Crispy Cinnamon Sugar Keto Chaffle Churros
If you have been on the keto diet for more than a week, you've likely heard the buzz about 'chaffles'—the miraculous cheese-based waffles that have taken the low-carb world by storm. But today, we aren't making a burger bun or a savory breakfast; we are transforming the humble chaffle into the ultimate fairground treat: Churros! These Crispy Cinnamon Sugar Keto Chaffle Churros are absolute magic. By using mild, low-moisture mozzarella cheese mixed with almond flour, we achieve a texture that is remarkably crispy on the outside and soft on the inside, without any lingering cheesy flavor once coated in cinnamon sweetness. This recipe is a lifesaver when those sugar cravings hit, providing a high-protein, gluten-free, and sugar-free alternative to the deep-fried carb bombs we used to love. Best of all, they come together in less than 15 minutes, making them the perfect quick dessert or indulgent weekend brunch.
The Masterplan
Preheat your mini waffle maker. While it heats up, mix the cinnamon and 2 tablespoons of sweetener in a shallow dish to create your cinnamon sugar topping. Set aside.
In a small mixing bowl, whisk the egg until smooth. Add the almond flour, baking powder, vanilla extract, and 1 tablespoon of sweetener. Whisk until well combined.
Fold in the shredded mozzarella cheese. Ensure the cheese is evenly coated with the batter mixture.
Spray the waffle maker lightly with non-stick spray (avocado oil or coconut oil works well).
Pour half of the batter into the center of the waffle maker. Close the lid and cook for 3-5 minutes. Do not open the lid too early! You want the steam to escape and the cheese to get golden brown and crispy.
Remove the chaffle carefully and place it on a wire cooling rack for 1-2 minutes. This step is crucial as the chaffle crisps up as it cools. Repeat with the remaining batter to make the second chaffle.
Once slightly cooled but still warm, slice each round chaffle into 3 or 4 'fingers' to resemble churro sticks.
Brush the chaffle sticks generously with the melted butter.
Immediately toss the buttered sticks in the prepared cinnamon-sugar mixture until fully coated.
Serve immediately for the best crispy texture.
Perfect Pairings
Gather Your Energy
Step by Step
Preheat your mini waffle maker. While it heats up, mix the cinnamon and 2 tablespoons of sweetener in a shallow dish to create your cinnamon sugar topping. Set aside.
In a small mixing bowl, whisk the egg until smooth. Add the almond flour, baking powder, vanilla extract, and 1 tablespoon of sweetener. Whisk until well combined.
Fold in the shredded mozzarella cheese. Ensure the cheese is evenly coated with the batter mixture.
Spray the waffle maker lightly with non-stick spray (avocado oil or coconut oil works well).
Pour half of the batter into the center of the waffle maker. Close the lid and cook for 3-5 minutes. Do not open the lid too early! You want the steam to escape and the cheese to get golden brown and crispy.
Remove the chaffle carefully and place it on a wire cooling rack for 1-2 minutes. This step is crucial as the chaffle crisps up as it cools. Repeat with the remaining batter to make the second chaffle.
Once slightly cooled but still warm, slice each round chaffle into 3 or 4 'fingers' to resemble churro sticks.
Brush the chaffle sticks generously with the melted butter.
Immediately toss the buttered sticks in the prepared cinnamon-sugar mixture until fully coated.
Serve immediately for the best crispy texture.