Have you ever heard of Chaffles? If not, get ready! These delicious, low-carb waffles are golden-brown, fluffy, versatile, and most of all, delicious! And they’re incredibly quick and easy to make!
Looking for more bready keto recipes? Try my fluffy cloud bread recipe.
EASY KETO CHAFFLES
I love how creative the Keto community is, and the “chaffles” craze just goes to show that low-carb doesn’t have to mean boring. There have been a few really good cheese-based bread alternatives, but chaffles just might be my favorite. SO far.
This recipe is super easy, using a delicious base of cream cheese, more cheese, almond flour, and eggs to make a delicious “waffle” that is seriously addictive to eat! Looking at it, can you even tell that it’s not a “real” waffle?! NOPE!
WHAT IS A CHAFFLE?
This super-simple batter of cream cheese, shredded cheese, a few eggs, and some almond flour cooks up perfectly in a waffle maker. The cheese does its crispy thing, the eggs bind the batter and add tenderness and fluffiness, and the almond flour gives a bread-like “crumb.” And voila! You’ve got a fantastic waffle-alternative that tastes like the real thing!
Some chaffle recipes are really basic, using just eggs and shredded cheese, but I think this recipe makes the basic even better. And it’s still really easy!
- Eggs: You’ll need four large eggs for this recipe.
- Cream Cheese: Soften half a block of cream cheese, or 4 ounces. I like to use cream cheese and other dairy products with no additives, when possible.
- Almond Flour: You can choose to use “natural” or blanched almond flour. I like to use blanched.
- Shredded Cheese: You’ll need two ounces of finely shredded cheese. Mozzarella is probably the most common, but you can substitute whatever you like! I add cheddar and mozzarella.
HOW TO MAKE CHAFFLES
Making these yummy chaffles is extremely simple! That’s another reason to love them. It’s a nice way to have a hot breakfast (or lunch, or snack, or brinner) without much prep, and with very little cleanup!
- Preheat the Waffle Iron. Preheat your waffle maker according to the manufacturer’s instructions.
- Blend the Ingredients. Place all the chaffle ingredients in a blender; process for several seconds, or until smooth and blended. At this point, you can also stir in cooked diced bacon, thinly sliced scallions, dried herbs, or whatever else you can think of!
- Bake the Waffles. Using about ¼ cup at a time, pour the batter onto the waffle maker; close the lid and cook until golden brown. Remove the waffles as they cook and set aside; continue until all the batter has been used.
DO I NEED A CHAFFLE MAKER?
- No, you make chaffles in a regular waffle maker so no extra equipment is required to make this recipe. If you have a mini waffle maker, or shaped waffle maker, you can certainly use that to make chaffles, too.
TIPS FOR THE BEST CHAFFLES
- Use Your Favorite Shredded Cheese: Mozzarella is probably the most common, but cheddar, Colby Jack, Italian and Mexican blends, and other cheeses also work! Keep in mind that strongly-flavored cheeses like cheddar might work best as savory chaffles, while milder cheeses like mozzarella work well for sweet dishes.
Let Them Crisp: When the hot chaffles come out of the waffle iron, they might not seem very crispy, but they crisp up after a minute or two of resting on a plate.
Use a Mini-Waffle Iron: Full-size waffle irons will work, but the result may be a bit thicker and heavier than the crisp, small waffles you get from a mini-waffle iron. Plus, the smaller ones are a great size for chaffles you can use as sandwich rounds!
TOPPING AND MIX-IN IDEAS
Oh, man. The possibilities here, you guys, the possibilities!
First of all, there are the delicious ideas that we all associate with waffles: berries, chocolate chips, a sprinkle of cinnamon, whipped cream, maple syrup, blueberry syrup, you name it!
But then, since these lovelies are cheese-based, there’s a whole range of possibilities to enhance and complement the cheese flavor! Something along the lines of…
- Jalapeno or Green Chili
- Chives or Scallions
- Bacon Bits
- Sausage Crumbles
- Sauteed Veggies
HOW TO EAT CHAFFLES
Another great thing about chaffles is their amazing versatility. While they’re definitely great with syrup or other toppings, you can also use them for:
- As sandwich rounds
- For hamburger buns
- For mini pizza “crusts”
- As a flatbread base
- As “toast” with jam, over-easy eggs, avocado slices, etc
- Grilled cheese! 👇
HOW TO STORE HOMEMADE CHAFFLES
- To store leftover chaffles, or make them ahead and use them throughout the week, simply place leftovers in food storage bags and keep in the refrigerator. Make sure they are at room temperature before storing.
- To reheat, place in the waffle maker for a minute or two, or in the oven at 350°F until crispy. Do not place vertically in a toaster, as they may soften while heating and become difficult to get out.
HOW LONG WILL CHAFFLES KEEP?
- Wrapped and refrigerated, these delicious chaffles will keep for 3 to 5 days, so they’re great for meal prep!
- Let them come to room temperature before placing in the fridge. Sometimes I will place a sheet of parchment paper between each chaffle just to make sure they don’t stick together.
CAN I FREEZE CHAFFLES?
- Yes! To freeze, place the chaffles in a single layer on a baking sheet and freeze until frozen solid. Then place in freezer bags with a square of parchment between each one.
Tools Used in this Recipe
- 4 large eggs
- 4 ounces cream cheese, softened
- ½ cup almond flour
- 2 ounces shredded cheese, mozzarella, cheddar, Mexican blend, etc…
- ⅛ teaspoon salt, or to taste
- Preheat waffle maker.
- Place all ingredients in a blender; blend for several seconds, or until blended and smooth.
- Pour about a ¼-cup of the batter onto the preheated waffle maker; close lid and cook until golden brown. Remove waffle and set aside; continue with the rest of the batter.
- NET CARBS: 4 g
- WW Points were calculated with FAT FREE SHREDDED CHEESE and FAT FREE CREAM CHEESE. Points increase significantly if you use full fat cheeses.