Chaffle Cake Ingredients:

  • 2 eggs
  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 2 tbsp melted butter
  • 2 tbsp cream cheese room temp
  • 20 drops Boston Cream extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tbsp swerve confectioners sweetener or monkfruit
  • 1/4 tsp Xanthan powder

Custard Ingredients:

  • 1/2 cup heavy whipping cream
  • 1/2 tsp Vanilla extract
  • 1 /2 tbs Swerve confectioners Sweetener
  • 2 Egg Yolks
  • 1/8 tsp Xanthan Gum

Ganache Ingredients:

  • 2 tbs heavy whipping cream
  • 2 tbs Unsweetened Baking chocolate bar chopped
  • 1 tbs Swerve Confectioners Sweetener


  • Preheat the mini waffle iron to make cake chaffles first.
  • In a blender, combine all the cake ingredients and blend it on high until it’s smooth and creamy.  This should only take a couple of minutes.
  • On the stovetop, heat the heavy whipping cream to a boil. While it’s heating, whisk the egg yolks and Swerve together in a separate small bowl.
  • Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour in the mixture slowly.
  • Pour the egg and cream mixture back into the stovetop pan into the rest of the cream and stir continuously for another 2-3 minutes.
  • Take the custard off the heat and whisk in your vanilla & xanthan gum. Then set it aside to cool and thicken.
  • Put ingredients for the ganache in a small bowl. Microwave for 20 seconds, stir. Repeat if needed.  Careful not to overheat the ganache and burn it.  Only do 20 seconds at a time until it’s fully melted.
  • Assemble your Boston Cream Pie Chaffle Cake and Enjoy!!

Nutrition Facts

Serves 4Serving Size1

Amount Per Serving
% Daily Value*
Total Fat 53.3g82%
Cholesterol 307.5mg102%
Sodium 138.3mg6%
Total Carbohydrate 10.1g3%
Dietary Fiber 3.5g14%
Sugars 3.6g
Protein 12.4g25%
Vitamin A 510.8µg34%
Vitamin C 0.5mg1%
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