We’re answering all your questions about Chaffles, the virall low carb recipe that has totally changed the game for people following a low carb or keto lifestyle!
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If you’re at all active in any keto/low carb forums, belong to any Facebook groups (join mine – lots of fun recipes and support!), 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. Keep on reading, because these are definitely NOT your average waffle and definitely NOT just for breakfast!
What is a chaffle?
A chaffle is 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.
Many people add other ingredients (myself included!), but the most basic chaffle is eggs and cheese.
Even my kiddos happily eat these basic chaffles, so you know they’re good!
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 have a pretty neutral flavor, so long as you use a neutral cheese, such as mozzarella.
Top your chaffles 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. Big Mac Chaffle! Arby’s Roast Beef Sandwich Chaffle! <— That last one even has our homemade Arby’s sauce to go with it!
As you can see, we love using chaffles as a base for sandwiches, as a pizza crust, or for a sweet breakfast treat! So versatile.
Ingredients:
In their most basic form, a chaffle is just egg and shredded mozzarella cheese.
Many people, myself included, like to add in a bit of almond flour or coconut flour to bulk the chaffle up and give it a little more of a bread-like texture. Both work well!
I also often add a bit of baking powder to help it rise.
How do you make a chaffle?
Let’s make a basic chaffle together.
I’ve learned that finely shredded cheese is better than thicker shreds for my personal tastes, but you may not care either way. I just like the cheese to disappear and finely shredded does that best.
You whisk the egg, stir in the cheese, and place half the batter in a mini waffle maker for 2-3 minutes. Don’t open the waffle maker for at least 2 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 to 1 tablespoon 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
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.
amy says
Can you make these as pancakes instead of waffles. I threw out the waffle maker
Karly Campbell says
They should work fine as pancakes.
Jennifer Shafer says
Made these tonight with a few changes. My husband is doing Keto (and has lost 60+lbs!). I used egg, shredded cheese Mexican blend (a little less than the recipe calls for) Italian herbs, garlic and ground flax seed. I placed a very thin slice of pepper jack cheese directly on the waffle ironI then put the egg mixture on the cheese and another slice of cheese. We used it as a bread alternative. It was amazing and tasted like a toasty grilled cheese bread! We put sliced turkey, lettuce, pickles, mayo and mustard. Didn’t miss bread at all! I just used my regular size waffle iron that cooks two at a time and it worked great. We plan to try to make waffles to have with syrup also. Thank you! He had been missing sandwiches and this really tasted like a good sandwich, not a sandwich alternative!
Karly Campbell says
Hi Jennifer! Congrats to your husband on his weight loss – that’s amazing! The extra slices of cheese sound like a great idea. It must make the chaffle so crispy on the outside. Sounds like a great way to make a bun! 🙂
Des Muller says
“ABSOLUTELY LOVED THIS. THANK YOU KARLY. KEEPING IT IN WAFFLE MAKER LONG ENOUGH IS KEY TO GET IT CRISPY. GUESSING THAT PEOPLE WHO FIND IT TOO EGGY TAKE IT OUT TOO QUICKLY. “
Trish says
I am so hooked on these things! I am looking forward to additional recipes! The ones I made tonight did not taste eggy at all! Thanks for the recipe
Karly Campbell says
So glad you’re enjoying the chaffles!
Dawn says
How long do you think they would last in fridge if I made a large batch?
Karly Campbell says
I’d probably keep them in the fridge for 5 days or so. They’d last much longer in the freezer. 🙂
Sherrie says
I found a recipe for Chaffles that do not taste eggy 1 egg , 1 tbs almond flour, 1tbs Mayo 1/8 tbs Baking powder 1 tsp water. Made them this morning and fried an egg, with cheese and it was delish!!
Melissa says
I like this version & I sometimes pour it in a thin layer into a frying pan for delicate crepes. Super yum stuffed w/ a little sugar free jam & sour cream or ricotta.
arvind bisarya says
YUMMY
Amy says
Is there anything you could substitute for the cheese? My husband and I just started KETO recently and we LOVE these! The only problem is that he is prone to kidney stones and cheese/milk help those develop and he’s trying to prevent that and eat healthy. Any suggestions on what we could substitute for his waffles?
Karly Campbell says
Hi Amy! Unfortunately, I really don’t know what would be a good sub. The cheese helps bind it together and crisp up.
Dianne says
2 eggs
2 tablespoons mayonnaise
Cook like above recipes
Lyn says
Try using crushed ip pork rinds to replace some or all of the cheese. I’m going to give it a try.
Teri Ferguson says
Do you know if the Dash 4” Panini Grill would bake the Chaffles mixture the same as the Dash 4” waffle maker?
Karly Campbell says
I’m not sure if they’d get quite as crispy since it won’t have all those little holes like the waffle maker does, but otherwise should work fine.
Julie Ann says
My daughter made me a pumpkin chaffle today and it was Delicious. I will definitely be making this again.Excited to make this for my sister this weekend. Thanks
Gloria Donovan says
How long can you keep them? Do you think they would freeze? I’m thinking of making for friends but would need to be in advance. Would be nice treats in a box too if they keep
Karly Campbell says
Hi Gloria! I think they’d freeze well and could be reheated in the toaster.
Jack says
I think I found like the official facebook group for it. Have you seen it?
Karly Campbell says
Hi Jack! I’m not sure there’s really an official group since it’s just a recipe, but I’ve definitely seen a few of them!
Song of songs says
Nope just made it …rather eat scrambled eggs and cheese no difference.The schnauzers loved it.
Rose says
I have been making these in my Belgium waffle maker for the last couple weeks. I used the whole recipe for 1 large waffle. Today I used my mini dash for the first time and split the recipe for 2 mini Chaffles, they turned out fantastic! Besides the egg and cheese I had a few additions, 1 Tablespoon coconut flour, 1/4 teaspoon of baking powder, 1 Tablespoon of Monk fruit, and a few shakes of cinnamon. When done, I spread cream cheese on top! So delicious!
Karly Campbell says
Glad to hear they worked in the big iron too! 🙂
Brendan Davis says
I going to be making a chaffle bowl n the morning. Woo hoo.
Oliver says
I am going to have to respectfully disagree that they “do not taste eggy” or that they “don’t smell like burnt or browning eggs”. They do indeed taste like over cooked scrambled eggs and cheese and have the worst browned egg smell whilst cooking. I made a single recipe and had to open windows to get the disgusting smell out of my kitchen. My husband was out of the house when I was prepping them and when he came back, I was part way through cooking the first one and he said “I thought you hated browned eggs?” He could smell the browning egg. I let the chaffle sit for a couple minutes after it was done cooking and I took a bite. Sure enough, browned egg with hint of cheese. My husband took a bite as well, he agreed that they taste like egg. I had to top with peanut butter, sf jam, and a bit of sf syrup to hide the taste of egg and even then, there was an after taste of burnt egg. He and I both agree that I think those who are raving about this recipe not tasting of eggs, have been doing low carb too long and they have forgotten that waffles aren’t supposed to taste like burnt eggs. We have been low carb for 3 years but I still remember what proper waffles taste like. I think I’ll stick to my favorite waffle/pancake recipe from Try Keto With Me.
Good effort though!
Karly Campbell says
Hi Oliver! Definitely every recipe is not going to suit every person’s tastes. Sorry these weren’t a hit for you.
Jason says
They taste like French toast to me when I add in some cinnamon and vanilla and a little almond flour. I leave it in the waffle maker a little past the green light so it crisps just a bit more. Topped with butter and dipped in some Lakanto syrup it tastes great! Been doing keto for a year and this is a great recipe. Delicious!
Victoria Riley says
Do you spray the waffle maker before or after it’s heated?
Karly Campbell says
After. 🙂
Victoria Riley says
Thanks! Can’t wait to try them
Lianne says
I made some savory chaffles using a little almond flour and just a pinch of xantham gum, I also added cilantro, oregano, onion and garlic powder and of course a twist or two of sea salt . I cooked them a couple of minutes longer and also used the’ sprinkle a little cheese on the top and bottom” method and proceeded to top it with chicken enchilada meat, two diced up cherry tomatoes, green onion and lettuce. and don’t forget the shredded cheddar, sour cream and a spoon of salsa-Chaffle Tostada!!! It was delish!
Karly Campbell says
Oh, that sounds fabulous! Now I need to make an enchilada chaffle!
Samantha Krager says
Just took one of your wonderful Chaffles with a slice of grilled Canadian bacon and an over easy fried egg. I topped it with a Hollandaise sauce I found in the Diet Doctor blog (hope you don’t think I am being unfaithful… it was just such a different… and easy way to fix the sauce) and… WOW. Still looking forward to that Big Mac but… I can’t imagine it getting any better than this. Thank you so much for you blog.
Karly Campbell says
Haha! Feel free to see other blogs, we’re not exclusive. 😉 But that seriously sounds AMAZING! Gotta try that myself!
Gina Bemberger says
What would be the recipe for a belgium waffle maker standard size
Karly Campbell says
I’ve not tried making these in a Belgian waffle maker. Maybe double the recipe and see how it goes. 🙂
Kim archer says
Same recipe ..just use whole egg mixture at one time! Much easier@
Nj says
The sugar free maple syrup you recommend has more carbs in it than regular maple syrup.
Karly Campbell says
One has 2 net carbs per serving and the other has 1. Pure maple syrup has 13g carbs per tablespoon.
Teresa says
Delicious and easy to make, thanks.
Nicole Frausto says
Gina,
I too have a Belgium waffle maker. I saw this post and ran to the kitchen to make these. I used 2 eggs, 1/2 c shredded cheese, pinch of salt, 1/4 tsp baking powder (aluminum free), 1tsp of coconut flour. A dash of cinnamon. I am out of vanilla or I would have added a bit. Beat the eggs, add remaining ingredients and stir. I used the 1/4 cup measure cup and poured batter into each section. It only filled 3 of the sections. I cooked for 2.5 minutes. Came out great.
https://photos.app.goo.gl/qP9tQ4hNP45ntwSLA
Catrina says
I will have to try your recipe. I tried the one from this blog in the Belgian waffle maker and it was sooooo eggy even though I put the whole thing in one section to make it thick enough for the machine to cook both sides. It deflated immensely too!
Sami V. says
Stumbled upon this site and was immediately like “what on earth is a chaffle?” Now I’m hoping I have enough mozzarella cheese to make some for me and my toddler tomorrow morning! I’m always looking for a variety of breakfast foods that are easy to make and for my little guy to eat himself that gives him protein and nutrition. Most everything is carbs! Can’t wait to see how these turn out.
Chad Campbell says
I hope your little guy loves these! My daughter does. 🙂
Chris M. says
Pre-shredded cheese usually has Potato Starch added to keep if from caking. Best to shred you own and avoid the added carbs that result from the Potato Starch.
Kimberly A Jasinski says
Do you shred your own mozzarella or can you use preshredded? I know they contain corn starch.
Karly Campbell says
You can use whichever you prefer. If you’re keto or very strict about ingredients, you probably want to shred your own. I buy the pre-shredded for convenience on this recipe, but shred it myself on recipes that I’m going for gooey melty cheese, if that helps.
Jennifer says
Do these not taste eggy? Also, could you use only egg whites
Karly Campbell says
They don’t taste eggy! I’ve only made with a whole egg, but would probably work fine with whites.
Nancy says
I’ve made them both ways and I couldn’t taste much of a difference. I like them both!
John says
I could most definitely taste the eggs and they have that “spongy” texture, almost like a fritada. I made it exact to the recipe using a Dash mini waffle maker. Is there some other trick to eliminate the egg flavor? I really want to like these. :/
Karly Campbell says
Hi John! You can try adding a teaspoon of coconut or almond flour and see if that helps with the texture. Also, be sure that you cook them long enough to get them crisper. Some people sprinnkle a little bit of cheese directly on the iron and then add the egg mix, then sprinkle a little more cheese. The cheese helps crisp it up even more.
Angel says
No taste cheesy
Carol says
For breakfast, I eat them right from my dash maker. I don’t let them crisp up. They are crispy enough. I take the 1st one, cut it in half and stack it, so it’s like I’m having both right away. I do the same with the 2nd one. That way they are both hot. Love them. Very satiating. Game changer…