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. 🙂
550 Comments
J.A. Wilde
0I would like the EVERYTHING BAGEL recipe chaffel. Thank you so much.
Wholesome Yum M
0Hi J.A. Wilde, You can add ‘Everything Bagel’ seasoning to the top of the basic chaffle recipe!
Virginia Ann Greuling
0I made the Churro recipe with coconut flour. I use Monk fruit sweetener, a little more cinnamon, and no Churro topping. Topped with full fat cream cheese. It was so Good. I made six Chaffles with My new Dash waffle machine. So each of Us had three. I will make this often for My Keto diet.
Thank you, Virginia
Coo
0LOVE THESE! Modified the plain added lemon juice and poppy seeds, ate with lemon butter cream frosting! FYI just made the garlic Parmesan but I added 2 T almond flour, was that supposed to be in the recipe? THANK FOR ALL YOUR CREATIVE DELICIOUS RECIPES! Reversing Type II Diabetes, my Virta coach recommended these! KETO WORKING!
Wholesome Yum M
0Hi Coo, The Garlic Parm chaffles do not need any additional flour, but I’m sure they were still delicious! Love the lemon poppy seed combo!
Jennifer
0I followed the recipe for the churro chaffles, waited for the steam to stop coming out of the sides and when I opened th ewaffle maker it split apart into two parts stuck to the top and bottom of the waffle maker. I sprayed with canola oil spray – the waffle maker is supposed to have a nonstick surface. It’s a normal size waffle maker, I used 1/2 cup batter. Could it be that I used too much?
Wholesome Yum M
0Hi Jennifer, If you are using a normal-sized waffle maker, then it may take longer for the waffle to cook through. The lid should release easily when it is ready.
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?
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.
Barb J
0I have used chia seeds in place of the psyllium husk and worked great
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?
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!
Maria Quinn
0Can you substitute Xantham Gum for Psylilium husk?
Wholesome Yum M
0Hi Maria, Sorry, that will not work in this recipe.
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!