Chaffles Recipe
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This chaffle recipe needs three ingredients to make and yields crispy and fluffy chaffles. It’s easy to customize and ready in minutes.
My chaffle recipe tastes like crispy waffles
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. They’re quick to throw together and give me a base for whatever I’m craving that day.
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 wheat to hold them together, making them perfect for a low carb diet. Here’s why I love them:
- 3 ingredients. Just shredded cheese, eggs, and almond flour are needed.
- Crispy edges, fluffy middles. They are mild-tasting and can be loaded with your favorite toppings or mix-ins!
- Sweet or savory. I can’t choose most of the time, so I’m including some of my favorite flavors.
- Freezer-friendly. I usually pre-cook and freeze a batch to enjoy throughout the week.
★★★★★ REVIEW
“I added a bit of Everything Bagel seasoning…delicious and so easy! Thank you for sharing this recipe.“ – Danine
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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 eggs mix more seamlessly into the mixture.
- Almond flour. Adding a little almond flour gives the chaffles a more waffle-like texture and balances out any savory notes from the mozzarella cheese. I prefer to use blanched almond flour, as it has a finer texture.
- Baking powder. Optional, but a pinch of baking powder will make fluffier and lighter chaffles.
Flavor variations
- 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 (I like allulose) to the batter and serve with maple syrup.
- Chocolate chip chaffles. Fold through 1-2 tablespoons of mini sugar free chocolate chips.
- Breakfast sandwich. Make two chaffles and add sausage (turkey sausage or chicken sausage works well!), bacon, a slice of cheddar cheese, and a crispy fried egg.
How to make chaffles
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, then pour the batter onto it 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. My partner prefers 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. I find a mini waffle maker works much better than a full-sized one here. The smaller size helps the chaffles cook evenly and gives you those crisp edges. I use my Dash mini waffle maker.
- Preheat and grease the waffle iron. Don’t skip either step! A properly heated, lightly greased waffle iron helps the chaffles crisp up without sticking. I usually use a little butter or coconut oil.
- Let the chaffles rest. I leave the chaffles in the waffle iron for another 2-3 minutes after they’re cooked. This gives them time to firm up, making them easier to remove without falling apart.
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 Ziploc bag and store them in the freezer for up to 6 months.
Reheating: Simply pop them in a toaster oven or toaster until crispy.
More low carb breakfast recipes to try
Best Chaffles Recipe
Video
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
Nutrition
Originally published May 2021
These were fire. So good!
Thanks, Mandy!
These are delicious!! Highly recommend!!
How many chaffles per serving?
My recipe makes 4 large waffles, so one waffle per serving.
The BEST chaffles! I used coconut flour and am delighted by how crispy these turned out. Will definitely be making again. Added garlic & onion granules to discourage me from adding sweet toppings–yum!!
Have you ever made them with an egg substitute?
Hi M- this won’t work with an egg substitute. Eggs are one of the key ingredients for this. I’d suggest making vegan waffles or similar.
Wonderful and crispy! Thanks!
Can I use egg whites instead of 2 eggs? If so, how much egg whites? 1/2 cup? Thanks!
Hi Karen- sorry for the late reply, I wanted to test this out myself first- it turned out pretty well, but not sturdy or as crisp around the edges as I’d like. Look for half a cup of egg whites 🙂
I love all the recipes! When making multiple chaffles, do I need to grease the waffle maker between each chaffles?
A light spritz is fine, but if nothing is sticking, you can keep cooking as normal!
HI Arman,
Thanks so much for your website and all the amazing, thoughtful recipes. We’ve got two growing boys, ages 13 and nearly 12, both very active outdoors & playing sports, and I turn to your recipes just about daily to feed them well. It’s so much better knowing exactly what’s going into our kids’ bodies as they grow.
For the chaffles: how do you keep the gooey cheese from dripping down the waffle iron? 🙂 I’m using a mini waffle iron (from Aldi!). Have just made your chaffles and added some slices of Spanish ham atop the batter before closing the iron. Four minutes as you advised, and they’ve turned out perfectly! What a fun and creative recipe — never would have thought of this, but it’s terrific! I experimented by using sweet rice flour instead of almond flour, and the results are fine. Thank you!!
Easy. Tasty. Next time will add more cheese and a bit of flour. A bit too eggy for us.
Where’s the video?
Hi there- it’s in the recipe card 🙂
Great recipe! Imagine using a couple of these as a hamburger bun. Mmmmmmmmm 🙂
Turned out amazing! Super crisp and great with maple syrup!
Just made this for lunch and served with fried off leftover BBQ chicken breast, baby spinach and sugar free maple syrup. I added the baking powder as suggested. The result was absolutely outstanding and delicious!!
Thanks for the feedback, Leanne!
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 !