This chaffle recipe uses almond flour to create a more traditional waffle texture and help get rid of any eggy taste. These cheesy waffles are an overnight sensation in the low-carb/keto world. Seriously, try them, they’re delicious! I use an inexpensive mini waffle maker (such as Dash Mini Maker Waffle) which produces perfect 4-inch chaffles. So many ways to use chaffles, the sky’s the limit!
Prep Time::5 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::20 mins
Servings::2
Yield::2 4-inch chaffles
Ingredients
1 large egg
1 tablespoon blanched almond flour
¼ teaspoon baking powder
½ cup shredded mozzarella cheese
cooking spray
Directions
Whisk egg, almond flour, and baking powder together in a bowl. Stir in mozzarella cheese; set batter aside.
Preheat a waffle iron according to the manufacturer's instructions.
Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool and crisp up, about 2 to 3 minutes.
Recipe Tip
Use Cheddar cheese instead of mozzarella for a flavor variation.