A savory keto breakfast waffle made with just 3 ingredients that can be made ahead and reheated in your toaster. Only 2g net carbs!
5 Ingredients or Less from Trader Joe’s
Hooray, it’s Thursday! And you know what that means: the newest recipe in my “5 Ingredients or Less from Trader Joe’s” series! I’m still having so much fun, and I hope you are too!
This week, I perfected my Keto Chaffle recipe. You might recognize this recipe! I posted it back in April, however, it was SO popular that I just *had* to turn it into a recipe in this series! You can get ALL THE INGREDIENTS from Trader Joe’s!
The past two weeks I’ve done a $50 Trader Joe’s Gift Card Giveaway to one lucky follower who likes and comments on my Trader Joe’s Recipe Instagram post! If you’re not following me on Instagram, join the fun: @tasteslovely! I love interacting with all of you so much! You might be my next winner!
As always, if you’ve missed out on previous recipes, and want to catch up, click here.
I would like to thank the wonderful follower (Hi Abby!) who told me I had to try a chaffle. 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 5 ingredients, is only 1g net carb per waffle(!!!), and is such a great breakfast to batch cook and reheat during the week.
Trader Joe’s Ingredients Needed
Here are the ingredients I grabbed for this recipe:
- mozzarella cheese
- almond flour or almond meal
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.
Keto Trader Joe’s Recipe Tips, Tricks, & Substitutions
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.
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.
Texture: The texture is a super crisp exterior with a light and airy interior. Also, the almond flour helps give it a little more body and keeps it substantial. The egg gives it rise and those perfect bubbles you see, and the cheese helps it get crispy.
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.
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 Keto Chaffle Recipe Demo Video
If you make these 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!
- 1 egg
- 1 tablespoon almond flour
- 1/2 cup shredded mozzarella cheese
- avocado oil spray
- 1/4 cup micro greens
- 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!
Nutrition facts are calculated as a courtesy and not guaranteed.
Cost of Ingredients
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