Keto cinnamon roll chaffles cook with a buttery cinnamon swirl right in the iron and get finished with a tangy cream cheese glaze. The small-batch batter makes three crisp mini chaffles at just 2.2 g net carbs each. It's the fastest route to a cinnamon roll fix without leaving ketosis.
Imagine the warm, gooey delight of a freshly baked cinnamon roll, complete with a decadent cream cheese glaze. Now, imagine enjoying it completely guilt-free! These Keto Cinnamon Roll Chaffles are a game-changer, delivering that classic sweet-cinnamon flavor you crave in a quick, easy, and low-carb waffle. Get ready to transform your breakfast or dessert routine!
Ingredients
• For the Chaffles
• 1 tablespoon (15 ml / 0.5 fl oz) almond flour
• 1 teaspoon cinnamon
• 1/4 teaspoon (20 ml / 0.7 fl oz) baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) Granulated Swerve sweetener
• 1 large egg, at room temperature
• 1/2 cup / 55g (1.94 oz) shredded mozzarella cheese
• For the Cinnamon Swirl
• 1 tablespoon (15 ml / 0.5 fl oz) coconut butter
• 1 teaspoon cinnamon
• 2 teaspoons (10 ml / 0.3 fl oz) Confectioners Swerve
• For the Cream Cheese Glaze
• 1 tablespoon (15 ml / 0.5 fl oz) cream cheese, softened
• 1 tablespoon (15 ml / 0.5 fl oz) butter, softened
• 2 teaspoons Confectioners Swerve
• 1/4 teaspoon (20 ml / 0.7 fl oz) vanilla extract
Instructions
1. Directions
2. Preheat your mini waffle maker according to the manufacturer’s .
3. In a small bowl, whisk together the almond flour, 1 teaspoon (5 ml / 0.2 fl oz) cinnamon, baking powder, and Granulated Swerve. Stir in the shredded mozzarella, then add the egg and mix until fully combined to create the chaffle batter.
4. In a separate small, microwave-safe bowl, combine the coconut butter, 1 teaspoon (5 ml / 0.2 fl oz) cinnamon, and 2 teaspoons (10 ml / 0.3 fl oz) of Confectioners Swerve for the swirl. Microwave for 10-15 seconds, or until melted, and stir until smooth.
5. Pour about one-third of the chaffle batter onto the hot waffle maker. Drizzle one-third of the cinnamon swirl mixture over the batter.
6. Close the lid and cook for 4-5 minutes, or until golden brown and crisp. The steam will reduce significantly when it’s ready.
7. Carefully remove the chaffle and set it on a wire rack to cool slightly. Repeat with the remaining batter and swirl mixture to make 3 chaffles in total.
8. While the chaffles cook, prepare the glaze. In a small bowl, combine the softened cream cheese, softened butter, 2 teaspoons (10 ml / 0.3 fl oz) of Confectioners Swerve, and vanilla extract. Whisk until completely smooth and creamy.
9. Drizzle the cream cheese glaze over the warm chaffles and serve immediately.
Nutritional Information
• Nutrition Facts
• Servings: 3 mini chaffles
• Calories Per Serving: 185
• Fat: 16.6g
• Protein: 7.2g
• Total Carbs: 3.1g (0.11 oz)
• Fiber: 1g
• Net Carbs: 2.2g (0.08 oz)
Pro Tips
• For the crispiest chaffles, let them rest on a wire cooling rack for a minute or two after cooking. This allows steam to escape and prevents them from getting soggy.
• Using a room temperature egg and softened cream cheese/butter will ensure your batter and glaze mix together smoothly without clumps.
• Don’t overfill the waffle maker. Using about 1/3 of the batter per mini chaffle prevents the cheese from oozing out and making a mess.
• These chaffles freeze beautifully. Let them cool completely, then store them in a freezer-safe bag with parchment paper between each one. Reheat in a toaster or air fryer.
FAQ
Q: Can I make these chaffles in a regular-sized waffle maker
A: Yes, you can use a standard waffle maker. This recipe will make approximately one large chaffle. You will need to adjust the cooking time, likely increasing it slightly, until the chaffle is golden brown and crisp.
Q: Why do my chaffles taste cheesy
A: To avoid a cheesy flavor, it’s crucial to use low-moisture, part-skim shredded mozzarella. This type of cheese has a very mild taste that is easily masked by the sweet cinnamon and cream cheese glaze, unlike stronger cheeses.
Q: What is a good substitute for Swerve sweetener
A: You can replace Swerve with another 1:1 keto-friendly sweetener like monk fruit or erythritol. Be sure to use a granulated version for the batter and a powdered/confectioners version for the swirl and glaze to ensure a smooth texture.
Q: How do I store and reheat leftover chaffles
A: For best results, let the chaffles cool completely and store them without the glaze. They can be frozen in a freezer-safe bag with parchment paper between each one. Reheat them directly from frozen in a toaster or air fryer until warm and crispy.
Pro Tips
- Drizzle the cinnamon-coconut butter swirl over the batter right after you pour it onto the iron so it bakes into ribbons instead of sitting on top.
- Microwave the swirl mixture for just 10-15 seconds — you want the coconut butter pourable but not so hot that it burns the first chaffle.
- Use exactly one-third of the batter and swirl per mini chaffle. Overfilling makes the cheese and butter ooze out the sides and burn on the plates.
- Whisk the glaze only when the cream cheese and butter are properly softened, or it will be lumpy and won't drizzle smoothly.
- These are best eaten warm while the swirl is melty and the edges crisp. Leftovers keep 2 days in the fridge and re-crisp quickly in the toaster.
Frequently Asked Questions
Are these cinnamon roll chaffles keto?
Yes. Each mini chaffle has 3.1 g of total carbs and 1 g of fibre, leaving 2.2 g net carbs, and all the sweetness comes from Swerve in the swirl and glaze.
Can I double the recipe?
Easily — the ratios scale up with no changes. Just keep the same one-third batter per mini chaffle so each one cooks evenly.
Can I make the glaze ahead?
Yes, keep it covered in the fridge for up to 4 days and let it soften at room temperature before drizzling. Whisk it smooth again right before using.
Do they freeze well?
The plain chaffles freeze for 2 months; add the swirl after reheating. Freeze them without the cream cheese glaze, which is best made fresh.
Recipe card below.
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Keto Cinnamon Roll Chaffles
Ingredients
Method
- Directions
- Preheat your mini waffle maker according to the manufacturer's .
- In a small bowl, whisk together the almond flour, 1 teaspoon (5 ml / 0.2 fl oz) cinnamon, baking powder, and Granulated Swerve.
- Stir in the shredded mozzarella, then add the egg and mix until fully combined to create the chaffle batter.
- In a separate small, microwave-safe bowl, combine the coconut butter, 1 teaspoon (5 ml / 0.2 fl oz) cinnamon, and 2 teaspoons (10 ml / 0.3 fl oz) of Confectioners Swerve for the swirl. Microwave for 10-15 seconds, or until melted, and stir until smooth.
- Pour about one-third of the chaffle batter onto the hot waffle maker.
- Drizzle one-third of the cinnamon swirl mixture over the batter.
- Close the lid and cook for 4-5 minutes, or until golden brown and crisp. The steam will reduce significantly when it's ready.
- Carefully remove the chaffle and set it on a wire rack to cool slightly.
- Repeat with the remaining batter and swirl mixture to make 3 chaffles in total.
- While the chaffles cook, prepare the glaze.
- In a small bowl, combine the softened cream cheese, softened butter, 2 teaspoons (10 ml / 0.3 fl oz) of Confectioners Swerve, and vanilla extract.
- Whisk until completely smooth and creamy.
- Drizzle the cream cheese glaze over the warm chaffles and serve immediately.
- Using a room temperature egg and softened cream cheese/butter will ensure your batter and glaze mix together smoothly without clumps.
- Don't overfill the waffle maker.
- Using about 1/3 of the batter per mini chaffle prevents the cheese from oozing out and making a mess.
