Looking for a way to enjoy sweet treats without sacrificing your low-carb lifestyle? This Low Carb Donut Chaffle hits the spot. Light, fluffy, and just sweet enough, it’s the perfect fusion of a donut and a waffle—all while staying keto-friendly. Made with simple ingredients and ready in minutes, this chaffle is ideal for breakfast, dessert, or an afternoon pick-me-up.

Low Carb Donut Chaffle – A Guilt-Free Sweet Keto Delight

Why You’ll Love This Recipe

I love this donut chaffle because it delivers everything I crave in a sweet snack—without the sugar crash. It’s quick to whip up, customizable to any flavor mood, and leaves me satisfied without derailing my goals. Whether I want a grab-and-go breakfast or a guilt-free dessert, this recipe always delivers. Plus, it freezes well, making it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large egg
1/4 cup almond flour
1 tablespoon sugar-free sweetener (erythritol, monk fruit, or stevia)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
A pinch of salt

Directions

I preheat my waffle maker to ensure an even cook and a crispy outside.
In a mixing bowl, I whisk together the egg, almond flour, sweetener, baking powder, vanilla extract, and salt until smooth.
I lightly grease the waffle iron with non-stick spray or oil.
I pour the batter into the center of the preheated waffle maker and close the lid. It cooks for about 3 to 5 minutes until golden brown.
I remove the chaffle carefully and let it cool on a wire rack if I’m glazing it. Otherwise, I dive in with my favorite toppings or enjoy it plain.

Servings and timing

Servings: 1 chaffle
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes

Variations

This donut chaffle is a blank canvas that I love to customize:

Flavor extracts: I switch things up with almond, maple, or coconut extract for variety.
Spices: I stir cinnamon, nutmeg, or pumpkin pie spice into the batter for a cozy touch.
Toppings: I go all out with sugar-free whipped cream, crushed nuts, or berries.
Glaze: I make a simple glaze using powdered erythritol and almond milk—sometimes with vanilla or lemon for a twist.

storage/reheating

I store leftover chaffles in an airtight container in the fridge for up to one week. When I’m ready to enjoy them again, I pop one in the toaster, air fryer, or oven to bring back that crispy texture. They also freeze beautifully—I just wrap them individually and reheat straight from frozen.

FAQs

How do I keep my chaffle from sticking to the waffle maker?

I always grease the waffle maker lightly with non-stick spray or oil before pouring in the batter. This ensures the chaffle comes out clean and crispy.

Can I double the recipe?

Absolutely. I often double or triple the ingredients to meal prep a batch of chaffles. They store and reheat really well.

What sweetener works best for this recipe?

I usually use erythritol or monk fruit sweetener, but any granulated keto-friendly option works just fine. It’s all about personal taste.

Can I make this dairy-free?

Yes. Since the base recipe doesn’t require cheese like traditional chaffles, it’s already dairy-free unless you choose toppings or glaze with dairy. Just be mindful of what you add.

Is this recipe kid-friendly?

Definitely. I’ve served this to kids with a little sugar-free syrup or whipped cream on top and they’ve loved it. It’s a great alternative to sugary breakfasts.

Conclusion

This Low Carb Donut Chaffle has quickly become a favorite in my kitchen. It’s quick, easy, and endlessly versatile. Whether I’m in the mood for something sweet in the morning or need a satisfying snack, this recipe always delivers. Plus, I feel good knowing I’m sticking to my low-carb lifestyle without sacrificing flavor or fun. Give it a try—I think you’ll fall in love with it just like I did.