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This crispy chaffle recipe needs three ingredients to make and yields crispy and fluffy chaffles. It’s easy to customize and ready in minutes.
My go-to keto breakfasts are typically keto pancakes or keto waffles, but when I want something easy, savory, and endlessly customizable, I love to whip up chaffles.
If you’re new to chaffles, they are essentially cheese and eggs cooked in a waffle iron. Unlike traditional waffles, they don’t need any grains or wheat to hold them together, making them perfect for a low carb diet.
Table of Contents
Why I love this recipe
- 3 ingredients. Just shredded cheese, eggs, and almond flour are needed.
- Easy to customize. The beauty of chaffles is that you can jazz them up to be sweet or savory.
- Freezer friendly. Pre-cook and freeze a batch to enjoy throughout the week.
- Perfect texture. They are crispy around the edges and soft and fluffy in the middle. They are mild-tasting and can be loaded with your favorite sweet or savory toppings or mix-ins!
Key Ingredients
- Mozzarella cheese. Low-moisture part-skim mozzarella cheese is best. Not only is it super versatile, but you don’t risk the chaffles being soggy or limp. This cheese blend is also very mild-tasting, making it perfect for sweet or savory chaffles.
- Egg. Room temperature egg.
- Almond flour. Adding a little almond flour gives the chaffles a more waffle-like texture and balances out any savory notes the mozzarella cheese may give. I prefer to use blanched almond flour, as it has a finer texture.
How to make chaffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by whisking together all the ingredients until combined.
Step 2- Cook the chaffles. Grease and heat a waffle iron, and once it is hot, pour the batter onto the waffle iron and cook for 3 minutes.
Step 3- Serve. Remove the chaffle from the hot iron and serve immediately with your favorite toppings.
Arman’s recipe tips
- Use the Right Cheese. As cheese is one of the three ingredients, it plays a huge role in the structure and flavor of the chaffles. I recommend choosing a cheese that melts well, like mozzarella, Monterey Jack, or my favorite, pepper jack.
- Adjust the flour. Some of my family members prefer their chaffles to be sturdy and ‘bread-like.’ To compensate, I add a few extra spoonfuls of almond flour. You can also use coconut flour, but reduce the amount by half.
- Use a mini waffle iron. Because of their size, mini waffle irons work better than full-sized ones for optimal crispiness! I like using my dash mini waffle maker.
- Preheat the waffle iron. And grease it, too! You don’t want the chaffles sticking to it. I like to add a touch of butter or coconut oil.
- Let the chaffles rest. Allow the chaffles to rest in the waffle iron for 2-3 minutes to help them firm up and be more pliable.
- Add baking powder. A pinch of baking powder will yield fluffier and lighter chaffles.
Storing instructions
To store: Chaffles can be stored in the refrigerator, covered. They will keep well for up to 5 days.
To freeze: Place leftover chaffles in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Simply pop them in a toaster oven or toaster until crispy.
Frequently asked questions
When made as instructed, my chaffles have just 1 gram of net carbs per serving.
It’s a ‘cheese waffle, ‘ a low carb savior that is high fat and high protein.
More low carb breakfast recipes to try
Best Chaffles Recipe
Ingredients
- 2 large eggs
- 1 cup mozzarella cheese part skim low moisture
- 1/4 cup almond flour
Instructions
- In a mixing bowl, whisk together the shredded cheese, eggs, and almond flour until a smooth batter remains.
- Grease a waffle iron and turn it on. Once hot, add the chaffle batter and cook for 4 minutes or as per your waffle iron instructions.
- Repeat the process until all the batter has been used. Serve immediately.
Notes
- Pizza chaffle. Fold through 2 tablespoons of parmesan cheese, 1/4 cup chopped pepperoni (or ham), two tablespoons sliced olives, and two small mushrooms, diced. Serve with keto pizza sauce.
- Sweet chaffles- Add 1-2 tablespoons of your favorite granulated sweetener (we like allulose) to the batter and serve with maple syrup.
- Chocolate chip chaffles- Fold through 1-2 tablespoons of mini chocolate chips.
- Breakfast sandwich– Make two chaffles and add sausage (turkey sausage or chicken sausage are great!), bacon, a slice of cheddar cheese, and a crispy fried egg.
Nutrition
Originally published May 2021, updated and republished March 2025
Made a mess trying to figure out the appropriate amount of batter to add but after a few tries I got it just about right. Used the baking powder recommendation and turned out great.
Arman, this is a gem that I can use for any meal, from trad breakfast with bacon or ham and s.f. syrup, to pizza style lunch with pepperoni and sauce, to dinner with savory chicken. Thanks for the recipe and inspiration!
What toppings do you recommend for these chaffles?
I love peanut butter or cashew butter, or sometimes melted cheese and pepperoni.
Turns out great !