- 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!
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.