Keto taco chaffles

Keto taco chaffles

Why not use tasty and oh-so popular keto chaffles in new ways, like as a fluffy, soft taco shell for dinner? The chaffle becomes the taco base, cradling a spicy Mexican ground beef mixture, topped with sour cream. Filling. Easy. Keto.

Keto taco chaffles

Why not use tasty and oh-so popular keto chaffles in new ways, like as a fluffy, soft taco shell for dinner? The chaffle becomes the taco base, cradling a spicy Mexican ground beef mixture, topped with sour cream. Filling. Easy. Keto.
4 servingservings


Taco filling
  • 14 oz. 400 g ground beef or ground turkey
  • 1 tbsp 1 tbsp taco seasoning
  • ½ cup 120 ml sour cream
  • 1 tbsp 1 tbsp fresh cilantro, freshly chopped
Taco chaffles
  • 4 4 eggeggs
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
  • 1 tsp 1 tsp taco seasoning
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    Taco filling

  1. Prepare the taco seasoning from the recipe below or use pre-made, sugar-free packaged taco seasoning.
  2. Over medium heat, brown the ground beef in a frying pan with the taco seasoning, stirring to combine, until cooked throughout.
  3. Taco chaffles

  4. Pre-heat the waffle maker.
  5. Place all of the waffle ingredients into a mixing bowl and beat to combine.
  6. Lightly grease the waffle iron and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result.
  7. Close the waffle iron and cook for approx 6 minutes, depending on your waffle maker.
  8. Gently lift the lid when you think they’re done.
  9. Now, this is the tricky part. Remove the warm waffle while it is still flexible and wrap it around a rolling pin or similar round shape. Hold them in place while they cool and then prop them up to await filling.
  10. Spoon the ground beef mixture evenly between the shells, top with a dollop of sour cream and some fresh cilantro.


Mini waffles gives a more genuine taco shell shape. Cook them one at the time to get the shape right, while the next one is cooking.

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

Feel free to add a low-carb, sugar-free fresh salsa as well as grated cheddar cheese and slices of avocado for more Mexican-flavored flair.

Recommended special equipment

Waffle maker

Make your own taco seasoning

If you use a store-bought taco seasoning, make sure it's sugar free and with as clean ingredients as possible for the best taste and fewest carbs.

This is Naomi's favorite recipe. Keep what's left stored in a jar in the pantry.

(makes 8 tablespoons)
2 tsp of onion powder
2 tsp of garlic powder
2 tsp of sea salt
4 tsp of dried oregano
4 tsp of smoked paprika
4 tsp dried marjoram
2 tsp of cumin
4 tsp of ground coriander seed
1.5-1 teaspoon of chili powder (to taste)

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  1. Nicholas
    Never had a chaffles. Do they taste eggy?
  2. Tabatha
    This was really good even my kids loved it and asked for more. Super easy and fast to make. Do you think I could get away with frying the shells after making them?
  3. Jillian Alexander
    So good! We had them tonight and they were a huge hit! My daughter doesn’t like eggs but she totally ate her “taco”! Thanks Diet Doctor for another great recipe!
  4. Cassieoz
    The chaffle craze seems to be dependent on the American Dash Mini or similar small/individual waffle maker. All the waffle makers I can find make a chaffle too thick or a really awkward shape (like 1/4 circle) that just isn't feasible to use as tacos, sandwich outers etc
  5. Judy
    Cassieoz, I accidentally clicked on the report button for your comment. In fact, I couldn't agree with you more. These are waaaay too thick, no matter how thin I spread the batter, to be taco shells. I'll try dropping some on a baking sheet and putting them under the broiler or something next.
  6. Patricia
    Just wondering if anyone has a work around if you don't have a waffle maker. I never liked making waffles and I don't have one in the kitchen but think that this recipe would work for us if I can make the shell some other way. Any ideas?
  7. cappencorey
    I pan fried them, and spread the batter out a little with the spatula to make it thinner. No oil or spray (non-stick pan though) on med/hi heat. Flip a few times and squash em down with flipper and they were great!
    Reply: #8
  8. Shirley Devlin
    Great idea! Glad you tried it and let us know.

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