These chaffles are a low carb waffle alternative made with just 3 ingredients! Perfect with sweet or savory mix-ins, they make a wholesome and easy breakfast! 3 grams net carbs per serving.
There are tons of low carb breakfast options to satisfy everyone’s preferences.
We have a handful of standbys up our sleeve, including pancakes, waffles, and a savory casserole. When short on time and wanting something quick, we love to make chaffles.
What are chaffles?
The term chaffles was coined because of the combination of cheese and waffles. Unlike traditional waffles, there are no grains or wheat-based flour needed, making it perfect for those following a low carb diet!
Why this chaffle recipe will be a breakfast favorite:
- 3 ingredients. Just shredded cheese, eggs, and almond flour are needed.
- Easy to customize. The beauty of these chaffles is that you can jazz them up to be sweet or savory.
- Freezer friendly. Pre-cook a batch of them and freeze them to enjoy them throughout the week.
No grains and no flour are needed, but you’d never tell: the texture is crispy around the edges and soft and fluffy in the middle. They are mild tasting, meaning they can be loaded with your favorite sweet or savory toppings or mix-ins!
- Mozzarella cheese. Low moisture part skim mozzarella cheese is best. Not only is it super versatile, but you don’t risk the chaffles being soggy or limp. This blend of cheese is also very mild tasting, making it perfect for sweet or savory chaffles.
- Egg. Room temperature egg.
- Almond flour. Adding a little almond flour gives the chaffles a more waffle-like texture and balances out any savory notes the mozzarella cheese may give. Use blanched almond flour, as it has a finer texture.
How to make chaffles
Start by whisking together all the ingredients until combined.
Grease and heat a waffle iron and once it is hot, pour the batter onto the waffle iron and cook for 3-4 minutes, or as per your waffle iron settings.
Remove the chaffle from the hot iron and serve immediately.
Tips to make the best recipe
- Waffle iron makes and models differ considerably. Some come with a pre-timer and others can gauge once a waffle is cooked. Follow the specific model instructions, or remove the chaffle once the edges are crispy and the exterior is golden brown.
- Generously spray your waffle iron to ensure that the chaffle doesn’t stick to it.
- Unlike traditional waffles, this batter cannot be used to make pancakes. You’ll find that the batter sticks to the pan, no matter how much oil or butter you grease the pan with.
As mentioned, what we love about this recipe is how versatile it is and you can change up the base with both sweet and savory mix-ins. here are some ideas:
- Pizza– Fold through 2 tablespoons of parmesan cheese, 1/4 cup chopped pepperoni (or ham), 2 tablespoons sliced olives, and 2 small mushrooms, diced. Serve with low carb marinara sauce.
- Chocolate– Add 2 tablespoons of cocoa powder to the batter, and fold through 2 tablespoons of keto chocolate chips.
- Peanut butter– Add 1 tablespoon of your favorite granulated sweetener (I add erythritol) and spread a thick layer of peanut butter on top.
- Bacon– Add 1/2 cup chopped bacon to the batter.
- Blueberry– Fold through 1/2 cup fresh or frozen blueberries and 1 teaspoon of vanilla extract, and serve the chaffles with almond butter.
- To store: Chaffles can be stored in the refrigerator, covered. They will keep well for up to 5 days.
- To freeze: Place leftover chaffles in a ziplock bag and store them in the freezer for up to 6 months.
More keto breakfast recipes to try
Frequently Asked Questions
On their own, chaffles taste like a plain waffle. However, you can enjoy them as standard waffles with syrup and other additions.
There are just 159 calories per serving.
- 2 large eggs
- 1 cup mozzarella cheese part skim low moisture
- 1/4 cup almond flour
In a mixing bowl, whisk together your ingredients until a smooth batter remains.
Grease a waffle iron and turn it on. Once hot/ready, add the chaffle batter and cook for 4-5 minutes, or as per your waffle iron instructions.
Repeat the process until all the batter has been used. Serve immediately.
TO FREEZE: Place leftover chaffles in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 159kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Sodium: 211mg | Potassium: 56mg | Fiber: 1g | Vitamin A: 324IU | Calcium: 170mg | Iron: 1mg | NET CARBS: 1g