Go Back
–+ servings
Keto Carrot Cake Chaffle Recipe – vegetarian recipe
Stav Kogan

Keto Carrot Cake Chaffle Recipe

Imagine all the warm, spiced flavors of a classic carrot cake, complete with luscious cream cheese frosting, but ready in minutes and perfectly keto-friendly. This Carrot Cake Chaffle is the ultimate low-carb treat for breakfast, a snack, or even dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Calories: 325
Ingredients Method Nutrition

Ingredients
  

  • For the Chaffle
  • Cream cheese, softened – 2 tbsp / 30g (1.06 oz)
  • Butter – ½ pat / 2.5g (0.09 oz)
  • Carrot, finely shredded – 1 tbsp / 10g (0.35 oz)
  • Granulated sweetener, like Splenda – 1 tbsp / 12g (0.42 oz)
  • Almond flour – 1 tbsp / 8g (0.28 oz)
  • Pumpkin pie spice – 1 tsp / 3g (0.11 oz)
  • Vanilla extract – ½ tsp / 2.5ml (0.1 fl oz)
  • Baking powder – ½ tsp / 2g (0.07 oz)
  • Large egg – 1
  • Raisins, optional for non-keto – 6 raisins / 5g (0.18 oz)
  • For the Cream Cheese Frosting
  • Cream cheese, softened – 1 tbsp / 15g (0.53 oz)
  • Butter, softened – 1 pat / 5g (0.18 oz)
  • Powdered sweetener, to taste – 1 tsp / 4g (0.14 oz)
  • For the smoothest batter, ensure your egg and cream cheese are at room temperature before blending.
  • Finely shred the carrots to ensure they cook through and integrate seamlessly into the chaffle.
  • For an extra crispy chaffle, let it rest on a wire cooling rack for a minute or two before adding the frosting.

Method
 

  1. Method of Preparation
  2. Preheat your mini waffle maker according to the manufacturer's .
  3. In a small microwave-safe bowl, gently melt the 2 tablespoons (30 ml / 1 fl oz) of cream cheese and ½ pat of butter for about 15-20 seconds.
  4. Transfer the melted mixture to a small blender.
  5. Add the shredded carrot, sweetener, almond flour, pumpkin pie spice, vanilla extract, baking powder, and the egg.
  6. Blend on high for 20-30 seconds, or until the batter is completely smooth and uniform.
  7. Lightly grease your hot waffle maker with coconut oil or non-stick spray.
  8. Pour the batter into the center, close the lid, and cook for 3-5 minutes, or until golden brown and crisp.
  9. While the chaffle cooks, prepare the frosting.
  10. In a small bowl, whisk together the softened 1 tablespoon (15 ml / 0.5 fl oz) of cream cheese, 1 pat of butter, and powdered sweetener until smooth and creamy.
  11. Carefully remove the finished chaffle from the waffle maker.
  12. Spread or drizzle with the cream cheese frosting and enjoy immediately.
  13. Do not overfill your waffle maker. The batter will expand as it cooks due to the egg and baking powder.

Nutrition

Calories: 325kcalCarbohydrates: 6gProtein: 10gFat: 30g

Tried this recipe?

Let us know how it was!