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:
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.
Barbara says
Can you make these as pancakes? I don’t have a waffle iron
Karly Campbell says
I’ve never tried them on the stove, but I’ve used the mini pancake maker/griddle by the same company and they worked just fine that way. So, yes, I think so.
ronny williams says
Real bacon bits, ground sausage, tuna, (I know sounds gross) heavy whipping cream, nuts, protein powder (low or no carb) dark chocolate chips….I’ve tried about everything, and haven’t ended up with one yet that wasn’t awesome….(even the tuna!)
Becky says
Has anyone tried using just the egg whites?
Karly Campbell says
Not me, but I think it would work fine.
Gloria says
Yes I make mine with egg whites and tbsp of almond flour and Colby Jack cheese. They come out great.
Justin says
Thank you so much, Gloria! This is a huge relief to hear someone tried with egg whites and works great, because I’m allergic to the yolk…and recently discovered gluten triggers an eczema reaction.
Elizabeth Rainsberry says
I have a recipe for keto pancakes – which calls for almond flour – eggs and cream cheese – would this work in the waffle maker? Or does it have to be mozzerella cheese.
Karly Campbell says
I haven’t tried that in the waffle maker, so I can’t say. I do think it would work, but that’s just a guess.
Star says
These were delicious! Perfect for using to make avocado “toast”
Kiki says
Thank you for the idea Star! I always get Keto jealous when I see pics of avocado toast. I”m gonna try that tonight!
Jennifer says
I’m new to this low carb stuff. I LOVE sweets it’s like my comfort. So this is going to be hard for me but I gotta Lose some weight. Love all the ideas following for me!
Mary Ann says
Sounds good to me
Sherry Jarrell says
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!
Karly Campbell says
Hi Sherry! I normally use my food processor to grate cheese, so I don’t have a grater recommendation for a stand alone grater.
Lisa Kermick says
Try a medium grate Microplane grater. I have a fine Microplane grater for hard cheeses and other things like zesting lemons and such.
Lyla says
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. 🙂
Mary says
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!
Alaina says
Which kind was the closest to traditional flour waffles?
Melissa Humes says
Coconut flour
Melissa Pritchard says
Can you use egg substitute? I’m diabetic and really need to keep my calories low.
Karly Campbell says
I’ve only made these with the egg. I’m not sure how it’d work with a sub.
Christy says
Any idea how much egg substitutes would be needed?
Karly Campbell says
No, I’m not sure how well these will work with an egg sub or how much you’d need.
Dawn says
subscribe
Karly Campbell says
Hi Dawn! If you’d like to subscribe to emails, you can sign up here: https://thatlowcarblife.com/free-email-series/
Dawn says
I bought the pancake maker, instead of the waffle maker and the chauffle makes a great mini pizza crust!
Deanna Lewis says
That’s a great idea! I think maybe you could just use a pan to make them and the use for pizza?!
Logan says
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!
Linda King says
I used your recipe but mine tasted a little salty. Any suggestions on what I may have done wrong
Karly Campbell says
Hi Linda! The cheese can be a bit salty. Mozzarella tends to be lower in sodium and we don’t notice the salt, but if you’re sensitive to salt it may be that.
Erhonda says
Does the nutritional value change when using cheddar cheese instead of mozzarella?
Karly Campbell says
It might change minimally, but I don’t think it would change by much.
Kathleen says
Thank you!
Liesl says
First time a success! Made the Pumpkin flavor. This a mainstay in my recipe collection. Thank you very much!
Linda says
Thaks so much! My first attempt was disastrous, so I’ll try it again tomorrow 🙂
Linda Benjamin says
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!
Karly Campbell says
2 ounces of shredded cheese is a 1/2 cup.
Lindsay says
2oz = 1/4 cup 🙂
Karly Campbell says
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. 🙂
Deanna Lewis says
4 oz. is one half cup.
Karly Campbell says
Not when you’re measuring cheese. 4 ounces = 1 cup of shredded cheese. 🙂
Tasha Owens says
I think that when you are measuring a solid then 4 oz is completely different. When measuring a liquid, yes 4oz is a 1/2 cup.
Lindsey says
4 oz liquid volume is 1/2 cup, but the cheese measurement is weight. 🙂
AshleyC says
1/2c shredded cheese = 56g per my bag o’ cheese (I always use weights for volume measures when it’s an option)
Leez says
Would love to try these but I have a regular size waffle maker. Why can’t that work?
Karly Campbell says
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. 🙂
Karen says
Thank you! I enjoyed your comments.
Jennifer says
It will… I’ve done it. Mine is 2 squares next to each other. The recipe made 4 waffles… they were very good!
Sandy says
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
Nick says
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?
Karly Campbell says
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. 🙂
Kathy says
Cannot wait to try these!!
Angie says
Add cinnamon, 1/2 teaspoon vanilla and a sugar substitute and they are amazing with butter and zero sugar syrup my kids requested them for breakfast and have no clue they are keto/ low carb.
Tim says
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.