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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
Try adding a splash of vanilla or dash of cinnamon for next level breakfast chaffles!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 1 Serving Size: 2 wafflesAmount Per Serving: Calories: 202 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 214mg Sodium: 364mg Carbohydrates: 3g Net Carbohydrates: 3g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 16g
230 comments
I just made the English muffins I put nutmeg and cinnamon in the batter,it was good. If I can get these recipes I can eat tight. I’m new to the internet, so I’ll get someone to show how to get these tecipes.thsnk you Debbie
I just took my first bie and I can’t believe how much this tastes like a real waffle! of course, the sugar-free syrup helps!
I don’t mean to sound ugly, but it would be so nice to find a site that would not have two hours worth of reading before you get to the recipe – especially for a basic recipe. If I could just see the recipe I would probably scroll down for tips and ideas. I might even buy something off of that site, if that person was courteous enough to not drag me through all the other stuff first. Just saying.
Hi Carol. The tips and tricks are there to be helpful. They’re certainly not required reading. Just scroll past if you don’t find them useful or hit the ‘jump to recipe’ button at the top of the page and it will do the scrolling for you.
Hi Carol. I have no affiliation with Karly or this website, but I just wanted to point out that this site a blog. A blog is a website that contains online personal reflections, comments, and often hyperlinks, videos, and photographs provided by the writer. If you just want straight recipes without any dialog, you would be better off searching on an all recipe site, rather than searching on a blog. A blog is always going to contain lots of reading, because that is what a blog is.
t would be nice to not have such negativity toward the people that take their time to post a recipe. My word, have you ever just scrolled?
Your recipe pages are works of art. Your care and attention glow from the pages and are a delight to read and pore over. I appreciate all of this beautiful free content you’ve shared! Appreciation is not dead. Thank you!
Thank you so much! Really appreciate that! Happy holidays!
Traveling for a week. Access to fridge and freezer.
How long can I keep Chaffles Unrefrigerated. ?
Need some travel tips.
Hi Ellen! They’re just cooked eggs and cheese, so I wouldn’t leave them out for more than an hour or so.
Thank you for your awesome recipes. Your blog is very informative. Just signed up for your newsletter too!!
Thanks, Marisol!
Hi, Can you tell me what size waffle machine this recipe as mine is a larger then the mini dash so would I have to double the recipe please.
Cheers
Hi Krisanne! I think the Dash is 4 inches in diameter. The holes are pretty shallow too, not like a Belgian waffle maker.
Can you make a chaffle that doesn’t have the overpowering taste of eggs?
I think that if you just make a chaffle and eat it plain, it’s going to taste like eggs. If you make a chaffle and top it with butter and syrup or use it as a sandwich bun, that egg taste disappears. 🙂
I was overpowered by the egg taste as well but last night I decided to try just the egg white n I accidentally let some of the yolk fall in too…my discovery is that they r soooo much better if u only use the egg whites and half the yolk I made the crack chicken n put on top of the chaffle made this way n omg it was delicious!
I’ll have to experiment with the egg whites. 🙂
I haven’t tried it myself but I’ve read that using just egg whites instead of the whole egg helps to eliminate the eggy taste.
They DO so taste like cheese and eggs, heavy on the cheese. That’s not a bad thing, especially if you’re using them as a burger bun
Can you use bag cheese or do you need to shred your own?
Pre-shredded works great. I prefer to get the finely shredded kind.
should I use preshredded cheese or shred my own? Thx!!
I use pre-shredded for chaffles, but I think either would work.
Hi there, I was very excited to try these! Was very amazed at the whole “idea” of this way of making a bread-like snack (without the bread). I didn’t hate this altogether, they are just really salty… is THIS the egg taste everyone is mentioning?
Nevertheless, is there a way to omit the salty flavour? I did read the other comments, so maybe just the suggestions u already made ♀️
My guess is the salty taste is coming from the cheese. You can try adding in a teaspoon of coconut flour and a pinch of baking soda or a 1/4 teaspoon of baking powder and see if that helps. I often use these as a bun for sandwiches rather than eat them plain – that might help too. 🙂
……Btw, my whole family loved them!! So….maybe it’s just me
Thanks so much for your post
Do they freeze and reheat well?
Yep, they do!
I put mine in the bullet and buzzed it up and there was no egg taste at all.