Keto Cream Chaffle Bowls

Have you ever made waffle bowls before? If not, you are in for a treat with these vanilla cream chaffle bowls!

I discovered that the secret to light and airy chaffles is blending, and that is the method I used in Keto Chaffles Cookbook. Trust me, once you blend your chaffles, you will never make them any other way!

These keto waffle bowls are filled with sugar-free vanilla cream and berries but any filling will work. You could use anything you like — chocolate mousse, lemon cream or mocha mousse will all be delicious.

How To Make Sweet Chaffle Bowls

Malking sweet chaffle bowls is as easy as making regular chaffles. Unlike many chaffle recipes you'll find online, you won't have to worry about unwanted cheese bits or eggy taste in these chaffle bowls. That's because they are based on a much lighter version of my Sweet Chaffle Recipe which uses blended batter. I made them even fluffier by adding an egg white, cream cheese and coconut flour.

For the chaffle batter you can use any granulated low-carb sweetener such as Erythritol, Swerve or Allulose. If you use Erythritol or Swerve, the waffles will be crunchier once they cool down. If you use Allulose, they will be chewier and they will also brown faster so keep an eye on them to prevent burning.

Chaffle Bowls with a Waffle Bowl Maker

Just like in my Keto Taco Chaffle Bowls, I used a Dash Waffle Bowl Maker which is perfect for small waffle bowls.

I bought their waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.

If you live in the UK, a Dash Waffle Maker is a lot more expensive on Amazon UK so you may want to check other options too. Waffle bowls have been quite popular and I think you'll also be able to find similar products in Canada and other countries.

Chaffle Bowls Without a Waffle Bowl Maker

If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.

Use a Regular Waffle Maker

Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.

Use a Muffin Pan to Make Smaller Cups

Another way would be to use a medium-large muffin pan to make 8 mini bowls (which will also result in half of the net carbs and Calories). It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)

If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.

To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon (32 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per cream chaffle bowl)

Total Carbs	12	grams
Fiber	3.3	grams
Net Carbs	8.6	grams

Protein	10.1	grams
Fat	33.1	grams
of which Saturated	18.7	grams

Energy	385	kcal

Magnesium	39	mg (10% RDA)
Potassium	253	mg (13% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (11%), fat (80%)

Ingredients (makes 4 chaffle bowls)

Chaffle bowls:

1 large egg
1 large egg white
2 tbsp cream cheese (30 g/ 1.1 oz)
¹/₂ cup shredded low moisture mozzarella (57 g/ 2 oz)
¹/₄ cup almond flour (25 g/ 0.9 oz)
2 tbsp coconut flour (16 g/ 0.5 oz)
¹/₂ tsp gluten-free baking powder
4 tbsp granulated low-carb sweetener such as Erythritol, Swerve or Allulose (60 g/ 2.1 oz)

Cream filling:

1 cup heavy whipping cream (240 ml/ 8 fl oz)
¹/₄ cup powdered Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
¹/₂ sugar-free vanilla extract or ¹/₄ tsp vanilla powder
1 cup fresh strawberries, sliced (144 g/ 5 oz)
¹/₂ cup fresh raspberries (62 g/ 2.2 oz)
¹/₄ cup fresh wild blueberries (38 g/ 1.3 oz)

Instructions

Preheat the Dash waffle bowl maker (or see recipe tips for alternatives).
Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, egg white, mozzarella, cream cheese, almond flour, coconut flour, baking powder and granulated sweetener in a blender or a food processor. Process until smooth.
Spoon a quarter of the batter (4 tablespoons, about 63 g/ 2.2 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
To make the cream filling, pour the cream in a bowl. Process with a hand mixer until slightly thickened and then add the powdered sweetener and vanilla, Process more until stiff peaks form.
Slice the strawberries. Spoon about half of the cream into the prepared chaffle bowls or use a piping bag. Add half of the berries and then top with the remaining cream. Finish with the remaining berries.