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Free Printable: Low Carb & Keto Food List
Get It NowThe Only Chaffle Recipe I Ever Make
My first chaffle years ago was a mixed experience. I liked it, but instantly knew I’d try to create my own chaffle recipe with a better flavor and texture. I’ve made so many batches since then to do just that, plus a bunch more chaffle recipes in different flavors. Here’s why this is the only guide you need:
- My version is not eggy – I found out about chaffles from my Wholesome Yum community group and several long forum threads many years ago. The formula going around 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 much better tasting 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, plus great for meal prep – These use simple ingredients and are ready in just a few minutes. I often make a big batch on the weekend and freeze for later.
- Low carb, gluten-free, and keto friendly – Just 2g net carbs each!
- Basic version + 4 flavors – I’ll show you the basic version I always seem to come back to, plus several more chaffle recipes — sweet and savory. And you can use these as a base to make almost any flavor.
Oh, and if you’re gotten this far but are still asking, “what is a chaffle?” … here’s your answer: Cheese + waffles = chaffles! Fun, right? I just made the texture 100X better. 😉 Pick the flavor you like best and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for chaffles, what each one does, and substitution options. For measurements, see the recipe card.
The original 2 ingredient chaffle recipe is just eggs and cheese. Like I said, I think it’s “fine” but kind of eggy. Instead, I recommend the short ingredient list below, which tastes more like a traditional waffle! It’s very neutral (not sweet or savory) and bread-like, making them great for sandwiches. You’ll need these 5 ingredients for my basic chaffle recipe:
- Shredded Cheese – I use mozzarella most often for its neutral flavor. Savory chaffles taste great with other kinds of cheese too, such as cheddar or Gruyere. Some chaffle recipes (like my pumpkin and jalapeno popper ones below) also have cream cheese, but I recommend this only in addition to shredded cheese, because shredded is responsible for the crispy texture. Finally, vegan cheese substitutes should work in place of shredded cheese or cream cheese — but check labels if you want to avoid processed ingredients.
- Eggs – One large egg for every 1/2 cup cheese. If you can’t have eggs, 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.
- Almond Flour – Just a small amount makes them taste so much more like real waffles! For the best texture, I recommend Wholesome Yum Blanched Almond Flour, which is super finely ground. To substitute coconut flour, use 1 teaspoon of coconut flour to replace each tablespoon of almond flour in my chaffle recipes (or vice versa).
- Psyllium Husk Powder – Makes your chaffles a little chewy. Golden flaxseed meal works, too.
- Baking Powder – For a little lift. Make sure to use baking powder, not baking soda, or you’ll get a terrible aftertaste.
How To Make Chaffles
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Preheat your chaffle maker. A regular waffle iron works just fine, too. You just want it hot to help you get that crisp exterior. I usually gather ingredients while it preheats.
- Mix the batter. Just whisk or stir the ingredients in a bowl. You can make my basic version above, or one of the flavors below! (As always, amounts are on the recipe card at the bottom.)
- Cook until golden and crispy. The chaffles will crisp up more as they cool.
Flavor Variations
Once you know how to make chaffles the basic way, it’s easy to change them up! Here are some of my favorite flavors. This is an overview — see amounts on the recipe card or more details for serving each flavor here.
- Garlic Parmesan – Mozzarella, parmesan, egg, minced garlic (or garlic powder), Italian seasoning, and baking powder. These remind me of garlic bread, so I like topping them with extra melted mozzarella, parmesan, and parsley.
- Cinnamon Sugar (Churro) – Mozzarella, egg, almond flour, psyllium husk powder, baking powder, butter, Besti, cinnamon, and vanilla. 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 love these in the fall topped with whipped cream, cinnamon, and sugar-free maple syrup.
- Jalapeno Popper – Cream cheese, cheddar, egg, baking powder, bacon, and jalapenos. These were in response to many of you asking me for spicy chaffles!
- Pizza Chaffles – Based on my basic chaffle recipe, with added seasonings and your favorite pizza toppings. I love marinara, mozzarella, and pepperoni.
- Chocolate Chaffle – A sweet cream cheese center sandwiched between two chocolate waffles… they remind me of keto Oreos! If you prefer chocolate chip instead of all chocolate, make my cinnamon sugar recipe, but omit the cinnamon and add a couple tablespoons of sugar-free chocolate chips.
Some of you have asked me about alternatives to Besti for the sweet chaffle recipes — you can use any sugar substitute, but the texture turns out better with Besti, as it locks in moisture.
My Recipe Tips
- For a more uniform texture, use finely shredded cheese. Don’t worry if you have regular, though — that’s what I usually have on hand and used here, and it’s still delicious!
- If your batter has cream cheese, melt it first. My basic chaffle recipe doesn’t include it, but the sweet chaffles and the savory jalapeno popper ones do. Heating the cream cheese in the microwave or in a double boiler makes it easier to stir into the batter.
- If you make chaffles with coconut flour, let the batter sit for a few minutes. This allows 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 directly 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.
- Sweet chaffles in particular tend to be more fragile. I always let them cool in the (open) waffle maker for a bit, which helps with removal after.
- You can make chaffles more crispy with a quick last step. Feel free to pop them in the air fryer, toaster, oven, or toaster oven after cooking, which helps them get more crispy. You can even fry on the stove if you want. Keep in mind that chaffle recipes that contain only egg and cheese (without any almond or coconut flour) tend to be more floppy in the toaster, so for those I recommend one of the other methods.
My Favorite Chaffle Makers
I own 3 types of waffle makers and tested this chaffle recipe in all of them, as well as without one. Here are your options and how much batter to use:
- Dash Mini Waffle Maker – The most popular chaffle maker! It makes 4-inch rounds that are perfect for sandwiches. I used it for most of these pictures, and actually own two. Use 1/4 cup of batter per waffle.
- Multi Mini Waffle Maker – I got this one after I already had the two above, but now use it the most — pictures with me here. It makes 4 mini chaffles at once, which is a game changer! Same amount batter per waffle, just 4 times faster.
- Belgian Waffle Maker – I have this one and love the ceramic coating. I use it for other waffle types more, but it does work well for flavored chaffles that have a bit more batter. 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 waffle.
- Without A Waffle Maker – You can also cook this batter the same way you would keto pancakes! Just spread it (it’s too thick to pour) onto an oiled nonstick pan over medium heat, cook until golden, then flip and cook the other side. I use 2 tablespoons of batter for small pancakes, or 1/4 cup for large ones.
Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy & chewy, not eggy! Make my best basic chaffle recipe, or choose from 4 flavors (sweet or savory).
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Ingredients
Tap underlined ingredients to see the ones I use.
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 to start a kitchen timer.
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?
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Maya’s Recipe Notes
Serving size: 1 chaffle
- Tips: Check out my recipe tips above to help you get the best texture in your batter as well as your final chaffle recipe, ways to make these extra crispy, prevent sticking, and more.
- Storage: Store extras 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, although my daughter likes them this way.
- Note on serving sizes: 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 and garlic parmesan recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
- Note on nutrition info: The numbers here on the recipe card are for my basic chaffles. I’ve included nutrition info for the other flavors here. You can also customize this chaffle recipe in my Wholesome Yum App to adjust ingredients and it will re-calculate the macros for you.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chaffle Recipe
Nutrition Info & Carb Count
Calories and carbs in chaffles will vary by flavor. My recipe card only allows showing nutrition info for one, so I made this chart to show you all of them:
| 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: These numbers are 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.
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. I have ideas below, with pictures of each:
- Make a chaffle sandwich using my basic chaffle recipe. I often go for turkey, mayo, lettuce, and tomato, shown below. They’re also delicious as a breakfast sandwich with oven baked bacon, egg, and cheese, or as a bun for a juicy burger. If you’re craving a bagel and don’t want the effort of making keto bagels, add some everything bagel seasoning to the basic batter.
- Drizzle with syrup or spread with jam. Wholesome Yum Zero Sugar Maple Syrup or sugar-free chia jam are both amazing on sweet chaffles! I also added a dollop of sugar-free whipped cream below.
- Add melted cheese and toppings. For savory chaffles, like garlic parmesan or jalapeno popper, I like to melt 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!
680 Comments
Momma Bags
0Today I made the Churro chaffle!!! I didn’t add the psyllium and it was a great texture. For the topping, I just let some grass fed butter melt on top after cooking and lightly dusted with cinnamon and a tiny sprinkle of stevia… perfection! I used maybe a 1/8 tsp of Lakanto Maple Flavored Syrup and a dollop of Reddi Whip. This is one of the BEST keto recipes I’ve tried so far! And it definitely fixed my waffle craving.
Donna Weible
0Made the basic recipe for breakfast this morning … these are “let go of my Eggo” delicious!! A little butter and sugar free syrup and we were good to go! Since recently being diagnosed with diabetes, I have turned to keto recipes so I don’t feel like I’m missing out. Yours did not disappoint! I’m eager to try the other versions.
May
0I have a ground flax on hand. Think that would be ok to use instead on psyllium husk?
Barb J
0I have used chia seeds in place of the psyllium husk and worked great
Wholesome Yum M
0Hi May, I think that would work. The psyllium husk is optional, so you could always leave it out and still have great chaffles.
Ingrid Ruiz
0I’ve made the Basic Chaffles and the Garlic Parmesan many times with great success. The garlic parm ones are so good they stopped my husband from eating bread! However I can’t get the Cinnamon ones (or the Basic recipe made sweet with some erythritol) to come out crispy. I’ve tried different sweetners as well – stevia, stevia glycerite, and the erythiritol, and they turn out really floppy. But the Basic recipe with no sweetner is crispy and the garlic parms are super crispy. I have 2 waffle irons – a deep Belgian waffler and then a large round shallow one. Same result in either appliance. Any ideas how I can get a crispy sweet chaffle? I”m dying for a breakfast chaffle with some “maple” syrup! Thanks! I make SO many of your recipes and they are always perfect, so this is odd, and I know it has to do with the sweetner, since I’ve experimented.
Maya | Wholesome Yum
0Hi Ingrid, I’m so glad you like the chaffles! I find that they (all versions) get more crispy in a mini waffle maker since it has smaller “ridges” and more surface area as a result. Shredded cheese gets chaffles more crispy than cream cheese, so that contributes, but it’s also salty which is why I mix with both for the sweet versions. But, my cinnamon chaffles do get crispy as well – I just have to keep them in the waffle maker a bit longer and let them cool to crisp up more. Also, after they cool you can pop them in the toaster to crisp up if you don’t mind the extra time/effort. Hope this helps!
Josie C.
0Love this! I followed the directions but omitted the bacon bits for the jalapeno popper chaffles- still delicious with a smear of cream cheese on top!
Rachel Romero
0OMGosh!! I tried all except the pumpkin. They are THE BEST!!!!! Thank you SOOO much for this recipe
Kendra
0Oh my gosh!!!!!!! THIS CANNOT BE KETO!!!! This cinnamon sugar Chaffle!!! AMMMMMMMMAAAAZZZIIIINNNNGGGGGG! Thank you so much for sharing the recipe. I cannot wait to make the others. Thank you so much. It is delicious.
Gayle
0My first chaffle – tried the churro chaffle because I felt like a little sweet something. This was super delicious, instructions were perfecty as well as recipe. Will be trying the other chaffle recipes later today!! Thank you so much Maya! I just bought your book last week at Barnes and Noble because I have tried so many of your recipes from online and they are all so delicious! Have yet to try a bad one and don’t think there is such a thing! Thank you for making my low carb life so much easier and pleasurable!
Cheryl Fuller
0Was not a believer, BUT NOW I AM. Doing low carb thing, tried the basic recipe. Unbelievable. Fantastic. Delicious. Need I say more. Did EXACTLY as recipe said. Omg.
Deb
0Pumpkin chaffle separated. Half stuck to top of Belgium waffle maker, half stuck to bottom. The flavor is great, please help.
Wholesome Yum M
0Hi Deb, Did the you wait for the steam to dissipate before attempting to open the waffle iron? That’s the best way to tell if you’ve let it cook long enough.
Danielle Fields
0Can you add the psyllium husk powder to any of the other chaffels for texture?
Maria Quinn
0Can you substitute Xantham Gum for Psylilium husk?
Wholesome Yum M
0Hi Maria, Sorry, that will not work in this recipe.
Wholesome Yum M
0Hi Danielle, I have not tested this, but the recipes should still work when using a very small amount of psyllium. I suggest starting with 1/4 tsp and see if you notice any favorable improvement in texture. Best of luck!
Nancy Romain
0I just made the original with egg whites and I love them. No eggy taste. I only had psyllium husks instead of powdered. They turned out yummy. Thanks for the recipe.
Robin L
0Ok this was my first foray into chaffles and it was a winner for me! Made original. Not sure I will use as bread but I had some cinnamon monkfruit dust left over from another recipe. melted a smidge of butter on top and then sprinkled the cinnamon topping. Yummy!
Jill Lang
0Thanks! I hope you’ll more variations of this recipe. I love them.
Kim
0I made some churro chaffles and they did not come out right did you forget to mention cream cheese or is cream cheese not supposed to be in the ingredients just need verification
Wholesome Yum M
0Hi Kim, The cinnamon churro chaffles do not need the cream cheese.
Rosemary
0What can you use if you are dairy free please?
Wholesome Yum M
0Hi Rosemary, Other readers have reported success with the shredded dairy free cheeses.
Pam
0Thank YOU for sharing the versatility of the basic Chaffee concept! Talk about quick, easy, freezable & re-heating menu idea! We have tried with Low fat Mozzarella & almond meal but prefer using combo of shredded Mexican cheese. The possibilities are endless.
Heather
0Can I make the basic with 1/4 cup of cheese? I do ww so 1/4 cup is lower in points.
Wholesome Yum M
0Hi Heather, I have not tested this and cannot guarantee the results, but I think the recipe should still work. I would highly encourage you to use the baking powder if you are cutting out that much cheese. You chaffle may be more fragile, and there is a possibility you can only get one out of the recipe. Best of luck!
Laurie. Ecker
0Purchased a Dash waffle maker last week. Used it first time this morning to make snickerdoodle chaffles!! OMG! my new favorite breakfast, lunch, snack. Can’t wait to try all the recipes!
Lynette
0My top of my dash kept popping up as they cooked. This normal? They are absolutely delish though. First time even trying a chaffle recipe! You never disappoint me!
Wholesome Yum M
0Hi Lynette, There isn’t any locking mechanism on those tiny waffle makers, so the lid lifts slightly and closes as the chaffle cooks. If it’s spilling over, then use a little less batter in the iron.
Christopher gibbs
0What is the shelf life? Thinking about making them for the week. Do they freeze well?
Wholesome Yum M
0Hi Christopher, Chaffles will keep well in the fridge for about a week. They also freeze nicely, so that is another great option if you are making severa at a time.
Lisa McCarthy
0Love these recipes
Christina P
0My first and favorite the churro chaffle. Success…yum. Had previously failed using other revenues , but this one was perfect.
Nicole Dawson
0These are all so fun sounding and I just love how you changed 1 recipe just a little bit and made a completely different chaffle. Can’t wait to try a few of these combos.
Marilyn
0So you said that the sweet chaffles use cream cheese, the there was none listed for the cinnamon-sugar chaffles. How much cream cheese should be added?
Wholesome Yum M
0Hi Marilyn, Thanks for pointing that out in the post! The Cinnamon Churro Chaffle is yummy as written in the recipe card. Enjoy!
Kimberley Hamm
0YES, YES, YES!!! Thank you so much. I have hashimotos and Just found out I have crohn’s disease as well. I have been struggling so much with cutting out things I love. I think to myself “I’m not going to let this disease dictate what I eat” well I spent all day yesterday in the ER after I had pizza and cake for my birthday. My daughter found this recipe for me today and I used the classic and added everything but bagel on top before I closed the lid, then made a bacon burger. OhMYlanta…..you have saved me from despair, it was everything I needed and reminded me of the the burgers I get at The Waffle Experience here in Sacramento. I will try chicken and chaffles tomorrow. Thank you for your time in testing these recipes to perfection
VALINDA KNIGHTEN
0This sounds so gooood! I can’t wait to try both of the sweet ones!
Shari Stratton
0These look delicious…can’t wait to try them!
Lori Sherman-Appel
0I LOVE reading ur posts! I have a question that I didn’t see mentioned. I am making all my low carb foods for just me. If I made my batter with just shredded cheese and 1egg, would this suffice? How much cheese should I use? Thanks.
Wholesome Yum M
0Hi Lori, These chaffles do great in the fridge and can reheat in the toaster oven, microwave, or oven. It is difficult to half this recipe because it would be using half an egg. I suggest you batch cook these chaffles and store in the fridge to use as you need.
Charlene
0Hi, Would either flaxseed meal or ground hemp hearts be a substitute for the psyllium husk powder?
Wholesome Yum M
0Hi Charlene, Flaxseed meal will work, but hemp hearts will not.
Mysha Patray
0These are so perfect and delish.. Thank you so much for sharing, I’ve tried the jalapeno popper & garlic parm so far cant wait to try the others.. pumpkin is next!!
MT
0I made the easiest one in my waffle iron, but it stuck to both the top & bottom: what did I do wrong? Should I bring the iron w oil before making them, even though it’s Teflon coated? Thx. MT
Wholesome Yum M
0Hi MT, Yes, you should coat in butter or oil before adding the mixture. Also, it’s possible that they weren’t cooked though before you tried or open the waffle iron. Be sure to let them go long enough for the steam to stop coming from the sides of the iron before attempting to open.
Nancy
0Thank you for your awesome chaffle recipes! I’ve already tried the basic and garlic chaffles with great success using my Dash mini waffle maker. And then me being me, I started thinking about Teflon on products from China. Even though it’s not mentioned anywhere on site, I’m sure the little Dash’s non stick coating is made from Teflon 🙁 It’s too bad no one makes a mini waffle maker that has ceramic or titanium coating, as the mini size is just so perfect for cahffles. My search continues….
Wholesome Yum M
0Hi Nancy, The Dash mini does have a (probably Teflon based) non-stick coating, but it is PFOA free, which is healthier than a traditional teflon coating. I have not seen a ceramic coated mini waffle maker yet.
Linda
0These are sooo good. I made the garlic one….my Waring waffle iron takes two eggs…I used an Italian seasoning mix that had garlic and Italian spices…I only had cheddar cheese but it worked out great…..can’t wait to try other ones…I am thinking chopped ham and cheese and maybe some chopped spinach…
kat
0I have a standard belgium waffle maker. (Black & Decker model #:WMB500) With a waffle maker that size, would you double the ingredients to form a full waffle?
Thanks.
Wholesome Yum M
0Hi Kat, These waffle recipes make 2-3 mini waffles, so they should roughly equal one regular sized waffle. Grease your waffle iron well and remember that they will need to cook longer in the larger iron, so be patient with it.
Lynn
0First, your site is my go to site for just about anything keto! And your cookbook is amazing too! I want to make the basic chaffle but I only have psyllium seed powder and not psyllium husk powder. Can I substitute the seed powder for the husk powder?
Thanks
Wholesome Yum M
0Hi Lyn, As long as it’s actually in a powder form, then it should work fine.
Diane
0Is your erythritol granular or powdered, for the churro Chaffle? I cant wait to try all of these!
Wholesome Yum M
0Hi Diane, Granular erythritol was used in these chaffles. You can always sub with the powdered if that’s what you have on hand.
MoJo
0Made my 1st one today. I made the garlic parmesan chaffle. Soo good!!! I fell in love instantly. My boyfriend decided to make his own so he did the jalepeno popper chaffle. He liked it more than an omelette because of the crispyness of the cheese, which an omelette doesn’t have! ⭐⭐⭐⭐⭐ x 2!!!
Diana
0Made the cinnamon dolce and it was SO GOOD!! I will definitely be making this again and again, side note I added a tiny amount of the vanilla caramel skinny syrup for a little extra flavor
Stephanie
0Are these storable? How well do they keep? Thank you!
Wholesome Yum M
0Hi Stephanie, These chaffles do great in both the fridge or the freezer! They will keep for up to a week in the fridge and up to 3 months in the freezer (properly wrapped).
Donna
0I made this soup today and it was SO GOOD! I used the immersion blender to break up about half of the broccoli. Only one thing though…I only got just over 6 cups rather than the 8 the recipe says it makes. Make this soup today…you won’t regret it!
Stephanie
0I make my chaffles using 1/2 cup of fine shredded cheddar cheese, 1 egg and 2tbsp of almond flour makes for 2 perfect waffles on the mini dash…. I top it off with pb and bacon… (obsessed with this combo as weird as it sounds)
Nicole
0So…this my second recipe i’ve tried and I have to say you make eating Keto fun & exciting. Today I tried the original chaffle for my bacon, egg, & cheese sandwich. They were fabulous! You mentioned that you could make these ahead and store them in an airtight container in the refrigerator. What’s the best way to increase the batches (say to make 6 for 3 meals during the week)? For the churro ones, do you decrease the sweetener if you make a bigger batch? Can’t wait to get your cookbook!
Wholesome Yum M
0Hi Nicole, You can multiply the recipe as needed and it will still come out fine. So if you wanted 6 churro waffles, you would double the recipe in its entirety.
Kim Boles
0Have you ever made the batter, then made them as needed?
Wholesome Yum M
0Hi Kim, I haven’t tried this, so I’m not sure how they would turn out. I suspect the batter would dry out in the fridge. Please let us know how the turn out if you decide to try it.
Linda Blake
0Game changer! Made a wonderful pizza, thank you!
Amy J.
0My hubby and I tried the “basic “ chaffle recipe today after trying another bloggers’s chaffle recipe the other night & being somewhat disappointed. These were AMAZEBALLS. Crispy, light, not eggy – they taste like “real waffles.” We are so excited to find a good bread substitute we can use for sandwiches or burgers – tonight, we used these to make keto “McGriddles” – with spicy sausage patties and scrambled eggs and cheese in between two of the chaffles. I’m going to play around with the basic recipe to see how we can add a maple flavor to the chaffles that will still keep them keto-friendly. Thanks so much for the recipe – keep up the good work!
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).