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.
USMetric
4 servingservings

Ingredients

  • 1 oz. 30 g butter, for the waffle iron
  • 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

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat your waffle maker.
  2. Place all of your ingredients 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.

Tips

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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11 comments

  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
    questions:
    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!!
    Reply: #9
  8. FranktheTank
    Auto correct, I meant NUT ALLERGY. Any alternatives?
  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 😊

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