Keto Snickerdoodle Chaffles
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Introduction
Snickerdoodles are a classic. Soft, a little chewy, and rolled in cinnamon and sugar until the outside is more coating than cookie. If you love the original, our Thick and Soft Keto Snickerdoodle Cookies are the real thing, sugar-free.
These chaffles are the quicker route to the same flavor. Cinnamon goes into the batter, and once the chaffles come off the iron they get brushed with melted butter and pressed into cinnamon and sweetener on both sides. From bowl to plate it is about fifteen minutes, most of it the waffle maker’s.
With their warmth and sweetness, snickerdoodles are one of our favorite fall and winter treats. This is a way to have one without turning on the oven.
Yes, There Is Cheese in This One
A lot of dessert chaffles have dropped the cheese that gave chaffles their name. Our peanut butter chaffle and Oreo chaffles have none at all. This one keeps it: half a cup of shredded mozzarella, beaten with an egg, a little almond flour, sweetener, vanilla, cinnamon and baking powder.
If you want to know how a cheese-and-egg waffle turned into a whole family of desserts, our guide to what a chaffle is covers it.
The cream of tartar is optional. It is what gives a snickerdoodle cookie its faint tang, so it is worth adding if you have some, but the chaffles work without it.
The Cinnamon Coating
The coating is what makes these snickerdoodles rather than cinnamon waffles. A silicone basting brush makes the butter layer easy, and it is also the handiest thing for cleaning out the nooks of a waffle maker afterward.
You need a mini waffle maker for these. The Dash mini waffle maker makes a chaffle about four inches across, and half the batter fills it. Do not be tempted to pour in more. It runs out over the sides, and that is not a fun thing to clean.
Keto Snickerdoodle Chaffles
3 net carbsIngredients
For The Chaffles
- 1 large egg
- ½ cup mozzarella cheese, shredded
- 2 tbsp almond flour
- 1 tbsp lakanto golden monkfruit sweetener
- ½ tsp vanilla extract
- ¼ tsp cinnamon, ground
- ½ tsp baking powder
- ¼ tsp cream of tartar (optional)
For The Coating
Nutrition Facts
2 servings per recipe| Per Serving 210 | Per Recipe 420 | |||
| 1 large egg | 30 | 60 | ||
| ½ cup of mozzarella cheese | 80 | 160 | ||
| 2 tbsp of almond flour | 45 | 90 | ||
| ½ tsp of vanilla extract | 3 | 6 | ||
| ¼ tsp of cinnamon, ground | 0.75 | 1.5 | ||
| ¼ tsp of cream of tartar | 1 | 2 | ||
| 1 tbsp of butter, unsalted | 50 | 100 | ||
| ½ tsp of cinnamon, ground | 1.5 | 3 | ||
| 18g | 22% | 35g | 45% | |
| 1 large egg | 2 g | 4 g | ||
| ½ cup of mozzarella cheese | 6 g | 12 g | ||
| 2 tbsp of almond flour | 4 g | 8 g | ||
| ¼ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| 1 tbsp of butter, unsalted | 5.5 g | 11 g | ||
| ½ tsp of cinnamon, ground | 0.01 g | 0.02 g | ||
| 8g | 40% | 16g | 80% | |
| 1 large egg | 0.75 g | 1.5 g | ||
| ½ cup of mozzarella cheese | 3.5 g | 7 g | ||
| 2 tbsp of almond flour | 0.25 g | 0.5 g | ||
| ¼ tsp of cinnamon, ground | 0 g | 0 g | ||
| 1 tbsp of butter, unsalted | 3.5 g | 7 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 135mg | 45% | 270mg | 90% | |
| 1 large egg | 105 mg | 210 mg | ||
| ½ cup of mozzarella cheese | 15 mg | 30 mg | ||
| 1 tbsp of butter, unsalted | 15 mg | 30 mg | ||
| 350mg | 15% | 690mg | 30% | |
| 1 large egg | 35 mg | 70 mg | ||
| ½ cup of mozzarella cheese | 150 mg | 300 mg | ||
| ½ tsp of vanilla extract | 0.1 mg | 0.2 mg | ||
| ½ tsp of baking powder | 160 mg | 320 mg | ||
| ¼ tsp of cream of tartar | 0.25 mg | 0.5 mg | ||
| 22g | 8% | 44g | 16% | |
| 1 large egg | 0.5 g | 0.99 g | ||
| ½ cup of mozzarella cheese | 1 g | 2 g | ||
| 2 tbsp of almond flour | 1.5 g | 3 g | ||
| 1 tbsp of lakanto golden monkfruit sweetener | 6 g | 12 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| ¼ tsp of cinnamon, ground | 0.26 g | 0.53 g | ||
| ¼ tsp of cream of tartar | 0.23 g | 0.45 g | ||
| 2 tbsp of lakanto classic monkfruit sweetener | 12 g | 24 g | ||
| ½ tsp of cinnamon, ground | 0.53 g | 1.05 g | ||
| 1g | 4% | 2g | 7% | |
| 2 tbsp of almond flour | 0.5 g | 1 g | ||
| ¼ tsp of cinnamon, ground | 0.18 g | 0.35 g | ||
| ¼ tsp of cream of tartar | 0.01 g | 0.03 g | ||
| ½ tsp of cinnamon, ground | 0.35 g | 0.7 g | ||
| 1g | 1g | |||
| 2 tbsp of almond flour | 0.5 g | 1 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| ¼ tsp of cinnamon, ground | 0.01 g | 0.03 g | ||
| ½ tsp of cinnamon, ground | 0.03 g | 0.05 g | ||
| 18g | 36g | |||
| 1 tbsp of lakanto golden monkfruit sweetener | 6 g | 12 g | ||
| 2 tbsp of lakanto classic monkfruit sweetener | 12 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 6g | |||
| 1 large egg | 0.5 g | 0.99 g | ||
| ½ cup of mozzarella cheese | 1 g | 2 g | ||
| 2 tbsp of almond flour | 1 g | 2 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| ¼ tsp of cinnamon, ground | 0.09 g | 0.18 g | ||
| ¼ tsp of cream of tartar | 0.21 g | 0.43 g | ||
| ½ tsp of cinnamon, ground | 0.18 g | 0.35 g | ||
| 12g | 23% | 23g | 46% | |
| 1 large egg | 3 g | 6 g | ||
| ½ cup of mozzarella cheese | 7 g | 14 g | ||
| 2 tbsp of almond flour | 1.5 g | 3 g | ||
| ¼ tsp of cinnamon, ground | 0.01 g | 0.03 g | ||
| ½ tsp of cinnamon, ground | 0.03 g | 0.05 g | ||
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 your mini waffle maker.
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In a small bowl, combine all of the chaffle ingredients.
Whisk the egg, mozzarella, almond flour, Golden sweetener, vanilla, cinnamon, baking powder and cream of tartar together until well combined.
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Pour half of the chaffle mixture onto the center of the waffle iron and cook for 3 to 5 minutes.
Half the batter makes one chaffle in a mini waffle maker. Do not overfill it, or the batter runs out over the edges.
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Carefully remove the chaffle and repeat with the rest of the batter. Let both chaffles cool so that they crisp.
Chaffles crisp as they cool, so let them sit before you coat them.
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In a small bowl, combine the Classic sweetener and cinnamon for the coating.
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Melt the butter in a small microwave-safe bowl and brush it over the chaffles.
Brush both sides. The butter is what the cinnamon and sweetener stick to.
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Coat both sides of the buttered chaffles in the cinnamon and sweetener mixture.
Spread the mixture on a plate and press each side of the chaffle into it.
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Notes
- Cream of tartar is optional. It is what gives a snickerdoodle cookie its slight tang, and the chaffles work without it.
- A full-size waffle maker works too. Double the batter and cook it in two halves.
Storing and Reheating
Keep leftover chaffles in an airtight container or zip-top bag in the refrigerator and eat them within three to four days.
They freeze too. Let them cool completely first; a chaffle frozen warm releases steam, and the batch sticks together. Wrap them individually, or freeze them spread out on a baking sheet and then move them to a freezer bag. Food kept frozen at 0 °F stays safe indefinitely, although the quality drops the longer they stay frozen.
A plain chaffle reheats in the toaster in a minute or two. A coated one is better in a toaster oven or the oven, where the cinnamon and sweetener stay on the chaffle instead of falling to the bottom of the toaster.
The chaffles in the photos have a swirl of whipped cream on top. That is not part of the recipe, but we would not talk you out of it.
More Sweet Chaffles
If the cinnamon is what drew you here, our cinnamon roll chaffles are the closest relative, with an icing drizzled over the cinnamon. For the rest of the season’s spices, our apple pie chaffles get their flavor from apple pie spice, nutmeg and cloves. The sweet and savory collection has everything else.
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!
