Chaffles are the perfect solution for anyone on the keto diet who likes waffles but prefers to avoid nut flours. They are made with just four ingredients, ready in under 30 minutes, and can be enjoyed sweet or savory.
Chaffles have been around for a long time, but I never got around to making them because this recipe for keto waffles is so good that I never felt the need. However, we recently had a house guest who doesn't eat nuts. I made these waffles for her, and we all liked them so much that I've made them every weekend for the past month!
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Eggs: I use large eggs.
- Shredded cheese: I use mozzarella because its mild flavor enables me to make sweet waffles.
- Vanilla extract: I add two teaspoons.
- Melted butter: For the waffle iron. You can use a nonstick spray, but butter is more flavorful. Since mozzarella is very salty, I prefer to use unsalted butter.
Variations
- Sometimes, I mix ¼ cup of dark chocolate chips into the batter.
- Adding ¼ cup of almond flour improves the texture of the waffles.
- If you like cinnamon, you can add ¼ teaspoon of ground cinnamon.
- Omit the vanilla and use shredded cheddar for a savory version that can be used as sandwich bread.
- You can add spices such as garlic powder and dried oregano if making a savory version. ¼ teaspoon of each is a good starting point.
Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
Preheat your oven to 170°F. Preheat a 2-cavity waffle iron. While the waffle iron is preheating, lightly whisk the eggs and vanilla extract in a medium bowl. Using a fork or a rubber spatula, mix in the shredded mozzarella.
Brush the waffle iron cavities with melted butter. Pour ¼ of the mixture into each of the two cavities. Cook the chaffles until browned and crispy, 5-7 minutes. Remove the cooked ones to a baking dish and place them in the oven to keep them warm. Repeat with the remaining batter.
Serve immediately with your chosen toppings. I use sugar-free maple syrup.
Recipe Tip
Chaffles tend to stick to waffle makers more than other waffles, so make sure your waffle iron is truly nonstick and generously grease it. If they stick, gently release them from the waffle iron by sliding a cake server or a dinner knife around their edges, and then sliding a wide spatula underneath to lift them, as shown in the photo below.
Recipe FAQs
They are low-carb and grain-free waffles. They are made from a mixture of shredded cheese and eggs. Their name is a combination of "cheese" and "waffles," just like "meatzza" is a combination of "meat" and "pizza."
No. They are different. They are salty, and you can feel that you are eating something based on cheese. Although they are crispy, they're not as crisp as authentic waffles.
Having said that, they do scratch that itch. When you eat them topped with sugar-free maple syrup, you get the pleasurable experience of eating waffles. So, if you can't eat the real thing or a nut-based alternative such as these keto waffles (which are much closer to the real thing), chaffles are a valid option.
Not at all. If anything about these waffles is bothersome, it's not the eggs. It's the cheese. You're basically eating fried cheese masked with vanilla and maple. It's still delicious, but there's a disconnect between the salty cheesiness and the waffle sweetness.
I don't add any sweetener because I drizzle the chaffles with sugar-free maple syrup.
Serving Suggestions
Since I typically make a sweet version for breakfast, I usually serve chaffles with any of the following:
- Oven bacon or microwave bacon.
- Fluffy scrambled eggs, microwave eggs, or poached eggs.
- Topped with blueberry compote, strawberry compote, stewed prunes, or baked apple slices.
- Drizzled with warmed-up keto hazelnut spread or walnut butter.
But more often than not, I simply stack them on a plate, as shown in the photo below, and drizzle them with sugar-free maple syrup. One tablespoon per two waffles is plenty.
This is the syrup I use - Lakanto maple-flavored syrup. I like this syrup. It looks exactly like real maple syrup, as shown in the photo below, and it also has a very similar flavor and texture.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a toaster on the lowest setting. You can also freeze the leftovers in a freezer bag. Separate them with wax paper squares to prevent them from sticking together.
Recipe Card
Simple Chaffle Recipe
Video
Ingredients
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups mozzarella - shredded; 8 ounces
- 2 tablespoons butter - unsalted, melted
Instructions
- Preheat the oven to 170°F.
- Preheat a 2-cavity waffle iron for about 5 minutes or until hot.
- While the waffle iron is preheating, lightly whisk the eggs and vanilla extract in a medium bowl. Using a fork or a rubber spatula, mix in the shredded mozzarella.
- Brush the two waffle iron cavities with 1 tablespoon of melted butter. Brush the top and bottom parts.
- Pour ¼ of the mixture (about ½ cup) into each cavity.
- Cook the chaffles until browned and crispy, 5-7 minutes. Start checking after 5 minutes.
- Remove the cooked ones to a baking dish and place them in the oven to keep warm.
- Brush the waffle iron cavities with the remaining butter. Give the remaining mixture another stir, then pour it into the waffle iron's cavities, dividing it evenly. Cook until browned, about 5-7 minutes.
- Serve immediately with your chosen toppings. I use sugar-free maple syrup.
Notes
- I don't add any sweetener because I drizzle the chaffles with sugar-free maple syrup.
- Chaffles tend to stick to waffle makers more than other waffles, so make sure your waffle iron is truly nonstick and generously grease it. If they stick, gently release them from the waffle iron by sliding a cake server or a dinner knife around their edges and then sliding a wide spatula underneath them.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a toaster on the lowest setting. You can also freeze the cooled leftovers in a freezer bag. Separate them with wax paper squares to prevent them from sticking together.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Carol Pulling says
Thank you so very much for these wonderful appreciated recipes!!!!
Vered DeLeeuw says
You're very welcome, Carol! ❤️
Kath says
Hi, love all your recipes! Would you know the approximate weight in grams of your 2 cups of shredded mozzarella? (It can vary so much). Thank you!
Vered DeLeeuw says
Yes! Two cups of shredded mozzarella weigh 224 grams (8 ounces). Thank you for this question, Kath. I added the info to the recipe.