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!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
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:
This post contains affiliate links.
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.
Tracy says
I just found your site. All recipes look so good. I think they will help me stick to a keto diet. I really need to because I am T2D and eating low carb really helps my blood sugars. Will let you know how I like recipes as I make them. Also will let you know my progress. Thank you so much for all the work you do. I hope you know how helpful your work is to people like me.
Karly Campbell says
Hi Tracy! I’m so glad you find the recipes helpful. Good luck on your journey! You’ve got this! 🙂
Mary Ann says
Are there other cheeses that can be used? My daughter cannot have mozzarella cheese or cream cheese….SCD diet
Karly Campbell says
You can use any cheese you like, but we prefer mozzarella because of the neutral flavor. If you use cheddar or another stronger cheese, the waffle will taste like that cheese. Maybe try monterey jack. 🙂
Laura L says
After two tries, my Chaffle (1 egg, 1/2 cup shredded mozzarella cheese) does not crisp after removing from the Dash waffle iron. There is a lot of steam during cooking. Any thoughts?
Karly Campbell says
Hi Laura! I cook mine until the steam stops. If you want it more crisp, you can add a small sprinkle of cheese to the bottom of the Dash, add your batter, and then another small sprinkle of cheese on top. 🙂
Mary Harvey says
Thanks for the recipe. I found them to be very “cheesy” even with butter and syrup. I would be more apt to use them in a savory application. I made a different batch today using cream cheese, a’la “cloud bread,” much more mild tasting.
Karly Campbell says
Hi Mary! Sorry you found them too cheesy. I’ll have to give them a shot with cream cheese myself. Sounds good. 🙂
Mary Harvey says
Just to clarify, I made a standard “cloud bread” recipe, 3 eggs separated and 3 oz cream cheese. I beat the egg whites, then in a 2nd bowl beat the yokes and cream cheese. I folded everything together and scraped the batter into a standard waffle iron. This recipe made 4 waffles.
Pat Adams says
Made my first ever chaffle today and it was awesome. Added cinnamon, vanilla and a dash of truvia. I need to know about make ahead and freezing . And if they can be frozen and reheated, would it work in the microwave? Btw, this and bunsinmyoven are my go to places for excellent low carb recipes.
Karly Campbell says
The freeze well and reheat fine in the toaster. Haven’t tried them in the microwave, but my guess is they’ll be soggy.
deb says
Great for a snack too. Would like to say if you are buying bagged shredded cheese (yuck) you are
defeating the purpose of healthy ..the cheese is often loaded with anti clumping “powders” ..grate
your own !!
Karly Campbell says
Hi Deb! I don’t think the minimal starch in bagged cheese is anything to worry about, but you can certainly grate your own if you prefer.
Kerry says
I put mine in the bullet and buzzed it up and there was no egg taste at all.
Melodie B says
Do they freeze and reheat well?
Karly Campbell says
Yep, they do!
Ty says
……Btw, my whole family loved them!! So….maybe it’s just me
Thanks so much for your post
Ty says
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 ♀️
Karly Campbell says
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. 🙂
Betsy Green says
should I use preshredded cheese or shred my own? Thx!!
Karly Campbell says
I use pre-shredded for chaffles, but I think either would work.
Nancy says
Can you use bag cheese or do you need to shred your own?
Karly Campbell says
Pre-shredded works great. I prefer to get the finely shredded kind.
CJ says
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
Rhonda says
Can you make a chaffle that doesn’t have the overpowering taste of eggs?
Karly Campbell says
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. 🙂
Kristi Commean says
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!
Karly Campbell says
I’ll have to experiment with the egg whites. 🙂
Tiffany Keller says
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.
Krisanne says
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
Karly Campbell says
Hi Krisanne! I think the Dash is 4 inches in diameter. The holes are pretty shallow too, not like a Belgian waffle maker.
Marisol says
Thank you for your awesome recipes. Your blog is very informative. Just signed up for your newsletter too!!
Karly Campbell says
Thanks, Marisol!
Ellen Shevitz says
Traveling for a week. Access to fridge and freezer.
How long can I keep Chaffles Unrefrigerated. ?
Need some travel tips.
Karly Campbell says
Hi Ellen! They’re just cooked eggs and cheese, so I wouldn’t leave them out for more than an hour or so.
Linda Sue says
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!
Karly Campbell says
Thank you so much! Really appreciate that! Happy holidays!
Carol says
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.
Karly Campbell says
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.
Jeanette says
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.
JD says
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?
AL says
Agreed. I love reading the personal stories behind each recipe, especially when kids love them, too! Dieting is hard enough, so when the whole family willingly adapts to your new way of eating, it makes it so much easier to stick with it. BTW…the Chaffles DID NOT disappoint!!!
Karly Campbell says
So glad you enjoyed the chaffles AND the blog! 🙂
Kim says
You spent more time complaining on this comment then it would have taken to click “jump to recipe”. #1 this is a blog, not a food recipe site – blogging before the recipe is expected. Try a site that is just recipes if you want recipes only. #2 there is a “jump to recipe” button. What more do you want???
Jean says
Black bar to the right, at the beginning, says, “JUMP TO THE RECIPE”! Click on it.
Debbie Parker says
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
Suzy Godfrey says
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!
Lorraine Francisco says
Instead of waffles can the mixture be made into pancakes instead and cook them on a regular skillet?
Karly Campbell says
Yep. They’re not quite the same, but they do work. 🙂