Sweet Keto Protein Waffles

These light and fluffy high-protein waffles are the perfect vessel for and sweet topping. Try mascarpone with berries or swap the mascarpone with whipped cream, sour cream or yogurt. It's almost like eating British scones (or biscuits if you're American) but in the form of waffles!

We're using cheese so technically these are chaffles (cheese waffles), although I made some modifications and added protein powder. If you don't have any whey protein powder, use powdered egg whites instead.

If you prefer your waffles savory rather than sweet, you can make these easy high-protein keto sandwich waffles instead.

Which Waffle Maker Should I Use?

Chaffles work best with a 4-inch Dash Mini Waffle Iron. It will only cost you about around $15 and it's perfect for mini waffles. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference is the yield you'll get. Instead of 3 mini chaffles, you'll get 2 square Belgian chaffles, or 1 to 1 ¹/₂ large round Belgian waffles.

Love chaffles? Check out my latest keto cookbook! From basic flavoured chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!

If you order my new Chaffles book, I'll send you 5 bonus chaffle recipes and both of my 30-day keto diet plans as a gift — all instantly via email!

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Step-by-step

1. Preheat a mini waffle maker, or use a regular waffle maker.

   

2. Place the egg whites, mozzarella, protein powder (whey or egg white), baking powder and sweetener in a blender or a food processor. Process until smooth.

   

3. To make 5 small waffles, spoon 2 tablespoons of the batter (about 37 g/ 1.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows.

4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the waffle onto a cooling rack. Repeat for the remaining batter.

   

5. Let the chaffles cool down completely.

   

6. Spread the mascarpone (or use whipped cream) on top of each waffle and add sliced strawberries.

7. Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.

   

Recipe

Sweet Keto Protein Waffles

★★★★★4.9 (60 ratings)

These light and fluffy keto waffles are the perfect vessel for any sweet toppings. Make these low-carb ...

Hands on

15m

Overall

15m

Servings

5

2.8 g

Net carbs

11.1 g

Protein

10.8 g

Fat

155

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings20 servings

US + metricMetricUS

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Ingredients makes 5 small waffles

• Protein waffles:
• 2 large egg whites
• ¹/₂ cup shredded low moisture mozzarella (57 g/ 2 oz)
• ¹/₄ cup + 2 tbsp whey protein powder or egg white protein powder (35 g/ 1.2 oz)
• ¹/₂ tsp gluten-free baking powder
• 3 tbsp granulated Erythritol, Swerve or Allulose (30 g/ 1.1 oz)
• Topping:
• ¹/₂ cup mascarpone cheese (120 g/ 4.2 oz)
• 5 large strawberries, sliced (90 g/ 3.2 oz)

Instructions

1. Preheat a mini waffle maker, or use a regular waffle maker.

2. Place the egg whites, mozzarella, protein powder (whey or egg white), baking powder and sweetener in a blender or a food processor. Process until smooth.

3. To make 5 small waffles, spoon 2 tablespoons of the batter (about 37 g/ 1.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows.

4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the waffle onto a cooling rack. Repeat for the remaining batter.

5. Let the chaffles cool down completely.

6. Spread the mascarpone (or use whipped cream) on top of each waffle and add sliced strawberries.

7. Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.

Nutrition per waffle

Carbs 7%Protein 29%Fat 64% of calories

Net carbs

2.8 g

Total carbs

8.8 g

Fiber

0.4 g

Sugars

2 g

Protein

11.1 g

Fat

10.8 g

Saturated fat

7.3 g

Calories

155 kcal

Sodium

194 mg · 8.44% RDA

Magnesium

7 mg · 1.74% RDA

Potassium

153 mg · 7.66% EMR

Nutrition by ingredient

Per waffle	Net carbs	Protein	Fat	kcal
Egg white, fresh	0.1 g	1.4 g	0 g	7
Mozzarella cheese (low moisture, for pizza)	0.6 g	2.7 g	2.2 g	33
Whey protein powder (protein isolate, Jay Robb)	0.2 g	5.5 g	0 g	23
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Mascarpone cheese	0.4 g	1.4 g	8.5 g	84
Strawberries, fresh	1 g	0.1 g	0.1 g	6
Total	2.8 g	11.1 g	10.8 g	155

Serving size waffle

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian