Dairy Free Keto Chocolate Waffles



This dairy free chocolate waffle is our new superhero of a dish. It’s not an overstatement but we are so happy with it. For those of you who have seen or tried our Keto Chocolate Waffles, this dairy free version knock it out of the park. Don’t think that without the dairy cream, you can’t make anything yummy and decadent.

These waffles are nutritionally-correct (if there’s such a word.) Not only are they dairy free and keto-friendly, they also contain bone broth protein powder (not the run-of-the-mill variety that contains bulking agents, milk solids and all other nasties.) I wasn’t sure how the waffles would turn out using mostly natural ingredients but I couldn’t be any happier. that they look the part and taste even better than the dairy version. You bet this will be our go to recipe from now on.


Why do we like these chocolate waffle so much? The texture is soft, moist with fine crumbs. Still hold their shape like good waffles should. We used cooked pumpkin and mashed it. Of course, you can use canned pureé but some people don’t want to open the whole can only to use a little bit of it. Yeah right! Like they have no brainpower to think that they can use it in other dishes or put it in a jar and keep it in the fridge for later use. 😮

The next key ingredient is homemade coconut flour.  You see we have superb quality locally grown coconuts here and they are dirt cheap. I thought local coconut flour would be cheap too but no siree! The only one brand available cost 6 bucks a pound. You gotta be kidding me! You can get coconut pulp (after the milk had been extracted) at the market for free. All you have to do is get the pulp, dry it in the sun or in the low oven and put it in the blender till very fine. Now you see why I can never justify spending good money on something I can get for next to nothing. I will have to write about making your own coconut flour some day. It will probably save you a bit of money too. For this recipe, I ran out of my homemade coconut flour so I used desiccated coconut and ground it till very fine. The taste and texture came out great so I will stick with it. Not going to change a thing.

Then along came the new player, bone broth protein powder. We heard good things about it and thought we would try it out. Our order arrived the other day so we started putting it to test.

As you can see here it’s got all the right stuff and free from dairy and other allergens. We will be using it in other recipes and will keep you posted. As for our waffle, it got a seal of approval.

The rest of the ingredients are coconut oil and coconut milk (or cream), eggs, chocolate powder, baking soda and orange extract. Since I used desiccated coconut, I had to grind it in the grinder, the one that comes with your blender. Then I put all other ingredients in that same grinder and blend it all in. The mixture may look like it’s not totally blended but not to worry. Just stir it through and you will be fine.

The mixture will be very smooth, unlike waffles made with almond flour, which will appear grainy. Better yet these waffles look as legit as can be and taste just as good, if not better than the regular waffles.

Even if you are not on dairy free diet, we would like you to try this and see what you think. We do prefer this version to the dairy one. If the results vary, it could be from the different protein powder or coconut cream so feel free to tweak it to suit. Enjoy your waffles!

Dairy Free Keto Chocolate Waffles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3

Serving Size: 1 piece

Calories per serving: 181

Fat per serving: 14.2

Carbs per serving: 2.5

Protein per serving: 9.6

A dairy free alternative to keto chocolate waffle that tastes better than the dairy version.


  1. 60 g cooked pumpkin, mashed
  2. 15 g desiccated coconut
  3. 1 scoop bone broth protein powder
  4. 2 large eggs
  5. 30 g coconut oil, melted
  6. 15 g coconut milk or cream
  7. 1 tbs cocoa powder
  8. 1/4 tsp baking soda
  9. 1/2 orange extract or other extracts like cinnamon or vanilla


  • Put desiccated coconut in the grinder and blend it for 20-30 seconds or till it turns to fine powder. We use fine coconut but if you have coconut flakes, it's OK too. You just have to blend it a bit longer. With coconut powder in the grinder, add the pumpkin and other ingredients and blend for 10-15 seconds. Stop to scrape the side of the grinder because solid ingredients tend to stick to the side. Then blend for another 10 seconds. Stop to check if everything is well blended. If stir the mixture and blend it some more till the mixture is smooth.
  • With waffle maker turned on medium, pour the mixture to fill it and cook per manufacturer's instructions. We have Belgian waffle maker so it makes 3 but if you will get 4-5 waffles if you use regular a waffle maker.
  • Serve with your choice of accompaniment.


We use coconut cream but ours looks like coconut milk and does not turn solid when refrigerated. It may be due to the fact that there is no thickening agents added to it. But please feel free to use whatever you have at hand.

For the pumpkin, it would be perfect if you have leftover roasted pumpkin but if you don't want to use pumpkin pureé, you can cut the raw pumpkin into small pieces and put in the microwave for 2 minutes or so with a little bit of water to keep it from drying out.

We use the grinder to blend all ingredients but you can beat it with a fork or whisk. Just have to make sure your pumpkin is finely mashed with no lumps left.


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