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
Can we replace the almond flour with King Arthur’s Keto Wheat Flour? I absolutely hate almond flour.
I added a bit of Everything Bagel seasoning…delicious and so easy! Thank you for sharing this recipe
Everything bagel seasoning is like magic, isn’t it Danine! It would be so good on these chaffles.
Thanks for taking the time to leave a lovely review and rating 🙂
Question: If I don’t have a waffle iron…could i maybe scoop and flatten this into a frying pan and make pancake-ish things?
yes, that would be absolutely fine Susan. I’d just be careful when flipping, as the cheese can stick but doing it slowly should do the trick.