Keto chaffles are the low-carb breakfast miracle you didn't know you needed. These little cheese waffles are crispy on the outside, soft and chewy on the inside, and clock in at just 1.4 net carbs per chaffle. I make them at least twice a week in my kitchen, and honestly, they've become our go-to when we want something quick, satisfying, and keto-friendly without any flour.
Chaffles (cheese + waffles = chaffles!) have completely taken over the keto world, and for good reason. They're versatile enough to go sweet or savory, they come together in minutes, and you can even use them as a low-carb bread substitute for sandwiches or burger buns. My daughter Olivia was skeptical at first. "Mom, waffles made with cheese?" But now she asks for them on Saturday mornings.
Jump to:
- Why You'll Love This Keto Chaffles Recipe
- Ingredients for Keto Chaffles
- How to Make Keto Chaffles
- My Top Tips for Keto Chaffles
- Little Moments in the Kitchen
- Substitutions for Keto Chaffles
- Variations on Keto Chaffles
- Equipment for Keto Chaffles
- Storage Tips for Keto Chaffles
- Olivia's Tip for Keto Chaffles
- FAQ About Keto Chaffles
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Keto Chaffles Recipe
- Super simple: Just a few ingredients and a mini waffle maker, and you're done in under 10 minutes.
- Actually crispy: No sad, soggy, eggy-tasting waffles here. I'll show you exactly how to get that perfect texture.
- Crazy versatile: Make them plain, add almond flour for extra fluff, or mix in cream cheese or cottage cheese for different textures and flavors.
Ingredients for Keto Chaffles
The beauty of chaffles is that you can make them as simple or as fancy as you want. I'm giving you three versions here so you can choose what works best for your kitchen and your taste buds.
2 Ingredient Chaffle (The Classic)
- 1 egg
- ½ cup shredded mozzarella cheese
This is the original chaffle recipe that started it all. Just egg and cheese. It's quick, simple, and perfect when you want something keto-friendly in under 5 minutes.
3 Ingredient Chaffle with Almond Flour (My Favorite)
- 1 egg
- ½ cup shredded mozzarella cheese
- 1 tablespoon blanched almond flour
Adding almond flour makes a huge difference. The chaffles come out fluffier, less dense, and they taste way less eggy. This is the version I make most often.
Keto Chaffles with Cottage Cheese
- 2 eggs
- 2 tablespoons cottage cheese
- ¼ cup shredded mozzarella cheese
The cottage cheese chaffle recipe uses 2 tablespoons of cottage cheese mixed with 2 eggs. This ratio is really important because too much cottage cheese makes the batter too wet and your chaffles won't crisp up. This version is higher in protein and has a slightly creamier texture.
Optional Add-Ins
- Baking powder (¼ teaspoon for fluffiness)
- Salt (just a pinch)
- Cream cheese (1 tablespoon for extra richness)
Why These Ingredients Matter
- Eggs: They're the base of the chaffle and give it structure. Using whole eggs (not just whites) keeps them from tasting too eggy and adds richness.
- Shredded mozzarella cheese: Mozzarella melts beautifully and crisps up in the waffle maker without being overpowering. It's mild enough to work with both sweet and savory toppings.
- Blanched almond flour: This is my secret for making keto chaffles with almond flour that aren't dense or rubbery. Just a tablespoon per chaffle adds fluffiness and cuts down on that egg-forward flavor.
How to Make Keto Chaffles
Step-by-Step Directions
- Preheat your mini waffle maker. Let it get fully hot before you add any batter.
- In a small bowl, whisk together 1 egg, ½ cup shredded mozzarella cheese, 1 tablespoon almond flour, ¼ teaspoon baking powder, and a pinch of salt.
- Lightly spray your waffle maker with cooking spray (even if it's nonstick).
- Pour half the batter into the center of the waffle maker and close the lid.
- Cook for 3 to 4 minutes, or until the chaffle is golden brown and crispy on the edges.
- Carefully remove the chaffle with a silicone spatula and place it on a wire rack to cool slightly.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Hint: For the crispiest chaffles, let them sit on a wire rack for a minute or two after cooking instead of stacking them right away. This keeps the steam from making them soggy!
My Top Tips for Keto Chaffles
The biggest mistake I see people make with chaffles is not letting the waffle maker get hot enough before adding the batter. If you pour it in too soon, the cheese doesn't crisp up properly, and you end up with a floppy, eggy mess. Wait until that little red light turns green (or until you feel the heat radiating), and your chaffles will turn out perfectly golden and crunchy every single time.
Gold tip: If your chaffles taste too eggy, add a tablespoon of almond flour and a tiny splash of vanilla extract (for sweet chaffles) or garlic powder (for savory ones). It completely changes the flavor.
Little Moments in the Kitchen
The first time I made chaffles, Olivia stood next to me with her arms crossed, watching me pour egg and cheese into the waffle maker. She looked at me like I'd lost my mind. "That's not a waffle, Mom. That's just... weird." I told her to trust me and wait. When that first chaffle came out golden and crispy, I handed it to her with a little butter and sugar-free maple syrup.
She took one bite, paused, and said, "Okay, fine. You win. But can we add chocolate chips next time?" Now she helps me make them every weekend, and her only complaint is that the Dash Mini Waffle Maker is too small and she has to wait for hers to finish cooking. Patience is not her strong suit, but at least she's a fan now.
Substitutions for Keto Chaffles
Almond flour: Use coconut flour (1 teaspoon instead of 1 tablespoon) or psyllium husk powder for a chewy bread-like texture. You can also skip the flour entirely for a 2 ingredient chaffle.
Mozzarella cheese: Swap with cheddar for a sharper, more savory chaffle.
Dairy-free: Use dairy-free shredded cheese and skip the cream cheese or cottage cheese variations.
Egg-free: Not gonna lie, this one's tough since eggs are the main structure. You'd need to experiment with flax eggs or a keto egg replacer, but results will vary.
Variations on Keto Chaffles
Sweet Keto Chaffle Waffles
Add ½ teaspoon vanilla extract, 1 tablespoon cream cheese, and a pinch of cinnamon to the 3 ingredient chaffle batter. Top with sugar-free maple syrup and fresh berries. This version is perfect for breakfast when you're craving something that feels like a treat.
Savory Pizza Chaffles (Cheesy Low-Carb Pizza Chaffles)
Mix in 1 tablespoon marinara sauce, Italian seasoning, and use cheddar or Parmesan instead of mozzarella. Top with pepperoni and more cheese for a quick keto chaffle dinner. These are Olivia's favorite for lunch.
Keto Chaffle Sandwich or Burger Buns
Use two chaffles as a low-carb bread substitute for breakfast sandwiches or burgers. They hold up surprisingly well and taste way better than store-bought keto bread. Check out my crack breakfast casserole for another easy keto breakfast idea!
Equipment for Keto Chaffles
Dash Mini Waffle Maker: This is the one everyone uses, and for good reason. It's small, heats up fast, and makes the perfect single-serving chaffle. If you use a full-size waffle maker, you'll need to double or triple the recipe.
Silicone spatula: Metal utensils can scratch the nonstick coating. Use silicone to gently lift your chaffles out.
Wire cooling rack: This keeps your chaffles crispy. If you stack them on a plate right away, they'll steam and get soft.
Storage Tips for Keto Chaffles
Fridge: Store cooked chaffles in an airtight container with parchment paper between each one. They'll keep for 3 to 4 days. Reheat in a toaster or air fryer to get them crispy again.
Freezer: Chaffles freeze beautifully for up to 2 months. Stack them with parchment paper in between, then pop them in a freezer bag. Reheat straight from frozen in the toaster.
Make-ahead tip: I like to make a big batch on Sunday for keto meal prep, then reheat them throughout the week for quick breakfasts or burger buns.
Olivia's Tip for Keto Chaffles
"Put peanut butter and sugar-free chocolate chips on top. Trust me, it's way better than boring syrup."
FAQ About Keto Chaffles
What is a keto chaffle?
A chaffle is a waffle made with egg and cheese instead of flour. It's a low-carb, keto-friendly alternative to regular waffles and works as both a breakfast and a bread substitute.
How healthy are chaffles?
Chaffles are high in protein and fat, low in carbs, and fit perfectly into a keto or low-carb diet. Each chaffle has around 1.4 net carbs, depending on what you add. They're not packed with fiber or micronutrients, so I like to pair them with veggies or serve them alongside my baked cottage cheese eggs.
What cheese is best for chaffles?
Mozzarella is the most popular because it melts well and has a mild flavor, but you can use cheddar, Parmesan, or even a Mexican cheese blend for different flavors.
How many carbs are in one chaffle?
A basic chaffle made with just egg and cheese has about 1 net carb. If you add almond flour or cream cheese, it goes up to around 1.4 to 2 net carbs per chaffle.
Conclusion
If you're looking for an easy keto breakfast that doesn't taste like cardboard, keto chaffles are your answer. They're crispy, chewy, low-carb, and surprisingly versatile. Whether you top them with sugar-free syrup, turn them into a sandwich, or go full pizza chaffle mode, they're a total game-changer for anyone eating low-carb. Once you nail the basic recipe, you can experiment with almond flour, cream cheese, or cottage cheese to find your favorite version.
Give these a try this weekend, and I promise you'll be making them on repeat. If you want to learn more about different chaffle variations and get even more ideas, check out this guide on chaffles with almond flour. And if you're in the mood for something sweet and keto-friendly, my chocolate zucchini muffins are another family favorite. Happy cooking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Keto Chaffles:
📖 Recipe
Best Crispy Keto Chaffles (3 Ingredient Almond Flour Version)
Ingredients
Equipment
Method
- Plug in your [Dash Mini Waffle Maker]. I always tell Olivia to watch for the little light to change. It needs to be piping hot to get that gorgeous golden crunch we love!
- In a small bowl, whisk your [egg] until it is a bit frothy. Olivia loves doing the whisking part! Gently stir in the [shredded mozzarella cheese], [blanched almond flour], [baking powder], and [salt]. Mix it until everything is happy and combined.
- Give the waffle iron a tiny spritz of cooking spray. Even if it is nonstick, this helps the cheese crisp up into that perfect crust that makes chaffles so famous.
- Pour half of your batter into the center. Close the lid and resist the urge to peek! We wait about 3 to 4 minutes until the steam stops rising. That is how you know they are ready.
- Carefully lift the chaffle out with your [silicone spatula]. Here is Jasmine's Gold Tip: Place it on a [wire cooling rack] for 1 minute. It will firm up and get so much crispier as it breathes!
Nutrition
Notes
- For the Not Eggy Guarantee: Adding that one tablespoon of almond flour is the secret to a bread-like texture. If you want it even less eggy, add a dash of garlic powder for savory or cinnamon for sweet.
- Storage Tip: Store leftovers in an airtight container in the fridge for 3 to 4 days. Olivia and I just pop them in the toaster for 1 minute to bring back that just-made crunch.
- The Cottage Cheese Swap: If you want to try the high protein version, use 2 tablespoons of cottage cheese and 2 eggs, but keep the mozzarella to help it bind.
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