Free Printable: Low Carb & Keto Food List
Get It NowThis is the post you’ve been waiting for… my complete guide to chaffles! I’m spilling all of the details: what they are, why everyone is obsessed, and my best chaffle recipes. This includes the basic chaffle recipe I always seem to come back to, plus four additional flavors — both savory and sweet. I’ll also tell you about all my tricks and tips I’ve learned along the way!
I found out about the concept of chaffles from my Facebook support group and several long forum threads many years ago. They’ve taken the keto world by storm! (FYI: I’ve also heard some people refer to them as “okie eggos”.)
What Is A Chaffle?
Cheese + waffles = chaffles! Fun, right? The chaffle recipes I saw originally were made from just cheese and eggs, but I found these to be a bit too eggy. Instead, making them with almond flour and psyllium husk powder (in addition to the eggs and cheese) makes this low carb waffle taste much more like a regular one — so much so that my husband and kids could hardly believe they were keto!
Why You’ll Love My Chaffle Recipe
- Not eggy at all – The original formula I saw on forums was 1/2 cup cheese + 1 egg, which was good, but too eggy for me. So, I made some tweaks that I think make a far superior, best chaffle recipe without that eggy taste!
- Perfect waffle texture – Crispy on the outside? Check! Chewy on the inside? Check! I do enjoy my almond flour waffles, coconut flour waffles, and protein waffles, but this is the waffle I make the most.
- Quick and easy – These use simple ingredients and are ready in just a few minutes.
- Low carb, gluten-free, and keto friendly – Just 2g net carbs each!
- Different flavors – I’ve made 5 different chaffle recipes to choose from, so you can decide if you’re in the mood for savory or sweet.
- Great for meal prep – Make a big batch on the weekend and freeze for nearly instant satisfaction whenever you feel like it.
Ingredients & Substitutions
This section explains how to choose the best ingredients for chaffles, what each one does, and substitution options. For measurements, see the recipe card below.
2 Ingredient Chaffle:
This is the original chaffle recipe, with just eggs and cheese. Like I said, I think this tastes a little eggy, but is the simplest version.
- Shredded Cheese – Any kind will work. Mozzarella is used most often because it has the most neutral flavor, so it’s particularly great for neutral or sweet flavors. For savory versions, any other cheese from the keto cheese list (cheddar is common) will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.
- Eggs – The ratio is one large egg for every 1/2 cup cheese.
CHEESE TIP: For a more uniform in texture, use finely shredded cheese instead of regular.
I usually have regular on hand, so that’s what I used and it was still delicious!
The Best Basic Chaffle:
To step up your chaffle recipe to taste more like a traditional waffle, this is the one to make! It’s similar to what people sometimes call a “wonder bread chaffle”. The taste is very neutral, not sweet or savory, and bread-like, making them great for sandwiches.
- Eggs & Cheese – The same as the 2 ingredient version above.
- Almond Flour – Only 2 tablespoons, but this addition makes them taste so much more like real waffles! Be sure your flour is blanched and super finely ground for the best texture; Wholesome Yum Blanched Almond Flour is the one I always use.
- Psyllium Husk Powder – Adding just 1/2 a teaspoon makes your chaffles more chewy. Golden flaxseed meal is also fine to substitute.
- Baking Powder – Helps make the result less dense. Make sure to use baking powder, not baking soda, or you’ll get a terrible aftertaste.
Common Substitutions:
These are pretty forgiving with substituting ingredients. Here are some options I’ve tested:
- Eggs – If you can’t have eggs, you can substitute a flax egg in any chaffle recipe. I have not tested other egg substitutes, but let me know if you find a different one that works for you.
- Cheese – Vegan cheese substitutes should work in place of shredded cheese or cream cheese. Check labels to make sure that the carb count is still low.
- Almond Flour – This is not required for all versions, but my basic one does use it to improve texture. You can substitute coconut flour in place of the almond flour, but the amount will NOT be the same. Use 1 teaspoon of coconut flour to replace each tablespoon of almond flour in any chaffle recipe, or vice versa.
How To Make Chaffles
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Preheat. You want your waffle iron hot, so that when the batter hits the surface, it starts cooking right away and makes a crisp exterior. You can gather your ingredients while it preheats.
- Mix. Stir or whisk together all your chaffle ingredients to make the batter. You can make the basic version above, or see my flavor options below! (As always, amounts are on the recipe card at the bottom.)
- Cook. Scoop the batter into the waffle maker to cover the surface well. Cook until browned and crispy. They will crisp up more as they cool.
Flavor Variations
Once you know how to make chaffles the basic way, it’s really easy to experiment and change them up! Here are some of my favorite flavors:
- Garlic Parmesan – Mozzarella, parmesan, egg, minced garlic (or garlic powder), Italian seasoning, and baking powder. These are like garlic bread in waffle form. I like topping them with extra melted mozzarella, grated parmesan, and a touch of parsley.
- Cinnamon Sugar (Churro) – Mozzarella, egg, almond flour, psyllium husk powder, baking powder, butter, Besti, cinnamon, and vanilla. Who doesn’t love churros?! You can eat these whole, or for a more churro-like experience, cut them into sticks.
- Pumpkin – Cream cheese, mozzarella, egg, Besti, coconut flour, pumpkin pie spice, baking powder, and vanilla. I like to use homemade pumpkin pie spice for these, but store bought works as well. A dollop of whipped cream, a sprinkle of cinnamon, and some keto maple syrup makes them just perfect.
- Jalapeno Popper – Cream cheese, cheddar, egg, baking powder, bacon bits, and jalapenos. Many of my readers have asked me for spicy chaffles, so I made these jalapeno popper flavored ones! Melted cheddar, bacon bits, and a couple jalapeno slices make the perfect topping.
- Pizza Chaffles – These are based on my basic chaffle recipe, with added seasonings and pizza toppings (I love marinara, mozzarella, and pepperoni).
- Chocolate Chaffle – A sweet cream cheese center sandwiched between two chocolate waffles… they remind me of Oreos! If you prefer chocolate chip instead of all chocolate, make the cinnamon sugar recipe, but omit the cinnamon and add a couple tablespoons of sugar-free chocolate chips.
Recipe Tips And Tricks
- Batter contains cream cheese? Melt it first. My basic chaffle recipe doesn’t include cream cheese, but the sweet chaffles and the savory jalapeno popper ones do. This step just ensures that we can stir it into the batter. You can melt the cream cheese in a small bowl in the microwave or a double boiler. It doesn’t need to be piping hot, just warm so that you can stir it.
- Batter contains coconut flour? Let it sit for a few minutes. This will allow it to thicken to the right consistency before cooking.
- Extra sensitive to eggy flavor? Use egg whites only. I don’t find this necessary, but you can replace the egg with 1 1/2 egg whites (about 3-4 tablespoons) in any of my chaffle recipes.
- Want extra crunch? Sprinkle cheese in the waffle maker. Simply add a little bit before adding the batter, then add more on top before closing the waffle maker. This works best for savory chaffles. I don’t recommend it for sweet ones, because cheese that’s not mixed into the batter will make them too salty.
- Your chaffle is done when steam is no longer coming out the sides. Some waffle makers also have a light that will tell you it’s done, but it’s not always perfect. If you have trouble removing your waffle, most likely it needs to cook for a bit longer.
- Cool slightly to crisp up and get more sturdy. Once the waffles cool from hot to just warm, any eggy taste diminishes and they get more crispy. The sweet chaffles in particular tend to be more fragile, so letting them cool in the (open) waffle maker for a bit can also help you remove them more easily.
- Crisp more using other methods if you like. If you want them extra hot or even more crispy after cooling, you can quickly fry them on the stove top, or pop them in the air fryer, toaster, or oven afterward.
Chaffle Maker Options
I own two types of waffle makers and tested this chaffle recipe in both, as well as using the batter without a waffle maker altogether. Here are your main options and how much batter to put in each:
- Dash Mini Waffle Maker – This mini waffle maker works great for 4-inch sandwich rounds, plus it makes a good serving size overall. I used it for all the ones pictured in this post, and I actually own two of them so that I can make more at once. Use 1/4 cup of batter per chaffle.
- Belgian Waffle Maker – The classic waffle iron size will work well for the flavored varieties, as the recipes have a bit more batter than the basic one. I recommend cutting them into quarters, as the large size is way too filling whole. Use 1/2 to 2/3 cup of batter per chaffle. A standard-sized waffle maker should also work fine, but you may need to adjust the amount of batter.
- Without A Waffle Maker – If you don’t have a waffle maker at all, you can cook this batter the same way you would keto pancakes! You won’t get the crunchy ridges, but they will still be delicious. Once you’ve mixed your batter, spread it onto a greased, hot nonstick pan over medium heat. (It’s typically too thick to pour.) Use 2 tablespoons of batter for small pancakes, or 1/4 cup for large ones. Cook until golden brown, then carefully flip and repeat on the other side.
Nutrition Info & Carb Count
The calories and carbs in chaffles will vary depending on which flavor you make. The chart below shows the nutrition info for all the different versions I made in this post.
Flavor | Calories | Net Carbs | Fat | Protein |
---|---|---|---|---|
Basic chaffle | 208 | 2g | 16g | 11g |
Garlic parmesan | 182 | 2g | 11g | 16g |
Cinnamon sugar | 179 | 2g | 14g | 10g |
Pumpkin | 117 | 3g | 7g | 7g |
Jalapeno popper | 231 | 2g | 18g | 13g |
TIP: The nutrition info listed above is always for 1 chaffle (for easy scaling), but sometimes you could have two, such as for a sandwich or full meal.
The basic and garlic parmesan chaffle recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
Storage Instructions
- Store: Once you’ve let your waffles cool, you can store them in an airtight container in the refrigerator for up to 5 days.
- Freeze: Chaffles keep in the freezer for up to 6 months, so I love to meal prep them and keep a stash in my freezer at all times! They reheat beautifully, straight from frozen.
- Reheat: You can reheat these in the toaster, toaster oven, skillet, or conventional oven at 350 degrees F. I prefer the toaster, which is the fastest and easiest, and gets them crispy. Avoid the microwave, as the result is too soft, though my daughter likes them this way.
FYI: Chaffle recipes that contain only egg and cheese, without any almond or coconut flour, will be a bit less sturdy in the toaster.
If they are too floppy for the toaster, you can try the oven instead.
Serving Ideas
Like keto bread, chaffles are kind of like a blank canvas, because you can do so many things with them. They are even better with toppings or as sandwiches! The way you serve them partly depends on the flavor. Here are some ideas:
- Make a chaffle sandwich using the basic chaffle recipe. I often go for turkey, mayo, lettuce, and tomato, shown below. They are also delicious to have as a breakfast sandwich with oven baked bacon, egg, and cheese. Or use them as a bun for a juicy burger. If you want your sandwich to be reminiscent of a bagel and don’t want the effort of making keto bagels, add some everything bagel seasoning to the basic batter instead.
- Drizzle with syrup or spread with jam. Wholesome Yum Keto Maple Syrup or my recipe for sugar-free chia jam are both delicious on sweet chaffles! A dollop of sugar-free whipped cream also tastes great.
- Add melted cheese and toppings. For savory chaffles, like garlic Parmesan or jalapeno popper, I like to melt some extra cheese on top and sprinkle with garnishes.
- Cut cinnamon churro waffles into sticks and serve in a little basket like this. So cute! Sometimes I dip them in sugar-free chocolate syrup.
Do you have other chaffle recipes you like, or other flavors you want me to make? Let me know in the comments below!
Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy & chewy, NOT eggy! Includes the best basic chaffle recipe, plus 4 other flavors (sweet or savory).
Ingredients
Tap underlined ingredients to see where to get them.
Basic Chaffle Recipe For Sandwiches:
Garlic Parmesan Chaffles:
Cinnamon Sugar (Churro) Chaffles:
Pumpkin Chaffles:
Spicy Jalapeno Popper Chaffles:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Instructions:
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Preheat your mini waffle iron for about 5 minutes, until hot.
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If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it’s soft and easy to stir.
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Stir together all the chaffle batter ingredients (everything except toppings, if any), including the cream cheese from the previous step if the version you are making has it.
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Scoop enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)
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Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)
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Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
Special instruction for churro chaffles only:
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Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon "sugar" topping (or dip into the topping).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 chaffle
- The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal.
- The basic chaffle and garlic Parmesan recipes make 2 mini chaffles each.
- The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 mini chaffles each.
- The nutrition info on the recipe card is for the basic chaffles, but you can find nutrition info for the others in the post above.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
554 Comments
Joelle
0I made the garlic parmesan ones today. Your printable recipe didn’t say to add almond flour, but all the others did, so I included 2T, just in case. They were really good, so I feel that it was just a mistake, but I wanted to make sure. Thanks for providing these recipes. I got a mini waffle maker for Christmas, and I’m so excited to try these out!
Wholesome Yum M
0Hi Joelle, The Garlic Parmesan Chaffles did not need almond flour, but I’m sure it didn’t hurt the recipe any. Glad you enjoyed them!
Sue
0Awesome! Made per recipe except out of psyllium husk so used a little inulin powder and wow! Used original recipe for open faced egg sandwich and entire family loved them saying light and fluffy and not soggy! Bought the little waffle maker from the link and will be purchasing more for gifts to make your own healthy eggos!
Amy
0The Cinnamon Churro Chaffle was AWESOME! Wish I could post the photo!
Melissa Kordsmeier
0I’m very confused on how you’re getting your carb count. The mozzarella cheese alone makes it way higher than 2 net carbs… and then you add in the almond flour.. Can you please explain this?
Wholesome Yum M
0Hi Melissa, Each recipe makes 2-3 chaffles, but the serving size is 1 chaffle. The macros listed are for a single serving (1 chaffle).
Pamela Fisher
0Maya, I made the Cinnamon & Sugar/Churro Chaffles! They were delicious! You may have mentioned it in the recipe, but what oil do you recommend to spray onto the waffle maker? Any hints for those of us that don’t have a mini waffle maker, but a regular size? Now I can’t wait to try one of the savory Chaffles. Thanks! P.S. Love your new cookbook and your website. Also, love the continuously playing video showing how to make different recipes. That really helps.
Wholesome Yum M
0Hi Pamela, You can grease your waffle iron with melted butter, or spray avocado or coconut oil. If you have a full size waffle maker, cook times will take a bit longer. Watch for the steam to stop as an indicator to check for doneness.
D
0Hi there! For some reason I don’t see any recipes on this page. I’m using a Galaxy S10 and have tried all my browsers. I don’t see any recipes on the page itself nor are any of the titles of the recipes or pictures hyperlinks. I am not sure if that is for all recipes on the site or just this one. I just wanted you to be aware in case this is an issue for other users, I’m super bummed I can’t read the recipe but I’m sure it’s amazing! Please feel free to delete this post too!
Maya | Wholesome Yum
0Hi there, Thank you so much for reaching out! The recipes are at the bottom of the post, or you can just use the “jump to recipe” button at the top to go right to it. Make sure you have your browser “reader mode” off to see the full ingredient amounts.
Margaret Schindel
0Hi Maya! What is the topping (looks like either whipped cream or cream cheese frosting) on the pumpkin chaffles in your photo? Thanks very much!
Wholesome Yum M
0Hi Margaret, It’s whipped cream and cinnamon. Yum!
Carolyn Olson
0I tried the Churro recipe first and loved it. So I decided to make one with 1/2 teaspoon maple extract along with the vanilla extract and about a third of a cup of small chopped pecans. They are delicious! And then I thought maybe adding one tablespoon of cocoa to the churro recipe and a fourth of a teaspoon of orange extract. Those were also delicious and I can’t wait to try them with the keto cheesecake topping.
Delisa Jackson
0I made chaffles this morning for thec1st time. I used your basic recipe with a pinch of salt, 1/4 teaspoon of vanilla & cinnamon. They were so delicious. Used my little mini dash that I’ve had for a month or longer 1st time. I’ve been missking out. This just raised my keto lifestyle another level. By the way, I’m down 25 lbs in 4 months. Not fast, but steady. Thank you….
Shirley
0You are my go-to for keto recipes. I love all of the cooking tips too. I do have an issue when printing recipes sometimes however. Some of the ads On the recipe articles such The Best Chaffles Recipe – 5Ways! Do not seem to be deleted. I printed 2 copies of this recipe and the pop up ad banner saying “Get tough on Cold & Flu…” printed both times even though I closed the banner on both the article page and the copy page. The banner covered different areas of the print outs so I was able to get a complete ingredient list. I don’t know what I did wrong. Do you have suggestions?
Maya | Wholesome Yum
0Hi Shirley, Use the Print button on the recipe card to get the printer friendly version. The ads won’t print from there. I’m so glad you like the recipes!
Barbara
0Why do my chaffles flatten out as soon as I take them off the dash waffle maker?
Wholesome Yum M
0Hi Barbara, They will flatten a little bit as they cool, but should not totally deflate or lose their shape. If this is the case, then I would double check that you baking powder isn’t expired.
Pat
0I’ve been making them for awhile, I usually use 1T almond flour, 1T mayo or butter, 1 egg & about 1/3 c of shredded mozzarella cheese. Sometimes I add sweetner & blueberries, sometimes it’s bread for my sandwich – I love them any & every way … I need to try some of your suggestions. Love your recipes & use some a lot. Thanks for posting!
Gina
0Just tried the “basic” chaffle recipe this morning. YUMMY! I am confused on the nutrition listed. The recipe makes 2 chaffles, but the nutrition counts are for just one of the 2 chaffles, correct? So if you eat both chaffles, it would be 4grms net carbs? I was absolutely blown away that these tasted so much like regular waffles. Thank you so much for sharing this recipe! You’re awesome!
Wholesome Yum M
0Hi Gina, That is correct, both chaffles would be 4g of carbs.
Valailuk
0I just made churros and this recipe is my number one goes to. The taste is right, the texture is right! I love them!
I used Swerve as my sugar alternative for the churros as well as the topping, my only comment is how to make the topping not cold, you know how erythrital has cold taste. I tried different kind of sugar alternative but have no luck on it. If you know how, please let me know.
Laura Reagan
0I always add one drop of liquid stevia to take the cooling effect off of Swerve.
Lori B.
0AFAIK, the cooling sensation of erythritol is due to its chemistry & can’t be masked if it’s used as a topping. Cinnamon sugar is the only situation in which I always turn to splenda for perfect flavor & mouthfeel.
Anna
0I just made the churro ones and am blown away! This recipe is staying in the regular rotation. Thanks so much, I love your website.
Debbie
0Could you substitute xanthum gum in place of pysillium fiber? If so how much?
Ty
Wholesome Yum M
0Hi Debbie, Those ingredients are not interchangeable.
Jan
0Hi. I followed the recipe to the letter for the cinnamon churros version, and whilst I was happy with the result, I was using the mini-waffle maker, and the filling would rise, and of course escape via the sides, making a mess which when cool enough to clean, was difficult to remove. Any hints/suggestions?
Wholesome Yum M
0Hi Jan, It sounds like your waffle iron needs less batter. When it bleeds out the sides like that, it means it’s too full.
Lynn
0What consistency should the batter be? Even with a large egg, mine was very thick!
Maya | Wholesome Yum
0Hi Lynn, Yes, it should be thick. I have pictures of the batter and a video above.
Karin
0Tried the jalapeno poppers – delish! Though I doubled the jalapenos (not fresh, but in a jar) and used 1/4 tsp of psyllium husk just becasue. I made one of the 3 with the extra cheese on the grill to make it crispy and it was a huge improvement. Used two to make a sandwich with one leftover pork sausage (sliced in 3 lengthwise), and ate the 3rd extra crispy one alone because I couldn’t resist.
Mamaloobongo
0Maya, Although there are more steps and ingredients involved in the recipe, it is worth it for a waffle that really has the taste and texture of the waffle. For most of this, the other ingredients (almond flour, coconut flour, baking powder) are pantry staples and we already have them on hand – just a matter of adding them to the mixing bowl. I had been wanting to find out what the whole ‘chaffle’ craze was about. I have so far made the basic chaffle, cinnamon chaffle, and pumpkin chaffle. Surprisingly, the basic chaffle was my favorite. Overall, these are a nice addition to the breakfast/lunch/snack options for a keto lifestyle. Thank you for experimenting and improving the original egg/cheese chaffle!
Maya | Wholesome Yum
0Thank you!! The original is my favorite too, if I had to choose. 🙂
Bruce Kahl
0Churro and pumpkin were great
Pamela
0The Cinnamon Chaffee were delicious! Is the nutrition onto for 1 mini Chaffel or 2.
Ie: the churro chaffel decipe is for 3 mini chaffles so do I just Times the calories for 1 serving mini chaffel x 3? (208×3=624). Is this correct?
Thanks
Wholesome Yum M
0Hi Pamela, The nutrition is listed for 1 chaffel. If you ate all three, then yes you will multiply the nutrition facts by 3.
Marcie
0We made the garlic tonight with pulled pork. Thank you!
Kendyl
0I just tried the basic chaffle recipe and OMG. The texture is a vast improvement from the egg and cheese only version I had tried before. This is a definite keeper!! Trying the pumpkin ones next!
Jade
0We love Both the sweet and savory versions of the Chaffles. They are our new favorites.
Donna
0Awesome! I made the original (no baking powder or psyllium husk) and mixed in approx 1 tsp of everything bagel topping. So good! Thank you for sharing this amazing recipe. Will be my go to breakfast!
Renee
0I tried the Jalapeno Popper version and it was fantastic. Once I got the batter mixed up, I didn’t think I’d have enough so I doubled it. After cooking all the batter, I realized that increasing the amount was not necessary for just two people. It seemed to expand in the waffle iron. Can’t wait to try the other versions.
Lathiya
0Wow, never heard chaffles before. Thank you for clarifying it. These looks great for breakfast or afterschool snack.
Colleen Morgan
0Hey there! SOOO EXCITED TO TRY THESE! So…you don’t need almond flour or psyllium husk powder for the Garlic Parmesan Chaffles?
Maya | Wholesome Yum
0Hi Colleen, Nope, you don’t need them for that version!
Swathi
0I am yet to try Keto Chaffles, I am going to give this one a try as I love Jalapenos cheese chaffles.
Donna
0Ha I kept hearing about chaffles but I had no idea what anyone was talking about. These were great, so easy, and I loved all the flavour combinations (althouth the jalapeno poppers holds a special place in my heart)
Sherree Taylor
0Thanks so much for the variety. Although I haven’t made them yet I have no doubt at all that they will be good have read other comments and they have been very favourable. Appreciate the help very much.
Echo
0These keto chaffles are to die for! I tried the pumpkin chaffles and they were amazing! I’ll have to try the other versions soon!
Renee
0I tried the Spicy Jalapeno Popper version. Concerned that it wouldn’t stick together well enough, I added a little coconut flour. I also ended up doubling the recipe because it didn’t look like enough. It was enough and I probably didn’t need the coconut flour. Either way, it turned out great. Served with homemade chili. This was a great option as I am diabetic and my husband is allergic to gluten.
Mary Poppleton
0I tried the basic, jalapeno popper, and the cinnamon churro chaffles and WOW! I love them! I can’t wait to try the other ones. I did notice that although they are low in carbs, they are not low in calories. Will be using them for sandwiches and hamburger buns. Thanks for such good recipes and detailed instructions and tips.
Tarah
0WOW – 5 different ways to make these minis! Love having both the sweet and savory variations!! Using the original recipe really has unlimited options!
Shane Lanford
0Simply amazing. Only took a couple of minutes to throw together. I didn’t have any psyllium husk powder and they were still crispy tasted great with butter and sugar free syrup.
Cheryl Malik
0Totally making these soon! What a great idea!
Megan Stevens
0I’ve been making these for a couple of years but never knew they were a thing with a name until a few weeks ago when my Pinterest feed was suddenly full of them. So funny. Yes, they’re amazing! I love the fat and protein in the guise of carbs, so yummy! All of your varieties and photos look great!
Dollye Morgan
0I would love to have a keto recipe for chicken tikka masala. However my daughter is allergic to coconut, so what can I do to replace the coconut and still give it that flavor and texture that it needs?
Wholesome Yum A
0Hi Dollye, you could probably replace it with heavy cream or sour cream. Good luck!
JD
0These were incredible – especially the comment about Making them crispy. I’ve tried other recipes in the past and they were a little bit eggy and soggy. Not these – I made the basic and the cinnamon. Only challenge is not eating them all at once – I over-chaffled when I ate these for breakfast.
Jane
0Would oat fiber work in place of the psyllium husk powder?
Wholesome Yum A
0Hi Jane, I haven’t worked with oat fiber enough to know for sure. This is a fairly forgiving recipe, though, so let me know if you try it!
Amy
0These are unbelievably delicious! I had different ingredients on hand – feta, blue cheese, only a little shredded mozzarella, and I did the oregano and garlic. I didn’t measure anything, I just made sure lots of cheese and not so much egg, with a thicker but still pancake batter consistency. Wow! My husband was so impressed he took pictures and showed his friends which is very out of character for him (he’s a contractor)! The aroma permeated the house and brought him in from working outside! Thank you, Maya! Some new zest in our lives from an almost grain free lifestyle (no wheat and little of everything else). I will try some of your other recipes as well!
Ashley
0Can you substitute stevia for the erythritol? I’m a beginner at sugar substitutes and I’m not sure how different they are. Can’t wait to try!
Wholesome Yum A
0Hi Ashley, I normally wouldn’t recommend that but chaffles are fairly forgiving. However, you’d need to use a lot less. Check my sweetener guide for more info.
Bea
0Sorry, I’m not familiar with “mini waffles”. The recipe makes 2 mini waffles, but would that be enough to make one regular waffle (from the kind of waffle maker with the 4 quarters)?
Thank you for your hard work, your recipes Never Fail me, which is wonderful. Have pre-ordered your cookbook because of this.
Wholesome Yum A
0So grateful for your support, Bea! This recipe doesn’t quite yield a full waffle in a regular waffle maker — it fills closer to 3/4 of the way.
Jill arnold
0I used my four place waffle maker for these. Each square is equivalent to a “mini”. So you should get two squares from the basic recipe.
Maegha
0This is great, Maya, thank you! For the churro chaffle, the 1/2 tbsp of butter is just for topping the chaffle with the cinnamon sugar mix? Or is it for putting in the batter and then you are to reserve some for the topping?
Wholesome Yum A
0Hi Maegha, you’ll use 1 1/2 tablespoons of butter altogether. 1/2 tablespoon goes in the batter itself, and the remaining full tablespoon gets brushed on the finished waffle before sprinkling with the topping.
paleoglutenfreeguy
0Whoa. This is such an awesome resource! I can’t believe how much info you packed into one post. Thank you, thank you, for answering so many of my questions and all the recipe ideas.
Crystal Anderson
0I don’t see the recipe…..
Wholesome Yum M
0Hi Crystal, You may need to turn off your browser’s ‘Reader Mode’ to be able to view the recipe.
Cynthia Schuder
0I wonder if you could make personal pizzas with these. The garlic parmesan chaffles would be the one to use!
Wholesome Yum A
0That would be DELICIOUS, Cynthia! You could easily bake or broil until the toppings heat up and the cheese melts.
Mamaloobongo
0I WAS THINKING THE SAME THING!!
Raia Todd
0What a fun recipe! Love all the variations. 🙂
ChihYu
0Love a good chaffle and love it even more that there are 5 ways to prepare them!