Sweet and Savory Chaffle Mini Cake

Sweet and Savory Chaffle Mini Cake

This mini cake is great for the holidays. Its made the very best Italian Cream with coconut and walnuts than dipped in chocolate- Wow! What a treat!

SWEET AND SAVORY CHAFFLE MINI CAKE
Sweet and Savory Chaffle Mini Cake

This recipe makes about 8 mini waffles or you can use a large waffle maker and it will render about 3 to 4 waffles!  Feel free to cut the recipe in half if you don’t want to make a big batch.  I prefer to make a big batch and I save some for waffles without the frosting for breakfast during the week.  These waffles stay fresh in the refrigerator for about 4 to 5 days!  Of course, with my kids around they never really last that long in the fridge though.

What you will need to make this:

  • Cream Cheese, softened and room temp
  • Eggs
  • Butter, melted
  • Vanilla extract
  • Cinnamon
  • Monkfruit sweetener (or your favorite sweetener)
  • Coconut flour
  • Almond flour
  • Baking powder
  • Organic coconut, shredded and unsweetened
  • Walnuts, chopped

The chocolate base:

  • Lily’s Dark Chocolate
  • Coconut oil

Italian Cream Frosting:

  • Cream cheese, softened and room temp
  • Butter, room temp
  • Monkfruit powdered sweetener (or your favorite powdered sweetener)
  • Vanilla Extract

Homemade Whipped Cream

  • Heavy Cream
  • Monkfruit powdered sweetener (or your favorite powdered sweetener
  • Vanilla Extract
SWEET AND SAVORY CHAFFLE MINI CAKE
SWEET AND SAVORY CHAFFLE MINI CAKE

Step by Step to make this:

Step One

  • Put all the ingredients to make the chaffle cake. Use a blender or hand mixture to mix the ingredients together. Let is stand for 10 minutes.
  • Warm up the mini waffle maker. You can use a larger one but you will need cut them in half like a half moon. Spray the mini waffle so it won’t stick.
  • Pour about 1 to 2 tablespoons of the mixture and let is cook for 3 to 4 minutes. Set aside for them harden a bit

Step Two

  • Melt the chocolate with the coconut oil in the microwave and mix well. You can use heavy cream as substitute and does make it thicker.
  • In a small bowl, put the ingredients together for the Italian cream filling for the mini cake. You can use hand blender or regular blender to blend it well
  • Grab to waffle cake pieces- spread the cream filling on one side and on the other one spread the melted chocolate to the waffle piece. At this time you can add shredded coconut and nuts on each one or make it plain. Set aside 1/3 cup of the cream filling to be used on top of the mini cake.
  • Then put them together like a sandwich

Step Three

  • Take each on the waffle sandwich and dip into the melted chocolate. Roll it around to cover around the edges.
  • Sprinkle the nuts or coconut or both on tip of the chaffle mini cake
  • Let it stand on a grid tray then let is set in the refrigerator for 15 minutes
  • In the meanwhile, make your homemade whipped cream. Set aside 3 tablespoons of the whipped cream
  • Remove from the refrigerator
  • Combine the reserved cream filling and mix it with the reserved whipped cream. Mix it well and pour into a frosting bag. Drizzle the cream on top of the mini cake
  • Add a dollop of whipped cream on top with more walnuts or coconut if you like.

Can I substitute anything on this recipe?

No cream cheese– You can make it dairy free but substituting the cream cheese with vegan or dairy free cream cheese.

No butter– replace with dairy free butter or ghee

No whipped cream– You can use coconut milk as a replacement to make this a dairy free whipped cream. You can use my Coconut Whipped Cream recipe HERE.

No almond Flour- This can replaced with gluten free flour, regular flour or more coconut flour. You just need to add a little more baking powder by 1 teaspoon.

No Coconut Flour- replace with almond flour or you can use gluten free or regular flour, You just need to add a little more baking powder by 1 teaspoon.

No coconut Oil- You can use heavy cream or 1/2 stick of butter to help melt the chocolate

Tip: If you use gluten free flour, check the ingredients on the flour. No xanthan gum? add 1 teaspoon to the recipe

Tip: To replace the eggs, use flaxseed + water, bananas, or egg replacement mixture to make this recipe vegan. If you use applesauce, you will need to more flour for the constituency not be runny.

Sweet and Savory Chaffle Mini Cake

Recipe by Lucy ChesnaCourse: Dessert, HolidayCuisine: Italian
Servings

4

servings
Prep time

20

minutes
Calories

185

kcal
Resting Time

15

minutes
Total time

35

minutes

This mini cake is great for the holidays. Its made the very best Italian Cream with coconut and walnuts than dipped in chocolate- Wow! What a treat!

Ingredients

  • Chaffle Mini Cake Ingredients
  • 4 oz Cream Cheese softened and room temp

  • 4 eggs

  • 1 tablespoon melted butter

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1 tablespoon monkfruit sweetener or your favorite keto-approved sweetener

  • 4 tablespoons coconut flour

  • 1 tablespoon almond flour

  • 1 1/2 teaspoons baking powder

  • 1 tbs coconut shredded and unsweetened

  • 1 tbs walnuts chopped

  • Italian Cream Frosting Ingredients
  • 2 oz cream cheese softened and room temp

  • 2 tbs butter room temp

  • 2 tbs monkfruit sweetener or your favorite keto-approved sweetener

  • 1/2 teaspoon vanilla

  • Chocolate Ganache Ingredients
  • 2 cups of Lily’s chocolate

  • 2 tablespoons coconut oil ( or 1/3 cup heavy cream or 1/2 stick of melted butter)

  • Whipped Cream
  • 1/2 cup heavy cream

  • 3 tablespoons powered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • Step One
  • In a medium-size blender, add the cream cheese, eggs, melted butter, vanilla, sweetener, coconut flour, almond flour, and baking powder. Optional: Add the shredded coconut and walnuts to the mixture or save it for the frosting. Either way is great!
  • Blend the ingredients on high until it’s smooth and creamy.
  • Preheat the mini waffle maker.
  • Add the ingredients to the preheated waffle maker.
  • Cook for about 3 to 4 minutes until the waffles are done.
  • Step Two
  • Melt the chocolate with the coconut oil in the microwave and mix well. You can use heavy cream as substitute and does make it thicker.
  • In a small bowl, put the ingredients together for the Italian cream filling for the mini cake. You can use hand blender or regular blender to blend it well
  • Grab to waffle cake pieces- spread the cream filling on one side and on the other one spread the melted chocolate to the waffle piece. At this time you can add shredded coconut and nuts on each one or make it plain. Set aside 1/3 cup of the cream filling to be used on top of the mini cake.
  • Then put them together like a sandwich
  • Step Three
  • Take each on the waffle sandwich and dip into the melted chocolate. Roll it around to cover around the edges. Sprinkle the nuts or coconut or both on tip of the chaffle mini cake
  • Let it stand on a grid tray then let is set in the refrigerator for 15 minutes
  • In the meanwhile, make your homemade whipped cream. Set aside 3 tablespoons of the whipped cream
  • Remove from the refrigerator
  • Combine the reserved cream filling and mix it with the reserved whipped cream. Mix it well and pour into a frosting bag. Drizzle the cream on top of the mini cake
  • Add a dollop of whipped cream on top with more walnuts or coconut if you like.
SWEET AND SAVORY CHAFFLE MINI CAKE

SWEET AND SAVORY CHAFFLE MINI CAKE NUTRITION LABEL

For each mini cake

  • Calories 165
  • Total Carbs 7.5 g
  • Fiber 3.3 g
  • Net Carbs 4.8 g
  • Sugars 1.5 g
  • Fat 9.7 g

Leave a Reply

Back To Top