The best low-carb and keto chaffle recipes
We have our Basic Chaffle recipe which has almond flour added to provide a bit of additional structure, but you can use just eggs and cheese, such as in our Keto Pizza Chaffles where we used a combination of cheddar and parmesan cheeses.
If you are craving a sweet chaffle, we recommend using neutral tasting mozzarella cheese, but note that because it melts a lot more, you should add a tablespoon of coconut flour to your batter. This helps keep it structured and also adds a natural sweetness.
- A simple chaffle calculation is ½ cup of cheese per egg, per chaffle.
Try adding almond flour or coconut flour. Play around with your cheeses. Add fruits, spices, herbs or nuts and let your imagination run wild.
Chaffles can be frozen and re-heated so make a big batch and save for super quick and easy meals.
How to make chaffles without a waffle maker
If you don’t own a waffle maker you actually can fry the batter like a pancake in a frying pan or even better, in a grill pan. They will not get all the crispy edges as you will get by using a waffle maker, but they will still taste great.
Heat up a frying pan with butter. Cook for 3-4 minutes until the chaffles feel crispy. Gently flip the waffles to the other side with a spatula. Cook for an additional 3-4 minutes until done.
Tips for making the perfect chaffle
- It will get messy. The mixture inevitably oozes out of the sides of your waffle maker, sometimes a little bit and sometimes a lot. Just keep a good supply of paper towels on standby.
- Don’t lift the lid! As your chaffles cook, they develop a thin, crispy shell on the outside while staying soft and fluffy inside. Lifting the lid on your waffle maker too soon will stop this process from happening and potentially tear your chaffle.