Keto Churro Chaffle Recipe

I turned a nostalgic favorite into a Churro Chaffle Recipe using one unexpected pantry swap that keeps the carbs low and might surprise you.

I never thought a waffle iron could do something this sneaky, but my Churro Chaffle Recipe totally fooled me. I mix shredded mozzarella cheese with a dusting of ground cinnamon and the result is crispy edges and a soft, chewy middle that tastes wildly like a fried treat.

It’s weirdly addictive, and even my pickier friends called it the Best Low Carb Breakfast when I served it. I’m not saying it will replace everything you love, but it’s a fun little cheat that makes mornings feel more exciting, and yeah, you’ll probably want seconds.

Ingredients

• Egg gives structure and protein, keeps chaffles fluffy while adding richness.
• Shredded mozzarella melts stretchy, low carb, adds gooey texture and mild saltiness.
• Almond flour adds nutty flavor, healthy fats and a tender, grain-free crumb.
• Erythritol sweetens without sugar carbs, crunchy or powdered forms give dessert sweetness.
• Ground cinnamon brings warm spice, subtle sweetness and classic churro flavor punch.
• Melted butter adds fat for crisp edges, rich mouthfeel and a buttery taste.
• Baking powder helps puff and lift the chaffle for lighter texture and air.
• Vanilla adds warm flavor depth and makes sweetness taste rounder and more complex.

Ingredient Quantities

• 1 large egg
• 1/2 cup shredded mozzarella cheese, packed
• 1 tablespoon almond flour
• 1 tablespoon granulated erythritol or preferred keto sweetener
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon unsalted butter, melted
• 1 tablespoon powdered erythritol (confectioners style)
• 1/2 teaspoon ground cinnamon (extra, for coating)
• Cooking spray or extra butter to grease the waffle iron

How to Make this

1. Preheat your waffle iron until it’s fully hot and grease it with cooking spray or a little extra butter so the chaffle won’t stick.

2. In a medium bowl whisk 1 large egg, 1 tablespoon granulated erythritol, 1/2 teaspoon vanilla extract and a pinch of salt until slightly frothy.

3. Stir in 1 tablespoon almond flour, 1/2 teaspoon baking powder and 1/2 teaspoon ground cinnamon until there are no big lumps, let it sit a minute so the flour hydrates.

4. Fold in 1/2 cup packed shredded mozzarella cheese, use a fork to mix so the cheese is evenly distributed but dont overmix or the texture gets rubbery.

5. Add 1 tablespoon unsalted butter, melted, but use it divided if you want to save a little for brushing later, mix just until incorporated.

6. Spoon about 1/4 cup of batter into the center of the hot waffle iron and gently spread so it covers the plate, close the lid and cook until edges are golden and crisp, usually 3 to 5 minutes depending on your iron, try not to open too soon.

7. Remove the chaffle carefully with a fork or tongs and place on a wire rack to crisp for about 30 to 60 seconds, repeat greasing the iron as needed and cook remaining batter.

8. In a small bowl combine 1 tablespoon powdered erythritol with the extra 1/2 teaspoon ground cinnamon, stir well.

9. Brush each warm chaffle with any reserved melted butter, then sprinkle or toss in the cinnamon powdered erythritol mixture so they get that churro coating, serve warm and enjoy.

Equipment Needed

1. Waffle iron, preheated and greased so the chaffle wont stick
2. Medium mixing bowl for the egg and dry ingredients
3. Small bowl for the cinnamon powdered erythritol coating
4. Whisk to beat the egg and sweetener till a bit frothy
5. Fork for folding in the mozzarella and for removing chaffles if needed
6. Measuring spoons plus a 1/4 cup measure for portioning the batter
7. Pastry brush or small spoon to brush melted butter on the warm chaffles
8. Wire rack to let chaffles crisp briefly after cooking and keep them from steaming

FAQ

Keto Churro Chaffle Recipe Substitutions and Variations

• Mozzarella (1/2 cup): swap 1:1 with shredded cheddar for similar melt and crisp but a tangier taste, or use about 3 tbsp softened cream cheese for a softer, more cake like chaffle, warm the cream cheese so it mixes easier.
• Almond flour (1 tbsp): replace with 1/4 to 1/3 tbsp coconut flour and add a splash extra egg or ~1/2 tsp liquid because coconut flour soaks up moisture, or use 1 tbsp flaxseed meal for a nuttier, denser result (you might need a bit more liquid).
• Granulated erythritol (1 tbsp): swap 1:1 with monk fruit sweetener or allulose for less cooling aftertaste, both measure about the same; if you use powdered stevia check packet equivalence since it’s much sweeter and you’ll need far less.
• Unsalted butter (1 tbsp): use 1 tbsp melted coconut oil or ghee for similar fat and crisp, or a neutral oil like avocado oil for a dairy free option, expect a slight flavor change.

Pro Tips

1. Let the waffle iron get really hot before you put batter in, and grease it right before each one, otherwise they stick. Dont lift the lid too early, wait till the edges look golden or theyll tear when you try to remove them.

2. Use low moisture mozzarella shredded from a block if you can, the pre-shredded stuff has weird additives so it melts different. If the cheese is too cold it clumps, so let it sit a few minutes or warm it 5 to 8 seconds in the microwave.

3. Fold the cheese in gently and dont overmix the batter, overworking it makes the texture rubbery. If the batter seems runny add a little more cheese or another teaspoon of almond flour, if too thick add a tiny splash of melted butter or milk.

4. For extra crispness cool each chaffle briefly on a wire rack and brush with reserved melted butter before tossing in the cinnamon powdered erythritol, also sift the powdered sweetener first so it doesnt clump and gives a smoother coating.