Cream Cheese Chaffles

Get ready to savor the delightful world of my Cream Cheese Chaffles! These sweet chaffles are light, fluffy, and utterly delicious, offering a low-carb alternative to traditional waffles. Perfect for anyone seeking a simple and sweet waffle replacement using low-carb ingredients, these Cream Cheese Chaffles are bound to become your new breakfast obsession!

Cream cheese chaffles served on a white plate with fresh cut strawberries and whip cream.

Why I Love This Recipe

As someone always looking for an fast and easy breakfast, this Cream Cheese Chaffles recipe is my go-to recipe! It’s a game-changer for anyone seeking a keto and low-carb breakfast option that doesn’t compromise on taste or texture! With my unique cream cheese base, inspired by my beloved McGriddle Chaffles recipe, these chaffles are soft, moist, and incredibly satisfying!

And the best part? Just like my Chaffle Avocado Toast, the preparation is a breeze – simply mix the ingredients, pour onto a waffle iron, and voila! Perfect for busy mornings or a quick snack, these chaffles are a must-try for anyone craving a guilt-free breakfast treat. Trust me, once you try them, you’ll be hooked!



  • Coconut Flour – fine ground Coconut Flour.
  • Sweetener – use your preferred sweetener.
  • Baking Powder – standard Baking Powder to help the batter rise.
  • Egg – beaten egg at room temperature.
  • Cream Cheese – block cream cheese at room temperature.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.

🧀 Cream Cheese Pro Tip

For a quick way to bring cream cheese to Room Temperature, simply Microwave it for 5-10 Seconds.

🥚 Egg Pro Tip

For a quick way to bring egg to Room Temperature, simply place in Warm Water for 3-5 Minutes.

Cream cheese chaffles served on a white plate with fresh cut strawberries and whip cream.

Essential Kitchen Equipment


☑ Before Getting Started

Before you begin, make sure your Cream Cheese and Eggs are at Room Temperature. This step is vital for a smoother and lump-free batter.

Step 1 Combine coconut flour, sweetener, and baking powder in a bowl, and lightly mix. Then, add in eggs, cream cheese, and vanilla extract. Blend everything together with a whisk or hand mixer until well combined.

Cream cheese chaffles batter being mixed.

🌀 Mixing Pro Tip

To optimize your mixing process, use a Blender for a smoother consistency. This method ensures thorough incorporation of ingredients, resulting in a well-mixed batter without any lumps.

Step 2 Place a couple of tablespoons of batter into mini waffle iron and cook until golden brown, about 3-4 minutes.

Cream cheese chaffles in a waffle iron.

💡 Filling Pro Tip

Avoid Overfilling the waffle iron with batter to prevent overflow and messy cleanup.

🥞 Garnishing Pro Tip

For an elevated presentation, experiment with various garnishes such as Sugar-Free Maple Syrup, Peanut Butter, Whipped Cream, Sugar-free Chocolate Chips, or Fruit.

Recipe Variations

Enhance your chaffle experience with these enticing variations! Try Strawberry Shortcake Chaffles by layering sliced strawberries with whipped cream, indulge in Banana Macadamia Nut Chaffles with chopped macadamia nuts and banana flavoring, or opt for Double Chocolate Chaffles with chocolate chips and cocoa powder. Each variation adds a delicious twist to the classic sweet chaffle, perfect for satisfying your cravings.

Cream cheese chaffles served on a white plate with fresh cut strawberries and whip cream showing cross sectional cut.

Frequently Asked Questions

What is the difference between a chaffle and a waffle?

The main difference between a chaffle and a waffle lies in their ingredients. A chaffle is primarily made from cheese and egg, resulting in a low-carb alternative to traditional waffles. On the other hand, waffles are typically made using wheat flour and other ingredients, leading to a more traditional texture and taste. While both are delicious breakfast options, chaffles offer a unique twist for those seeking a low-carb alternative.

How can I meal prep chaffles?

To meal prep chaffles, simply cook them as usual and then allow them to cool completely. Once cooled, place the chaffles in a ziplock bag and store them in the freezer. They will remain fresh for 2-3 months, making them a convenient and ready-to-eat option for busy mornings or snacks on the go.

Is it necessary to bring the cream cheese to room temperature before using it in the recipe?

It's not necessary to bring the cream cheese to room temperature before using it in the recipe, but doing so will make it easier to combine into the batter.

Storage Tips

To store leftovers, transfer them to an airtight container and place them in the refrigerator. Leftovers can be safely stored in the fridge for 3-5 days.

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Watch How To Make It

Cream cheese chaffles served on a white plate with fresh cut strawberries and whip cream.

Cream Cheese Chaffles

Discover the irresistible Cream Cheese Chaffle recipe for a satisfying low-carb breakfast. Easy to make and perfect for meal prep, indulge guilt-free in these delicious chaffles!
4.41 from 44 votes
Course: Breakfast
Cuisine: Worldwide
Keyword: cream cheese chaffle, sweet chaffle recipe
Prep Time: 3 minutes
Cook Time: 8 minutes
Total Time: 11 minutes
Servings: 2 Waffle
Print Recipe
Calories: 73kcal



  • Gather all the ingredients. Note - For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take needed amount and microwave for 10-15 sec.
    Ingredients for cream cheese chaffles.
  • Pre-heat waffle iron.
    Waffle iron being preheated.
  • In a small mixing bowl, add coconut flour, sweetener, baking powder and mix.
    Cream cheese chaffles batter being mixed.
  • Next, add egg, cream cheese, vanilla extract and mix with a whisk until well combined.
    Cream cheese chaffles batter being mixed.
  • Pour batter into waffle iron and cook for 3-4 min until browned to liking. Enjoy with your favorite waffle toppings.
    Cream cheese chaffles in a waffle iron.


Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 118mg | Potassium: 20mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Calcium: 48mg | Iron: 1mg
*Values Based Per Serving
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  1. Can you include all the macros for this recipe?

    • LowCarbingAsian

      Hi Jennifer! Unfortunately, we don’t use an automated macro calculator since we use a lot of Asian ingredients and they are often incorrect when tallying up the numbers. However, for this recipe, we went ahead and tallied up the macros for you since it uses only common ingredients. Here you go: Fat 8.3g, Net Carbs 2.4g and Protein 5g per Waffle.

    • These were amazing!!! So sweet and easy to make; not too eggy either. My first time having low-carb waffles, but this is my official go-to recipe. Thank you!!

    • LaRonda Knox

      Can I use almond flour instead

      • LowCarbingAsian

        I’m sure you could, but we never tried to make it with almond flour. If you do try, start with 1/2 the amount becasue coconut flour is much more dense then almond flour.

  2. Paula J Nelson

    Wow! BEST Keto Waffles ever!

    • LowCarbingAsian

      Hey Paula! That’s great to hear and glad you enjoyed them!! We have some other ‘dessert/sweet’ chaffle recipes on LCA now, so make sure to check them out!

  3. Andrea Butler

    This is a game changer – AMAZING!!

  4. For me, I thought this recipe was a success! The previous night I tried making my take on a churro chaffle. I used the basic chaffle recipe of 1 egg and 1/2 cup of mozzarella cheese. When they were done, I rolled them in a cinnamon + erythritol/stevia blend and sliced them. They looked good and smelled good, but I couldn’t get over the cheese taste to them. So on the hunt I went for a churro or even a cinnamon roll chaffle recipe. The ones I found still had regular cheese, which I knew would not work for me…. until I found your recipe. CREAM CHEESE? BINGO!!! I did make a few adjustments to adapt it to the cinnamony version that was floating in my head. I simply added a dash of cinnamon to the batter and added a small scoop of nature’s plus collagen. When they were done, I rolled the chaffle in the cinnamon + erythritol/stevia blend and sliced them. Texture is very light and flavor was great!!!!! Thanks you!!

    • LowCarbingAsian

      Hey Leana! That’s great to hear and chaffle churo sounds so yummy! Yes, from our experiments, we found that cream cheese base works best when you’re going for a sweet chaffle, where as Mozzarella/Cheddar works best for salty/savory chaffles. Glad it turned out well for you!

  5. I have a Belgian waffle iron, do you think this recipe would work for that? Other keto waffle recipes I’ve tried never get crispy.

    • LowCarbingAsian

      Hi Jessica! I’m pretty sure it would work in a Belgain Waffle Iron, but our cream cheese dessert chaffles aren’t ‘crispy’, but rather ‘spongy’. If you’re looking for ‘crispy’, it’ll be our non sweet chaffle series. The crispiness of the chaffles comes from when you add the cheese. And since we mix in the cream cheese into the batter for this recipe, it won’t get crispy. Let us know if you have any other questions!

  6. Ollie M Blair

    Hello – I saw your recipe and I am a little confused. In the beginning list of ingredients you crossed out the egg, but in the directions and the printer version of the recipe both mention an egg. Should I leave out the egg?

    • LowCarbingAsian

      Hey Ollie! The recipe has eggs, but what happened is that you clicked on the ‘egg’s on the checklist, thus it crossed out. That’s used as a checklist/shopping list to make sure you have all the ingredients to make the recipe. Hope that makes sense!

  7. If I was to make it by meal prepping, would it store well in the freezer

    • LowCarbingAsian

      Hey Anna! Yes, you can definitely freeze chaffles! Just make sure to keep them in an air tight container and put parchment paper in between each chaffle to prevent them from sticking.

  8. Annette Montgomery

    Absolutely delicious! Tasted exactly like the waffles I ate years and years ago. Waffles were always a “forbidden” fattening food, so I haven’t had them in ages. These were soooo good! Had them with sugar-free syrup. Yum!

  9. My daughter and I made these tonight!! They are so good!!! I did add about 1/2 tablespoon of melted butter to the batter. We put homemade whipped cream and a few blackberries on top.
    We’ve been experimenting trying to find recipes that we love and this one definitely made the list

  10. need calories too are thos macros for two chaffles or one

  11. Anthony Giles

    Just made the waffles they were excellent. They make me want to go out and stock up on cream cheese.

  12. Hi, is it 2 tsp or 2tbsp of coconut flour stated in your recipe? I made it but found 2tsp too little so added 2 tbsp instead and my waffles came out fine. Thanks for the awesome recipe!

    • LowCarbingAsian

      Hi Nicki! Yes, 2 tsp is correct. Since coconut flour is so dense compared to almond flour or wheat flour, you need much less of it. But glad it turned out well for you!

  13. I tripled everything and threw in a handful of blueberries into my blender for enough batter to make 6 of these – wow they came out great! I was hoping for something that tasted and felt like a blueberry pancake and that’s exactly what I got. Nice!

  14. Selah Yisrael

    I made them in a cast iron because I don’t have a waffle maker but I don’t see the calories or any Macros. Can you help with that?

    • LowCarbingAsian

      Hi Selah! We posted it on the 1st comment for the recipe, but here it is in case you missed it: Fat 8.3g, Net Carbs 2.4g and Protein 5g per Waffle.

      • LowCarbingAsian

        It has come to my attention that the information above in inaccurate. The correct nutritional values per chaffle are ~75 kcal, ~2 net carbs, ~6g fat, ~2g protein. So sorry about that.

  15. Selah Yisrael

    I was looking for the calories per serving

  16. Selah Yisrael

    Thanks so much! I’m sure they will be much more awesome when I get a waffle maker lol thanks again! I love the recipe!

  17. Best Keto Waffle. Reminds me more of a pancake. I had been trying many recipes and never like any of them. It reminds me of the pancakes my Dad use to make me as a child. This will be on my Keto menu.

    • LowCarbingAsian

      Hey Janet! Thank you so much for your kind words and it’s always nice to hear when one of our recipes reminds someone of their childhood!

  18. I really enjoyed the Chaffles. I wonder though can I have them everyday I lose weight on keto?

    • LowCarbingAsian

      Hey Donna! Glad you enjoyed them!

      As for having them everyday and still stay in ketosis or keto, it depends. As long as you stay within your own daily carb limit to maintain ketosis, yes, you can have them everyday.

  19. I love this recipe! It almost fulfills a cake craving (Almost because nothing will ever fulfill a cake craving except cake lol). But it’s so good I can eat it without any topping!

  20. Would it turn out just as good with Almond flour? That’s all i have on hand.

    • LowCarbingAsian

      Hey Christine! Almond flour would work, but would definitely change the taste and texture. It wouldn’t have that coconut profile for obvious reasons and the almond flour would make it slight grainy.

      You might also want to use a little more almond flour since it’s not as dense at coconut flour.

  21. Sarah Kronberg

    Been keto for only over a month and was making the family regular waffles and was upset that I miss breakfast waffles I found your recipe and doubled it cause I only have a big Belgian waffle maker and it was so easy and I’m so excited to get on this bandwagon lol

    • LowCarbingAsian

      Hey Sarah! Glad the recipe helped satisfy your waffle cravings! We have more exciting recipes in the works, so make sure to check back often!

  22. Oh my gawwwwd. I wish I could hug you. I almost cried eating these because they were so good. The only problem is I want MORE! I added 7 blueberries as another commenter suggested and blended the batter in my ninja bullet. Topped them with Torani sugar free Salted Caramel. I might eat these for every meal. I don’t know you but I love you.

    • LowCarbingAsian

      Hey Jess! Haha, we’ve read a lot of comments/feedback, but yours is truly a first. Love the enthusiasm!

      You’re very welcome and glad you liked them so much! We actually have a blueberry chaffle here if you want to check it,, but what you did is pretty similar to the recipe.

      Again, so glad you liked the recipe and here is an air hug from us at LCA!

  23. VIctoria Jane Zavadsky

    I have bee experimenting with several recipes- just made this one this morning. BY far, my favorite! Easy and delicious! I don’t think I will be looking at any more recipes!

  24. Hi if I use almond flour instead how much should I use?

    • LowCarbingAsian

      Hello Kim! I’m sorry but we forgot the exact amount we used when testing the recipe out. It tuned out too ‘grainy’, so opted to use coconut flour instead. If I were to guess, would say 1 tbsp.

      • Hi. With this recipe how many waffles was made? Asking because i don’t have mini waffle maker, only regular size. Would lovee to know how much i can eat so i don’t go over my carb limit. Thank you

        • LowCarbingAsian

          Hi Faith! This makes 2 mini waffles @ 2 net carbs per waffle.

        • I tried doubling my ingredients to make 4 waffles, ended up only making three but yay for me. This recipe was so good. On vacation and trying to use the lasts of ingredients and boy was I surprised. My kids couldn’t stay off my plate. Definitely a hit!

  25. I am so terribly confused about the nutrition on these. Your recipe card says Servings: 2 waffle. Does that mean the recipe makes 2 waffles or does it mean a serving is 2 waffles? The nutrition below says “Servings: 2 Waffle Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g Fiber: 2g | ” . So again, is a serving one or two chaffles?

    And again on 11/20/19 you said : Fat 8.3g, Net Carbs 2.4g and Protein 5g per Waffle.

    Then on 10/28/19 you answered someone saying the calories are 145 per chaffle.

    Please, please clear up these discrepancies.
    Thank you,

    • LowCarbingAsian

      Hey Janet! Thank you for bringing this to our attention. I double-checked what you were referring to and the correct calories are 75 PER chaffle.

      The comment from 10/28/19 is incorrect as the link on that calculator was showing me the calories for the entire recipe, and not per serving as I thought it was showing. My apologies for the confusion.

      As for your other question, the recipe makes 2 servings/chaffles and the nutritional facts shown are PER serving/chaffle.

      So the nutritional facts per chaffle is ~75 kcal, ~2 net carbs, ~6g fat, ~2g protein (exact values are going to vary depending on what brand ingredients you use).

      Again sorry about the confusion and hope that clears it up!

      • Thank you so much for clearing that up and for the quick response! I am now going to try this great sounding chaffle tomorrow.

  26. Donna Nygaard

    Made this for breakfast today. Very good. Thank you.

  27. I made this recipe using banana extract instead of vanilla. Then I added pecans. I was craving banana bread but didn’t want a whole pan. This worked perfectly! I’m sure it’s just as good with vanilla, which I’ll use next time, because this recipe is easy and tasted great!

    • LowCarbingAsian

      Hey Wendy! Glad you liked them and adding banana extract sounds like a great idea! We may just have to try that too!

  28. This was the first Chaffle that I’ve made for my husband he actually raved about. Light and fluffy. Perfect on the dash. Just a hint of sweetness and vanilla. This was a MAJOR win.

  29. These are amazing! Terrific for breakfast, awesome as a dessert as well. I’m more of a brunch, as opposed to breakfast, person so this really fit the bill. I usually make 8 to 10 at a time, wrap them in cling wrap in twos and put them in a zipper bag in the freezer. They take maybe 5 to 10 minutes to thaw. I discovered a zero carb golden pancake syrup recipe online and it pairs perfectly with these waffles/chaffles. The waffle, topped with syrup, a pat of butter and blueberries or sliced strawberries, gives you the perfect breakfast or dessert. The cream cheese instead of mozzarella (or some other cheese) was a stroke of genius! Thank you for sharing this with us!

  30. These are amazing!! Best true waffle-tasting chaffle I’ve made yet – and I’ve made a LOT!! And holy cow, the first smells from the waffle iron as its cooking… **swoon** It smells like walking into an ice cream shop when they’re making fresh batch of waffle cones!!

    My question is, what’s your best recommendation to get them from the waffle iron to a plate? When I made them, they were SUPER soft & flimsy in the iron.. and sometimes, getting them out was more piece-by-piece than waffle-by-waffle. Don’t get me wrong – they still taste amazing as whole waffles or as bite sized pieces (LOL!), I’m just wondering if I did something wrong somewhere along the line. Once the chaffles cooled on my cooling rack, they firmed up enough to transfer them to plates, but were still perfectly pancake-y soft!

    Thank you for this recipe!!!

    • LowCarbingAsian

      Hi Cathy! That’s so awesome to hear that you liked these waffle chaffles!
      If they’re breaking into pieces, my guess is that you might need to add more batter into the iron or the size of each waffle is too big. Maybe try to cut them into smaller sizes before picking them up.
      The recipe was designed for a dash mini waffle maker, so each waffle should be around that size to pick up. Hope that helps!

  31. Hi there – I am confused on the carb count for these waffles. The Monk Fruit sweetener at 4 tsp. for the recipe, adds 16 carbs to the recipe so how can each waffle be only 2 net carbs?

    • LowCarbingAsian

      Hello – monkfruit erythritol blends are 4g of sugar alcohol, which do not count towards net carbs since they are not absorbed by your body, so 0g net carbs. Hope that helps.

  32. I thought waffles were made with flour and eggs and baking powder and maybe sugar, and chaffles are eggs and cheese and not so much of other ingredients.

    • LowCarbingAsian

      Hi – you are correct in that the base of chaffles are cheese and egg, but other ingredients are needed depending on the kind of chaffle you are going for. If only using cheese and eggs, the chaffle would be crispy but somewhat bland in taste.

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