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High Protein Recipe

Carrot Chaffle Cake

Updated on 3 min read
image 2022 11 01T04 01 01 257Z High Protein Recipe

Quick Description

This Carrot Chaffle Cake is a deliciously unique dessert made from almond flour, shredded carrots, and warm spices like cinnamon and pumpkin spice. The mini waffles are stacked and filled with a creamy frosting, making for a fun and flavorful low-carb treat.

Servings & Timing

  • Servings: 2-3
  • Prep Time: 10 minutes
  • Cook Time: 7-9 minutes (for waffles)
  • Total Time: 20 minutes

Ingredients List

For the Carrot Chaffle Cake

  • ½ cup shredded carrot
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 tablespoons heavy whipping cream
  • ¾ cup almond flour
  • 1 tablespoon walnuts, chopped
  • 2 tablespoons powdered sweetener (like Swerve or Monk Fruit)
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder

For the Frosting

  • 2 tablespoons cream cheese, softened
  • 2 tablespoons powdered sweetener
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Dry Ingredients

  1. Mix the Dry Ingredients:
    • In a medium bowl, combine the almond flour, cinnamon, pumpkin spice, baking powder, powdered sweetener, and chopped walnuts. Stir until evenly mixed.

Step 2: Add the Wet Ingredients

  1. Mix the Wet Ingredients:
    • Add the shredded carrot, egg, melted butter, and heavy cream to the dry ingredients. Mix until everything is well combined.

Step 3: Cook the Chaffles

  1. Preheat the Waffle Maker:
    • Preheat your mini waffle maker.
  2. Cook the Batter:
    • Spoon about 3 tablespoons of batter into the waffle maker and cook for 2 ½ – 3 minutes until golden brown and crispy. Repeat until all batter is used. You should have 3-4 chaffles.

Step 4: Make the Frosting

  1. Prepare the Frosting:
    • In a small bowl, combine the cream cheese, powdered sweetener, heavy whipping cream, and vanilla extract.
    • Using a hand mixer with a whisk attachment, beat until smooth and fluffy.

Step 5: Assemble the Cake

  1. Assemble the Chaffle Cake:
    • Stack the cooked carrot chaffles and spread a layer of frosting between each chaffle. Continue layering until all the chaffles are stacked and frosted.
    • Optionally, sprinkle extra chopped walnuts on top for garnish.

Step 6: Serve

  1. Serve and Enjoy:
    • Slice the chaffle cake and serve immediately. Enjoy the light, fluffy, and flavorful carrot chaffle cake!

Additional Notes

  • Make-Ahead Option: You can prepare the chaffles in advance and refrigerate them for up to 2 days. Frost just before serving.
  • Sweetener Options: Feel free to use any low-carb powdered sweetener of your choice. Adjust the sweetness to taste.
  • Frosting Variations: If you want a thicker frosting, add a bit more cream cheese or mascarpone cheese.

Dietary Info

  • Low-Carb
  • Gluten-Free
  • High-Protein
  • Dairy-Based

Ingredient Details & Substitutions

  • Carrot: You can use shredded zucchini for a different twist.
  • Almond Flour: If you don’t have almond flour, you can use coconut flour, but use only ¼ of the amount as coconut flour is more absorbent.

Recipe Variations & Serving Suggestions

  • Add-ins: For extra flavor, you can add raisins or coconut flakes to the chaffle batter.
  • Top with Whipped Cream: Top each slice with a dollop of sugar-free whipped cream for an extra indulgent treat.

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