Crisp golden edges and a tender middle make this four ingredient keto chaffle useful for breakfast or sandwich bread. I combine egg, mozzarella, almond flour and baking powder. One batch makes a large waffle or about three mini chaffles, with 3.1g net carbs for the whole batch.
Egg and cheese give a chaffle its name. I add almond flour and baking powder to give mine more body and a little lift, with mozzarella browning at the edges. It is a simple batter for a waffle iron: one egg, half a cup of mozzarella, two tablespoons of almond flour and half a teaspoon of baking powder.
I serve the plain version with butter and sugar free syrup, or use the waffles for a sandwich. Mozzarella keeps the flavor mild; the cream cheese recipes below have a softer texture and their own ingredient amounts.
The whole batch is one recipe serving. It makes one large waffle or about three small chaffles, depending on your iron and how much batter you use. The card's six-minute total is for one cooking round in a preheated large iron. Three mini chaffles cooked one at a time need about 9-15 minutes of cooking, plus mixing and preheating.
Start with the plain recipe card, or jump to the sweet, sandwich, savory and holiday variations. Each variation has its own complete ingredient list so you do not have to guess which parts of the plain batter to keep.
Which waffle maker works best for chaffles
I use a Dash Mini waffle maker for small chaffles. Start with about one third of this plain batter and leave space around it. The lid spreads the batter as it closes; too much can overflow.
A large iron can cook the batch in one round if its capacity allows. A mini iron cooks about three small chaffles in separate rounds. That changes the total cooking time, not the amount of food or nutrition in the batch.
How to keep chaffles from sticking
Preheat the iron fully and follow its manual for greasing the plates. Mozzarella releases fat as it cooks, but that does not guarantee every coating will release without oil. The Dash Mini manual calls for a small amount of non-aerosol cooking oil.
If the waffle resists lifting and is still pale or wet, close the lid gently and let it cook longer. Lift with a silicone, wood or other approved nonmetal utensil to protect the coating.
How I top my chaffles (and use them as sandwich bread)
Butter and sugar free syrup are my simple breakfast toppings. I use ChocZero syrup; check the current label for your flavor and portion.
Use two small chaffles around deli meat, cheese and mustard.
Top with whipped cream and a few berries.
Spread with peanut butter, almond butter or cream cheese.
Toppings and sandwich fillings are not included in the plain recipe’s nutrition. Two of the roughly three mini chaffles are about two thirds of the plain batch, before fillings.
How to freeze chaffles
Cool the cooked chaffles on a rack, then freeze in a single layer until firm. Pack them in a freezer container with parchment between them. Freeze promptly rather than leaving them out to dry; aim to use them within 3 months for quality.
Reheat on a tray in a toaster oven or oven until the center reaches 165°F. Time depends on the size and whether they start frozen or refrigerated. Dry heat helps restore the edges; a microwave gives a softer result. Check your appliance instructions before using a pop-up toaster for a food that can release cheese or fat.
Meal prepping chaffles
For breakfast ahead, refrigerate the cooked chaffles in a covered container at 40°F or below and use within 3 days. Refrigerate or freeze within 2 hours of cooking, or 1 hour above 90°F. Let steam escape briefly before packing so it does not collect against the waffles.
Freeze portions you will not use within that window. Store sandwich fillings and toppings separately, and follow the shortest storage limit of any ingredient. Reheat cooked leftovers to 165°F in the center.
What is a Chaffle?
A chaffle is a waffle made with cheese and egg. This plain version adds almond flour and baking powder for structure and lift. Mix the four ingredients, portion the batter to fit your preheated iron, then cook until the center is set and the outside is golden. The flavor variations below use separate formulas; cream cheese and egg whites are not universal one-for-one replacements.
Preheat your waffle maker according to its instructions. Use medium high heat if your model has a temperature control.
2
Whisk it
Whisk together egg, mozzarella cheese, almond flour, and baking powder.
For this step
Egg
Shredded cheese
Almond flour
Baking powder
3
Pour mixture
For a large waffle iron, add the batter if it fits within the recommended capacity. For a mini iron, start with about one third of the batter, leaving room for it to spread. Close and cook for 3-5 minutes, until golden with a fully set center. Do not overfill the iron.
4
Remove and repeat
Remove the chaffle with a nonmetal utensil. If using a mini iron, repeat with the remaining batter for about three small chaffles total. Let them rest briefly on a rack so steam can escape, then serve.
Nutrition
Per serving: 1 batch (1 large or about 3 mini chaffles)
Calories
320
Fat
24.3g
Protein
21.7g
Total carbs
4.6g
Net carbs
3.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
18 ways to change it up
Find your next chaffle
Pick a flavor, then open its ingredients and directions.
No versions match.
Here are my sweet and savory chaffle recipes, including the flavors shown in the video above. Use the full list for the variation you choose; these are separate batters, not additions to all four ingredients in the plain card. The card’s serving size, nutrition and six-minute total apply only to the plain batch. Each version below lists its own nutrition estimate from its original recipe page.
Preheat and grease your iron as its manual directs. The cooking times below are per waffle or round; repeat with remaining batter without overfilling. For egg batters, cook until fully set and 160°F in the center. Do not taste raw batter. Sweetener amounts mean a granulated or powdered sugar replacement of similar sweetness to sugar, not concentrated monk fruit drops or pure extract.
1. Whisk the six batter ingredients together. Cook half the batter at a time for 3-5 minutes per waffle, until fully set. Let both waffles cool.
2. Beat the softened butter, powdered erythritol, vanilla and salt until smooth. Spread between the two cooled chocolate chaffles. Refrigerate promptly if not eating right away.
Nutrition per serving: 1 filled chaffle (the whole batch)
Calories
394
Fat
38.2g
Protein
9.2g
Total carbs
4.6g
Net carbs
2.6g
Lemon chaffle with icing
Lemon juice and zest go into both the batter and the icing.
Batter and icing ingredients: 1 egg; 1 oz cream cheese; 2 tablespoons almond flour; 1 tablespoon lemon juice; 2 teaspoons monk fruit; ½ teaspoon lemon zest; ¼ teaspoon baking powder; pinch of salt; 2 tablespoons powdered erythritol; 4 teaspoons heavy cream; 1 teaspoon lemon juice; dash lemon zest.
1. For the batter, whisk the egg, softened cream cheese, almond flour, 1 tablespoon lemon juice, monk fruit blend, ½ teaspoon zest, baking powder and salt.
2. Cook half the batter at a time in a mini iron for 3-5 minutes per waffle, until set. A larger iron may fit the batch in one round.
3. For the icing, whisk the powdered erythritol with 4 teaspoons heavy cream, the remaining 1 teaspoon lemon juice and a dash of zest. Spoon over the cooked chaffles.
Nutrition per serving: 1 chaffle with icing (the whole batch)
Calories
326
Fat
29.1g
Protein
11.5g
Total carbs
6.8g
Net carbs
4.7g
Birthday cake chaffle
Allow time to cook three layers, cool them and frost the cake; the plain chaffle card timing does not cover this recipe.
Frosting: 1/2 cup unsalted butter, softened; 1/2 cup powdered erythritol; 1/2 teaspoon vanilla; 2-3 tablespoons heavy whipping cream.
1. Whisk the batter ingredients until the softened cream cheese is evenly mixed in. Cook one third of the batter at a time in a mini iron, about 3 minutes per waffle or until fully set. These are soft cake layers, not crisp waffles.
2. Cool all three layers. Beat the softened butter, then mix in the powdered erythritol and vanilla. Add the cream gradually until spreadable.
3. Stack the chaffles with frosting between the layers, then frost the top and sides. Refrigerate the frosted cake promptly.
Nutrition per serving: half the cake (the cake makes 2 servings)
Calories
610
Fat
65.2g
Protein
6.4g
Total carbs
2.9g
Net carbs
2.1g
Red velvet chaffle
This separate batter uses coconut flour and buttermilk. Do not apply the plain chaffle flour ratio to it.
1. Whisk the ingredients together, adding a few drops of coloring to reach the shade you want.
2. Cook one third of the batter at a time in a mini iron for 3-5 minutes per waffle, until set and lightly browned. The middle stays spongy rather than crisp.
Nutrition per serving: the whole batch (3 mini waffles)
Calories
261
Fat
17g
Protein
10.6g
Total carbs
12.3g
Net carbs
6.3g
Chocolate chip chaffle
This version uses one quarter teaspoon of baking powder, plus vanilla and salt.
1. Mix all the ingredients together, including the chocolate chips.
2. Cook about one third of the batter at a time in a mini iron for 3-5 minutes per waffle, until golden and fully set. Repeat with the remaining batter.
Nutrition per serving: the whole batch (3 mini waffles)
Calories
352
Fat
25.3g
Protein
25.3g
Total carbs
11.4g
Net carbs
4.9g
Sandwich chaffles
Maple chaffle breakfast sandwich
My McGriddle-style version puts maple syrup in the batter. The butter or cream cheese is a sandwich spread, not a batter swap.
Maple batter: 1 egg; 1/2 cup shredded mozzarella cheese; 2 tablespoons almond flour or 2 teaspoons coconut flour; 1 tablespoon sugar free maple syrup; 1/2 teaspoon baking powder.
Sandwich filling: 1 tablespoon butter or cream cheese; 1 fried or scrambled egg; 1 sausage patty, cooked.
1. Mix the maple batter ingredients. Cook half the batter at a time for 3-5 minutes per waffle, until fully set.
2. Spread the butter or cream cheese over the cooked chaffles. Add the cooked egg and fully cooked sausage patty, then close the sandwich. Cook the egg until the white and yolk are firm, or use a fully set scrambled egg.
Nutrition per serving: 1 sandwich (the whole recipe)
Calories
685
Fat
54.5g
Protein
36.6g
Total carbs
21.7g
Net carbs
5.2g
Wonderbread chaffle sandwich bread
The bread itself uses egg whites and mayonnaise instead of cheese. The listed sandwich still contains cheddar; choose fillings to suit your needs.
Sandwich filling: 2 tablespoons mayonnaise; 1 slice deli ham; 1 slice deli turkey; 1 slice cheddar cheese; 1 slice of tomato; 1 leaf of green leaf lettuce.
1. Mix the six batter ingredients. Cook half at a time for 3-5 minutes per waffle, until set, then let steam escape briefly.
2. Spread the sandwich mayonnaise over the cooked chaffles and layer with the ham, turkey, cheddar, tomato and lettuce.
Nutrition per serving: the bread only (the whole batch), without the sandwich fillings
Calories
208
Fat
17.4g
Protein
10.3g
Total carbs
3.6g
Net carbs
2.1g
Reuben chaffle sandwich
Caraway gives this sandwich its rye-like flavor. The two tablespoons of dressing are divided between the batter and the assembled sandwich.
Batter and filling ingredients: 1 egg; ½ cup mozzarella cheese; 2 tablespoons almond flour; 2 tablespoons low-carb thousand island dressing; 1/4 teaspoon baking powder; 1/4 teaspoon caraway seeds; 2 slices of corned beef; 1 slice swiss cheese; 2 tablespoons sauerkraut.
1. Whisk the egg, mozzarella, almond flour, 1 tablespoon of the dressing, baking powder and caraway seeds together.
2. Cook half the batter at a time in a mini iron for 5-7 minutes per waffle, until set and crisp. This makes two mini chaffles.
3. Warm the fully cooked corned beef with the Swiss until hot and melted. Spread the remaining 1 tablespoon dressing across the two chaffles in total, then add the beef, Swiss and drained sauerkraut. Assemble just before eating. If using refrigerated leftovers, reheat them to 165°F.
Nutrition per serving: 1 sandwich (the whole recipe)
Calories
605
Fat
43.8g
Protein
45.1g
Total carbs
8g
Net carbs
6.8g
Savory chaffles
Cheddar bay biscuit chaffle
Sharp cheddar and garlic powder give this six ingredient version its savory flavor.
Batter: 1 egg; ¼ cup sharp cheddar cheese; 2 tablespoons almond flour; ½ teaspoon baking powder; ½ teaspoon garlic powder; pinch of salt.
1. Whisk the egg, cheddar, almond flour, baking powder, garlic powder and salt together.
2. Portion into the preheated iron and cook for 3-5 minutes per round, until golden and fully set. Repeat with any remaining batter.
Nutrition per serving: 1 chaffle (the whole batch)
Royal icing: 3 pasteurized egg whites; 3 3/4 cups powdered erythritol; 1/2 teaspoon cream of tartar; pinch of salt.
1. Mix the panel ingredients, using cooled coffee. Cook portions in the preheated iron for 3-5 minutes or longer as needed for firm, fully set panels. Cool on a rack. The house uses a separate mozzarella batter, not the cream cheese gingerbread batter above.
2. Trim cooked panels for four walls, two roof pieces and triangular end supports. Panel count and dimensions depend on your iron; plan the pieces before assembly.
3. Beat the icing ingredients until stiff and smooth. Use pasteurized egg whites because this icing is not cooked. Pipe icing onto a food-safe base to anchor the four walls, then along the wall joints. Let the joints firm up before adding triangular supports and roof pieces.
4. Decorate after the structure holds. If using toothpicks for support, remove them before serving. This egg and cheese house is perishable: keep it refrigerated at 40°F or below and limit display time to 2 hours, or 1 hour above 90°F. A house displayed longer is a decoration, not food to eat.
Nutrition per serving: one quarter of the house (makes 4 servings)
Calories
603
Fat
37.4g
Protein
57g
Total carbs
9.6g
Net carbs
7.3g
Eggnog chaffle
The topping is whipped eggnog cream; it is not a cooked creme anglaise.
Batter: 1 egg; 1 oz cream cheese; 1/4 cup keto egg nog; 2 tablespoons coconut flour; 2 teaspoons monkfruit; 1/2 teaspoon baking powder; 1/4 teaspoon rum extract; pinch of salt; pinch of nutmeg.
Eggnog cream topping: 1/4 cup heavy whipping cream; 1/4 cup keto egg nog; 2 teaspoons powdered erythritol; 1/4 teaspoon rum extract; pinch of nutmeg.
1. Whisk the batter ingredients together. Use ready-to-drink pasteurized eggnog or homemade eggnog that has been cooked safely and chilled.
2. Cook one third of the batter at a time in a mini iron for 3-5 minutes per waffle, until fully set.
3. For the topping, whip the cold cream until foamy, add the remaining topping ingredients and whip to a soft cream consistency. Spoon over the waffles and refrigerate any extra topping promptly.
Nutrition per serving: 1 chaffle with topping (the whole batch)
Calories
543
Fat
51.7g
Protein
12.8g
Total carbs
10.7g
Net carbs
5.2g
Chaffle stuffing
This is a full casserole with its own cooking schedule, not a six-minute waffle variation. In addition to the lists below, the method uses ½ teaspoon black pepper, divided, and ½ teaspoon salt for the vegetables. Those seasonings are separate from the 1 teaspoon salt in the waffle batter.
Chaffles and crouton coating: 4 eggs; 2 cups mozzarella cheese; 1/2 cup almond flour; 1/4 cup parmesan cheese; 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup olive oil; 2 tablespoon parmesan cheese; 1/4 teaspoon garlic powder.
Stuffing mixture: 3 slices bacon, cut into small pieces; 1 small leek or onion, chopped; 8 oz sliced mushrooms; 1 tablespoon chopped sage; 1/4 cup dry white wine; 1/2 cup chicken broth; 2 tablespoons chopped parsley; 2 tablespoons unsalted butter, melted.
1. Preheat the oven to 250°F and preheat the waffle maker. Mix the 4 eggs, mozzarella, almond flour, ¼ cup Parmesan, baking powder and 1 teaspoon salt. Cook the batter in portions that fit your iron, about 3 minutes per round or until fully set. The original method divides it into four large chaffles; a mini iron needs more rounds.
2. Cut the cooked chaffles into bite size pieces. Toss with the olive oil, remaining 2 tablespoons Parmesan, garlic powder and ¼ teaspoon black pepper. Spread on a parchment-lined tray and bake at 250°F for 30 minutes. Raise the oven to 350°F.
3. Cook the bacon in a large skillet until crisp. Remove it, leaving the fat. Lower the heat to medium, add the leek or onion, and cook for 1 minute. Add the mushrooms, ½ teaspoon salt and remaining ¼ teaspoon pepper; cook until partly softened. Add the sage for 1 minute, then the wine. Scrape the pan and cook for 2 minutes.
4. Place the toasted chaffle pieces in a large casserole dish. Mix in the mushroom mixture, broth, parsley and bacon, then drizzle with melted butter. Bake at 350°F for 25-30 minutes, stirring halfway through, until the center reaches 165°F. Add more broth only if needed for moisture.
Nutrition per serving: one of 8 servings
Calories
304
Fat
23.9g
Protein
17.4g
Total carbs
5.4g
Net carbs
4g
Protein, vegan, and nut-free chaffles
Protein chaffle with caramel syrup
Protein and collagen powders have different scoop sizes and ingredients. This recipe retains the original scoop measures; do not assume an arbitrary powder is an equal substitute by weight or behavior. The plain chaffle nutrition does not apply.
Protein batter: 1 egg; 1/2 cup shredded mozzarella cheese; 1 scoop low-carb protein powder; 1/4 teaspoon baking powder .
Caramel syrup: 2 tablespoons unsalted butter; 1 tablespoon powdered erythritol; 1 scoop collagen powder; 1/4 cup heavy cream; 1/8 teaspoon salt .
1. Whisk the four batter ingredients together. Cook one third of the batter at a time in a mini iron for 3-5 minutes per waffle, until fully set.
2. For the syrup, brown the butter over medium heat until nutty smelling. Reduce the heat to low and whisk in the powdered erythritol and collagen, then the heavy cream. Remove from the heat and stir in the salt. Let cool slightly before serving.
Nutrition per serving: the whole batch (3 mini waffles)
Calories
537
Fat
37.4g
Protein
48g
Total carbs
3.2g
Net carbs
3.2g
Vegan chaffle
This is a separate egg free batter with measured vegan cheese and vegan cream cheese. Check both products for your allergens and carbohydrate needs; brands can change the texture.
Batter: 1 tablespoon flaxseed meal; 2 ½ tablespoons water; ¼ cup low-carb vegan cheese; 2 tablespoons coconut flour; 1 tablespoon low-carb vegan cream cheese, softened; pinch of salt.
1. Mix the flaxseed meal and water and let stand for 5 minutes, until thickened.
2. Whisk in the remaining ingredients. Cook half the batter at a time in a mini iron for 3-5 minutes per waffle, until browned and set; allow more time if it is still wet or fragile.
Nutrition per serving: 1 waffle (the batch makes 2)
Calories
114
Fat
7.3g
Protein
2.4g
Total carbs
9.5g
Net carbs
5.5g
Flour substitutions
For the plain mozzarella chaffle, my earlier guidance uses 2 teaspoons coconut flour in place of 2 tablespoons almond flour. The maple and chocolate chip ingredient lists also include that option. This is not a universal ratio for every batter above, and the nutrition changes.
For a nut allergy, check every flour, flavoring, dairy alternative and topping label for your specific needs. There is no verified one-for-one sunflower seed flour substitution for all of these recipes.
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: 8 eggs, 4 cups mozzarella, 16 tablespoons almond flour, 4 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 make a vegan keto chaffle with no egg and no dairy. The full method is in the protein, vegan, and nut-free section on this page. The short version: a flax egg needs a full 5 minutes to gel, and you want a vegan cheese brand that actually melts. The waffle maker technique stays exactly the same.
How do I know when it's done?
I go by the steam, not the timer. When you first close the lid, steam pours out the sides. Once that steam slows to almost nothing, the inside is set and the outside has crisped. Mine usually hits that point right around the 4 minute mark. If you peek early and it looks pale or feels soft, just close the lid and give it another minute. The edges tell you too: they go from soft to deeply golden the moment the steam quits.
What happens if I skip the almond flour?
You get something denser that slides right back toward cheesy-fried-egg territory, and it won't hold up as bread. The almond flour is what gives the batter real body, so I never leave it out. If you're trying to cut carbs, don't drop it entirely, just go down to one tablespoon instead of two. You keep most of the structure and only lose a little crispness on the outside.
Do I need a waffle maker to make these?
A waffle iron gives you the classic shape, but you don't have to own one. I spread about two tablespoons of batter into a hot nonstick pan with a little butter and cook it like a small pancake, flipping once when the bottom sets. You lose the deep pockets, but the cheese still crisps at the edges the same way.
Why are my chaffles not crispy?
Crispy chaffles come from the mozzarella making direct contact with a hot iron for the full 3-5 minutes, so wait until the steam almost stops before you open the lid. If you pull it early, the cheese hasn't finished crisping. Close the lid and give it another minute. Skipping the almond flour costs you crispness too, since the batter needs that body to brown at the edges.
Can you make a 3-ingredient keto waffle?
Yes. Drop the baking powder and use just the egg, half a cup of mozzarella, and 2 tablespoons of almond flour. The chaffle comes out a little flatter but still crisps at the edges. I keep the baking powder in because that half teaspoon is what gives the inside a real waffle texture.
You were not kidding about the baking powder. Mine came out crisp and actually waffle-like instead of the rubbery cheese thing I ended up with last time.
Made these this morning and mine needed closer to 7 minutes to get crispy, not 5. Wondering if it’s a waffle maker temp thing or if the baking powder ratio actually changes cook time.
Waffle maker temperature and plate design can change the time. Use the fully set center and browned edges as your cues, and check that the center reaches 160°F. If yours needs seven minutes, do not stop at five while the middle is still wet.
You can use either size. One plain batch makes one large waffle if it fits your iron, or about three small chaffles cooked separately. All of those small chaffles together are one recipe serving.
Spreading the batter to the edges instead of just dropping it in the center makes it crisp way more evenly. Batch four is when I figured that out. Never went back. Almond flour needs that spread to do its thing, and the texture shows it. Six batches in, still tweaking, but this is the one I keep coming back to.
Thanks for sharing what worked in your iron. The card starts with batter in the center, leaving room for the lid to spread it. Follow your maker capacity and avoid spreading batter beyond the plates or overfilling.
My daughter’s lactose intolerant so I’d need to swap in dairy-free mozzarella. Does it still melt okay in the waffle maker or does the chaffle come out different without real cheese?
A dairy free cheese can behave differently in the iron, and brands vary. The vegan variation now has the complete ingredient amounts and method, including both vegan cheese and vegan cream cheese. Check all labels for the ingredients your daughter needs to avoid.
Made three rounds of these for weekend breakfast. Everyone kept staring at the batter like there had to be a missing step, my friend who teaches cooking classes literally picked up the bowl to check. Four ingredients, under five minutes, actually crispy.
The four ingredients are egg, mozzarella, almond flour and baking powder. The cooking time is per round; making the whole batch in a mini iron takes longer than one five-minute round.
I’ve tried at least five or six chaffle recipes and they all had that eggy, cheesy-omelet thing going on that I could never get past. The almond flour and baking powder actually change the texture. Closest thing to a real waffle I’ve made. Not going back to the others.
I added a pinch of cinnamon and a tablespoon of powdered erythritol to the batter on a whim. Completely changed this into something that actually tastes like a Sunday morning waffle. The almond flour already gives it a real waffle texture instead of that eggy chaffle thing, but that small swap pushed it over the edge. Made these every single morning this week. Not stopping.
Thanks for sharing your cinnamon and sweetener variation. It changes the plain batter, so check the sweetener label and count additions separately. I would not assume erythritol browns like sugar.
For this recipe, keep cooked chaffles refrigerated at 40°F or below and use within 3 days. Freeze the extras for later, and reheat leftovers to 165°F in the center.
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.
A toaster oven can help restore the edges. Use the temperature at the center, 165°F for reheated leftovers, rather than relying on three minutes alone. Refrigerate these chaffles for up to 3 days and freeze the rest.
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.
The card uses egg, mozzarella, almond flour and baking powder. Cook for 3-5 minutes per round until the center is set; a mini iron needs separate rounds for the whole batch.
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.
Thanks for sharing your one-tablespoon variation. The card remains written for 2 tablespoons almond flour. About three mini waffles from one batch is the yield used in the clarified serving note; together they make one full recipe serving.
For a double batch, use 2 eggs, 1 cup mozzarella, 4 tablespoons almond flour and 1 teaspoon baking powder. That makes about six mini chaffles, depending on your iron. Four eggs would be four batches, about twelve mini chaffles, not a guaranteed eight. The card nutrition is per full batch.
For this plain recipe, multiply all four ingredients by the same factor. A double batch uses 2 eggs, 1 cup mozzarella, 4 tablespoons almond flour and 1 teaspoon baking powder, making about six mini chaffles. A separate video batch may use a different recipe, so use its complete ingredient list.
