CHAFFLES: What they are, how to make them, and all of your FAQs answered!
If you’re at all active in any keto/low carb forums, belong to any Facebook groups, or browse low carb blogs with any regularity, you’ve probably seen the new keto craze: CHAFFLES!
They popped up overnight and became an instant success and now they’re showing up everywhere.
I’m not sure who created chaffles, but I can tell you that the success of this recipe is real.
What is a chaffle?
A chaffle is just a waffle made of cheese and eggs. <— Before you click away in horror and disgust, let me insist that THIS IS DELICIOUS and you really will have no idea that you’re eating cheesy eggs.
Even my kiddos happily eat these!
Do chaffles just taste like burnt eggs and cheese?
Oh my word, no.
I can not handle the smell of browning eggs. In fact, my husband isn’t allowed to cook eggs in our house because he inevitably lets them get brown and burny on the bottom and that smell makes me gag.
Chaffles made with egg and mozzarella cheese taste like a waffle. Top them with butter and sugar free syrup and they REALLY taste like a waffle. My family has been eating them happily. My daughter requested them for breakfast the other day.
What other types of chaffles can you make?
The possibilities here are endless, my friends.
Use an egg and cheddar cheese to make a cheddar flavored savory chaffle that can be used as a hamburger bun or for a BLT or in place of bread for a sandwich.
Add some cocoa powder to make brownie chaffles. (Recipe coming soon – subscribe to my emails so you don’t miss it!)
Add some pumpkin for pumpkin chaffles. (Recipe coming soon – subscribe to my emails so you don’t miss it!)
Garlic bread chaffles. Pizza chaffles. Cookie chaffles.
Get crazy and make a chaffle for every occasion.
How do you make a chaffle?
A basic chaffle is just two ingredients: 1 large egg and 1/2 cup of shredded mozzarella.
I’ve learned that finely shredded cheese is better than thicker shreds for my personal tastes, but you may not care either way.
You whisk the egg, stir in the cheese, and place half the batter in a mini waffle maker for 2-3 minutes. Repeat with the remaining batter.
These crisp up a bit like a normal waffle would as they set. Just let them sit for 1-2 minutes after removing from the waffle maker.
You can add coconut flour or almond flour to give it a more bread-like texture, if you like. 1 teaspoon of either is a good place to start and adjust to your preferences.
How to serve chaffles:
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With a pat of butter and sugar-free syrup, of course!
I have two sugar-free syrups that I use and like.
My favorite is the Choc Zero Maple Syrup – no funky aftertaste and it’s thick and sticky like traditional syrup. Click above to shop!
I also really love the flavor of the Lakanto Maple Syrup, but it’s not quite as thick as the Choc Zero brand. Click above to shop!
What kind of waffle maker do you need?
You are going to want a mini waffle maker for this recipe.
I use the Dash Mini Waffle Maker.
Don’t worry – you can order from Amazon for CHEAP and I almost guarantee you won’t regret the purchase!
It heats quickly, cooks quickly, takes up barely any space, and it comes in a variety of cute colors. I have the aqua.
If you want to make more than 1 mini waffle at a time, check out this one:
If you plan to make chaffles for a family, this should work great! I haven’t tried it myself, but plan to order because my kids are obsessed with chaffles too.
Chaffle Week!!
I love chaffles so much, that I’m creating CHAFFLE WEEK! Get excited!
I’m going to be sharing a new chaffle recipe every day for five days. Pumpkin Chaffles, Brownie Chaffles, and more…you seriously don’t want to miss out!
SIGN UP HERE for the free emails so you don’t miss a single chaffle recipe! This is going to be so fun!
Follow me on social for more recipe ideas & inspiration!
Basic Chaffle Recipe
These chaffles are just two ingredients and cook in just a few minutes! Perfect smeared with butter and sugar free syrup.
Ingredients
- 1 large egg
- 1/2 cup finely shredded mozzarella
Instructions
- Plug in the waffle maker to heat.
- Crack the egg into a small bowl and whisk with a fork. Add the mozzarella and stir to combine.
- Spray the waffle iron with non-stick spray.
- Pour half of the egg mixture into the heated waffle iron and cook for 2-3 minutes.
- Remove waffle carefully and cook remaining batter.
- Serve warm with butter and sugar-free syrup.
Notes
This is the BASIC chaffle recipe and nothing more is needed, however adding 1 teaspoon of coconut flour + 1/4 teaspoon baking powder will give these a better texture. Try adding a splash of vanilla or dash of cinnamon for next level breakfast chaffles or use another type of cheese or seasoning for a bread replacement.
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Nutrition Information:
Yield: 1 Serving Size: 2 wafflesAmount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 214mgSodium: 364mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 1gSugar Alcohols: 0gProtein: 16g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
These sound great. I’m looking to start my keto journey and definitely need a bread type replacement. Could you cook these in a regular frying pan to get more of a pancake rather than the ridged waffle? Many thanks
I haven’t tried cooking these in a skillet, but I have made them in the mini griddle and they worked fine. So…probably! 🙂
Not sure if this has been asked, but can you freeze the chaffles? We have our own chickens and the amount of eggs we are getting right now is a bit ridiculous, so i’m looking for ways to use them and freeze them for later! 🙂 Thanks!
Yep, they should freeze well! 🙂
Fyi duck egg yokes are a lot richer, than chicken egg yokes, and the almond flour will help towards the bread texture.
Love the Chaffee. Looking forward to some more and different recipes! Back on Keto
I’m new to the chaffle craze…old hat at low carb. The first chaffles I made were cinnamon churos. Too much batter on the first one…burned the second…third and fourth not too shabby. I am finding using 1/4 cup batter, as suggested by most recipes I’m finding, tends to overflow and make a mess…using less, I get thin, flimsy ones. Also, cooking the 2-3 mins, burns. GAH! And suggestions would be so greatly appreciated. *Note…I’m using the same mini waffle iron that you have.
Hi Lesia! I’ve never measured out the batter…I just use the recipe for 1 egg above and put in half the batter at a time. It’s not overflowed for me at all or been too thin. I cook mine for 2-3 minutes, but keep an eye on it. I just open the waffle maker and check it here and there so they don’t burn. 🙂
Can this be made with a regular size waffle maker?
You can, but it will likely take the full amount of batter to make one chaffle…maybe more. It’ll just depend on the size of the waffle maker.
This was fantastic – thank you! We used your recipe as a base to satisfy a pizza craving. We made pizza sticks by adding a few spices to the batter to make it savory, and topped w/ pepperoni. We dipped them in a little tomato sauce once cooked. Hubby said he thinks he likes it better than normal pizza b/c you get all the best crispy parts.
Oh wow, that sounds delicious! Thanks for sharing! 🙂
That sound great. Did you put the pepperoni on top of the batter before you cooked it?
How did you come the the net carb number of 3? If I plug in the ingredients of egg and cheese I get zero.
A large egg has .6 carbs. I’m not sure what cheese is off the top of my head, but all dairy will have some amount of carbs in it. 🙂
I’m not doing keto, but I’m new to eating eggs (chicken egg allergy, but I can eat duck eggs, go figure). I had to try this out because there was no way I was going to end up with anything other than a crispy flat mess of egg and cheese, right? I don’t have a Dash, but I have the next recommended model. Heated it well and then added half of an egg mixed with cheese. I got a fluffy waffle with a crispy exterior. Tried it again and I got another fluffy waffle with a crispy exterior…. what kind of kitchen witchery is this?! They made a great base for tomato and bacon. I’m going to next try them with almond flour to see if they do get closer to a bready consistency that would be good with syrup.
I don’t know what the voodoo is here, but I’m glad you enjoyed them too! 🙂
These are so good. They really satisfy that need for “crunch.” I have both the Burgess Brothers and the Dash 4-waffle mini iron. They both work great. The BB is a 3” waffle, though. That size doesn’t work as well for bread substitutes. Also, a hint for savory chaffles: add a little cheddar before you add the batter and on top of the batter. Makes them nice and crispy. Thanks for all the recipes!
Adding cheddar is a great idea for extra crunch. 🙂 Thanks for sharing!
I tried it. Didn’t like it with syrup I was pretty sure I wouldn’t it’s basically an omelette. I added coconut flour and milk. I never considered making mini waffles before. Or using my waffle iron to cook my eggs. Thanks for the idea.
I had to scroll through a novel and 20 pop-ups to get to the recipe. LOL! Great recipe though. 🙂
Hi Chris! The ‘novel’ is helpful info about chaffles. The only popup you should have seen was for a video of a recipe. Hopefully you didn’t actually get 20 pop-ups because that’s definitely not how things are meant to be. 🙂
I have a regular waffles iron. Do I need to double recipe? Thanks
It’ll depend on the size of your waffle iron.
I made some today with egg whites, cheddar, everything bagel seasoning and get this …. i crushed up (pretty fine) pork rinds- I used the queso flavor– OMG game changer.. almond flour was ok but pork rinds add less carbs..
Interesting! Thanks for sharing!