Having a rich, decadent chocolate chaffle for breakfast, dessert, or just a snack fills your chocolate craving in minutes. They are gluten-free & keto!
Preheat waffle iron. Add all the wet ingredients to a blender. Top with the dry ingredients (except the chocolate chips). Blend until smooth, scraping down the sides as necessary. Stir in the chocolate chips.
Grease the waffle iron. Pour about 3 tablespoons of batter onto the waffle iron.
Cook until deep brown. Your waffle iron’s ready light may turn on before this happens. Just ignore it. Gently loosen and remove the waffle. Repeat with the remaining batter.
Notes
Nutrition: this recipe makes about 10 chaffles. Each has 2 NET carbs. There is one chaffle per serving in the nutrition facts. My waffle maker is a small 'eggo' sized waffle maker. You can eat 2-3 if you like!Servings: this makes a big batch of small chaffles perfect to save for later. To make a smaller amount just click the number next to servings at the top of the recipe card and adjust the number.To Reheat: warm the chaffles in a skillet with a little bit of oil, bake them in the oven at 350 degrees until hot, or use your air fryer at 350 degrees. They heat up rather quickly using any of those methods. You can microwave them as well, but they do tend to end up not as crisp in the microwave. To Freeze: lay the chocolate chaffles out on a baking pan and let them flash freeze. Once frozen, put them in an airtight container or freezer bag. Prep Time: you can easily prepare the chaffles completely then have them on hand whenever you want some. Just reheat when ready to serve. Notes on Sweeteners: