A rich, low‑carb dessert inspired by the classic Canadian Coffee Crisp bar. Vanilla cake-style chaffles are layered with coffee buttercream and finished with a chocolate glaze — a keto-friendly treat that’s decadence in a small slice.
Coffee Crisp — a light snack? If you’re Canadian you’ll recognize the slogan. I transformed that idea into a full dessert: a mocha-flavored chaffle cake that captures the Coffee Crisp profile without the crisp texture of the candy bar.
This dessert is built from three vanilla/cake-flavored chaffles stacked with coffee buttercream and topped with a chocolate glaze. If you haven’t tasted a Coffee Crisp bar, imagine a mocha cake flavor — that’s the closest comparison.
Note: despite the name, this is a cake-like dessert and won’t have the wafer crunch of the original candy. If you do want something crunchier and keto, there are commercially available keto wafer-style bars that mimic that texture.
What you’ll need
- Eggs
- Mild cheese (such as mozzarella)
- Cream cheese
- Baking powder
- Vanilla or cake batter flavor extract
- Unsalted butter
- Instant coffee
- Heavy cream
- Cocoa powder
- Icing sugar substitute (e.g., powdered erythritol or another preferred brand)
- Sugar-free chocolate chips
- Small blender or whisk
- Electric mixer for the icing
- Mini chaffle or small waffle maker (adjust times and batter amounts if using a larger waffle maker)
Tips for the best Keto Coffee Crisp Chaffle Dessert
- This dessert has three components: the chaffles, the coffee buttercream filling, and the chocolate glaze. Allow each component to cool or set before assembling to keep textures stable.
- The recipe is designed for a small mini chaffle maker. If you use a standard waffle iron, adjust batter amounts and cook time for even results and a different final look.
- The cake is rich — while you can eat all three layers at once, cutting the finished dessert into smaller slices (6 or more portions) makes it more satisfying per serving.
- You can fully coat the assembled cake in glaze or drizzle the chocolate on top for a decorative finish.
Printable Recipe Card: Keto Coffee Crisp Chaffle Dessert
Keto Coffee Crisp Chaffle Dessert
6
1 hour
2 hours
3 hours
A rich mocha-style cake made from chaffles — a low-carb dessert that evokes the flavor of a Canadian Coffee Crisp bar.
Ingredients
Chaffles (Makes 3)
- 1 egg
- 1 ounce cream cheese
- 2 tbsp almond flour
- 1 tbsp granulated sweetener (like Swerve)
- 1 tsp vanilla extract (or cake batter flavor)
- 1/2 tsp baking powder
Coffee Cream Icing
- 1 tbsp heavy whipping cream
- 1 heaping tsp instant coffee
- 1 tsp cocoa powder
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered icing sugar substitute
Chocolate Glaze
- 1/4 cup heavy cream
- 1 tbsp butter
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat your mini chaffle or small waffle maker on the recommended setting.
- Combine chaffle ingredients in a small blender or whisk them together until smooth.
- Pour one-third of the batter into the heated maker and cook about 3 minutes, or until set. Repeat to make three chaffles. Transfer to a rack to cool completely.
- Coffee icing: Mix the heavy cream, instant coffee and cocoa powder in a small bowl and warm briefly to dissolve the coffee (about 15 seconds in the microwave).
- Using an electric mixer, whip the softened butter until light and fluffy.
- Slowly mix the warmed coffee-cream into the whipped butter.
- Gradually add the powdered icing sugar substitute to taste, continuing to beat until smooth and spreadable.
- Assemble: place one chaffle on your serving plate, spread a layer of coffee buttercream, repeat with the second chaffle and another layer of icing, then top with the third chaffle. Use the remaining icing to cover the cake. Chill in the refrigerator to set for at least 1 hour.
- Chocolate glaze: Warm the cream and butter briefly, then stir in the sugar-free chocolate chips until melted and smooth.
- Pour or drizzle the glaze over the chilled cake. You can fully coat the cake or create a decorative drip down the sides.
- Refrigerate until the chocolate hardens, ideally overnight for best set.
Notes
Note: This recipe uses a mini chaffle maker. If you use a full-size waffle maker, adjust batter portions and cooking time; presentation will vary.
Nutrition Information:
Yield: 6
Calories: 234
Total Fat: 23g
Carbohydrates: 4g
Net Carbs: 2g
Protein: 3g
Nutritional values are approximate and provided as a courtesy. Erythritol is typically excluded from net carb counts.
Love Chocolate?
If you enjoy chocolate desserts, this chaffle cake is a great low‑carb option to satisfy that craving without spiking blood sugar.
Want More Chaffle Recipes?
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