Chaffles: Low Carb Cheese Waffles with Cheese, Egg and Almond Flour
In short
Chaffles are cheese waffles, and they’re a bit of a game changer. You’ll need 1 cup of shredded cheese (I use mozzarella), a quarter of a cup of almond flour, 3 eggs, half a teaspoon of baking powder, a little spray olive oil and a waffle or chaffle maker. Mix it into a loose, pourable batter, put a small amount in the hot maker, and when the steam stops it’s pretty much done. Cook them as golden as you like. Being made of cheese and egg, they’re keto friendly and very low carb.
Key points
- Four main ingredients. 1 cup of shredded cheese, ¼ cup of almond flour, 3 eggs and ½ teaspoon of baking powder, plus a spray of olive oil for the maker.
- Any shredded cheese works. I used mozzarella, but you can use whatever shredded cheese you’ve got.
- You’ll need a chaffle maker. I picked mine up from a box store for about 10 bucks Australian, and it works a treat.
- Aim for a loose, pourable batter. Salt and pepper are optional. I don’t bother, because the chaffle is mostly a carrier for whatever goes on top.
- Less is more. Don’t overload the maker, or the batter just pours out the sides.
- Watch the steam. When the steam stops coming out the side, it’s pretty much done. That’s roughly a minute or two.
- Cook to your liking. I like mine nice and golden, so I give them a bit longer.
- Super versatile. Use one as a carrier for toppings like cream cheese, or two as bread for a bacon and egg sandwich. They freeze well too.
I found this recipe a little while ago and, my god, does it make a difference. Chaffles, or cheese waffles, are basically cheese and egg cooked in a little waffle maker. Eat one on its own, use it as a carrier for toppings, or put two together and you’ve got a sandwich without the bread.
Method in brief
You’ll need: 1 cup of shredded cheese (mozzarella or any shredded cheese), a quarter of a cup of almond flour, 3 eggs, half a teaspoon of baking powder and a little spray olive oil. Plus a chaffle or waffle maker.
- Heat the chaffle maker.
- Mix the cheese and eggs, then add the almond flour and baking powder. Add salt and pepper if you like. You want a nice, loose batter that pours.
- Oil the maker with a light spray of olive oil so nothing sticks.
- Fill it, but go easy. Less is more. Too much and it pours out the sides.
- Cook until the steam stops coming out the side, roughly a minute or two, then check the colour. Give it longer if you want it more golden.
- Repeat with the rest of the batter.
How to use them
Eat them straight away, or put them in the freezer and pull them out when you want them. Use two as the bread in a bacon and egg sandwich, or spread cream cheese or whatever you like over the top. Super versatile, super tasty and super low carb.
More low carb swaps
If you’re after a breakfast sandwich, see how I make my low carb bacon and egg sandwich. For other ways to keep bread on the menu, try the 90 second keto bread, my low carb keto bread that doesn’t taste like eggs, low carb gluten free herb bread and avocado flatbread. Fancy something sweeter for breakfast? Have a look at keto vs carnivore pancakes, or browse my top 20 low carb snacks.
Wondering why regular bread is off the menu? Read why I avoid bread, rice and pasta, and grab the free Carb Guide. There’s nothing to buy and nothing to sell. I’m just sharing what worked for me.
New to all this? Watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
