Italian Chaffle Creme Cake

Prep time: 10 min

Cook time: 15 min

Servings: 4

An Italian Chaffle Creme Cake is a delightful fusion of Italian culinary tradition and modern low-carb innovation. This unique dessert combines the classic flavors of Italy with the trendy, keto-friendly chaffle—a waffle made primarily from cheese and eggs. The chaffles serve as the cake layers, providing a rich, savory base that contrasts beautifully with the sweet, creamy filling.

Ingredients

4 ounces cream cheese softened and room temp

4 eggs

1 tbsp melted butter

1 tsp vanilla extract

1/2 tsp cinnamon

1 tbsp monk sugar

4 tbsps Coconut Flour

1 tbsp almond flour

1 1/2 tsps baking powder

1 tbsp coconut shredded and unsweetened

FROSTING

2 ounces cream cheese softened and room temp

2 tbsps butter room temp

2 tbsps alcohol sugar Swerve

1/2 tsp vanilla

TOPPINGS

1 tbsp walnuts chopped

Direction

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 2 to 3 minutes until the waffles are done.

Remove and allow the chaffles to cool.

In a separate bowl, start to make the frosting by adding all the ingredients together. Stir until it's smooth and creamy.

Once the chaffles have completely cool, frost the cake.

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