Keto Chaffle
Keto Chaffle Recipe + Video Demo – a low carb savory waffle that is made with just 3 ingredients! Gluten free, grain free, sugar free, clean eating, real food.
Keto Chaffle
I would like to thank the wonderful follower (hi Abby!) who told me I had to try a chaffle. Because I had never heard of them, and it has changed my entire breakfast.
It is a savory keto friendly waffle that is made with just 3 ingredients, is only 1g net carb per waffle(!!!), and are such a great breakfast to batch cook and reheat during the week.
Ingredients in a Chaffle
There are just 3 ingredients in a chaffle: eggs, cheese + almond flour.
Sounds crazy. But it totally works! It tastes like a super crispy, cheesy waffle. I love using mozzarella cheese since it’s mild tasting, so leaves the waffle more neutral tasting.
To get them extra crispy, which is of course my favorite, a waffle has to have CRISP, you want to let them cool fully on a wire rack. The wire rack prevents steam from accumulating on the bottom and causing soggy waffle bottoms. If you don’t let them cool, they’re a little more soft and eggy. Trust me. Let them cool a good 3-5 minutes and avoid temptation. It’s worth it.
Toppings
I love mine topped with mashed avocado and some microgreens. It is literally the most perfect keto avocado toast I have had in my entire life.
But really, the possibilities are kind of endless. I’m even dreaming of using these as sandwich bread. Or a bun for burgers. OMG it is really true love with these chaffles.
I saw some recipes using them to be a sweet waffle. I bet that would work, especially if you’re someone who loves salty and sweet which I do. I’ve never tried a keto syrup, mostly because they seem pretty processed.
Texture
The texture is super crisp exterior with a light and airy interior.
The almond flour helps give it a little more body and keep it substantial. The egg gives it rise and those perfect bubbles you see. And the cheese helps it get crispy.
Reheating
Best part? These freeze and reheat amazingly in the toaster! Just like eggo waffles. So you can easily batch cook a bunch and always have a speedy breakfast waiting for you in the freezer. I love this waffle iron, which makes waffles that fit in the toaster.
I like these SO MUCH more than egg cups or sous vide egg bites, which tend to get watery and soggy when reheating, no matter how hard I try.
Watch How To Make Chaffles
If you make this keto chaffles, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
PrintKeto Chaffle
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 chaffles 1x
Ingredients
- 1 egg
- 1 tablespoon almond flour
- 1/2 cup shredded mozzarella cheese
- avocado oil spray
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.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months. You can reheat these in the toaster from the fridge or frozen!
- Lots of tips, FAQs and substitution info in the Recipe Notes!
Notes
Waffle Iron: I love this waffle iron because I can make up to 4 chaffles at once, and the chaffles/waffles are the perfect size to fit in a toaster oven to reheat. This recipe is for just 2 chaffles. Double if you want to make 4.
Cheese: I prefer shredded mozzarella, but you could also use shredded cheddar, shredded mexican blend, etc.
Freezing/Reheating: These chaffles freeze so well, and last in the fridge for 5 days. When you’re ready to reheat just pop in the toaster!
Tree Nut Free: I haven’t tried it, but you should be able to use 2 teaspoons coconut flour in place of the 2 tablespoons of almond flour. Coconut flour takes a bit to absorb, so I’d let the batter sit for 5 minutes so it can thicken properly.
Dairy Free: Sadly, I’m not sure this would work with a dairy free shredded cheese, such as Daiya. I don’t think these can be made dairy free. If you think of a way to make them dairy free please share in the comments!
Toppings: The topping possibilities are kind of endless. I love them topped with smashed avocado and microgreens. Have fun customizing them to your taste!
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It does not include toppings since toppings can vary. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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29 Comments on “Keto Chaffle”
Can’t wait to make this, looks delicious!
★★★★★
Sure hope you enjoy them Gabriela!
Soooo good
★★★★★
Yeah! So glad you liked them Becki!
Yum!! I made this for breakfast this morning with smashed avocado on top and it was to tasty! Letting it cool completely was key as you mentioned, I was so surprised how crispy it was once cooked! Thanks for another easy and delicious recipe!
★★★★★
I am so happy you liked my chaffle Jen! I think it is my new favorite breakfast. I love the crunch!
Just made it for breakfast. It was so fast and easy. Will be on my rotation!
★★★★★
So glad it was easy to make and you will be adding it to your regular recipe rotation Adriana.
Seriously so good!! Batched made these and top with smashed avocado, half a soft boiled egg and everything but the bagel seasoning!! And microgreens…. Perfection!!
★★★★★
The way you served them sounds like the perfect meal Bri!
I’m trying this tomorrow to break my fast! I only have coconut flour, so I’ll see how that works…
I sure hope you like it Angela!
Oh I can’t wait to try these for a breakfast sandwich! Bacon, fried egg, avocado here I come!
★★★★★
Oh my goodness Christi that sounds fantastic! :)
Super yummy,! Will spray my waffle iron more lightly next time to get a better crisp. I also used Manchester cheese instead of mozzarella. Topped my waffles with mashed avocado and marinated onions. Super tasty!
★★★★★
So good to hear that it turned out delicious with Manchester cheese Mary. Topping it with avocado and marinated onions is the way to go!
These were so tasty! I added everything but the bagel seasoning and a sprinkle of red pepper flakes on top of the avocado and then the micro greens! Attempting a clean Keto starting Monday, wish me luck!
★★★★★
Adding red pepper flakes and everything but the bagel seasoning is brilliant Megan! Yum! Good luck on Monday! You can do it!
Made these this morning and honestly didn’t know what to expect, but they were great! Mine didn’t get crispy per se (used a cooling rack as suggested) but they weren’t soggy. I topped with avocado and arugula as Natalie suggested, plus NBTB seasoning and cracked black pepper.
★★★★★
lol meant Everything But the Bagel, not nothing. ;)
Thanks for this great recipe!
To get them very crispy you can cook them fully and allow them to cool completely Courtney. They are the crispiest when allowed to completely cool.
So delicious and super quick and easy to make! Cooling them completely on a rack is key for that incredible crunch! It’s so neutral flavoured I can see using these in so many ways. I see Chaffle pizza in my future!
★★★★★
I completely agree, the possibilities are endless Lynn! :)
OMG another awesome recipe! I was hesitant about chaffles, strictly because I’d never made waffles before. Oh my gosh they are so so good! My avocado wasn’t ripe yet (fail) so I ate these on their own – amazing! Thanks for sharing 😊
★★★★★
So glad you enjoyed them even without toppings Jessica.
Natalie, all your recipes are the bomb! I’ve had so much fun telling friends and family about Chaffles. I was a bit nervous how my stomach would do with these as I am mostly dairy free but since I can usually eat mozzarella I thought I would give it a try. They are absolutely delicious and I tolerated them really well which I am super excited about as I’m trying to include more protein in my diet. I eat them with a bit of almond butter and fresh blackberries. OMG so GOOD!
★★★★★
I am so glad you tried the chaffle even though dairy can be an issue for you Carolyn. It’s my new favorite breakfast! Serving the with almond butter and fresh blackberries sounds delicious!
Made these today with dairy free shredded mozzarella and it worked fine. Likely the cheeses didn’t melt as much as dairy cheese and they were a little more fluffy than crunchy but still good and would make them that way again! I topped with pesto, yum!
It’s good to know it worked well with dairy free cheese Chelsea. Thank you so much for sharing that and your feedback, I really appreciate it!