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.
Laura Coldewey says
I double the recipe and use a Belgium waffle maker. Turns out great!! Love them!!
Bud Lorch says
This may not go well, but I’m going to try using my George Foreman grill, which I hardly use. If this is a failure, I’ll get a Dash which would be much more versatile. I definitely will use different ‘alternative’ flours which I have handy all the time anyhow.
KIMBERLY WERNER says
When I put the ingredients into MYFITNESS PAL app, the nutrition info comes out with different numbers… (I use low fat shredded mozzarella and one large egg plus the added coconut flour and baking powder)Chaffles #2, 1 serving(s) 242calories 2carbs 15fat 23 protein 538sodium 0sugar (this is two chaffles for one serving)
Karly Campbell says
My Fitness Pal uses a lot of user generated content and often has many options for the same ingredient with different nutrition values. It’s not always the most reliable and it won’t always match up with other calculators. 🙂
Dave says
Has anyone tried using Ricotta cheese? I’m just curious how it turned out.
Babs says
I tried your recipe with the mozarella cheese and it turned out perfect. Thank you for all the tips.
Karly Campbell says
Thank you! Glad you enjoyed the recipe!
Pat says
I make mine with pepper jack cheese. I use my 4 Square waffle maker. I double the recipe. I will make several batches at a time and freeze them. It’s best to freeze them separately on cookie sheets. When frozen place in plastic bags. I feel reheating them in the waffle maker is the best way. I use them for hamburgers , sandwiches and also hotdogs. While the waffle is still warm wrap it around the hot dog. It will form to the hot dog while it cools.
Cheryl B says
Tried chauffle for first time. Used only the egg white and added 1/2 tsp regular white flour (didn’t have almond flour) and 1/4 tsp backing powder. Used regular shredded mozzarella. Don’t think finely shredded would make any difference as cheese melts quickly. Spread warm chauffle with Laughing Cow cheese spread. YUMMY.
Karly Campbell says
Sounds delicious!
Janet says
I added peanut butter powder,trivia and cinnamon.nice dessert
Sharlene says
I dont like mozzarella cheese with them I find it’s to salty so any one tried a different cheese
Karly Campbell says
They’ll work with any cheese, but stronger flavored cheeses will flavor the chaffle. Monterey jack is nice and mild…might work well.
Sad egg lady says
I am so sad for your husband being denied the joy of crispy eggs. I hope you appreciate his sacrifice because crispy eggs is pure happiness!
Karly Campbell says
As far as I know, he doesn’t like them crispy either – he’s just not the greatest at avoiding it. I guess I should double check that he’s not been doing it on purpose. 😉
irene says
do these freeze well ? wondering if you can make up a bunch and then reheat as needed – perhaps in the toaster or microwave ? Thoughts ? Thank you.
Karly Campbell says
I’ve heard that they freeze great! I’d reheat them in the toaster. 🙂
Ruthie says
Mine taste good but stick to the pan terrible! I greased the pan but still make a huge mess! What am I doing wrong??
Karly Campbell says
Are you using the Dash mini waffle maker? I’ve never had an issue with it sticking and I don’t even bother to spray the waffle iron most of the time. I’m really not sure what would cause the issue other than that your waffle maker isn’t non-stick?
Leslie says
I just read the instructions on my Dash (just got it, can’t wait to try!) and they state that if everything is sticking, put a little oil on it (when cold) and let sit for a few minutes, then wipe it down with a warm, soapy cloth, then with a non-soapy cloth. The sticking is supposed to be small food particles stuck and the oil helps loosen it. If that doesn’t work, leave the oil on overnight and then wipe it down again (or use a very soft bristle brush with soap then wipe it down). Maybe this will help?
Karly Campbell says
Thanks for sharing, Leslie!
Rebecca Coats says
Make sure you don’t lift the lid for at least 4 minutes. Mine stuck because I was trying to open it too soon.
Lisa G says
Curious… why is it better to use a mini waffle maker instead of regular size?
Karly Campbell says
The batter makes the perfect amount for 2 mini waffles and the mini waffles are the perfect size to use them as sandwich buns. They’re good as a regular waffle with syrup, but I really love them as a bread replacement. 🙂
BCav says
Thank you for this! I’m 100% addicted to chaffles!! I have only made savory ones to substitute for bread, but plan on trying a cinnamon vs. soon. I add 2 teaspoons of almond flour in mine for a more bread-like texture. Amazing!
Nikki says
These turned out delicious!! Just made them for the fam (I’m the only one doing keto) and EVERYONE loved them!! I added the tsp of coconut flour you suggested and I LOVED it like that. Nice and fluffy, not gummy tasting like previous recipes I’ve tried. We did a mix of mozzarella and colby jack shredded cheese and thought it was really good. Not sure what some of the other reviews were unhappy about. Thanks for another great recipe!
Karly Campbell says
So glad you enjoyed these, Nikki! They make a great sandwich bread/bun too! 🙂
Carrie says
Could you add a splash of cream to these to make them slightly ‘fluffier’?
Karly Campbell says
Hi Carrie! I’ve never tried adding cream, but I usually add a bit of coconut flour and baking powder as directed in the notes.
Christine Curtis says
I have a question rather than a comment. Any suggestions for making a similar chaffle without dairy cheese. I am dairy intolerant. The Dairy free “hard cheeses” available leave a lot to be desired so not a great substitute. Throughts?
Karly Campbell says
Hi Christine! Try searching for the wonder bread chaffle. There are lots of versions out there and most don’t have cheese. 🙂
Christine says
Could you send me the recipe pls
Karly Campbell says
Hi Christine! The recipe is at the bottom of the post in the recipe card.
Brandalyn Harper says
Simple but amazingly delicious! I used them as savory bread for a breakfast sandwich with applewood bacon, avocado paste and a little onion. Next time I’m trying it with vanilla, cinnamon and some sweetner, maybe monk fruit, in the batter to make it extra yummy for traditional waffles.
Diane Schwartz says
Apparently I’m doing something wrong. Mine looked like the picture, but taste was cheesy eggs. Nothing even resembling a waffle.
Karly Campbell says
Hi Diane! What kind of cheese did you use? You definitely want mozzarella if you don’t want to taste the cheese. And then you’ll want to do the usual waffle toppings to get that waffle vibe. These aren’t great plain, but when you add in butter and syrup they go full waffle, in my experience. They also taste great as a bread replacement. Try adding in a teaspoon of coconut flour and 1/4 teaspoon of baking powder for a more bread like texture. 🙂
Elizabeth F. says
@Diane: Yep, me too. They looked like a waffle but tasted like cheesy eggs. Hey, I like cheese and I like eggs, but as an attempt to imitate a waffle, these don’t cut it for me.
Brian K Bankston says
I added a little cream, vanilla and sweetener to my “batter” and it came out tasting very much like a waffle. I also used coconut flour but didn’t like how it dried out the batter and it tasted very coconutty as the chaffles cooled. I’ll try almond flour next time.
Raven says
Your comment was the answer to a question I’ve had. I cannot stand coconut. Just hates it. I’ve seen people say to add coconut flour, but I’ve wondered about the coconut taste and hated to buy it then regret the investment.
Your post saved my pocketbook some money.
I’m going to try the cream, vanilla and sweetener though. Also, someone mentioned baking powder. All these ideas are getting me excited. Trying my first chaffle tomorrow.
Teresa says
We have started to add cake batter flavoring from any local store to the mix. My kids love them!! My child is a type 1 diabetic so we find these work wonderful!! We top them with strawberries, sugar free syrup and a diabetic friendly sweetener similar to powdered sugar.
My spouse and I add garlic salt and Parmesan cheese to ours. They are so good!!
Karly Campbell says
I bet the cake batter flavoring is a huge hit! 🙂
Joan says
My son and his wife, both on Keto, make these every day and love them. So he has just gone out to buy a machine. Looking forward to trying them
Karly Campbell says
Hope you love them too, Joan!