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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!
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 ServingCalories 202Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 214mgSodium 364mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 1gProtein 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.
361 comments
If you shred your own cheese it should be 0 carb as eggs are 0 carbs, and the only carbs in pre-shredded cheese are contained in the cellulose powder used to keep the shreds from sticking to each and becoming one large clump in the bag. So shred your own cheese, don’t add any ingredients, and it’ll be 0 carb.
These are pretty good but they don’t taste like waffles unless of course you have never had waffles. They taste like cheesy eggs. Maybe the tiny waffle maker is the key?
I think it’s the butter and syrup that are really the key. I agree that they don’t taste like waffles when plain, but topped like a waffle does the trick for us. 🙂
Cannot wait to try these!!
First time of making them today. I added small pieces of cooked streaky bacon and they were delicious.
Will definitely be trying other savory ingredients, then can’t wait to make fruity sweet ones
Thank for the recipe
Would love to try these but I have a regular size waffle maker. Why can’t that work?
You can use any size waffle maker you like, but you may need to double or triple the recipe to get enough batter to fill the waffle maker. Additionally, we like the small size because we use these to replace bread and they’re the perfect size for a sandwich. 🙂
Please can you add the weight in g to your recipe – it is so fiddly to grate it up a bit at a time and then try to guess just how densely to pack it into a cup. Thanks!
2 ounces of shredded cheese is a 1/2 cup.
2oz = 1/4 cup 🙂
Normally, yes, but not when it comes to shredded cheese. 4 ounces of cheese is 1 cup, 2 ounces is 1/2 cup, and 1 ounce is 1/4 cup. 🙂
4 oz. is one half cup.
Not when you’re measuring cheese. 4 ounces = 1 cup of shredded cheese. 🙂
1/2c shredded cheese = 56g per my bag o’ cheese (I always use weights for volume measures when it’s an option)
Thaks so much! My first attempt was disastrous, so I’ll try it again tomorrow 🙂
Thank you!
First time a success! Made the Pumpkin flavor. This a mainstay in my recipe collection. Thank you very much!
Does the nutritional value change when using cheddar cheese instead of mozzarella?
It might change minimally, but I don’t think it would change by much.
I bought the pancake maker, instead of the waffle maker and the chauffle makes a great mini pizza crust!
That’s a great idea! I think maybe you could just use a pan to make them and the use for pizza?!
This is how I make Keto pizza! 1 serving is 2 eggs and 3 oz mozzarella cheese. Spread out on parchment paper and bake at 400° for 15 minutes. Top with tomato sauce and more cheese and finish in a 450° oven for 7 minutes. Makes perfect pizza!
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Hi Dawn! If you’d like to subscribe to emails, you can sign up here: https://thatlowcarblife.com/free-email-series/
Any idea how much egg substitutes would be needed?
No, I’m not sure how well these will work with an egg sub or how much you’d need.
Can you use egg substitute? I’m diabetic and really need to keep my calories low.
I’ve only made these with the egg. I’m not sure how it’d work with a sub.
These were delicious! We tried them 3 ways; the original posted recipe, added a teaspoon of coconut flour, added 1 tsp. of almond flour. We also added few dashes of cinnamon and vanilla. Adding the coconut flour were the best, however with both flours made them fluffy. We can’t wait to try all the different recipes. Cheers!
Which kind was the closest to traditional flour waffles?
These were delicious. I tried two of them without the flour and two with a teaspoon of all purpose gluten free flour and didn’t notice much difference. I put butter and real maple syrup on them and they were good. I think I would prefer them with savory toppings though. Bacon and cheese sandwich would be good! I used low moisture part skim mozzarella. I bought the store brand block and cubed it and “shredded” it in my little ninja food prep blender bowl. Made small crumbles that melted and blended into the egg really well. I’ll try that sandwich with Colby jack cheese next time. 🙂
I have several graders but can’t find just the right one for fine grated mozzarella for the Chaffles, etc.
do you have a recommendation.
PS it’s just not feasible to put the cheese in the freezer every morning for a short period of time.
Thank you!
Hi Sherry! I normally use my food processor to grate cheese, so I don’t have a grater recommendation for a stand alone grater.