A sweet, rich, low-carb dessert inspired by the classic Canadian Coffee Crisp. Vanilla cake-style chaffles layered with coffee buttercream and finished with a chocolate glaze — a keto treat that’s delightfully indulgent even in a small slice.
Coffee Crisp – Makes a nice light snack! If you’re Canadian you’ll recognize that slogan. Inspired by the chocolate-covered coffee wafer, this recipe transforms the flavor into a layered chaffle dessert.
This dessert uses three vanilla or cake-flavored chaffles stacked with a coffee-flavored buttercream, then topped with a glossy 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 dessert is cake-like and not crispy like the original wafer bar. If you do want a crispy keto wafer, look for low-carb wafer-style bars that replicate that light crunch.
What you’ll need
- Eggs
- Mild-flavored cheese (such as mozzarella)
- Cream cheese
- Baking powder
- Vanilla or cake batter extract
- Unsalted butter
- Instant coffee
- Heavy cream
- Cocoa powder
- Powdered sugar substitute (like Swerve or a powdered erythritol blend)
- Sugar-free chocolate chips
- Small blender or whisk
- Electric mixer for the buttercream
- Mini chaffle or small waffle maker (a standard waffle iron can work with adjusted portions)
Tips for best results
- There are three components: the chaffles, the coffee buttercream, and the chocolate glaze. Allow each component to cool or set before assembling to keep textures neat.
- This recipe is sized for a small mini chaffle maker. If using a regular waffle maker, adjust the batter volume so the waffles cook evenly and accept that the final look will differ.
- The dessert is rich — while three chaffles can be a meal for some, consider cutting the finished cake into six (or more) slices. Small slices are very satisfying.
- You can fully coat the dessert in glaze or drizzle it on top for a decorative drip effect.
Printable Recipe Card: Keto Coffee Crisp Chaffle Dessert
Keto Coffee Crisp Chaffle Dessert
6
1 hour
2 hours
3 hours
A rich, mocha-inspired layered chaffle dessert that captures Coffee Crisp flavor in a low-carb format.
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 extract)
- 1/2 tsp baking powder
Coffee Buttercream
- 1 tbsp heavy whipping cream
- 1 heaping tsp instant coffee
- 1 tsp cocoa powder
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered 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.
- Combine the chaffle ingredients in a small blender or whisk until smooth.
- Pour one third of the batter into the chaffle maker and cook about 3 minutes. Repeat to make three chaffles. Cool on a rack.
- Coffee buttercream: mix heavy cream, instant coffee and cocoa in a small bowl and warm briefly to dissolve the coffee.
- Whip the softened butter with an electric mixer until light and fluffy.
- Blend the warmed coffee mixture into the whipped butter.
- Gradually mix in the powdered sugar substitute to taste until you reach a pipeable icing consistency.
- On a serving plate, place one chaffle and spread a layer of coffee buttercream. Repeat with the second and third chaffle, then use remaining buttercream to coat the outside. Chill for at least 1 hour to set.
- Chocolate glaze: warm the cream and butter, then stir in the chocolate chips until fully melted and glossy.
- Either pour the glaze over the chilled cake to fully cover or drizzle it on top and let it drip down the sides for a decorative finish.
- Chill until the glaze firms, ideally overnight for the best set.
Notes
Note: This recipe is designed for a small mini chaffle maker. A standard waffle iron can be used, but quantities and appearance will vary.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 234
Total Fat: 23g
Saturated Fat: 13g
Cholesterol: 75mg
Sodium: 147mg
Carbohydrates: 4g
Net Carbohydrates: 2g
Fiber: 2g
Sugar: 1g
Protein: 3g
Nutritional information is approximate and provided as a courtesy. Erythritol-based sweeteners are commonly excluded from net carb totals as they have minimal impact on blood sugar.
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