I actually got the idea for this chaffle while I was making mini cheesecakes. I had a little leftover batter, so I decided to throw it onto the waffle iron. It did not remove cleanly and ended up a pile of crumbly chaffle. However, it was delicious. The next time I made mini cheesecakes, I added some coconut flour and baking powder to the leftover batter and put it on the waffle iron again. This time it came out in mostly one piece. The texture was very light and fluffy and reminded me of a cake.
The idea for the crumb topping was inspired by the fact that the method of making these cheesecakes had them upside down in a silicon mold, with the crust on top. The best method I came up with was creating a crumb like crust, and sprinkling it over the top. Butter, pumpkin spice, and cardamom make a pretty convincing graham cracker substitute, and adding coconut flour to soak up the moisture made it easily crumble.
This recipe is a little tougher because it’s split up into 4 different preparatory parts: the main batter, the whipped egg white, the crumb topping, and the cinnamon swirl. The timing of the coconut flour and baking powder are also critical to its success. The main batter should be prepared first to allow the coconut flour time to do its thing. While it’s soaking in the batter, You can make the crumb topping and swirl mixtures, then start whipping the egg white.
The crumb topping can be a little messy, because I’ve found the best way to get a good crumbly dough is to use your hands. Take the softened butter and pour in the cinnamon and erythritol, and smoosh it with your finger tips. Pour in most of the tablespoon of coconut flour and knead it all together. Continue to add coconut flour until it’s no longer sticking to your fingers and stays mostly intact. Test how well it crumbles by rolling it between your fingers. The cinnamon swirl is simply cinnamon and sweetener that will be poured on top of the batter. It will be lightly pressed into the batter when the waffle iron is closed.
If you have an electric hand mixer, that will make quick work of the egg white. If not, a hand whisk will give you quite a workout, and to help, you should add a pinch of salt after bubbles begin to form. A plunger whisk can speed things up, but I find that I have to finish it up with a regular whisk, because some liquid egg white hides underneath the plunger’s tip. Firm peaks are when the peak doesn’t melt back into itself, but doesn’t stand up straight either.
Once the egg white is ready, it’s time to mix in the baking powder to start the chemical reaction, then fold in the egg white. Using these two leavening methods together greatly improves the fluffy texture of the final product, but also makes it a little delicate.
Pour the batter from the back to not quite the front of the waffle iron to give it a little room to expand, then pour some of the cinnamon swirl onto the top of the batter and close the lid. Allow for one full heat cycle (until the light comes on a second time), but do not overcook it, as this will cause some of our leavening efforts to begin to collapse. This should take roughly 2 minutes from when you poured the batter. Carefully transfer the chaffle to a cooling rack, it is a little delicate, but should hold together.
The crumb topping is the final step. Crumble the topping over the chaffle, the craters should hold it in place. If you would prefer to not make the crumb topping, these chaffles are very delicious by themselves, the crumbs just add a little bit extra. For the most authentic coffee cake and crumb texture, store in the refrigerator before eating. For a thicker “cake” try stacking the chaffles or use a thick Belgium style waffle maker, just keep in mind that I’ve set this serving size as one dash mini chaffle (or about 1/3 of the ingredient totals) for my nutrition calculations.
Cinnamon Coffee Cake Chaffle
- Waffle Iron
- Two Mixing Bowls
- 1 Egg, Separated
- 2 tbsp Ricotta Cheese
- 1 tbsp Sour Cream
- 10 drops Liquid Monkfruit Extract
- 0.5 tsp Vanilla Extract
- 0.5 tsp Baking Powder
- 1 tbsp Coconut Flour
- 0.5 tbsp Butter, Softened
- 1 tsp Cinnamon
- 2 tsp Granulated Erythritol
- 1 tbsp Coconut Flour (1 tbsp is a rough guideline, it will vary based on the exact amount of butter used.)
- 0.5 tsp Cinnamon
- 0.5 tsp Granulated Erythritol
Batter – Part 1
- Separate 1 egg into two mixing bowls.
- Add ricotta cheese, sour cream, liquid sweetener, and vanilla extract to egg yolk and mix.
- Stir in coconut flour and set aside for coconut flour to soak up moisture.
Make Crumb Topping
- In a small bowl, knead cinnamon, granulated erythritol, and most of the 1 tbsp of coconut flour into softened butter. The 1 tbsp is a rough guideline and the actual amount needed will be determined by the moisture of the butter.
- Knead in small amounts of coconut flour until a crumbly dough forms.
Make Cinnamon Swirl
- In another small bowl, mix cinnamon and granulated erythritol for cinnamon swirl.
Batter – Part 2
- Whip egg white to firm peaks.
- Stir baking powder into the batter, then fold in the egg white.
Ready to Cook
- Pour batter onto preheated, greased waffle iron from the back, do not completely fill (batter will expand).
- Pour some of the cinnamon swirl mixture on top and then close the waffle iron.
- Cook for 1 heat cycle, and remove the chaffle before the heat causes it to collapse. Transfer to cooling rack.
- Crumble the crumb topping onto the chaffle.
- You can enjoy these chaffles immediately, but for a more authentic coffee cake and crumb texture, store in the refrigerator before enjoying.