butter filling by blending all of the ingredients together – natural peanut butter, powdered sweetener, and heavy cream. Spread this peanut butter mixture between the two halves of the chaffles, and prepare to eat the delicious keto chaffle.
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Notes
Tools you’ll Need
To create the peanut butter no cheese chaffle recipe, you will need the following tools.
- Mini waffle maker: A mini waffle maker is essential to bake the waffle mixture. Allow the waffle maker to preheat before using it to make these keto waffles perfectly crunchy.
- Small mixing bowl: A small bowl will be used to make the batter and the peanut butter filling.
- Whisk or wooden spoon: Whisking the ingredients or using a wooden spoon will ensure all ingredients are thoroughly combined to form fluffy and light no cheese chaffles.
Preparation
To ensure this is a wonderful recipe you would create again and again, ensure to get yourself the right waffle maker. This tool will guarantee to make the process effortless. You can create the perfect keto waffle in minutes using the right tool.
If you do not love peanut butter and wish to use another nut butter, you can. You could choose almond butter, cashew butter, or hazelnut butter.
It is essential to pour exactly half of the mixture into the waffle maker to get the two sides even. To achieve the perfect keto waffle that the whole family can enjoy for breakfast or as a sweet snack, weigh the combined mixture and use half each time.
For anyone that wants to reduce the total calories of the peanut butter waffle, you could use almond milk instead of heavy cream to help liquefy the peanut butter filling and batter. Use less almond milk as it is more watery than heavy cream.
If you love peanut butter, you can consider adding Peanut Butter Powder to the batter. Or, even use it for the filling and whip it up with some whipped cream. You can try Lakanto’s No Sugar Added Peanut Butter Powder, sweetened with Monkfruit.
Storage
If you do not finish these up in one sitting, you will want to store them correctly to keep them fresh. It is best to store the four waffles in the refrigerator in an airtight container. There, they will last for a few days. You can freeze them to help them last up to three months. Simply defrost them in the waffle maker to make them fresh again.
Serving Suggestions
It is great to enjoy this no cheese peanut butter chaffle with a dollop of Greek yogurt, low-sugar ice cream, a side of whipped cream, or topped with sugar-free syrup. Go careful with the whipped cream and ensure it has a low sugar content to rest assured it is keto-friendly.
Furthermore, the keto waffles will pair perfectly with hot coffee, herbal tea, or refreshing iced tea.