Keto Strawberry Shortcake Chaffle
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Introduction
Strawberry shortcake is one of my favorite desserts, and I have a specific version of it in mind.
Not far from where we live, the Florida Strawberry Festival takes place every year. Strawberry festivals are basically a county fair with an extra emphasis on strawberries, and the best part of one is the strawberry shortcake: thick yellow cake, a lot of whipped cream, and fresh strawberries piled on top.
That is the dessert this chaffle is trying to be. The cake batter extract is what gives it the yellow-cake flavor, and the baking powder is what keeps it light rather than dense.
It gets close. Not identical to a festival shortcake, but close enough that it scratches the same itch.
What Is a Chaffle?
“Chaffle” is “cheese” and “waffle” together: the original was cheese and egg cooked in a waffle maker as a bun replacement, which is our Easy Traditional Keto Chaffle Recipe.
Dessert chaffles kept the name and the waffle maker and dropped most of the rest. This one has no cheese in it at all — it is egg, heavy cream, coconut flour, sweetener, cake batter extract and baking powder.
Not every dessert chaffle skips the cheese, though. Our Keto Pumpkin Cheesecake Chaffle and Keto Cinnamon Roll Chaffles both use mozzarella and cream cheese, while the Best Oreo Keto Chaffles go without, like this one. So glance at the ingredient list rather than assuming either way.
What Mini Waffle Maker to Use
The Mini Dash waffle maker is our favorite for chaffles. It is simple to operate, easy to clean, and stores in a drawer.
The size matters for this recipe in particular: two four-inch chaffles stacked with cream and strawberries between them are about the proportions of a shortcake.
If you are making these for more than one person, the Burgess Brothers ChurWaffle Maker cooks four at a time. Making a stack of these one chaffle at a time takes a while.
Ingredients for the Strawberry Shortcake Chaffle
An egg, heavy whipping cream, coconut flour, Lakanto’s golden monk fruit, cake batter extract, and a pinch of baking powder.
The cake batter extract is the ingredient this recipe leans on hardest, and it is also the one most likely to be missing from your cupboard. Without it you have a perfectly nice plain chaffle with strawberries on it; with it, the thing actually reads as cake.
The baking powder does a different job. It helps the chaffle rise and stay light instead of dense.
Expect it to rise while it cooks. If the lid starts lifting, raise it for a few seconds so the chaffle can rise and settle back down, then rest the lid back on and let it finish. Don’t hold it shut.
Don’t overfill it either. Half the batter per chaffle — speaking from experience, ha.
For cleaning out the grooves, these silicone basting brushes work better than anything else we have tried.
Ingredients
All Ingredients
- 1x large egg
- 1 tbsp heavy whipping cream
- 1 tsp coconut flour
- 2 tbsp lakanto golden monkfruit sweetener
- ½ tsp cake batter extract
- ¼ tsp baking powder
Nutrition Facts
2 servings per recipe| Per Serving 60 | Per Recipe 130 | |||
| 1 serving of large egg (1 x) @ 60 each | 30 | 60 | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 50 each | 25 | 50 | ||
| ⅙ serving of coconut flour (1 tsp) @ 60 each | 5 | 10 | ||
| 2 servings of cake batter extract (½ tsp) @ 5 each | 5 | 10 | ||
| 4.5g | 6% | 9g | 12% | |
| 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 | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| 2.5g | 13% | 5g | 27% | |
| 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 | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 115mg | 38% | 230mg | 77% | |
| 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 | ||
| 120mg | 5% | 240mg | 10% | |
| 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 | ||
| ⅙ serving of coconut flour (1 tsp) @ 28 mg each | 2.33 mg | 4.67 mg | ||
| 1 serving of baking powder (¼ tsp) @ 160 mg each | 80 mg | 160 mg | ||
| 13g | 5% | 27g | 10% | |
| 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) @ 0.4 g each | 0.2 g | 0.4 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 8 g each | 0.67 g | 1.33 g | ||
| 3 servings of lakanto golden monkfruit sweetener (2 tbsp) @ 8 g each | 12 g | 24 g | ||
| 0g | 2% | 1g | 4% | |
| ⅙ serving of coconut flour (1 tsp) @ 6 g each | 0.5 g | 1 g | ||
| 0g | 0g | |||
| ⅙ serving of coconut flour (1 tsp) @ 1 g each | 0.08 g | 0.17 g | ||
| 12g | 24g | |||
| 3 servings of lakanto golden monkfruit sweetener (2 tbsp) @ 8 g each | 12 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 1g | 2g | |||
| 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) @ 0.4 g each | 0.2 g | 0.4 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
| 3g | 7% | 7g | 13% | |
| 1 serving of large egg (1 x) @ 6 g each | 3 g | 6 g | ||
| 1 serving of heavy whipping cream (1 tbsp) @ 0.4 g each | 0.2 g | 0.4 g | ||
| ⅙ serving of coconut flour (1 tsp) @ 2 g each | 0.17 g | 0.33 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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 mini waffle maker.
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In a small bowl, combine all chaffle ingredients.
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Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes. If chaffle rises, lift up the lid slightly for a few seconds until it starts to go back down and place lid back while it finishes.
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Carefully remove and repeat for second chaffle. Allow chaffles to sit for a few minutes so that they crisp up.
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Add the amount of whipped cream and strawberries you desire and enjoy!
Notes
- This batter makes either two mini chaffles or one chaffle in a regular waffle-sized maker.
- The batter rises as it cooks. If the lid starts to lift, raise it for a few seconds until the chaffle settles, then rest the lid back on to finish.
- Let the chaffles cool before adding cream and strawberries. On a warm chaffle the whipped cream melts and runs off.
- The Nutrition Facts panel covers the chaffles only. The strawberries and whipped cream you add on top are not included.
- Assemble just before serving. Once the cream and fruit are on, the chaffles start to soften.
Assembling It
There is no wrong way to build one of these, as long as there are strawberries and whipped cream involved. Here is the order we used.
Bottom chaffle on the plate, a generous amount of whipped cream on it, then sliced strawberries layered so the whole chaffle is covered. Second chaffle on top, more strawberries, and a dollop of cream to finish.
Let the chaffles cool first. On a warm chaffle the whipped cream melts and runs.
Assemble right before you eat it. Once cream and fruit are on there the chaffle starts softening, so this is not a dessert to build in advance and leave in the fridge.
Making the Chaffles Ahead
The chaffles themselves keep. Store the plain, un-topped ones in an airtight container in the refrigerator for a few days, and crisp them back up in the waffle maker or a toaster oven before you build the shortcake.
What does not keep is the assembled version. Once the whipped cream and strawberries are on, the chaffles start absorbing liquid from both, and the strawberries release more as they sit. If you want these ready for a crowd, cook the chaffles ahead, slice the strawberries ahead, and do the stacking at the last minute.
Topping Ideas
We originally wanted to make a strawberry sauce like the one in our Best No Bake Keto Cheesecake, and decided against it because it adds steps to a recipe whose whole appeal is that it doesn’t have many.
If you want to make it anyway, it does pay off.
The shortcut version: microwave a tablespoon of a keto-friendly strawberry jam from Nature’s Hollow for 20-30 seconds until it loosens, and pour it over. Jam is essentially cooked, cooled strawberry sauce, so warming it back up gets you most of the way there.
A few other things that work:
- Walnuts or pecans, for crunch against an otherwise very soft dessert.
- A scoop of keto-friendly vanilla ice cream.
- Sugar-free chocolate sauce — we use ChocZero’s chocolate syrup.
Click HERE To Pin Keto Strawberry Shortcake Recipe
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Enjoy!
Updated — September 12, 2026: Rewrote the article, corrected a heading that named the wrong recipe, removed a stray numbered step, and added make-ahead guidance.
