Keto Carnivore Waffle
Published August 13, 2019 • Updated July 20, 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 25g of protein, and around 19g 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.
I was doing breakfast for eight people, pool day, nobody on keto but me. Set these out next to regular waffles and didn't label them. Gone first. Two people asked what kind of cheese I used. Nobody thought to ask about the pork rinds until I mentioned them. One guy looked at the bag like I'd insulted him. Didn't stop him.
Never lead with the pork rinds. Let them fall in love first, Mei, then show them the bag. I do the same thing.
Ha, exactly. Hide the bag until they're already sold.
Three mornings in a row and still not sick of them.
Kept waiting for it to stick and fall apart when I lifted the lid. Nope. Four mornings straight and it still just pops right off.
That's the mozzarella. It crisps against the iron and basically releases itself. Four mornings straight won't be the last.
Ha, yeah, mozzarella was doing the heavy lifting the whole time.
Skeptical about grinding up pork rinds and calling it batter, right up until mine came off the iron with those crispy edges. That first bite stopped me cold. Four stars on my first attempt, undersalted mine, but 1.3 net carbs is making me set an alarm for tomorrow morning.
That steam is your timer. When it stops, the waffle's done, lift early and it tears. Mine come out clean every time now.
Steam stopping is the real timer. Lauren, I started watching for it instead of the clock and the tearing stopped completely.
The mozzarella is what's different here, it crisps without going rubbery the way other low-carb waffle bases tend to, and the pork rinds add structure without the eggy-sponge issue I've had with almond flour versions. Four stars because I'm still playing with timing on my iron, but the base recipe is what I've been looking for.
Left the nutrition info on the counter and my husband saw the 24g protein. Made his own batch that night. Now he's eating two before workouts and I can't keep enough made.
Forty-nine grams before a workout and he figured that out himself. I'd just make six at a time from now on.
Made a batch of six on Sunday and they've been holding up in the fridge all week. Quick reheat in the toaster and the pork rind crust crisps right back up. Doubling the batch next Sunday.
Six lasting the full week is the whole point. Toaster reheating is new to me, I've only ever done air fryer.
I'll be honest, I made this expecting it to taste like pork rinds soaked in egg and I was fully braced for it. It doesn't. The waffle iron crisps them up into something that actually reads as 'waffle' to my brain, which is still kind of wild to me. One thing I'd pass along: do NOT rush it out of the iron. I pulled mine at 3 minutes and it was perfect, but the one time I tried sneaking it out early it fell apart completely on me. Otherwise, mornings just got a lot easier.
The pork rind brain-flip is real. Mine still registers it as waffle texture and I've been making these for years. Three minutes holds, less doesn't.
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.
Those edges are the whole thing. Glad this one found its way back to Sundays.
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.
Cheddar runs hot in a paffle. Smart to pull early. I use mozzarella mostly because it's more forgiving, but the sharpness from cheddar is hard to beat for savory.
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.
Three ingredients doing what six couldn't. That's when I knew pork rinds were the answer, not just a swap.
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.
Four on Sunday is the right call. And yeah, 375 for 3 minutes brings them back almost better than fresh off the iron some mornings. I eat two back to back and barely think about 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.
The inside pull is what gets me every time. Three in a row to confirm is the right call.