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5 from 1 vote

Keto Brownie Chaffles

Fudgy brownie flavor with an authentic "brownie edge" external texture.
Prep Time10 mins
Cook Time4 mins
Total Time20 mins
Difficulty Level: Slightly Involved
Cuisine: American
Diet: Gluten Free
Keyword: Chaffle, Chocolate, Sweet
Servings: 3 Dash Minis
Calories: 400kcal

Equipment

  • Mixing Bowl
  • Small Bowl
  • Waffle Maker
  • 1/4 Cup Measuring Cup

Ingredients 

  • 1 Egg
  • 1.5 oz Whole Milk Ricotta (About 2 tablespoons or 50 grams)
  • 1.5 tbsp Liquid Coconut Oil (About 20g. Can substitute melted coconut oil or butter.)
  • 1/4 tsp Vanilla Extract
  • 14 drops Liquid Monkfruit Extract
  • 1 tbsp Coconut Flour (About 9g. Can substitute for peanut flour, but will make brownies less moist.)
  • 1 tbsp Gelatin (About 12g.)
  • 1 tbsp Dutched Cocoa Powder (About 8g)
  • 0.5 tbsp Raw Cocoa Powder (About 4g. You can use all dutch cocoa, but I like the way this shifts the flavor.)
  • 0.5 tsp Baking Powder (2g)
  • 1 pinch Salt

Instructions

  • In a mixing bowl, mix the Egg, Ricotta, Oil, Vanilla Extract, and Sweetener.
  • In a smaller bowl, sift and mix together the Coconut Flour, Gelatin, Cocoa Powders, Baking Powder, and Salt.
  • Pour mixed dry ingredients into the wet ingredients and stir to combine, then allow to rest while heating up the waffle maker.
  • Lightly oil a 1/4 cup measuring cup and fill with batter.
  • Place the measured batter into the middle of the greased, pre-heated waffle maker and lightly press it down with a spoon, focusing towards the hinge of the waffle maker (closing the lid will finish it).
  • Cook for 1 heat-up cycle for optimal texture and moistness. If you desire a crunchier crust, cook for 1.5 heat-up cycles, but brownies will be less moist.
  • Transfer to cooling rack.