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, are ready in less than 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, experimenting with different versions. Here's the version that we all liked best.
Here's an overview of the ingredients you'll need to make chaffles. The exact measurements are listed in the recipe card below.
- Eggs: I use large eggs in this recipe.
- 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.
- Sometimes I mix ¼ cup of dark chocolate chips into the batter.
- Adding ¼ cup of almond flour improves the waffles' texture.
- If you like cinnamon, you can add ¼ teaspoon of ground cinnamon.
- Omit the vanilla and use shredded cheddar for a savory version that you can use 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.
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
Mix the Batter
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. (Photos 1,2).
Using a fork or a rubber spatula, mix in the shredded mozzarella. (Photos 3,4).
Cook the Waffles
Brush the waffle iron cavities with melted butter. (Photo 5).
Pour ¼ of the mixture into each of the two cavities. (Photo 6).
Cook the chaffles until browned and crispy, 5-7 minutes. (Photo 7).
Remove the cooked chaffles to a baking dish and place them in the oven to keep them warm. Repeat with the remaining batter. (Photo 8).
Serve immediately with your chosen toppings. I like to use 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, then sliding a wide spatula underneath to lift them.
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, chaffles 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.
Since I typically make a sweet version for breakfast, I usually serve chaffles with any of the following:
But more often than not, I simply drizzle them with sugar-free maple syrup. One tablespoon per 2 waffles is plenty. This is the syrup I use:
I like this syrup. It looks exactly like real maple syrup, and it also has a very similar flavor and texture:
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in a toaster on the lowest setting.
You can also freeze chaffles in a freezer bag. Separate them with wax paper squares so they don't stick together.
More Breakfast Recipes
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups mozzarella shredded (8 ounces)
- 2 tablespoons butter unsalted, melted
- Preheat your 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.
- 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 chaffles to a baking dish and place them in the oven to keep them 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 like to use sugar-free maple syrup.
- 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 the chaffles stick, gently release them from the waffle iron by sliding a cake server or a dinner knife around their edges, then sliding a wide spatula underneath them.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in a toaster on the lowest setting. You can also freeze chaffles in a freezer bag. Separate them with wax paper squares so they don't stick together.
Add Your Own Notes
Nutrition per Serving
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