Keto Carnivore Waffle
Published August 13, 2019 • Updated March 6, 2026
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I started making paffles back in 2020 when I got bored of plain bacon and eggs on the carnivore diet. I wanted something with texture, something that felt like an actual meal and not just protein on a plate. Three ingredients later, I had the crispiest carnivore waffle I’ve ever eaten.
If you’ve tried my basic chaffle recipe, think of a paffle as the next step. Chaffles use egg and cheese. Paffles add crushed pork rinds, which changes everything. The pork rinds give the waffle a crunch that regular chaffles just don’t have. I’ve made hundreds of both at this point, and the texture difference is real.
I call them paffles for two reasons: pork rinds and protein. Each one packs about 15g of protein from the egg, cheese, and pork rinds combined, with only 1-2 grams of net carbs. That’s what makes them my go-to keto carnivore breakfast, right alongside keto egg cups and mini frittatas.
The flavor depends on what cheese you use. I typically go with mozzarella because it melts clean and doesn’t overpower anything. But I’ve also made batches with sharp cheddar (crispier edges, more bite) and gouda (smokier, my personal favorite for savory paffles). Multiple readers have independently switched to cheddar and reported the same thing I noticed.
One thing readers ask me constantly is what pork rinds to use. Use the fried ones from a bag, the kind you find in the chip aisle. Not raw pork rinds. I crush mine in a zip-top bag with a rolling pin, but you can also find pre-crushed pork panko near the breadcrumbs at most grocery stores. One of my readers, LouEsta, tipped me off to those and they save a step.
I eat my paffles with a runny fried egg on top most days. Slathered in butter is the other move. For savory builds, I’ve landed on a few favorites: jalapeno-cheddar (diced jalapenos stirred into the batter), pepperoni-mozz (my family finishes these before they hit the plate), and dill pickle-mozzarella (a reader named Melissa told me about this one, and I tried it weekly for a month). Cream cheese spread on while the paffle is still warm melts right into the waffle ridges.
These are perfect for meal prep too. I make a double batch on Sunday and reheat them all week. They hold up in the fridge for 3 days and in the freezer for a month or more. My go-to reheat used to be the toaster, but a reader named Quinn figured out that the air fryer at 375F for 3 minutes brings them back crunchier than fresh off the iron. I tried it and switched over. If you’re building a breakfast bowl, a toasted paffle on the side adds crunch.
I’ve tested these in three different waffle makers at this point. My mini Dash waffle iron makes the best single-serving paffles, but a full-size maker works fine too. Just pour the batter in the center and let it spread on its own. Don’t grease the iron. The fat from the cheese and pork rinds releases as it cooks, so it won’t stick.
If you’re doing carnivore and miss having something crispy and satisfying for breakfast, this is it. I’ve served these to people who aren’t even keto and they just think it’s a good waffle. That’s the test I care about.
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Ingredients
1 egg -
½ cup ground pork rinds
-
⅓ cup mozzarella cheese
-
pinch of salt
Step by Step Instructions
Step by Step Instructions
Preheat
Preheat waffle maker to medium high heat.
Combine & whisk
Whisk together egg, cheese, ground pork rinds, and salt.
Add to waffle iron
Pour paffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.
Remove & enjoy
Remove paffle from the waffle maker and serve.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the difference between a paffle and a chaffle?
I make both all the time. A chaffle is just egg and cheese in a waffle maker. A paffle adds crushed pork rinds, which gives it a crunchier texture and more protein. I actually prefer paffles now because they hold up better under toppings and reheat crispier. If you want to compare, try my basic chaffle recipe side by side.
What pork rinds should I use for paffles?
I use the fried ones that come in a bag from the chip aisle. Not raw pork rinds. I crush them myself with a rolling pin in a zip-top bag, but I've also used pre-crushed pork panko from the breadcrumb aisle. Both work great in my paffles.
Can I use different cheese in this paffle recipe?
I've tested this with mozzarella, cheddar, gouda, and parmesan. Mozzarella is my default because it melts cleanly. Cheddar gives a sharper flavor. Gouda adds a smoky note that I love for savory paffles. All of them hold together fine in the waffle maker.
Can I use cream cheese instead of mozzarella?
I've done this and it works, but the texture is softer and less crispy. I use about 2 tablespoons of cream cheese per paffle when I go that route. It won't have the same crunch as the pork rind version with shredded cheese, but it's a good change of pace.
Can I make dairy-free paffles?
I've experimented with dropping the cheese and adding a scoop of collagen powder or gelatin instead. The texture is different (less melty, more firm) but it holds together. I added an extra egg yolk to help with binding when I tested my dairy-free version. It's not my favorite way to eat a paffle, but it works if dairy is off the table.
How do I make savory paffle variations?
I stir things right into the batter before cooking. My favorites are diced jalapenos with cheddar, crumbled cooked bacon with parmesan, and (thanks to a reader tip) diced dill pickles with mozzarella. I've also made a pepperoni and mozzarella version that my family finishes before it hits the plate. For a meatier paffle, I've mixed in cooked ground sausage crumbles (about 2 tablespoons per waffle) and it holds together fine. Just make sure the sausage is fully cooked and crumbled small before folding it in.
What are the full macros per paffle?
Each of my paffles comes out to about 1-2 grams of net carbs, roughly 15g of protein, and around 12-14g of fat. I've tracked it with mozzarella and with cheddar, and both land in a similar range. The protein comes from the egg, cheese, and pork rinds combined, which is why I call it a zero carb waffle for practical purposes.
What's the best way to reheat a paffle?
I've tried every method at this point. The air fryer at 375F for 3 minutes is my favorite now. A reader named Quinn figured that out, and I've been doing it ever since. It comes back crunchier than fresh off the iron, something about that second hit of dry heat on the pork rind crust. The toaster works too (about 90 seconds), and a skillet on medium heat for a minute per side is solid. I skip the microwave because it makes the pork rinds go rubbery.
My grandmother made waffles every Sunday morning for as long as I can remember, and going keto three years ago felt like closing that chapter. Made this last week and the crispiness along the edges of the waffle maker caught me off guard. Something about the way it lifted off the iron, that texture, brought back a feeling I had not expected to find again. Four stars, and I mean that with real gratitude.
Swapped the mozzarella for sharp cheddar. Nuttier finish, same crispy edges and zero-carb structure. It browns faster though, so I pull mine about 15 seconds early.
Waffles were honestly the one thing I mourned when I started keto. Made these this morning. Had to just sit there for a second. Three ingredients and I felt like myself again.
I make a batch of four on Sunday and reheat them in the air fryer at 375 for about 3 minutes. They come out just as crispy as fresh off the iron. With 24g of protein each, they carry me straight through to lunch.
Brought these to a Sunday brunch and made the strategic error of explaining the ingredients before people ate. The pork rind mention didn't land. But the crunch when they bit in was unexpected, and the skepticism didn't last. Next time I'm keeping quiet until after.
Yeah, lead with the crunch, not the ingredients. I learned that the hard way too. Nobody needs to know what's in it until they're already asking for the recipe.
I cried a little the first time I ate one. Not kidding. I've been doing strict carnivore for four months and around week three I started actually dreaming about Sunday morning waffles, the crispy edges, that specific chew in the center. I figured I was just grieving carbs and I'd get over it eventually. Then I found this recipe. The pork rinds give the outside a deep savory crunch I wasn't expecting at all, and the mozzarella holds everything together with this almost stretchy pull inside. I made three back to back just to make sure it wasn't a fluke. It wasn't a fluke. Making these every morning now and I genuinely feel like I got something back.
My seven-year-old watched me crush up the pork rinds and immediately announced this was going to be gross. I made him try one bite anyway and he just stood there for a second, then quietly reached over and took the rest of mine without saying a word. The face he made when I told him what was actually in it was SO worth it. I've only been doing carnivore for about three weeks and was kind of terrified of losing a real breakfast option, but I've been making these every single morning since. 24g of protein at 8am is doing something. Not crashing by 10 like I always used to.
Silent grab and walks away. That's the only food review that matters. The 10am no-crash thing is real, I feel it every time I actually eat protein at breakfast instead of skipping.
Do you use a food processor or is crushing by hand okay?
Rolling pin in a zip-top bag is my go-to. Food processor works but you can overprocess it into dust, which kills the texture. You want some small chunks left in there.
Been making these for a few weeks now, and somewhere around batch four I switched from mozzarella to sharp cheddar. Crispier edges, more flavor, holds together better. The mozzarella version is fine but this is the one I keep coming back to.
The hold is the thing. Mozzarella goes a little floppy once it cools, cheddar stays put. Took me a while to commit to the switch too.
Batch made 8 of these on Sunday and I'm still pulling from the stack on Thursday. Tip I figured out: pull them when they're still slightly soft in the center because they firm up as they cool, and if you reheat in the air fryer at 375 for 3 minutes they come back crunchier than straight off the iron. Something about that second hit of heat and the pork rind crust is freaking unbelievably good. Weekday breakfast solved.
Four days and still going. I put your air fryer method in the FAQ. That second hit of heat on the pork rind crust does something I couldn't get from any other reheat method.
Fourth time making this in a few weeks. The pork rind crust gets a crunch I haven't found in other waffle recipes. Only downside: it softens fast once it cools, so eat it straight off the iron.
Pork rinds just go soft fast, nothing to do about it. Wire rack instead of a plate buys a couple minutes if you need them.
Snow day this morning and my son watched me grind the pork rinds, made a face, and announced he was not eating whatever I was making. He's eight and very confident in these decisions. I made his waffle anyway and set it on the counter, and by the time I got to the table he had cleaned his plate and was hovering near the waffle iron. The mozzarella and egg bind into something that actually holds the waffle grid, which I wasn't expecting from three ingredients. Four stars from me right now because I'm still working out toppings (butter and salt was fine, but I want to try cream cheese or sour cream). I'll keep making this.
Ha, eight. The confidence at eight. Cream cheese while it's still warm is the move, it melts right into those waffle ridges. Sour cream is fine but cream cheese wins.
Swapped the mozzarella for sharp cheddar and honestly the flavor is so much better. Those crispy edges with a little cheddar bite hit different. Making a double batch tomorrow.
Cheddar is so good in these, those crispy edges hit differently with the sharper flavor. I default to mozzarella because it melts cleaner but honestly cheddar is my second favorite. Double batch is the right call.
Omg! these are amazing!!!
Ha, right? I make these almost every morning when I'm doing carnivore. Try crumbling some cooked bacon right into the batter next time.
Is this raw pork rinds or the ones that come are fried and come in a bag?
Use the ones that are fried in a bag. Typically you find them in the chip aisle at the grocery store.