This GARLIC BREAD CHAFFLE is the perfect answer to your low carb garlic bread cravings! Loaded with garlic flavor, extra cheesy, and ready in about 10 minutes with no funky ingredients! You’re going to love this twist on a traditional chaffle.
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I made my spaghetti squash Alfredo the other night for dinner and I just really had a craving for garlic bread to along with it. You can’t have Italian without garic bread, right?
These garlic bread chaffles totally hit the spot and they are so darn easy to make.
How to make garlic bread chaffles:
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A chaffle is just egg and cheese, but you can get so creative and add in all kinds of goodies!
Today, we’re giving it a garlic bread vibe, so whisk together your egg with a little coconut flour, baking powder, and garlic powder and then stir in some finely-shredded mozzarella.
The coconut flour and baking powder just help give this a more bread-like texture, but neither are mandatory. This recipe will work with just the egg, cheese, and spices if you don’t want to buy special ingredients.
Once everything is whisked together, you’ll pour half of the batter into your mini waffle maker and cook for about 3 minutes. You want to wait until your waffle maker stops steaming – that means your waffle will be nice and crisp on the outside!
Repeat with the rest of the batter and pop your chaffles on a baking sheet.
Whisk together some melted butter, parsley, and garlic salt to brush over the tops of the chaffles and then top them with some shredded Parmesan.
Pop these in a hot oven to melt the cheese and then dig in!
We like to cut into quarters and dip the chaffles in marinara. These would be divine dipped in keto Alfredo sauce too!
Our favorite marinara is this Rao’s brand…it has the BEST flavor of any jarred pasta sauce I’ve ever tried plus it’s sugar free.
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 around $10 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.
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More low carb favorites to try:
Keto Salmon Recipe: Topped with garlic butter!
Spaghetti Squash Casserole: A favorote with my kiddos!
Pork Tenderloin: People are raving about this recipe!
Creamy Lemon Chicken: Always a hit in my house.
Garlic Bread Chaffle
Ingredients
- 1 large egg
- 1/2 cup finely shredded mozzarella
- 1 teaspoon coconut flour
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 tablespoon butter melted
- 1/4 teaspoon garlic salt
- 2 tablespoons Parmesan
- 1 teaspoon minced parsley
Instructions
- Plug in your mini waffle iron to preheat. Preheat oven to 375 degrees.
- Add the egg, mozzarella, coconut flour, baking powder, and garlic powder to a mixing bowl and whisk well to combine.
- Pour half of the chaffle batter into the waffle iron and cook for 3 minutes or until the steam stops. Place the chaffle on a baking sheet.
- Repeat with the remaining chaffle batter.
- Stir together the butter and garlic salt and brush over the chaffles.
- Top the chaffles with the Parmesan.
- Place the pan in the oven for 5 minutes to melt the cheese.
- Sprinkle with parsley before serving.
Tips & Notes:
Nutrition Information:
Christine says
All I can say is WOWWWW…best Chaffee I have ever had…I omitted garlic salt as per your recommendation!!!!…thank you it was amazing!!!!!!
Karly Campbell says
So glad you enjoyed these! Thanks, Christine!
Christine says
Chaffle not Chaffee….LOL
Alicia says
Do these freeze well or how long do they hold up in the refrigerator? I would like to take some on a camping trip and would prefer to make them ahead of time.
Karly Campbell says
Hi Alicia! Regular chaffles freeze great and can be reheated like Eggos. I’d think these would also freeze well.
wendi bowman says
Can I use regular flour
Karly Campbell says
We’ve only tested this with almond and coconut flour. I’m not sure how wheat flour would work.
Melissa Hoffman says
I’m T2D, so I’m very low carb, not strict Keto. Bread is not my friend. I made these last night in my four waffle iron. The batter filled one square well, and the second a tad less. I need to work on my method. I did them four minutes on one side, flipped them, and three on the other. I’m at 5,000 feet, so it takes longer. I did the topping, adding a bit of pizza cheese. Then I broiled them for two minutes. We had them with Ribeye & Lobster. OMG Even my carb loving husband said this was a keeper! I’m going to try all sorts of variations to utilize this recipe as a base. Thank you!
Karly Campbell says
So glad you gave these a try! We have quite a few chaffle recipes on the site – they’re so versatile! 🙂
Kristen says
Is there any chance this would work with just egg whites if I don’t have an egg?
Karly Campbell says
Yes, it should!
Julie Melendres says
I only use egg whites in my chaffles. They don’t taste eggy!
Amber says
So u just use the same amount of eggs? Even without the yolk?
Angie says
Thank you so much! I’m in love with these!
Judith says
Made this to have with salmon patties and asparagus. There were 3 of us for dinner and all agreed it was good and deserves repeating. I hadn’t thought before about putting Chaffles in the oven with toppings. Thanks for sharing.
Lisa M Reuber says
Can you use almond flour instead of coconut flour in this?
Karly Campbell says
Yep, you can. I’d bump it up to a tablespoon.
Sandi says
This one got me!! I ordered my waffle iron & it arrives tomorrow. I can’t wait! Thanks for the inspiration – I’ll be back!!
Karly Campbell says
Enjoy! 🙂
Suzzi says
In an effort to have carb-substitute on hand, wondering if you gave you tried freezing and popping in oven to crisp, just to have on hand? Can this work?
Karly Campbell says
Yep, should work fine! I’d top with the garlic butter after toasting though.
Carly says
Can you use almond flour in place of the coconut flour?
Karly Campbell says
Yep! Same amount for this recipe. Normally you’d need a lot more almond flour, but it’s just to help with texture here. 🙂
Lisa M Reuber says
Thank you madam!
Liz says
Hi Karly, thanks for getting back to me so quickly. I’m doing low carbs not keto so I’ll just have to play around with the recipes and see what I can come up with.
Liz says
I made the garlic cheese bread Chaffle. It’s the first one I’ve ever made. It cooked up nicely in a regular waffle iron however I found it too cheesy for me even without the extra cheese on top. Are there recipes that have a lot less cheese?
Karly Campbell says
Hi Liz! There are definitely chaffles without cheese on top, but I’m not sure they’d work well without the cheese inside. That’s what binds them together.
Barbara L. Schnizlein says
Hi Karly,
I’ve been enjoying your low carb/keto recipes. It has been helping me with having some variety with the meals. I was wondering if the garlic bread chaffle could be made like a pancake. I don’t have a waffle maker. Thanks! Barb
Karly Campbell says
Hi Barb! I accidentally purchased the griddle version of this mini waffle maker and it basically made a pancake in there, no problem! I haven’t tried it on the stove like you would a normal pancake though, so I can’t guarantee it’ll work but worth testing!
Charlie says
Liz,
If the recipe tastes too “cheesy” for you, try another kind of cheese (maybe cheddar next time?). Believe it or not, “sometimes” that works. Most people that experience any kind of “problem” with chaffles find that they don’t like the “egg-ey” taste so much, and there are also recipes that try to reduce that effect as well. The secret is testing new ingredients, and sticking to it thru a few “disasters” :-). I saw one recipe where you could add some liquid corn-silk extract and make a chaffle that is supposed to mimic cornbread! Now that sounds like a great accompaniment to chili…
Karen B says
I am already addicted to chaffles. lto answer one of the questions re: type of cheese. last night i I used a medium soft chile studded cheese. Oh My. To answer the question about the size of the waffle iron – mine is a standard 4 waffle size so I make a double batch and it works perfectly. too much fun to experiment. Last, yes they do crisp up a bit if left in the waffle iron after turning it off,
Lynn says
Made this tonight. First try a a chaffle and turned out beautifully. Thank you for sharing. Yum
Karly Campbell says
Yay! Glad you gave them a try!
Karen says
Can we make this like a pancake? I don’t have a waffle iron.
Karly Campbell says
Yep, should work fine!
Danielle Wein says
Do you think this would hold up well as a pizza crust? I’d like to top it with marinara and more mozzarella like a traditional pizza. Looks so yummy!
Karly Campbell says
Yep! I think it would work great! 🙂
phyll says
Looks delicious; however, I only have a regular 4-waffle maker: how can I make this?
Karly Campbell says
You’ll just have to give it a try in your waffle maker and see how it goes. They’re all different sizes so it will cook fine, you just may need more or less of the mixture to fill your iron.
Karen says
Do you have to use mozzarella cheese or can you use any finely grated cheese ? Do you spray the waffle maker with anything?
Karly Campbell says
Hi Karen! You can use any finely grated cheese – mozzarella doesn’t make it taste cheesy but other cheeses will give the chaffle a flavor. The iron I use is very non-stick, so I spray it every few weeks or so, but not regularly. It’ll just depend on your waffle iron.
Melissa says
Why is a mini waffle iron necessary?
Karly Campbell says
You can use a different size if you like, but you may need more batter. The mini waffle iron helps keep them portioned and is the perfect size for making sandwiches with chaffles.
Becky says
I’ve tried making chaffles but never got a good result, they never seem to crisp up like a waffle? What am I doing wrong? Today I did 1 egg mixture of cheddar and mozzarella cheese, a diced tomato and ham, similar to a pizza, but it ended up just a load of goo in the waffle iron?
Karly Campbell says
Hi Becky! The best trick is to let the waffles cook until they stop steaming. They also tend to crisp up a bit as they set. That said, I don’t think they’ll get crispy with a tomato in there since that is something that’s going to release a bit of liquid. Instead, I’d add the cheese and egg and then, after the waffle is cooked, top with whatever and heat in the oven or toaster oven for a few minutes.