Oreo Keto Chaffles with Cream Filling

Introduction

Okay, hear me out: I think cookies and cream is one of mankind’s greatest inventions, second only to maybe the internet. On a slightly more serious note, it is a combination that shows up in ice cream, in cake, and — in this case — in a chaffle.

Before anything else: this chaffle contains no cheese. You are not about to make a chocolatey, cheesy mess. The batter is cocoa powder, coconut flour, heavy cream and an egg, and the cheese that gives the chaffle its name sits this one out entirely.

If you want the version that does have cheese in it, that is our Easy Traditional Keto Chaffle Recipe — egg and cheese, used as a bun.

The other thing to set straight is the texture. A real Oreo snaps. This one is cakey — closer to a very small chocolate cake sandwich than to a cookie — and the cookies-and-cream part comes from the cocoa and the filling rather than from any crunch.

What Is a Chaffle?

“Chaffle” is “cheese” and “waffle” run together, because the first one was cheese and egg cooked in a waffle maker as a bread replacement. The name stuck even after the recipes stopped being about cheese, which is how you end up with a chocolate dessert still called a chaffle.

A chaffle is also small — about four inches across — because the original was meant to be bun-sized.

If you want more sweet chaffles, the Keto Red Velvet Chaffles and Keto Cinnamon Roll Chaffles both keep some cheese in the batter, while the Keto Peanut Butter Cup Chaffle skips it like this one does. The peanut butter cup version tastes like a Reese’s cup.

What Mini Waffle Maker to Use

You want a mini waffle maker for this. The Dash mini waffle maker is compact, easy to clean, and takes up almost no counter space.

For a sandwich cookie specifically, the small round shape matters. Two four-inch chaffles with filling between them read as a cookie; a full-sized waffle would just read as a waffle with cream on it.

If you have a big family, or you just really like chaffles, the Burgess Brothers ChurWaffle Maker makes four at a time.

Ingredients, and the One Mistake to Avoid

An egg, unsweetened cocoa powder, coconut flour, vanilla, sweetener, baking powder and heavy cream. Whisk them together in one bowl.

The mistake is pouring in all the batter at once. This recipe makes two chaffles, and you need both of them for a sandwich cookie. Use half per chaffle.

There is baking powder in this batter, so it rises a little as it cooks. A waffle maker that looked comfortably full when you closed the lid can still overflow. Fill it so the surface is covered with a little room at the edge rather than right to the rim.

My first few chaffles definitely didn’t come out looking pretty. It takes a couple of tries to learn what the right amount looks like in your particular waffle maker, and that is normal.

For cleaning the grooves afterward, these silicone basting brushes get into every corner.

Let Them Cool Before You Fill Them

Chaffles come out of the waffle maker soft and firm up over the next couple of minutes. Whipped cream on a warm chaffle melts, slides out the sides, and soaks in. Wait until they are properly at room temperature.

Filling Ideas

We keep it simple and use whipped cream. A few other things that work between two chocolate chaffles:

• A buttercream with 2 tablespoons butter, 1 tablespoon powdered sweetener, and 1/4 teaspoon vanilla.
• A cream cheese filling with 2 tablespoons softened cream cheese, 1 tablespoon powdered sweetener, and 1/4 teaspoon vanilla. This one holds its shape better than whipped cream if the chaffles are going to sit for a while.
• ChocZero’s hazelnut spread for something closer to a chocolate-on-chocolate sandwich.

Variations

Ideas we haven’t retested, so treat them as starting points rather than swaps we can promise results for:

• Swapping the coconut flour for almond flour. The two do not substitute 1:1 — coconut flour absorbs far more liquid — and we have not retested this batter with almond flour, so we would not put a number on the swap. Expect to work it out by feel.
• Using Lakanto powdered sweetener instead of granulated for a smoother batter.
• Adding 1 teaspoon of softened cream cheese to the batter to make it richer.

Storing Them

Store the chaffles and the filling separately and assemble when you want one. Plain chaffles keep in an airtight container in the refrigerator for a few days and can be re-crisped in the waffle maker or a toaster oven.

Filled, expect them to be a same-day thing. Plain whipped cream tends to weep as it sits, and the chaffle softens where the filling touches it. We have not tested how either filling holds overnight, so if you are making these ahead, leave the assembly until last.

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Enjoy!