KETO LEMON CHAFFLE DOME CAKE – Low Carb, Gluten Free, No Sugar Added
Here’s another Sweet Chaffle recipe from me! I just didn’t want to end my career as a recipe blogger with that unpopular Keema Curry Chaffle recipe 😅, which by the way tastes great!
I always wanted to make a dome cake, but I was somehow too lazy to figure out how much cake batter would be needed 😅 And then, I just saw these Chaffles and thought “All I need is just four Chaffles!” So here is another Dessert Chaffle, Lemon Chaffle Dome Cake! Thanks to Chaffles, it was much easier to make than expected.
This Lemon Chaffle Dome Cake is as good as it looks! However, it’s calorie dense because of all the butter and cream cheese for the frosting, so please do not overeat…
Have you already gotten a Dash Mini Waffle Maker? (Mine is a Japanese mini waffle maker that I got from Amazon Japan in case you are wondering…)
I’m deeply grateful to those who purchased my cookbook on Amazon ☺️
If you like my creative recipe, my cookbook ‘CREATIVE KETO KITCHEN‘ with all my other amazing goodies is available on Amazon.
(You can see several pages of the cookbook with the “Look Inside” feature from your computer (not from your phone), or click here for the recipe index with thumbnails. Or you can watch my YouTube channel for reference (exact quantities are not shown in the videos).)
I’m showing you just one page of the recipe index of my cookbook here as well as my teaser video. The Keto Lemon Chaffle Dome Cake recipe and video follow.
My other amazing Sweet Chaffle and Savory Chaffle recipes!
Click the images below 👇👇👇👇
Keto Lemon Chaffle Dome Cake / Low Carb / Gluten Free / No Sugar Added
Chaffles (Makes 4 Chaffles)
- 2 Eggs Room Temp
- 2 oz (56 g) Cream Cheese Softened
- 1 tbsp Coconut Flour
- 2 tsp Heavy Cream
- 2 tsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 1/4 tsp Stevia Powder
- 1/4 tsp Baking Soda (Can omit)
- 8 oz (227 g) Cream Cheese Softened
- 2 oz (56 g) Unsalted Butter Softened
- 1 tbsp Stevia Powder
- 1 tbsp Lemon Zest
- 1 tsp Lemon Juice
- 1/2 tsp Vanilla Extract
Chaffles (Makes 4 chaffles)
(Watch the video up in the post if necessary.) Preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
When the waffle maker is ready, pour 1/4 of the batter.
Close the lid and cook 4 - 5 minutes. Then remove with tongs.
Repeat with the remaining batter.
Let them cool completely.
In a large bowl, beat all the ingredients. (I use this SweetLeaf Stevia Powder)
Cut TWO chaffles in half. Leave the other two intact.
Line a small bowl with cling wrap. (The recipe quantities are perfect for a bowl of inner circle diameter: 5 inch / 12.5 cm and height: 2.3 inch / 6 cm. Please adjust the quantities to the size of your bowl.)
Place one whole chaffle in the bottom of the bowl.
Line the side of the bowl with the four semicircle chaffles.
Spoon in about half of the lemon frosting. Leave some room for the remaining whole chaffle.
Place the last chaffle.
Cover with cling wrap and chill for 30 minutes. (You can leave the rest of the lemon frosting at room temperature.)
Invert on a plate and then remove the bowl and cling wrap.
Spread the remaining lemon frosting over the dome cake. Decorate if desired.
Chill for about 30 minutes. Slice and enjoy!
Tip: If you don't have a good cover, just insert a few toothpicks into your cake and cover with cling wrap.
This cake tastes better at room temperature because the frosting gets creamier and the chaffles get softer. Bring to room temperature before serving after long refrigeration.
! It's calorie dense !
Per Serving (1/4):
Calories 405 kcal, Protein 9.2 g , Fat 38.7 g, Carbohydrate 2.8 g, Fiber 0.4 g, Sugar 2.2 g
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