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A piece of chocolate cake

Peanut Butter Cup Chaffles

Peanut Butter Cup Chaffles are the low carb equivalent of a big, fat peanut butter cup that’s just oozing with thick, sweet peanut butter! We slice these into quarters and serve them up for dessert!

two hands holding chocolate waffles with peanut butter in the middle

Peanut butter cups have been my favorite treat since I was a kid. I find them incredibly difficult to resist.

Actually, that’s pretty much true of any food that features peanut butter. I’m addicted to the stuff and often just eat a small spoonful as a snack. It’s so good!

These peanut butter cup chaffles are next level amazing. 

Fluffy chocolate chaffles smeared with a ridiculously thick layer of sweetened peanut butter. If this doesn’t satisfy your peanut butter cravings, I don’t know what will!

Low carb peanut butter filling:

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low carb peanut butter cup filling

This filling is super simple and made with just three ingredients: peanut butter, butter, and powdered sweetener.

I’m sharing what products I use below because they work for me and I’m often asked what I use. Please feel free to use what you already have on hand, just know that the carb count will differ a bit depending on what ingredients you use.

I’ve been on a big Skippy Naturals peanut butter kick. It’s 4 net carbs per 2 tablespoons and it tastes like regular peanut butter without the funky oil sitting on top. No need to stir, it’s just nice and creamy!

For the sweetener, I use and recommend Lakanto Powdered Sweetener. It’s made of monk fruit and erythritol, tastes very similar to regular powdered sugar, and is my favorite powdered sweetener to date. Highly recommend. 

Use code THATLOWCARBLIFE to get 20% off your entire order at Lakanto!

Stir together all of the ingredients with a fork until smooth. Easy peasy and so creamy!

holding a piece of chocolate waffles with peanut butter in the middle

How to make chocolate chaffles:

To make chocolate chaffles, you’ll need: egg, finely shredded mozzarella cheese, unsweetened cocoa powder, sweetener, chocolate chips, and espresso powder.

I recommend using Lakanto Monkfruit Sweetener. It’s a mix of monkfruit and erythritol and has none of that cooling sensation that some sweeteners have. No aftertaste either! It’s my favorite.

two waffles with peanut butter in the middle on a cutting board

The espresso powder is optional, but recommended. It doesn’t make the chocolate chaffles taste like coffee, it just deepens that chocolate flavor. Really good! I add espresso powder to everything that calls for cocoa powder.

For the chocolate chips, I’ve been loving Lily’s chocolate chips and you can find them at Walmart now, which is a major win! Use whatever brand you prefer. 

chocolate waffle batter mixture

Whisk together your egg, cocoa powder, sweetener, chocolate chips, and espresso powder until well combined. Stir in the mozzarella and your chocolate chaffle batter is ready to cook!

It looks a little funky with that cheese in there, but I promise it just disappears as you cook it. As long as you use mozzarella, you’ll never even taste the cheese.

chocolate chaffles in waffle iron

What kind of waffle maker do you need? 

You are going to want a mini waffle maker for this recipe.

I use the Dash Mini Waffle Maker

Don’t worry – you can order from Amazon for around $10 and I almost guarantee you won’t regret the purchase! They’re currently showing as backordered, but I’ve heard from quite a few readers that they’re shipping out much faster than the backorder date, so I say go ahead and order!

Dash waffle maker

It heats quickly, cooks quickly, takes up barely any space, and it comes in a variety of cute colors. I have the aqua. 

If you want to make more than 1 mini waffle at a time or just don’t want to wait on the out of stock mini waffle maker, check out this one:

If you plan to make chaffles for a family, this should work great! I haven’t tried it myself, but plan to order because my kids are obsessed with chaffles too.

Peanut Butter Cup Waffles:

Once your chocolate chaffles are cooked, let them cool a bit before adding the peanut butter filling. If you add the filling while the waffles are hot, it will melt and ooze out. This isn’t necessarily a bad thing (in fact, melty peanut butter is delicious!), but it’s pretty messy.

peanut butter spread out on a chocolate waffle

Spread the peanut butter over one of the waffles and then top it off with the second one.

These are rich and decadent and I recommend cutting them into fourths for a quick treat. If you’re really feeling it, go ahead and have a half. With such low carb ingredients, you can probably fit a half of one into your carb count pretty easily.

Toothpick going threw pieces of peanut butter cup chaffles

Be sure to check out my basic chaffle recipe, pumpkin chaffles, and Big Mac chaffles too! 

I’m pretty obsessed with chaffles. So easy and there are infinite possibilities with them from sweet to savory!

peanut butter chaffle split and both halves stacked on top of each other.

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A piece of chocolate cake

Peanut Butter Cup Chaffles

Thick chocolate chaffles smeared with a thick layer of creamy, sweet peanut butter!

Yield 1 peanut butter cup chaffle
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes


For the chaffle:

  • 1 large egg
  • 2 tablespoons cocoa powder
  • 1 tablespoon sweetener
  • 1 tablespoon sugar freechocolate chips
  • 1/4 teaspoon espresso powder
  • 1/2 cup finely shredded mozzarella

For the peanut butter filling:

  • 3 tablespoons creamy peanut butter
  • 2 tablespoons powdered sweetener
  • 1 tablespoon butter, softened


To make the chaffles:

  1. Plug in the waffle iron to preheat.
  2. Whisk together the egg, cocoa powder, sweetener, chocolate chops, and espresso powder. Stir in the mozzarella.
  3. Add half of the batter to the waffle maker and cook for 3 minutes. Repeat with remaining batter.

To make the peanut butter filling:

  1. Add all of the ingredients to small bowl and stir together with a fork until smooth and creamy.

To assemble:

  1. Let waffles cool before spreading with the peanut butter and closing to form a sandwich.


Please note that I've deducted sugar alcohols from this recipe as erythritol generally has no effect on blood sugar. If you count sugar alcohols in your carb count, you'll want to calculate this yourself.

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Nutrition Information:

Yield: 4 Serving Size: 1/4 of waffle
Amount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 208mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 8g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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48 thoughts on “Peanut Butter Cup Chaffles”

  1. Terri Larimore

    Can these be frozen then microwaved to reheat? I mean if the serving size is 1/4 of the sandwich … storing, freezing, etc is important.

    1. Karly Campbell

      I’m not sure how well these would reheat with the peanut butter filling, but you could freeze them and thaw on the counter. We just cover them tightly and eat them within a few days.

  2. Just made these and they are AMAZING! Great afternoon snack with a cup of coffee. Cured my chocolate/pb craving!

  3. I make regular chaffles with 2 eggs and 1/2 cup mozzerella cheese, spread with peanut butter and pour choczero chocolate syrup on top; same result.

  4. Krissy Rick

    So amazing! I made these for my girls Bachelor viewing party and everyone loved them. I cut back on the cocoa powder as it was a bit much when I did my test chaffle.

  5. You said the serving size was the two sandwiched together with the PB filling cut into quarters… SO…. (sorry, just starting KETO) that means one serving is ONE fourth of the full chaffle… correct???

      1. Sandy Knapp

        I think you are using powdered monkfruit sweeetner. Would classic monkfruit work?

  6. Just made them and they were so delicious..Firstly I was hesitating to make them but I am glad that this recipe totally satisfied my sweet craving.Thank u so much .I am your new fan❀️

    1. Chad Campbell

      You can leave out the espress for sure. If you leave out the butter, you’d want to reduce the powdered sweetener a bit or increase the peanut butter which will affect carbs.

  7. Karen Mitchell

    Thanks so much for this recipe! I AM OBSESSED! They are GREAT! This one especially, but chaffles in general…what a keto blessing!

    1. Sheryl Clinton

      Do you ever use any other kind of cheese beside mozzarella? I was curious if other types of cheeses would work.

      1. Karly Campbell

        Other cheese does work, but the waffle will taste like that cheese. Mozzarella is very neutral, so it works well in most recipes.

  8. Just made this for dessert as I was cleaning up the kitchen after dinner. Super fast and easy. My husband actually liked it which is a miracle.
    I managed to get two bites before he ate it all.

    1. Karly Campbell

      That’d be a dream come true! If you can make them fit in your carb allowance and dairy doesn’t cause issues for you, I don’t know why you couldn’t eat them as often as you wanted. πŸ™‚

  9. Can’t wait to try this! I love almond better than peanut butter. I hope it works just as well!

    1. Karly Campbell

      Hi Cheryl! It’s the two waffles sandwiched together and cut into quarters. πŸ™‚

  10. I love your recipes and need to post when I make them, when you say espresso powder is that the same as espresso coffee? I’ve never seen espresso powder, where do I find that?


    1. Karly Campbell

      Hi Bernice! It’s basically just instant espresso – add hot water, drink espresso. You’d find it in the coffee aisle and it comes in a small jar. πŸ™‚

      1. Jen Martin

        I’m wondering if you can use some skinny syrup in your chaffle? Maybe a maple flavoring or peanut butter to go with your filling? Trying A skinny syrup would be good to but you would probably want to cut back on sweetener as it is already artificially sweetened.

  11. This sounds yummy! Just out of curiosity what is the reason behind the butter in the filling? I am certainly not doubting you just curious why you added it. Thanks for all the chaffle recipes, I am enjoying them!

    1. Karly Campbell

      It helps keep it a nice thick layer of peanut butter filling without adding the extra carbs that peanut butter would add. You can skip and you’ll have less filling or swap for PB and have a few more carbs. Either works! πŸ™‚

      1. That makes sense if I had just thought about it a minute. Can’t wait to try these tomorrow!

      1. Deanna Pyszka

        Have you tried making this ahead to enjoy later? We’re getting ready for a road trip and wondering if it would hold up.

        1. Karly Campbell

          Hi Deanna! I’m not sure how well this would hold up, honestly. A lot of people make the waffles ahead and freeze them, but I’m not sure how long I’d let them sit out…I think they’d get soggy.

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