Crispy Keto Chaffle Recipe (Just 3 Ingredients)
This crispy, cheesy chaffle recipe is made with just 3 simple ingredients and only 1 net carb per chaffle. It’s the perfect low-carb, keto-friendly breakfast that’s quick to prep, easy to reheat, and so delicious! Whether you’re meal prepping for the week or whipping up a fast savory breakfast, these keto chaffles are about to become your new go-to.
Table of Contents
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Why You’ll Love This Keto Waffle
The first time I made these, I was surprised by how mild they tasted, my kids even called them ‘cheese waffles’ and devoured them with syrup. The flavor is so neutral that they work equally well for sweet or savory toppings. Let’s make magic happen with eggs and cheese!
If you’ve been missing toast, waffles, or sandwich bread on your keto diet, these crispy little egg waffles are your new best friend. I use shredded mozzarella cheese for a mild, adaptable flavor, and the texture is out of this world: crisp on the outside, tender and airy inside. It’s a delicious substitute for a traditional waffle and a fun way to shake up your breakfast routine.
This original recipe is also a lifesaver for busy mornings. Make a batch on Sunday, and you’ve got a week’s worth of meal prep done in under 30 minutes. They’re the perfect size for storing in an airtight container or freezing flat for quick breakfasts.
Early in your keto journey? I’d also recommend checking out my Whole30 + Keto Spinach Egg Muffins for another make ahead win.
Ingredient You’ll Need
Here’s a quick overview of what goes into the best keto chaffle recipe, and how each ingredient works to give you that perfect crisp. Check out the recipe card below for exact ingredient amounts.
- Egg: Gives the chaffle its rise and structure.
- Almond Flour: Adds body and absorbs moisture. You can try coconut flour, but you’ll only need about 2 teaspoons (and let the batter sit for 5 minutes to thicken).
- Shredded Mozzarella Cheese: Creates crisp edges and a mild flavor. You can also try cheddar cheese for a bolder, more savory option, or go wild with cream cheese, parmesan, or a Mexican blend.
Pro tip: Avoid dairy-free shredded cheese alternatives! They don’t melt or crisp the same way.
How to Make This Keto Chaffle Recipe
This basic chaffle recipe is where simple ingredients meet big flavor and versatility. It delivers everything you love about traditional waffles, crispy edges and a fluffy center, but with just 1 net carb per chaffle. It reheats like a dream in your toaster oven or air fryer. This recipe makes 2 chaffles. Double or triple the recipe for meal prep or to serve more people.
Step 1: Heat your mini waffle iron or a full-size regular waffle maker.
Step 2: In a small bowl, whisk together 1 large egg, 1 tablespoon almond flour, and ½ cup shredded mozzarella cheese.
Step 3: Spray the waffle iron with avocado oil. Pour in half the batter (for 1 chaffle) and cook for 3-6 minutes, until golden brown and crispy.
Step 4: Transfer cooked chaffles to a wire rack to cool completely. This step is key for that ultra-crispy texture. They are the crispiest when they are allowed to fully cool.
Step 5: I love mine topped with mashed avocado and microgreens. But these are also surprisingly delicious topped with keto syrup and berries!
Flavor Variations
Once you’ve mastered the basic recipe, there are so many different ways to change up the flavor! Here are a few fun ideas to inspire your next batch of sweet chaffles or savory creations. These different variations are a great way to keep things interesting if you’re cycling through multiple keto recipes each week.
- Pumpkin Pie Cheesecake: Add canned pumpkin, cream cheese, cinnamon, and pumpkin pie spice.
- Blueberry: Fold in fresh blueberries, monk fruit sweetener, and a dash of cinnamon.
- Chocolate: Mix in cocoa powder and keto-friendly chocolate chips.
- Spinach + Cheddar: Add chopped spinach and shredded cheddar cheese for a nutrient-packed twist.
- Maple Bacon: Stir in cooked bacon and drizzle with sugar-free syrup.
- Pizza Chaffles: Add pepperoni and a spoon of pizza sauce for a cheesy lunch.
Storage + Reheating Tips
Chaffles keep beautifully! Let them cool completely, then store in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months. To reheat, pop them in the toaster or air fryer. No soggy waffles here!
Recipe FAQs
Let them cool fully on a wire rack to avoid steam build-up, which softens the bottom. You can also toast them after cooling for extra crunch.
Let the chaffles cool completely, then freeze them flat in an airtight container or zip bag. When you’re ready to eat, pop them straight into the toaster oven or air fryer, no need to thaw first!
Unfortunately, I haven’t found a dairy-free cheese that crisps the same way. If you try one that works, I’d love to hear in the comments!
I love my 4-slot waffle maker because I can make multiple at once. The Dash Mini Waffle Maker is also a favorite, it makes the perfect sandwich sized chaffle!
More Keto Recipes
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Crispy Keto Chaffle Recipe (Just 3 Ingredients)
Ingredients
- 1 egg
- 1 tablespoon almond flour
- 1/2 cup shredded mozzarella cheese
- avocado oil spray
Equipment
Instructions
- Heat your waffle iron.
- In a small bowl, combine the egg, almond flour and mozzarella cheese. Whisk to combine.
- Spray the waffle iron with avocado oil spray. Add the batter to your waffle iron. Cook for 3-6 minutes, until the waffles are crispy.
- Transfer to a wire rack to cool completely. They are the crispiest when they are allowed to fully cool.
- I love mine topped with mashed avocado and microgreens. But these are also surprisingly delicious topped with keto syrup and berries!
- See the Recipe Notes below for more tips, FAQ's and ingredient substitution.
Notes
- Chaffles keep beautifully! Let them cool completely, then store in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months. To reheat, pop them in the toaster or air fryer. No soggy waffles here!
64 Comments on “Crispy Keto Chaffle Recipe (Just 3 Ingredients)”
Amazing .. amazing .. amazing! As a keto human, these are so easy to make and I love them!! 😍 I put steak and avocado green onions and pickled banana peppers! Yum! And thank you for sharing!
I love to hear this! So happy you like them!
These are absolutely amazing!!!!
So glad you like them!
Love these!! I even made them for my staff at work and they were the biggest hit!
I love this! Thank you, Ashley!
I’ve been waiting to make these for months! My friend gave me a waffle iron recently and I finally got my chance. So easy and yummy, I just need to figure out how much batter I pour in so it doesn’t spill out the sides.
I cracked some black pepper into the batter and used quesadilla cheese. Topped mine with avocado, tomato, Trader Joe’s romanesco sauce and a little TJs chili onion crunch. So good! My littles loved them too, I served theirs with a little side of maple syrup. My 3 yo told me was a little too much salt and pepper and next time he wants sweet waffles, but the he cleaned his plate and said it was delicious.
Now, to clean that waffle iron!
Hi Judith! Omg, your toppings sound DELICIOUS! Every waffle iron is different so it definitely takes a few tries to figure out the exact batter situation. So happy your little ones loved them too! Can’t wait to hear what toppings you come up with next!
Holy smokes these are so dang good! I want to eat them everyday!!
Hi Beth! Right?? The best part is that you *can* eat them every day! Yay to healthy, real food!
This is great! I add a fried egg on top for a little extra protein and moisture. Yum!
Yeah! So glad you enjoyed it Chelsea!
So good and easy to make! I use coconut flour with the quantity recommended and it works! Perfect for a ham and tomato sandwich ☺️
Good to know the recipe works well with coconut flour Marie. Thanks for sharing that tip. The chaffles do make the most delicious sandwiches!
I made the recipe two ways. First…I’m allergic to eggs and almonds so I went with substitutes. Flax egg, sunflower seed flour, and regular mozzarella. Very crispy land much more of a cheese forward waffle. I actually really liked it this way.
Second try because I wanted to see the difference was with egg, sunflower seed flour, and mozzarella. This one was lighter, fluffy in comparison and much more egg forward. Like a cheese omelet in waffle form. I did not taste it but it looked and smelled great!
Both turned out wonderfully. Thanks Natalie!
I am so impressed you made it with flax egg Lori. That sounds incredible! What a fantastic option for people who don’t eat eggs. Thank you so much for sharing that tip!
I’ve been dying to try this one but i don’t have a waffle maker! Just don’t have the space for one. Have you tried it as a pancake or another way to make it??
I haven’t recipe tested the chaffle without a waffle maker Judith. I really don’t think it would work well as a pancake cooked in a skillet. The best part of them is the crispiness. You could sure try it though. Let me know if it turns out well for you. I sure hope you like them.
Excellent. Great texture, very easy to make, very versatile neutral taste. I used these for burger buns, cooking them in my dash mini waffle makes. They also held up really well to my toppings.
I love to hear that they had great texture and were easy to make Tanya. I also love how versatile they are. They are great for sandwiches and burgers too! So glad they held up well to your burger toppings.