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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
Judi
0Yummy by itself, but with mashed avocado and fried egg…priceless!
Jamie
0I’ve been eyeballing these for a while now. I just made the basic ones for the first time for a sandwich and absolutely hit the spot. I will be trying the others soon. So yummy!
Dale J
0I absolutely love the churro chaffles. This is a game changer!
Pam Jarvis
0I love this recipe after trying several. I now use egg white powder and water to substitute for the whole egg. They are crispy and delicious when made with Mexican blend cheese! I use 1 1/2 t. Egg white powder to 2 1/2 T. water.
Jane
0Great idea Pam! Thanks for sharing the details! I’m going to try this.
Chuck Austin
0Hi Maya, I have a rectangular waffle maker that yields 2 waffles each the size of a slice of bread but about twice the thickness. My question is, how would I make the Chaffle batter thinner so that I get the same coverage of the griddle but without having to dislodge my jaw to eat a chaffle sandwich? Thanks for your time.
Wholesome Yum D
0Hi Chuck, I don’t think you would want the chaffle batter thinner, I think you would just need to double the recipe to have enough batter to cover your whole waffle maker.
Kathy
0These really live up to their description: quick, not eggy, crisp, & absolutely delicious! I like mine extra crisp, so I make a triple or quadruple batch & put the finished chaffles in a warm convection oven while the others are cooking in the waffle iron. Wonderful to make ahead & have satisfying keto foods on hand… but they don’t last long around here! I’m going to try the sweet variations in my mini doughnut maker. Thank you for this easy delicious & versatile recipe!
Brenda
0I made the churros chaffles, delish! Made extra to freeze, do they freeze well?
Maya | Wholesome Yum
0So glad you liked them, Brenda! Yes, they do freeze well!
Sharon
0I received a waffle maker (regular size) for Christmas gift and today was my day to make some chaffles. I started with the basic recipe and I was impressed. I liked the texture and taste.
To this one I tried different toppings: cream cheese, almond butter, and some spinach dip I made yesterday. All were good but the cream cheese was my favorite.
Then I made the basic recipe with cheddar cheese. I expected a more distinct taste but it was very similar tasting to one with mozzarella. It’s nice to know that it’s just as good either way.
Last was the garlic parmesan chaffles. YUM! They were crispier on the outside, which I assume is due to the parmesan. I cut the Italian Seasoning in half because I don’t like how strong Italian seasoning can be.
None made a full size waffle in my waffle maker. The closest was the garlic parm chaffle.
Overall, I am excited to try new flavors. Thank you for the recipes!
Susan
0I made the garlic parmesan chaffles for dinner the other night while my husband was enjoying his spaghetti (which I’m tired of). Apart from two problems (both my own fault), they were wonderful, and I’ll definitely make them again. I used garlic powder, which I put in too much of. Also, I couldn’t find the amounts to put in the mini waffle iron, so I just split the batter in half, and watched it run over. I have made sure now that I have your notes on how much batter to use, so they’ll come out better and less messy next time. Thanks for a great keeper recipe.
Sharis Mahon
0The Wholesome Yum Psyllium Husk Powder and baking powder make a big difference to the texture. Really yummy, I made the basic one and added parmesan, it was delicious – thank you.
Moop Brown
0I’m always looking for more keto recipes to try and these chaffles look really tasty and filling!
Loreto and Nicoletta
0What a great idea. I am thinking chicken and Chaffles. Hmmm yummy! Thanks so much for sharing. Love that you used the waffle iron. They look incredible! Well done!
Heidy
0These Keto Chaffles were so good. My husband and kids loved them. I will be making these again soon. I am looking forward to your following Keto recipe. Happy Holidays and have a great weekend.
Aya
0I never had cheese waffles (chaffles) before, but now I love them! It tastes amazing. Thank you for the recipe. It is a keeper!
Gwynn Galvin
0I love starting my day with this delicious recipe. Delicious and easy to make too!
Jamie
0I love all the different kinds of chaffle! I think the pumpkin flavor one is my favorite. It’s so delicious!
Kayla DiMaggio
0I have been on a chaffle kick for awhile now and this is my favorite recipe to use!
Kathryn
0I’ve always wanted to try a chaffle recipe and I’m so glad I came across your sweet and savory recipes. We LOVED them so much and I can’t wait to make them again. I especially loved the cinnamon churro and pumpkin flavor.
Amy L Huntley
0These are the absolute yummiest! The perfect breakfast on those busy mornings!
Glenda
0Wow! Those look scrumptious! I love the idea of using them as the bread for sandwiches. Can’t wait to give these recipes a try!
Liz
0I love all the variations you provided! I agree with you – the first few times I tried making these, they came out a bit eggy for me. I’m excited to try all of these!
Marta
0I made the jalapeño popper chaffles to use as buns for my burger at lunch and it did not disappoint. I’ll definitely be doing this again.
Kristyn
0Incredible!! My kids are obsessed with cheese & absolutely love these!! I don’t like eggy either & your are the perfect texture!
April
0We tried these as a way to mix up our breakfasts, and they were great! Super easy to make, and I ended up using some at lunch for a bread substitute and it was fantastic. Thank you so much!
Natalie
0These are our new favorite!! My kids love them! I am excited to try your other versions!
Paula
0These didn’t even taste like ‘diet’ food. So good and so easy to make.
Toni
0This is so perfect for breakfast!! My kids eat it any time of the day, too!!
Amy Liu Dong
0I can actually eat this every day. It looks delicious and easy. I love it, and I can’t wait to make this at home. Thank you!
Faye Roner
0I can’t believe how yummy these are! We made the pumpkin ones and loved them.
Diana
0The Garlic version does not need almond flour?
Wholesome Yum D
0Hi Diana, No, the garlic version does not require almond flour.
Kelli
0I love the basic chaffle and have been eating it as a sandwich every other day. Tonight I tried to make the churro chaffle and it came out really floppy, almost soggy. It firmed up a bit once it cooled but not nearly as plump as the basic recipe. What did I do wrong? Do you have any other tips to make any of the recipes fluffier? Thanks!
Wholesome Yum D
0Hi Kelli, I just want to confirm you used the psyllium husk powder, which will give the chaffle a better texture. Also, make sure you are waiting until the chaffle is cool to add the additional butter.
Kelleesi
0Yes, I did use the psyllium husk. I think the issue was that I was using a big waffle maker. I’ve since bought a mini Dash one and the regular chaffles are much fluffier so I think next time the churro ones will be awesome.
Sherry
0I’m having a problem seeing anything but commercials
Wholesome Yum D
0Hi Sherry, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Maureen
0Can’t stop making these now, they so hit the spot!
Lennie Mora
0Delicious I can’t believe how good this is. My skeptic husband loved it!
Jennifer Sullivan
0I’ve used the basic recipe with great success tried the jalapeño version and think I’m over thinking it. Are the jalapeño ingredients on their own or added to the basic recipe? I did the jalapeño ingredients on their own and the mix was thin.
Wholesome Yum M
0Hi Jennifer, Each chaffle variation on the recipe card is a full recipe. The batters may vary in thickness, but they will still produce a great chaffle. Enjoy!
John
0Tried the basic chaffle, was very nice but badly needed salt. Will add some next time, but definitely a cut above a lot of these microwave “breads” that use similar ingredients, looking forward to trying the cinnamon ones now!
Clarise
0I cant wait to try this tomorrow. I only have monk fruit. Can I use this?
Wholesome Yum D
0Hi Clarise, Monkfruit can be substituted for erythritol but you will need to use less monk fruit (1 tbsp + 2 tsp). If you want more info check out my Sugar Free Keto Sweetner Conversion Calculator.
Karen
0Churros chaffles are incredible! I can’t wait to try the others!! Thank you!!!
Allison
0The spicy jalepeno chaffles are a game changer for me. So crisp and savory. I find putting them on a paper towel helps them stay nice and crisp after they are cooked. I have tried other chaffle recipes that were blah- but these along with the instructions are delicious. Thank you!.
Lori
0Game changer for me! Pumpkin was amazing! I will add less erythital next time as it was a little sweet for me. Especially with the sugar free syrup.
barbara
0Do you see any issue substituting EggBeaters for whole eggs? just trying to watch my cholesterol… thanks. amazing recipes 🙂
Wholesome Yum M
0Hi Barbara, I’ve not personally tested this, but it should work fine.
Rosemary Proctor
0Made the cinnamon chaffles, they were delicious. Definitely going to make more.
Deborah Roberson
0I have only tried the regular one so far and it is really good. I look forward to trying the others. Thank u for sharing these recipies.
Darleen Fay Thompson
0I’ve only made the basic chaffle, and I love it!! It’s filling and very good.
Tanya
0All of these list only net carbs, but if you are following total carbs how do you know what each one is?
Lynda
0Love the churros and garlic parm Chaffles.
Wholesome Yum M
0Hi Tanya, Total carbs for the basic chaffle are listed on the nutrition facts. If you would like the total carbs for the other chaffle recipes, feel free to enter the recipe into an online recipe calculator to get accurate nutrition.
sirpal
0I have come across so many recipes but nobody ever talks about being sensitive to that eggy flavor which I am. I am a vegetarian but not a vegan (i eat eggs and dairy) and it is a struggle to find recipes that can have dairy but not eggs. Thank you so much for this recipe, I will be giving these a try for sure.
Bonnie
0Wondering if ground flax seed could sub for the pysllium husk? Tastes so much better!
Maya | Wholesome Yum
0Hi Bonnie, Yes, you can, but the psyllium in this is such a small amount that you can’t taste it. It’s only for improving texture. I’ve tried them with both flax and psyllium, and psyllium does make a slightly better texture for this recipe.
Kat
0Thank you! I come to this page every time I make chaffles. So good!
Theresa
0You are my hero!
I have finally, FINALLY found something crispy! As a meatless low carber, I never thought I would see the day. Your tip to sprinkle cheese before and after the pouring the batter is brilliance! Thank you, thank you, THANK YOU!
Brenda
0Made the basic chaffles recipe which I have used many times before. I love how versatile it is. I made chaffles pizzas with it. Next time I might try making fathead dough and putting that in the waffle maker but this was great. I was making regular pizza for the rest of the family and didn’t want to make a full batch of fathead dough so this was my solution. I might add some spices to the chaffles mix to make garlic bread. So many options!