The paffle is the crispiest carnivore waffle I've found — just egg, cheese, and pork rinds, with 24.7g protein at 1.3g net carbs. I eat these almost every morning when I'm doing carnivore.
I started making paffles back in 2019 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 25g 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.
What is the carnivore diet (and why paffles fit)
The carnivore diet is pretty straightforward: eat animal-based foods, skip everything else. I’ve been doing keto since 2012, and I cycle into carnivore stretches a few times a year when I want to simplify things.
On carnivore, you eat meat, organs, animal fat, bone broth, butter, eggs, cream, cheese, and pork rinds. Everything in this paffle recipe qualifies. Each one comes in at about 1-2 grams of net carbs, which is why I count it as zero carb for practical purposes.
If you’re exploring carnivore but still want variety in the morning, this is where I’d start. I got tired of the same bacon-and-eggs plate after about a week, and paffles gave me something with crunch and warmth that felt like a real breakfast. For a full spread, try pairing these with air fryer bacon or air fryer breakfast sausage.
Best waffle maker for paffles
To make a paffle, you need a waffle maker. I’ve tested this recipe in three different ones, and my favorite is still the mini waffle iron by Dash. It makes a single-serving paffle that’s perfectly sized.
I’ve also used a full-size Belgian waffle maker and a standard square one. Both work. The Belgian iron makes a thicker paffle with deeper pockets (great for holding butter), while the standard iron gives you a thinner, crispier result. I prefer the thinner version most days. Just pour the batter in the center of whichever iron you use. It spreads on its own, no need to push it around.
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Do I need to grease my waffle maker?
I never grease or butter the waffle maker before cooking paffles. The cheese and pork rinds release enough fat as they cook to keep the paffle from sticking. If yours does stick, your iron probably isn’t hot enough. I run mine on medium-high and give it a full minute to preheat before adding batter. That extra minute makes all the difference.
How to store and freeze paffles
I meal prep paffles almost every week. A double batch takes me about 15 minutes, and then I have them ready to go for days.
Fridge: I store them in a single layer in an airtight container. They keep for 3 days. The toaster at 90 seconds works, but I’ve switched to the air fryer after a reader named Quinn figured out that 375F for 3 minutes brings them back crunchier than fresh off the iron. Something about that second hit of dry heat on the pork rind crust locks in. A skillet on medium heat for a minute per side works too.
Freezer: Flash freeze each paffle on a plate or sheet pan for 30 minutes first, then stack them in a freezer-safe bag with parchment between layers. They’ll keep for a month. Reheat straight from frozen in the air fryer (add an extra minute) or in a 350F oven for 5-7 minutes. I’ve also used these as the base for a chaffle breakfast sandwich straight from the freezer, just toast and stack.
Whisk together egg, cheese, ground pork rinds, and salt.
3
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.
4
Remove & enjoy
Remove paffle from the waffle maker and serve.
Nutrition
Per serving: 1 Waffle
Calories
270
Fat
19g
Protein
24.7g
Total carbs
1.3g
Net carbs
1.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Can you make a 3-ingredient keto waffle?
Yes. My paffle is a 3 ingredient keto waffle: 1 egg, 1/3 cup mozzarella cheese, and 1/2 cup ground pork rinds, plus a pinch of salt. It cooks in a waffle maker in 3-5 minutes and comes out crispy with 1.3g net carbs and 24.7g protein.
Are keto waffles actually healthy?
I think these earn a spot in a keto diet. One of my paffles is 270 calories with 19g fat, 24.7g protein, and 1.3g net carbs, made from egg, cheese, and pork rinds. No flours, no fillers. The protein keeps me full from breakfast until lunch.
Are chaffles healthy to lose weight?
Yes, chaffles fit a weight loss plan, and my paffle version works even harder. One paffle is 270 calories with 24.7g protein and 1.3g net carbs from egg, cheese, and pork rinds. A plain chaffle skips the pork rinds, so it runs lighter on protein. I reach for the paffle when I need breakfast to carry me to lunch without snacking.
If the batter looks like way too little for the iron, that’s normal, I almost doubled it. One egg’s worth spread out fine and I got a full crisp waffle out of it.
Whatever that smell is off the iron got my whole house up before I plated one. I grind the pork rinds a little coarser than fine and the crunch holds even better.
Thank you for your recipe. How many does this recipe make please? I did 3 but think I should have does 4 as mine were thick and heavy. I would need to weigh the ingredients also as my pork panko I ground it’s quite dense and fatty. The raw mix was very dry. Any ideas?
It makes one paffle in my mini Dash iron, so three batches means three paffles. Your ground panko is the issue. It packs way denser than the bagged fried rinds I crush by hand, so a half cup of yours is a lot more by weight. I’d cut back to a scant third cup and add a second egg if the mix still looks dry.
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.
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.
Casey, you went from skeptical to setting an alarm in one bite! Go heavier than a pinch of salt next time. I go closer to a quarter teaspoon because the pork rinds drink it up.
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.
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.
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.
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.
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.
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.
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.
