Keto Chaffle Waffle
Published August 13, 2019 • Updated March 12, 2026
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I add almond flour and baking powder to a basic cheese-and-egg chaffle so it actually tastes like a waffle, not a cheesy omelet. Four ingredients, one mini waffle maker, and you have a low-carb breakfast in under 5 minutes.
If you’ve tried a basic chaffle and thought it tasted like a cheesy scrambled egg in waffle form, you’re not wrong. That’s exactly what happened the first few times I made one. The fix is almond flour and baking powder, and that’s what makes this keto chaffle recipe different from the egg-and-cheese versions floating around.
The almond flour gives the batter enough body that the waffle holds together without being dense. Baking powder lifts it just enough to create that classic waffle texture inside. And the mozzarella still does its job on the outside, crisping up into those golden, almost crackly edges that my readers keep talking about in the comments.
I’ve been making these since 2018, and they show up in my kitchen at least once a week. Sometimes it’s breakfast with butter and sugar-free maple syrup. Sometimes I use them as sandwich bread for a keto breakfast sandwich. They hold up to burger patties, pulled pork, whatever you stack on them. That’s a use case most people don’t think about until they try it.
What I’ve figured out over hundreds of batches: the almond flour ratio matters more than the cheese. Two tablespoons keeps the texture right. I’ve tested going down to one tablespoon to cut carbs, and it still works, just slightly less crispy on the outside. If you need a nut-free option, coconut flour works at 2 teaspoons (not tablespoons, since it absorbs way more liquid).
The whole recipe is four ingredients. One egg, half a cup of mozzarella, two tablespoons of almond flour, half a teaspoon of baking powder. Whisk, pour into the center of your waffle maker, close it, and walk away for about 4 minutes. You don’t need to grease the iron. The fat from the mozzarella handles that.
If you’re new to low-carb breakfast cooking, this is where I’d start. It’s simpler than almond flour pancakes and way faster than most keto waffle recipes. Once you have the base down, you can go in a dozen directions with flavors and toppings.
What is a Chaffle?
A chaffle is a waffle built on two ingredients: mozzarella cheese and an egg. That’s the base recipe everyone starts with, but on its own, it tastes more like an omelet than a waffle. I fix that by adding almond flour and baking powder.
For the cheese, I stick with mozzarella because it’s mild and melts evenly. You can use 1 oz of cream cheese instead, but I’ll warn you: cream cheese makes a softer, spongier waffle. If you want that crispy outside, mozzarella is the way to go.
The egg is flexible too. I’ve made these with just egg whites and they come out lighter, almost like a thin keto waffle. Whole egg gives you more structure. Both work.
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Ingredients
1 egg -
½ cup mozzarella cheese
-
2 tablespoons almond flour
-
½ teaspoon baking powder
Step by Step Instructions
Step by Step Instructions
Preheat
Preheat waffle maker to medium high heat.
Whisk it
Whisk together egg, mozzarella cheese, almond flour, and baking powder
- Egg
- Shredded cheese
- Almond flour
- Baking powder
Pour mixture
Pour chaffle 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.
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 chaffle maker and a waffle maker?
They're the same thing. I use a Dash Mini, but any waffle maker works. My full-size Belgian iron makes one big chaffle per batch. The mini makes it feel like a more intentional single-serving portion.
Does a chaffle taste cheesy or eggy?
With just egg and cheese, yes. It tastes like an omelet in waffle shape. That's exactly why I add almond flour and baking powder to this recipe. Those two ingredients change the texture and flavor enough that my family doesn't even register it as cheese-based. Cover it with butter and sugar-free syrup and you really can't tell.
My chaffle stuck to the waffle maker. What did I do wrong?
I've had this happen when I rush it. The fix is simple: close the lid and wait longer. Once the mozzarella fully crisps up, the chaffle releases on its own. I never grease my iron and I haven't had a stuck chaffle in years.
Can I use coconut flour instead of almond flour?
I've tested this at two different ratios. Use 2 teaspoons of coconut flour, not 2 tablespoons. Coconut flour absorbs way more liquid than almond flour, so if you use the same amount, you get a dry, crumbly mess. At 2 teaspoons, the texture is close to the original. Still crispy on the outside, just slightly less fluffy in the middle.
Why does my chaffle taste metallic?
That's the baking powder. I switched to Rumford, which is aluminum-free, and the metallic taste disappeared completely. If you can't find Rumford, you can skip the baking powder entirely. Your chaffle will be a little flatter but still tastes good.
How many chaffles does one batch make?
In my Dash Mini, one batch of batter makes 3 small waffles. In a standard waffle maker, it makes 1 larger waffle. I usually double or triple the recipe when I'm feeding more than just myself. For 8 chaffles: 4 eggs, 2 cups mozzarella, 8 tablespoons almond flour, 2 teaspoons baking powder.
Can I use egg whites instead of a whole egg?
I've done this and it works. Egg whites make a lighter, thinner chaffle. Whole egg gives more structure and a richer color. I go back and forth depending on what I'm using it for. For sandwich bread, I prefer whole egg because I want it sturdier.
Can I make chaffles dairy-free or vegan?
I have a vegan keto chaffle recipe that skips both the egg and the cheese. It uses different ingredients entirely, but the waffle maker technique is the same. I developed it after getting asked about dairy-free options for years.
First time making chaffles and I kept reading they taste like a cheesy omelet, which honestly kept me away for months. Finally tried this version with the almond flour and baking powder and freaking no, it actually tastes like a waffle. I pulled mine too early and still got that crispy edge on the outside. Making it again tomorrow but letting it go the full cook time.
Full time is worth it. The whole thing crisps up, not just the edges. Mine usually needs the full 4 minutes.
My grandmother had a waffle iron she used every Sunday and I hadn't thought about that in probably fifteen years until I made these. The baking powder is what does it - they actually rise a little and the edges get crispy the same way hers did. I'm only a few weeks into keto and I wasn't expecting any of the breakfast stuff to feel familiar. These do.
That crunch at the edges is exactly what the baking powder is there for. Nice to know it passed the Sunday waffle test.
Made these on a snow day and my daughter, who usually just pushes breakfast around, ate the whole thing and asked why we don't always make 'the crunchy waffles.' She meant the edges from the mozzarella crisping up. Snow day staple now.
She named them better than I did. That crunch is just mozzarella on a hot iron. Snow day approved.
Made eight of these Sunday and stacked them in the fridge for the week. Toaster oven at 350 for about 3 minutes brings back most of the crisp. Microwave just steams the cheese and turns them soft, so skip that.
Good to know on the 3 minutes. I usually do mine in the air fryer but same principle. Microwave just can't handle melted cheese.
I have tried at least 5 chaffle recipes and they all came out dense and eggy. Adding almond flour and baking powder is what this recipe does differently, and it shows (mine actually crisped up at the edges). Finally get why people are so into these.
Almond flour is doing a lot of work in this one. Skip it and you're basically back to egg-on-cheese territory.
I made this for my bride, and she had a foodgasam.
Ha, love that. The crispy edges on these really are something.
Yummy 😋. How did he make them?
Egg, mozzarella, almond flour, and baking powder. Waffle maker, about 4 minutes. The almond flour is what keeps them from tasting like a cheesy egg.
This recipe is amazing. I love making keto chaffles. I would like to add though,that I only used one tablespoon of almond flour instead of two just so it can lessen the amount of carbs because on the bag of great value, almond flour, 2 tablespoons equals one net carb… So by using only 1 tablespoon I believe made is 0.5 net carbs and the recipe still works just fine .
I also use my “my mini” waffle maker so one batch of this recipe makes 3 mini waffles (so it makes me feel like I have “more”… lolz).
Overall love the recipe and thank you for sharing.
The mini maker trick is legit. Three waffles feels more like a meal. I've tested the flour lower too, one tablespoon still works, just slightly less crispy on the outside.
Newbie, here 😉
Would like to make a BATCH of these.
Can you provide a recipe showing how to make MULTIPLES?
Thanks in advance….❤️
Just multiply everything by how many you want to make. For 8, that's 4 eggs, 2 cups mozzarella, 8 tablespoons almond flour, 2 teaspoons baking powder. Cook them one at a time in the waffle maker and stack them on a cooling rack so they stay crispy. I store mine in the fridge up to 3 days, or freeze with parchment between each one.
I'm looking for the recipe for the large batch of chaffles you make on your low budget keto for a week for under $40.
Search 'budget keto week' on my YouTube channel and it'll come right up. Same base recipe, just a bigger batch.
omg first time i made these, and these are the best,,, ,, easy i will be making more now thanku luv ur recipes
First time and you nailed it. These are hard to mess up once you know the timing.
Thank you for your generosity in sharing your recipes. I did keto years ago with the Atkins diet and it just didn't work for me - too rigid. The "new" keto is much better and even more better with doable recipes. The chaffles are great, but I can't stand the taste of the baking powder. Has anyone found a work-around for this ingredient to get similar results?
Rumford is aluminum-free and pretty much fixes that problem. The metallic taste comes from conventional baking powder. You can skip it entirely too - just a little less fluffy.
How much in dl or grams is
½ cup mozzarella cheese
- in the chaffle recepie.
Please <3
About 56 grams. Dl doesn't really work for shredded cheese - just put it on a scale.
I'm so impressed with this recipe. I would never know these weren't regular waffles if I hadn't made them!! Thank you so much!
Top them with butter and a little sugar-free syrup and it gets even harder to tell. I make a batch almost every weekend.
Is this recipe for only one chaffle?
one large waffle with a larger waffle maker or 3 eggo sized waffles