Chocolate Covered Raspberry Waffles
Chocolate Covered Raspberry Waffles are perfect for breakfast, dessert, or even dinner. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I’m on a waffle kick. They are perfect for the summer when you want something sweet but can’t turn on the oven. I think I could alternate between eating these Chocolate Covered Raspberry Waffles and my Cinnamon Roll Waffles with Cream Cheese Icing every day for the rest of my life and be happy. Or when I’m feeling extra chocolatey this Chocolate Chaffle Recipe really hits the spot!
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
This makes a big batch of waffles. About 4 huge Belgian waffles or 10-12 regular sized ones.
Waffle Batter Ingredients:
- eggs
- cottage cheese (4% fat works best)
- cream cheese, softened
- almond flour
- coconut flour
- ground golden flax
- vanilla
- baking powder
- sweetener
- frozen raspberries, cut in half if they are big
Ganache Ingredients:
- unsweetened chocolate
- heavy cream
- sweetener, finely ground in a blender or food processor
Optional Topping: Fresh Raspberries, Thawed Frozen Raspberries, or my Chocolate Ganache Filled Raspberries
How to Make Raspberry Waffles
Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated. Gentle stir in the raspberries.
Spray your waffle iron with cooking spray. Spoon on the batter.
Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
While the waffles are cooking melt the chocolate in the microwave at 30 seconds increments or in the top of a double boiler. Add the sweetener and stir until smooth. Warm the cream in the microwave or another saucepan. Add the warm cream to the melted chocolate. Transfer to a blender, rocket blender, or food processor (clean the bowl first). Process for a minute or two until thick and shiny. This step really insures a smooth ganache topping.
Put the ganache in a ziploc bag (cut one corner) or a piping bag and drizzle over the waffles. Top with more berries if desired (or fill some with the ganache). Enjoy!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Chocolate Covered Raspberry Waffles
Ingredients
Waffle Batter Ingredients:
- 4 eggs
- 1 cup cottage cheese 4% fat works best
- 4 oz cream cheese softened
- 1 cup Trim Healthy Mama Baking Blend or equal parts almond flour, coconut flour, and ground golden flax
- 1 tsp vanilla
- 1 tsp baking powder
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2/3 cup frozen raspberries cut in half if they are big
Ganache Ingredients:
- 2 oz unsweetened chocolate
- 2 oz heavy cream
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Optional Topping: Fresh Raspberries, Thawed Frozen Raspberries, or my Chocolate Ganache Filled Raspberries
Instructions
- Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated. Gentle stir in the raspberries.
- Spray your waffle iron with cooking spray. Spoon on the batter.
- Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
- While the waffles are cooking melt the chocolate in the microwave at 30 seconds increments or in the top of a double boiler. Add the sweetener and stir until smooth. Warm the cream in the microwave or another saucepan. Add the warm cream to the melted chocolate. Transfer to a blender, rocket blender, or food processor (clean the bowl first). Process for a minute or two until thick and shiny. This step really insures a smooth ganache topping.
- Put the ganache in a ziploc bag (cut one corner) or piping bag and drizzle over the waffles. Top with more berries if desired (or fill some with the ganache). Enjoy!
Notes
Nutrition
I made this into pancakes by adding a little bit more liquid. They are very tasty. Thanks for the great recipes.
Chocolate and raspberries and waffles all in one food?! Sign me up! These look just perfect.
Love your recipes! Made these this morning with the local baking blend and subbed strawberries for raspberries and they stuck like crazy! I had no problems with the cinnamon roll waffles. The taste was there and boy were they yummy what little I tried. Any suggestions?
You have to grease the waffle iron really well so the berries don’t stick. It also helps to make sure the berries are thoroughly covered in batter so the actual berry isn’t touching the waffle iron. My first one stuck because I forgot about it. I was busy taking pictures of another recipe. lol.
I did grease the waffle iron very well. It was more getting them out of the waffle iron. They were a mess when taking them out. I will try chopping the berries up very small and put less in next time. They were very yummy! Oh, also what cooking spray do you use? And thank you for developing these yummy recipes.