Keto Peanut Butter Chaffle (No Cheese)
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Introduction
Chocolate and peanut butter hardly need an introduction, and a peanut butter cup is about the purest form the pairing takes. This is that idea as a chaffle: two small chocolate chaffles with a thick layer of whipped peanut butter between them.
It started with our Oreo Keto Chaffles. Those turned out well enough that we went looking for other desserts to build on the same chocolate chaffle, and peanut butter cups, one of our favorite treats, were the obvious place to go next.
One thing to know before you start: there is no cheese in this chaffle. The name comes from the original, which was egg and cheese cooked in a waffle maker, and plenty of dessert chaffles have since dropped the cheese altogether. If you are curious how a cheese waffle turned into a whole category, that is what our guide to what a chaffle is covers. If you actually wanted the cheesy one, that is our traditional keto chaffle.
The Chocolate Chaffles
The batter is an egg, heavy cream, unsweetened cocoa powder, coconut flour, powdered sweetener, vanilla, baking powder and a little cake batter flavoring, all stirred together in one small bowl. There is a good chance you already have nearly everything. The cake batter flavoring is the one specialty item, and while it is a nice addition, the chaffles work without it.
You need a mini waffle maker for these. The Dash mini waffle maker makes a round chaffle about four inches across, which is the right size for a sandwich you can pick up. The batter makes two, so pour in half at a time.
A plain chaffle tells you it is done by turning golden. These are dark with cocoa from the start, so the cooking time on the recipe card is your guide. When they come out, let them sit and cool completely before the filling goes on.
The Whipped Peanut Butter Filling
The filling is natural peanut butter, heavy cream and Lakanto powdered sweetener, blended together for three or four minutes.
Do not expect it to whip into stiff peaks. The peanut butter keeps the cream from doing that, and that is fine. What you are after is closer to a fluffy whipped peanut butter than a peanut butter whipped cream.
Choose the peanut butter carefully, too. Plenty of peanut butters have sugar added, which changes the macros, so read the label and use a natural one without it.
Keto Peanut Butter Chaffle (No Cheese)
5 net carbsIngredients
Batter
- 1 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, optional
- 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| Per Serving 260 | Per Recipe 530 | |||
| 1 large egg | 30 | 60 | ||
| 1 tbsp of heavy whipping cream | 25 | 50 | ||
| 1 tbsp of cocoa powder, unsweetened | 7.5 | 15 | ||
| 1 tsp of coconut flour | 5 | 10 | ||
| ½ tsp of vanilla extract | 3 | 6 | ||
| 3 tbsp of peanut butter, natural | 142.5 | 285 | ||
| 2 tbsp of heavy whipping cream | 50 | 100 | ||
| 22g | 28% | 44g | 57% | |
| 1 large egg | 2 g | 4 g | ||
| 1 tbsp of heavy whipping cream | 2.5 g | 5 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.5 g | 1 g | ||
| 1 tsp of coconut flour | 0.17 g | 0.33 g | ||
| 3 tbsp of peanut butter, natural | 12 g | 24 g | ||
| 2 tbsp of heavy whipping cream | 5 g | 10 g | ||
| 8g | 42% | 17g | 84% | |
| 1 large egg | 0.75 g | 1.5 g | ||
| 1 tbsp of heavy whipping cream | 1.75 g | 3.5 g | ||
| 1 tsp of coconut flour | 0.17 g | 0.33 g | ||
| 3 tbsp of peanut butter, natural | 2.25 g | 4.5 g | ||
| 2 tbsp of heavy whipping cream | 3.5 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 135mg | 45% | 270mg | 90% | |
| 1 large egg | 105 mg | 210 mg | ||
| 1 tbsp of heavy whipping cream | 10 mg | 20 mg | ||
| 2 tbsp of heavy whipping cream | 20 mg | 40 mg | ||
| 230mg | 10% | 450mg | 20% | |
| 1 large egg | 35 mg | 70 mg | ||
| 1 tbsp of heavy whipping cream | 2.5 mg | 5 mg | ||
| 1 tbsp of cocoa powder, unsweetened | 20 mg | 40 mg | ||
| 1 tsp of coconut flour | 2.33 mg | 4.67 mg | ||
| ½ tsp of vanilla extract | 0.1 mg | 0.2 mg | ||
| ¼ tsp of baking powder | 80 mg | 160 mg | ||
| 3 tbsp of peanut butter, natural | 82.5 mg | 165 mg | ||
| 2 tbsp of heavy whipping cream | 5 mg | 10 mg | ||
| 15g | 5% | 30g | 11% | |
| 1 large egg | 0.5 g | 0.99 g | ||
| 1 tbsp of heavy whipping cream | 0.2 g | 0.4 g | ||
| 1 tbsp of cocoa powder, unsweetened | 1.5 g | 3 g | ||
| 1 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 7.5 g | ||
| 1 tsp of coconut flour | 0.67 g | 1.33 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| 3 tbsp of peanut butter, natural | 5.25 g | 10.5 g | ||
| 2 tsp of lakanto powdered monkfruit sweetener | 2.5 g | 5 g | ||
| 2 tbsp of heavy whipping cream | 0.4 g | 0.8 g | ||
| 4g | 13% | 7g | 27% | |
| 1 tbsp of cocoa powder, unsweetened | 1 g | 2 g | ||
| 1 tsp of coconut flour | 0.5 g | 1 g | ||
| 3 tbsp of peanut butter, natural | 2.25 g | 4.5 g | ||
| Total Sugars | — | — | ||
| 6g | 13g | |||
| 1 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 7.5 g | ||
| 2 tsp of lakanto powdered monkfruit sweetener | 2.5 g | 5 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 5g | 10g | |||
| 1 large egg | 0.5 g | 0.99 g | ||
| 1 tbsp of heavy whipping cream | 0.2 g | 0.4 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.5 g | 1 g | ||
| 1 tsp of coconut flour | 0.17 g | 0.33 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| 3 tbsp of peanut butter, natural | 3 g | 6 g | ||
| 2 tbsp of heavy whipping cream | 0.4 g | 0.8 g | ||
| 10g | 21% | 21g | 41% | |
| 1 large egg | 3 g | 6 g | ||
| 1 tbsp of heavy whipping cream | 0.2 g | 0.4 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.5 g | 1 g | ||
| 1 tsp of coconut flour | 0.17 g | 0.33 g | ||
| 3 tbsp of peanut butter, natural | 6 g | 12 g | ||
| 2 tbsp of heavy whipping cream | 0.4 g | 0.8 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the mini waffle maker.
Switch on the mini waffle maker and let it heat up fully.
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In a small bowl, combine all of the chaffle ingredients.
Stir the egg, heavy cream, cocoa powder, powdered sweetener, coconut flour, vanilla, cake batter flavoring and baking powder together in a small bowl until smooth.
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Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes.
Pour half of the batter into the center of the waffle maker, close the lid and cook for 3 to 5 minutes. The cocoa makes the batter dark, so go by the time rather than the color.
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Carefully remove and repeat for the second chaffle. Allow chaffles to sit so that they crisp up.
Carefully lift the first chaffle out, then cook the rest of the batter the same way. Let both chaffles sit until they have cooled completely and crisped up.
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For peanut butter filling, blend ingredients and spread between chaffles.
Blend the peanut butter, powdered sweetener and heavy cream for 3 to 4 minutes, until fluffy. It will not form stiff peaks. Spread the filling over one cooled chaffle and top it with the other.
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Notes
- Pour exactly half of the batter for each chaffle so the two halves of the sandwich match.
Making Them Ahead
The chaffles freeze well, which makes them easy to have on hand. Freeze them plain and add the filling when you are ready to eat. To keep them from freezing into one block, either wrap each chaffle on its own, or freeze them spread out on a baking sheet first and then move them into a freezer bag together. Food kept frozen at 0 °F stays safe indefinitely, though we have not tracked how long these keep their texture.
Reheat them in the toaster rather than the microwave, which leaves them soggy instead of crisp. Let them cool again before you fill them.
In the refrigerator, keep the cooked chaffles in an airtight container and use them within three to four days. The filling only takes a few minutes, so whip it when you are ready to put them together.
Variations
These are ideas we have not tested in this recipe, so treat them as starting points:
- A different flour. If you want to experiment with almond flour, don’t treat it as a 1:1 swap for the coconut flour. Coconut flour absorbs far more liquid, and we have not worked out the amount for this batter.
- A different sweetener. We use Lakanto’s powdered monk fruit sweetener, but stevia and erythritol are the usual alternatives. Sweeteners are not equally sweet, so the amount may need adjusting.
- More peanut butter. Lakanto’s no-sugar-added peanut butter powder, sweetened with monk fruit, is an option for adding peanut butter flavor to the batter or the filling.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
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Enjoy!
Updated — September 28, 2026: We rewrote this recipe around the chocolate chaffles and the whipped peanut butter filling, and added how to make them ahead.
