If you’re craving something rich and chocolatey without the flour, these brownie waffles are the perfect sweet treat. Made with simple ingredients, this flourless waffle recipe is naturally gluten-free and ideal for anyone looking for an easy keto-friendly or low-carb breakfast that feels indulgent but comes together fast.
This healthy breakfast recipe has only about 100 calories and 3 net carbs each.
These keto brownie waffles are soft, fudgy, and ready in about 10 minutes, making them perfect for busy mornings or quick desserts.
Chocolate Waffles
Each waffle is packed with chocolate flavor while staying light in carbs, and you can easily customize them to be dairy-free or even vegan by swapping in plant-based chocolate chips and your favorite seed butter.
Whether you want a quick single-serve breakfast or a make-ahead freezer option, these flourless chocolate waffles are a simple solution for sweet cravings.
Perfect for keto, vegan-adaptable, and beginner-friendly cooking, they’re an easy way to enjoy a decadent waffle without traditional flour or sugar.
Ingredients for Chocolate Keto Waffles
The Ingredients Breakdown
1 heaping tablespoon creamy peanut butter (sugar-free)
1 egg
2 teaspoons cocoa powder
2 teaspoons monk fruit sweetener (optional)
Pinch of salt
1 1/2 tablespoons sugar-free semi-sweet chocolate chips
1-2 teaspoons water (as needed)
How to Make It?
- In a small mixing bowl, add the creamy peanut butter, the large egg, cocoa powder, a pinch of salt, monk fruit sweetener (if using), and 1 tablespoon of the chocolate chips. Stir all these ingredients together. Because peanut butter can be thick, you may need to add 1–2 teaspoons of water to your batter.
The goal is a smooth but not runny mixture — thick enough to hold its shape, but still easy to stir. Use a spatula or spoon to ensure everything is well combined.
- Turn on your mini waffle maker and let it heat up fully, according to its manufacturer’s instructions. A good preheat ensures even cooking and prevents sticking. If your waffle iron tends to stick, lightly grease or spray it with a little oil once it’s hot. This helps you remove the waffles easily later without breaking them.
- Once the waffle maker is hot, place half of your batter into the waffle iron. Spread it evenly, but don’t worry about making it perfectly uniform — it’s okay if some chocolate chips are visible on top. Sprinkle half of the remaining chocolate chips over this portion of the batter. These extra chips will melt as the waffle cooks, giving you delicious chocolate bursts in every bite.
- Close the waffle iron lid and cook for 2–3 minutes, or until no steam is coming out of the machine. The lack of steam is a good sign that the waffle is cooked through. Carefully remove the waffle when done. Repeat the same process with the remaining batter and chocolate chips to make your second waffle.
Nutritional Table (Per Waffle)
| Nutrient | Per Waffle (Approx.) |
|---|---|
| Calories | 105 kcal |
| Total Fat | 8.1 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 31 mg |
| Sodium | 63 mg |
| Total Carbohydrates | 5.6 g |
| Dietary Fiber | 2.7 g |
| Net Carbohydrates | 2.9 g |
| Sugars | 1.0 g |
| Protein | 5.5 g |
| Vitamin A | 1% DV |
| Calcium | 1% DV |
| Iron | 5% DV |
Notes:
- Values are approximate and can vary depending on the brands of peanut butter, chocolate chips, and sweetener used.
- Using sugar-free chocolate chips and a low-carb sweetener keeps the net carbs very low, making it keto-friendly.
- You can adjust calories slightly by using less peanut butter or fewer chocolate chips if desired.
Finding a Substitute for Egg? (That’s Experimental!)
For those who cannot or prefer not to use eggs, there are a few ways to experiment with an egg-free version of these brownie waffles.
The egg in the original recipe acts as a binder, helping the batter hold together and giving the waffles a soft, slightly airy texture. Without it, the texture may change, but you can still create a delicious treat.
One popular option is a flax-egg. To make this, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, stir well, and let it sit for 5–10 minutes until it becomes gelatinous. Then, use this mixture in place of one egg.
Another option is a commercial egg replacer, which is widely available in stores and works well for baking. Follow the package instructions for replacing a single egg.
Keep in mind that the waffles may turn out slightly denser than the original version, but the fudgy, chocolatey taste will remain intact.
Sweeten It Your Way – Easy Swaps For Every Taste
The recipe uses monk fruit sweetener for natural, low-carb sweetness, but you can easily switch it up. Erythritol works well and measures just like sugar, keeping it low-calorie.
Stevia is very sweet, so start with about ½ teaspoon and adjust to taste. If carbs aren’t a concern, a small amount of regular sugar works perfectly.
You can even skip sweetener entirely, the cocoa and chocolate chips provide enough richness for a slightly bitter, deeply chocolatey waffle.
The Dairy-Free Option
If you want to enjoy these Brownie Waffles without any dairy, it’s super easy to adjust the recipe. The main source of dairy in this recipe comes from the chocolate chips, so simply swap them for dairy-free or vegan chocolate chips.
There are plenty of options available that melt just as beautifully as regular chocolate and still give you those gooey chocolate pockets in every bite.
You can also check your peanut butter to make sure it doesn’t contain any added milk solids — most natural peanut butters are already dairy-free.
If you plan to serve these waffles with toppings like whipped cream or chocolate sauce, you can use coconut whipped cream, vegan chocolate sauce, or almond milk-based drizzle to keep everything fully dairy-free.
Creative Twists – Make Your Brownie Waffles More Fun!
Want to take your Brownie Waffles to the next level? Here are some playful and delicious variations:
- Peanut Butter Cup Waffle: Mix in mini sugar-free peanut butter cups instead of chocolate chips, or combine both for extra indulgence.
- Spiced Mocha Waffle: Add ¼ teaspoon instant coffee granules and a pinch of cinnamon for a warm, cozy mocha flavor.
- Nutty Crunch Waffle: Fold in chopped walnuts or pecans for added texture and nutty goodness.
- Berry-Chocolate Waffle: Top with a warm mixed berry compote—the tartness balances the rich chocolate perfectly.
- Salted Caramel Waffle: Drizzle sugar-free caramel sauce and sprinkle a little sea salt for a sweet-and-salty treat that feels decadent.
Storing, Freezing and Reheating Your Brownie Waffles
One of the best things about these Brownie Waffles is how well they keep. For short-term storage, place cooked waffles in an airtight container in the fridge—they stay fresh for 4–5 days. This makes them perfect for meal prep or quick breakfasts throughout the week.
For longer storage, freeze them. Lay the waffles on a plate or baking sheet and freeze for 2–3 hours before transferring to a freezer-safe bag. They can last up to 3 months in the freezer without losing flavor or texture.
When it’s time to enjoy, reheat carefully to keep them crisp. Avoid the microwave if you want a crunchy edge. Instead, use an oven at 350°F for about 5 minutes, an air fryer for 1–2 minutes, a waffle maker for 1–3 minutes, or even a toaster.
Brownie Waffles (No Flour Needed)
Course: Dessert2
servings5
minutes5
minutes10
minutesIngredients
1 heaping tablespoon creamy peanut butter (sugar-free)
1 large extra-large egg
2 teaspoons cocoa powder
2 teaspoons monk fruit sweetener (optional)
Pinch of salt
1½ tablespoons sugar-free semi-sweet chocolate chips, divided
1–2 teaspoons water (as needed)
Directions
- In a small mixing bowl, combine the creamy peanut butter, egg, cocoa powder, a pinch of salt, monk fruit sweetener (if using), and 1 tablespoon of chocolate chips. Stir thoroughly with a spatula or spoon. If the peanut butter is very thick, add 1–2 teaspoons of water gradually to create a smooth, stirrable batter that’s thick but not runny. Make sure all ingredients are fully combined.
- Turn on your mini waffle maker and allow it to heat completely according to the manufacturer’s instructions. This ensures even cooking. If your waffle maker tends to stick, lightly grease it with non-stick spray or a thin layer of oil.
- Once heated, spoon half of the batter into the waffle maker. Spread it gently, leaving a few chocolate chips on top for melty pockets. Sprinkle half of the remaining chocolate chips on top of this portion. These will melt as the waffle cooks and create delicious chocolate bursts.
- Close the waffle maker lid and cook for 2–3 minutes, or until no steam escapes. This indicates the waffle is cooked through. Carefully remove the waffle using a spatula and transfer it to a plate or cooling rack. Repeat the process with the remaining batter and chocolate chips to make the second waffle.
- Serve warm as-is, or top with sugar-free syrup, fresh berries, coconut whipped cream, or a drizzle of sugar-free chocolate sauce.
Notes
- Texture: Batter should be thick but stirrable. Too much water makes it runny; too little makes it hard to spread.
- Toppings: Customize with nuts, berries, or dairy-free chocolate chips.
- Storage: Refrigerate cooked waffles for 4–5 days or freeze for up to 3 months. Reheat in an oven, air fryer, toaster, or waffle maker to maintain crispness.
