This not so traditional keto cream cheese chaffle with lemon curd will not only become your favorite breakfast, but might even cross over to the dessert category!
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Cream Cheese Chaffle with Lemon Curd
Ok, so this chaffle craze. I never really got into, as you’ll notice, given this is the first chaffle recipe that I am posting on my site.
I decided if I was going to make a chaffle that it was going to stand out and be different! Very different!
Well, here you go! A cream cheese chaffle with lemon curd. I mean, how delicious does that sound? And let me tell you something – it tastes even more delicious that it sounds!
lemon curd is so easy to make and just one of those things that can go with just about anything! This recipe uses my keto lemon curd as a topping and you are going to LOVE it!
How to Make a Cream Cheese Chaffle with Lemon Curd
Prepare lemon curd according to instructions and let cool in the refrigerator.
Meanwhile, heat waffle maker and oil it as you normally would.
In a small bowl, add coconut flour, baking powder and salt. Mix well and set aside. And then in a large bowl, add eggs, cream cheese, sweetener, and vanilla.
Using a hand beater, beat until frothy. You may have chunks of cream cheese leftover and that is fine.
Add mozzarella cheese to the egg mixture and continue beating. Then simply add dry ingredients to the egg mixture and continue mixing until well combined.
Pour batter into preheated waffle maker and cook it as you would a waffle. Often just a few minutes. It doesn’t need to look pretty, just slop it in there!
Remove from waffle maker, top with chilled lemon curd, optional whipped cream and serve.
What is a Chaffle made of?
A Chaffle is traditionally made of egg, cheese and spices (optional). They have since gotten way more advanced in terms of the types of cheese, spices and even additional ingredients.
But at its core, a chaffle is simply a waffle made from egg and cheese.
Why is it called a Chaffle?
The word Chaffle comes from combining “CHeese” and “wAFFLE”. And BOOM – you get Chaffle.
What are good Chaffle toppings?
So many fun toppings to play with! My favorite is obviously the keto lemon curd since that is what I am pairing these with. BUT, you have other options as well.
My favorites include:
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Chaffle Essentials
Do you have a mini waffle maker? If not, you NEED one. I mean, you don’t need one just for this recipe, but once you use it, you won’t stop!
I got one of these mini waffle makers on Amazon. You can find it here. Super cheap and works great!
Other Breakfast Recipes From The Keto Option
Chocolate and Peanut Butter Waffles
Chocolate Chip Gluten Free Scones
Cream Cheese Chaffle with Lemon Curd
Equipment
Ingredients
- one batch keto lemon curd recipe here
- 3 large eggs
- 4 ounces cream cheese softened
- 1 tablespoon low carb granulated sweetener
- 1 teaspoon vanilla extract
- 3/4 cup mozzarella cheese shredded
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- optional homemade keto whipped cream (recipe here)
Instructions
- Prepare lemon curd according to instructions and let cool in the refrigerator.
- Meanwhile, heat waffle maker and oil it as you normally would.
- In a small bowl, add coconut flour, baking powder and salt. Mix well and set aside.
- In a large bowl, add eggs, cream cheese, sweetener, and vanilla. Using a hand beater, beat until frothy. You may have chunks of cream cheese leftover and that is fine.
- Add mozzarella cheese to the egg mixture and continue beating.
- Add dry ingredients to egg mixture and continue mixing until well combined.
- Pour batter into preheated waffle maker and cook it as you would a waffle. Often just a few minutes.
- Remove from waffle maker, top with chilled lemon curd, optional whipped cream and serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.