Keto chaffles

Keto chaffles

The low-carb keto waffle that has taken the world by a storm! This recipe gets rave reviews and is the perfect base to get creative. Want savoury chaffles? Add ham and chives. Sweet chaffles? Add vanilla and cinnamon. The possibilities are endless. Whip up some delicious chaffles for your next Sunday brunch.

Keto chaffles

The low-carb keto waffle that has taken the world by a storm! This recipe gets rave reviews and is the perfect base to get creative. Want savoury chaffles? Add ham and chives. Sweet chaffles? Add vanilla and cinnamon. The possibilities are endless. Whip up some delicious chaffles for your next Sunday brunch.
4 servingservings


  • 1 oz. 30 g butter, melted
  • 4 4 eggeggs
  • 8 oz. 225 g (1 cup equals 4 oz) mozzarella cheese, shredded
  • 4 tbsp 4 tbsp (30 g) almond flour
  • 1 pinch 1 pinch salt (optional)


Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat your waffle maker.
  2. Place all of your ingredients (save some of the butter to grease the waffle maker) into a mixing bowl and beat to combine.
  3. Lightly grease your waffle iron with butter and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result. Close the waffle iron and cook for approx 6 minutes, depending on your waffle maker.
  4. Gently lift the lid when you think they’re done. If they are cooked, they will release easily.
  5. Serve with your favourite toppings.


These chaffles are best eaten straight away but can be frozen and reheated.

You can skip the almond flour if you want to but it makes the chaffles more "waffle like".

Good low-carb options include sugar-free whipped cream, nut butters,  or fresh berries. To make the berries juicy like a sauce, heat them for a minute in the microwave, or warm them in a saucepan.

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This meal plan will keep you below 33 g net carbs per day

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  1. Josie Edwards
    Love this recipe for CHAFFLES. Made for Brunch with a cup of coffee. So good.
  2. Penny
    The recipe doesn't actually state... but I assume the mozzarella cheese is shredded/grated?
  3. Dr Laura A
    1. can we use canned oil sprays?
    2. what about egg whites instead of whole eggs?
    3. all the vids make chaffles look almost 'burnt' which i think is non-ideal. is that video error ?
    4. how do they freeze?
    5. all the recipes use mozzarella. will any OTHER cheese work? like what about even a T of cheddar for flavor?

    ty !

  4. Lorie
    recipe has 1/2 oz butter...directions state place all ingredients in bowl, but then says to put butter on waffle iron. It doesn't say weather or not to melt butter, but would assume that you have to for either application. Maybe needs a little clarification
  5. Lorie
    I believe that the butter is for the waffle iron, so didn't add it in mix. I would not add the extra salt, made it too salty with the salt in the cheese. I also found on the facebook page, a recipe for the "perfect chaffle", baking powder was added.
  6. Kathleen
    Great basic recipe. I served these with creamed chicken. The hardest part was locating my waffle iron and wiping off the dust.
  7. FranktheTank
    Any alternative for the almond powder for those with but allergies? Anyone have recommendations? Thanks!!
    Replies: #9, #20
  8. FranktheTank
    Auto correct, I meant NUT ALLERGY. Any alternatives?
    Replies: #12, #28
  9. Kristin Parker Team Diet Doctor

    Any alternative for the almond powder for those with but allergies? Anyone have recommendations? Thanks!!

    We have not tested this recipe with alternative flours, but in general, some people have luck using hazelnut flour or sesame seed flour, depending on the extent of the allergies. The texture may be a little different.

  10. Richard Wagner
    These are such a filling easy treat! I've been making mine lately - 1 egg, 50g shredded mozzarella, 2 tsp of tomato paste, 6 slices of pepperoni, salt and pepper to taste. I mix the egg, salt, pepper and tomato paste, then mix in 2/3 of the cheese saving the rest for the bottom and top of the wafffle maker. Makes 2 crispy, yummy PIZZA chaffles!
  11. Richard Wagner
    I don't bother with the almond flour. It doesn't make much difference to me 😊
  12. Heather James
    I've used coconut flour successfully but reduce the amount by 1/4.
  13. Sharvo
    I thought I heard that browning eggs / oxidizing the cholesterol / when cooking them did something nasty to them, nutritionally speaking ... anything to that?
  14. Oddný
    ok, so the recipe says that the butter is for the waffle Iron but the video shows you using melted butter in the bowl and melted butter in the waffle iron. Could you explain?
  15. Margee
    Instead of almond or other flour I have really great success with warm cream cheese. There is egg, cheese, flavors if you want them, and a little bit of cream cheese I put in the microwave for up to 30 seconds. It blends very well. From this recipe by Diet Doctor I tried brushing the waffle maker with butter which is genius! It made the outside crunchy. Cook until there is very little steam. Still working out how this stores.
  16. Margee
    About other cheese....any shredded cheese works great. I want to try some gouda or softer cheese to see how it works.
  17. Debra
    When first was taught to make these chaffles it only used
    1 egg
    Ultra thin Sorrento cheese
    Touch of coconut oil

    To use a dash mini waffle makes

    No other flours ... they are great !!

  18. Rosemary
    I use nutritional yeast instead of cheese because I’m reducing dairy intake
    Reply: #22
  19. Brad
    (1) I have learned that these are done when they have almost stopped steaming. (2) In spite of the video, do not add the butter into the batter. Just use it to grease the waffle iron. (3) I have used egg white only, but it was not as good. (4) I have also used cheddar instead of mozzarella, and it turned out well, albeit a cheesier flavor. (5) If you sprinkle a bit of cheese on the waffle iron before adding the batter, then a bit of cheese atop the batter before closing the waffle iron, you will get a crispier result.
  20. Belinda
    I use 4 tsp (teaspoons not tablespoons) of coconut flour instead of 4 tablespoons of almond flour.
  21. Mary
    Also nice to add fiber, 1 Tbl of chia seeds and/or poppy seeds/sesame seeds. I am thinking of adding dried onion to have an everything chaffle to serve with smoked salmon and cream cheese.
  22. Nicholas
    How much nutritional yeast would you use for this recipe?
  23. Nicholas
    Butter in batter or for the waffle maker? Do these taste eggy?
  24. Jann
    I make them with way more shredded cheese. Think of the egg as a binder, and keep adding cheese as long as the egg coats it. Just egg and cheese ... no almond flour, baking powder, etc. This totally eliminates the "eggy" taste.
  25. Claudia
    I made this exactly as shown in recipe. I melt/soften the butter and add all ingredients to the butter, mix, and pour mixture into waffle iron. Not eggy. Not salty. Not burnt. Just perfect and yummy.

    There are lots of chaffle recipes out there, some use baking powder, some don’t. I’ve seen recipes with vanilla. I’ve tried cheddar when I didn’t have enough mozzarella and I disliked the result for a breakfast chaffle, maybe a good idea for a Mexican dinner chaffle. I’ve even made one with bits of bacon added to the mixture. It’s such an easy recipe to adjust to taste.

  26. egiroux
    Is there a substitute to Cheese?
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Is there a substitute to Cheese?

    Unfortunately there is not a good substitute for cheese in this recipe.

  28. Kate
    I have used a teaspoon of psyllium in my chaffle mix 1 egg: 1/2 cup mozzarella, 1 tspn Psyllium. I have also tried coconut flour ... but I prefer the psyllium.
  29. HeatherB
    I made these tonight and thought the texture was a bit tough. I like the concept though so I am planning on trying them again later before I make my final decision.
  30. HeatherB
    Thought these were tough the second time so spent time searching Pinterest for the third time. I found a suggestion to blend everything before pouring it in the waffle iron. I liked the texture better but I am still playing around with it to see if I want to eat it regularly.

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