Keto cinnamon roll chaffles are crispy, golden mini waffles with a warm cinnamon-sugar style topping — no grains, no sugar, and just 2.1 g net carbs each. The batter uses mozzarella and almond flour for a chewy, pastry-like crumb, then gets brushed with melted coconut butter and dusted with cinnamon sweetener. They're ready in about 30 minutes and taste like a cinnamon roll in waffle form.
Get ready to satisfy your sweet tooth without the carbs! If you’ve been missing warm, gooey cinnamon rolls on your keto journey, this recipe is your new best friend. We’re transforming the classic cheese waffle, or ‘chaffle,’ into a decadent cinnamon roll-inspired treat. These chaffles are perfectly crispy on the outside, soft and cake-like on the inside, and loaded with warm cinnamon flavor. Topped with a buttery, sweet cinnamon coating, they’re the ultimate guilt-free breakfast, snack, or dessert that comes together in just 30 minutes!
Ingredients
• For the Chaffles
• 4 tablespoons (60 ml / 2 fl oz) almond flour
• 4 tablespoons (60 ml / 2 fl oz) erythritol sweetener
• ½ teaspoon baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) cinnamon
• 1 teaspoon (5 ml / 0.2 fl oz) psyllium husk powder
• 1 teaspoon vanilla extract
• 1 tablespoon (15 ml / 0.5 fl oz) coconut butter, melted
• 1 ½ cups / 190g (6.7 oz) shredded mozzarella cheese
• 2 large eggs, at room temperature
• For the Cinnamon Topping
• ½ cup / 100g (3.5 oz) erythritol sweetener
• 1 ½ teaspoons cinnamon
• 2 tablespoons (30 ml / 1 fl oz) coconut butter, melted
Instructions
1. Preheat your mini waffle iron to a medium-high setting.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and psyllium husk powder until well combined.
3. In a separate medium bowl, beat the eggs until light and fluffy. Stir in the vanilla extract, melted coconut butter, and shredded mozzarella cheese.
4. Pour the wet egg mixture into the dry and mix with a spatula until just incorporated. Be careful not to overmix the batter.
5. Pour approximately ¼ of the batter onto the hot waffle iron. Close the lid and cook for 4-5 minutes, or until golden brown and firm to the touch.
6. Carefully remove the chaffle with a silicone spatula and transfer it to a wire rack to cool and crisp up. Repeat with the remaining batter to make a total of 4 chaffles.
7. In a small bowl, mix the erythritol and 1 ½ teaspoons of cinnamon for the topping. Brush each warm chaffle with melted coconut butter and sprinkle generously with the cinnamon-sweetener mixture. Serve immediately and enjoy!
Nutritional Information
• Serving Size: 1 mini chaffle
• Calories: 210
• Fat: 16.2g
• Protein: 10.9g
• Total Carbohydrates: 4.1g (0.14 oz)
• Fiber: 2g
• Net Carbohydrates: 2.1g (0.07 oz)
Pro Tips
• For the crispiest results, let the chaffles cool for a minute or two on a wire rack before adding the topping. This allows steam to escape and prevents them from becoming soggy.
• Use pre-shredded, low-moisture mozzarella cheese. Fresh mozzarella contains too much water and will result in a soft, flimsy chaffle.
• Do not overfill your waffle maker! The batter will expand as it cooks. For a standard mini waffle maker, about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per chaffle is perfect.
• For a decadent cream cheese glaze, mix 2 tablespoons (30 ml / 1 fl oz) of softened cream cheese with 1 tablespoon (15 ml / 0.5 fl oz) of powdered sweetener and a splash of heavy cream until smooth. Drizzle over the finished chaffles.
FAQ
Q: Are these cinnamon roll chaffles keto-friendly
A: Yes, they are perfectly keto-friendly. Each chaffle contains only 2.1g (0.07 oz) of net carbohydrates, thanks to ingredients like almond flour, erythritol sweetener, and mozzarella cheese instead of traditional flour and sugar.
Q: Can I use fresh mozzarella for this recipe
A: It is not recommended to use fresh mozzarella. The recipe calls for pre-shredded, low-moisture mozzarella because fresh mozzarella contains too much water, which will result in a soft and flimsy chaffle instead of a crispy one.
Q: How can I make my chaffles extra crispy
A: For the crispiest results, let the chaffles cool on a wire rack for a minute or two after cooking. This allows steam to escape and prevents them from becoming soggy before you add the cinnamon topping.
Q: Is there a cream cheese frosting for these chaffles
A: Absolutely! For a decadent cream cheese glaze, the recipe suggests mixing 2 tablespoons (30 ml / 1 fl oz) of softened cream cheese with 1 tablespoon (15 ml / 0.5 fl oz) of powdered sweetener and a splash of heavy cream until smooth. You can then drizzle this over the finished chaffles.
Pro Tips
- Use 2-3 tablespoons of batter per chaffle on a standard mini waffle iron — the batter expands as it cooks, and overfilling sends it spilling out the sides.
- Cool the cooked chaffles on a wire rack for a minute or two instead of a plate; the steam escapes and the outside turns properly crisp.
- Brush the coconut butter onto the chaffles while they're still warm so the cinnamon-erythritol topping sticks in an even layer.
- Beat the eggs until light and fluffy before folding in the mozzarella — it makes the chaffle texture puffier rather than dense.
- Leftover chaffles keep in the fridge for up to 4 days and freeze well for 2 months. Re-crisp them in the toaster or a dry skillet before topping and serving.
Frequently Asked Questions
Are these cinnamon roll chaffles keto?
Yes. Each mini chaffle has 4.1 g of total carbs with 2 g of fibre, leaving 2.1 g net carbs, and the sweetness comes from erythritol in both the batter and topping.
Can I make the chaffles ahead of time?
Definitely. Cook them, cool them, and store them in the fridge for up to 4 days. Reheat in a toaster until crisp, then brush with coconut butter and add the cinnamon topping fresh.
Do they freeze well?
Yes — freeze cooled chaffles separated by parchment for up to 2 months and toast them straight from frozen. Add the topping only after reheating.
Can I use a different topping?
A cream cheese glaze (softened cream cheese whisked with powdered erythritol and a splash of vanilla) works beautifully and keeps the keto macros intact.
Recipe card below.
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Keto Cinnamon Roll Chaffles
Ingredients
Method
- Preheat your mini waffle iron to a medium-high setting.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and psyllium husk powder until well combined.
- In a separate medium bowl, beat the eggs until light and fluffy.
- Stir in the vanilla extract, melted coconut butter, and shredded mozzarella cheese.
- Pour the wet egg mixture into the dry and mix with a spatula until just incorporated. Be careful not to overmix the batter.
- Pour approximately ¼ of the batter onto the hot waffle iron. Close the lid and cook for 4-5 minutes, or until golden brown and firm to the touch.
- Carefully remove the chaffle with a silicone spatula and transfer it to a wire rack to cool and crisp up.
- Repeat with the remaining batter to make a total of 4 chaffles.
- In a small bowl, mix the erythritol and 1 ½ teaspoons of cinnamon for the topping.
- Brush each warm chaffle with melted coconut butter and sprinkle generously with the cinnamon-sweetener mixture.
- Serve immediately and enjoy!
- Do not overfill your waffle maker! The batter will expand as it cooks. For a standard mini waffle maker, about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per chaffle is perfect.
