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. 🙂
552 Comments
Jennifer
0I love all the different options! I tried the sandwich & can’t wait to make cinnamon sugar chaffles this weekend!
Dana
0Wow! My family loved these chaffles, the texture was perfect! We started with the basic recipe, but I can’t wait to try all the variations.
Vila
0Easy and delicious! Love this.
Crystal
0Does anyone know the sodium content particularly when it comes to the garlic parmesan chaffle?
Wholesome Yum D
0Hi Crystal, The nutrition facts provided are generally what is tracked on a low carb or keto diet. If you need further information, feel free to enter the recipe into an online food calculator to get the specific information you need.
Barb
0I loved the SPICY JALAPENO POPPER CHAFFLES. Can’t stop eating them. I used the mini waffle iron and made sandwiches for my family, and I just ate the Chaffies. Thanks for the recipe.
Tali
0Hi 🙂 These are great !!! I have made the basic recipe with almond flour and adjusted quantities to 6 chaffles. With 1/4 cup for each, I made 8 chaffles… Just an information 🤗 I am using mini chaffle maker (Dash).
Juliette
0I just got a dash mini waffle maker for Xmas and today I had my first chaffles. It worked out great! I made the basic ones. I didn’t have mozzarella so I used 2 pieces of torn up processed American cheese and microwaved for a half a minute to melt it. Then carried on with the rest of the recipe. Loved it! So nice to be able to make a breakfast sandwich again. Or any sandwich for that matter. (I’m on keto plan)
Leah
0Question – Can I substitute xanthan gum for the psyllium husk? I read on the Internet it looked to be ok but wanted to check with you. Psyllium husk is crazy expensive, and I already have the xanthan gum. If the substitution is ok would you know the amount?
Maya | Wholesome Yum
0Hi Leah, They are pretty different so the end result just using xanthan gum is different, but if you wanted to try it I’d start with 1/4 teaspoon. Flax seed meal would be a closer substitute if you have that.
Danica
0Awesome Chaffle. Made the plain one. Love the crispy texture. Thank you!
Ron
0Love the recipe, looking forward to making it today.
I have a question on the cinnamon churro recipe though – the calculation on the Best amount may be off. It seems like an awful lot of sweetener being added. When I set it to a recipe of 4 servings it called for 11 tbsp of Besti.
Wholesome Yum D
0Hi Ron, You are dipping the chaffle into the Besti, but if you think that’s too much, feel free to use less.
Patsy Newsom
0I rate this recipe 5 stars. Absolutely divine.
Pam Jones
0I so desperately wanted to try these but only had shredded blend of Mexican cheese, so I made it with that, topped it with some guacamole and pico de Gallo and it was a fabulous snack. I think I could use this for avocado toast in the morning!
Valerie
0This was my first chaffle making experience. I made the churro ones today with THM baking blend & xylitol (all I had). It will make 3 mini waffles, but I didn’t realize this until I made the second one and it overflowed ALOT. So, I got two fat & fluffy chaffles out of it. These were DELICIOUS! This will probably be my breakfast every day!
Nicola Thorburn
0Hi sorry if this has already been answered but here goes. Can I make a batch of the dry ingredients for the basic chaffle and just add in a certain amount when I make them? And if so how much? Takes up bench space for others. Love the basic recipe, haven’t tried the others yet. I make the basic one for lunch and have it with egg salad, so yum.
Wholesome Yum D
0Hi Nicola, I have never tried the method you are asking about, but you can make the chaffles and then store them for up to 6 months in the freezer.
mary
0Can you make these in multiples for later use?
Wholesome Yum D
0Hi Mary, Yes, you can keep chaffles in the freezer for up to 6 months.
Alexis Walters
0On the pumpkin chaffle do you have to use coconut and do you have to use monk fruit?
Maya | Wholesome Yum
0Hi Alexis, Yes, the batter will be too runny and won’t set without the coconut flour. You could omit the monk fruit, though, if you don’t want it to be sweet.
Karen
0Do I weigh the cheese, or just use a measuring cup?
Wholesome Yum D
0Hi Karen, You can use a measuring cup.
Alexandra Lalli
0The churro chaffles were AMAZING! Will be making these again and I cannot wait to try the other variations! Thank you for the wonderful recipe!
Allison
0The cinnamon churro ones are the best I’ve ever tasted!! Yum!!😍
Dottie Bacon
0Oh my GOSH!! These are so good!! I made the basic chaffle first, and topped it with sugar free syrup, and some keto friendly whipped topping. SO delicious, and so easy to make! I then tried the jalapeno popper chaffle, and was equally blown away! So delicious! The possibilities are endless! Thank you for such easy and tasty recipes! LOVE these!
Sunny
0New to chaffles! I didn’t see any where were you gave a measurement for the baking powder…. Did I miss it??
Wholesome Yum D
0Hi Sunny, Baking powder is the last listed ingredient in each chaffle recipe on the recipe card.
Amie
0You are a lifesaver! Thank you so much for these wonderful recipes. I have only tried your basic Chaffle so far but look forward to trying more varieties!
Kaari Lahner
0Is there a way to cook without waffle iron?
Wholesome Yum D
0Hi Kaari, I have never tried to make this recipe without a waffle iron.
Dottie Bacon
0I just made the basic mni chaffle recipe, and topped it with butter and sugar free syrup, and a dollop of keto friendly Reddi Wip. These are AMAZING! They might end up being a problem because I could eat these all day long! I didn’t have mozzarella cheese, but I did have Monteray Jack. These could have so many possibilities. THANK YOU for this AMAZING recipe!! I’ll be sure to try many, many more! I can’t wait to receive the cookbook I recently ordered!
Catherine
0These are amazing. I tried the basic recipe and the cinnamon ones, so yummy. Thanks for sharing!
Kathie
0I made the basic chaffel and it was absolutely delicious. I am definitely adding this recipe to my collection.
Noraida
0Hi,
I did the cinnamon chaffles today. They were pretty good. The sweetener for sprinkling was too much amount and I used less than the recipe calls for. They are good with the keto maple syrup too. The only thing is that they didn’t come out crunchy after cooling but were softer with a chewy texture. I wonder why!
(I did the garlic parmesan one yesterday and didn’t like them at all! Too salty and not a good flavor for my liking.)
I will try the basic one next!
Wholesome Yum D
0Hi Noraida, Did you preheat the waffle iron?
Cynthia
0Ok, I’m SOLD! I made the basic recipe both with almond flour and coconut flour. It’s the bread fix I needed! I can wait to try the other varieties!
Alyssa
0I have been on keto for a few months now and have tried various chaffle recipes. I will only make these from now on. Thank you for this recipe! 10 stars!
Nadine
0Brilliant recipe, easy to use and exciting variations of flavours! Thank you
Sheena
0I have made the plain one countless times and never had a problem. I LOVE THEM! But I tried the jalapeño one today and it was a total flop. I had to scrape it out of the waffle maker. What am I doing wrong 😑😑 I followed the directions exactly and I can’t figure it out.
Wholesome Yum D
0Hi Sheena, Sorry you didn’t get the results you expected. Did you add any oil to your waffle iron before cooking? That may help them not stick.
Rose
0I have not tried all of the options but the plain one is delicious and guilt free!
Shell
0Totally addicted to your basic chaffle recipe, they are my go to now if I need a snack to keep me going most of the day. I make sandwiches with them… yum! thanks for this recipe 🙂
Liz
0I love the basic chaffle recipe. I am one of those who is a little sensitive to the eggy taste and these were perfect. I don’t know if it’s adding the psyllium powder but this will be my go to recipe plus it’s so versatile that you could do sweet or savory ones.
Valerie R Hope
0Can I use a mexican cheese blend instead of mozzarella?
Wholesome Yum D
0Hi Valerie, I have not tried that but it should work.
Catherine
0I did the basic recipe with cheddar the first time and they were yummy, they had a really good cheesy taste which I enjoyed. The mozzarella is great as it has a much milder flavour.
Megan
0Hi! These look great and I am excited to try them. For the recipes that call for almond flour, which I cannot have due to an allergy, can I substitute coconut flour and, if so, does the ration change? Thanks!
Wholesome Yum D
0Hi Megan, Coconut is not a replacement for almond flour. You could use macadamia flour with the same ratio. However, I do have notes in the post about substituting coconut flour for chaffles in particular.
Debbie Boyer
0Love the cinnamon chaffles I don’t add all the sugar substitutes. I put in one stevia packet and packet of Monk Fruit. And just eat them as a waffle. I use sugar free maple syrup. Soooo good.
Liz Trimble
0I made the cinnamon chaffles but l used brown sugar substitute in place of sweetener and added 2 tablespoons of peanut butter. OMG ….this was the most incredibly delicious chaffles ever!!!
Esther Powell
0I was really sceptical that these would taste good as I am often really disappointed with Keto recipes. Boy was I wrong with this one. I made the sweet version without the sugar and cinnamon and used Keto friendly maple syrup with it. Wow. Crunchy with a chewy centre. They were absolutely gorgeous. These make me feel like Keto can be a lifestyle change. Go for it if you aren’t sure xx
Suzanne
0I made the jalapeño popper chaffles tonight for dinner but as a pancake. I cooked them slow and they got so crisp! These were delicious and I will make them and the other versions often! Thanks so much for creating such tasty recipes!
Debra
0I really like this recipe!
JoAnna
0I made the basic chaffles and they were fantastic! Easy to do and very good. I put butter and sugar-free syrup on one and it was just like having waffles for breakfast. I can see where they would also be excellent for bread for sandwiches. Thank you so much for publishing the recipe and I look forward to trying the different types of chaffles that are included in the basic recipe.
Kimberley
0These are delicious and so easy to make. I will make these again and again.
Jade
0Absolutely delicious. Thanks for sharing
Anna Brietzke
0Oh ma goodness….delicious. I’m v new to keto and I just made the basic version. Game changer. So quick and easy. Thank you so much for your work in sharing these recipes ♡
Dee Rogers
0I tried these on my first night (June 1st) I added everything Bagel seasoning to them. My husband tried one bite because they smelled so good. Needless to say I had to make another batch…
KAREN
0I am just starting to experiment with my “maintenance” carbs after reaching my fitness goals. I just made your “plain” chaffles. O.M.G. Was pure heaven!!! I cannot wait to try all of your variations.
Thank you, thank you, thank you, from someone who hates “eggy”. xoxo
Angela Sackett
0LOVE these ideas! One warning for the adventurous- I tried subbing dairy free cream cheese (Kite Hill!) and made a HUGE oily mess – felt like I lost half the volume in oil in the catch tray. Not the fault of the recipe! But it’s what I had, and it makes me think the high oil content of df cheeses and cream cheese are probably overall not a good fit. (I tried unsuccessfully to add coconut flour to “rescue,” but the flavor of the jalapeño version was still delicious!!!) Will be making these again full of dairy and trying all the variations. 🥰
Sherri Hann
0Just tried the Garlic Parmesan Chaffle. It was good but so salty….im not sure where it would be coming from. I drank a full litre of water while eating it! I’m going to try the basic one tomorrow and see if I like it better.
Meghan Hansen
0Is it possible you used garlic salt instead of just garlic powder?
Niti Goel
0Basic waffles are awesome. Thanks for this great recipe. Have tried keto pancake/waffle mixes but nothing compares to this recipe. I do use egg beaters instead of full egg—have never tried with an egg though I am not scared of an ‘eggy flavor’. One time, I also just put a piece of pepperoni right on top of the waffle batter in the maker, and it came out great. Pumpkin waffles while tasting great appeared burnt when cooked and stuck horribly to the dash maker and ripped apart. Not sure why. I probably will go back to just making the regular ones though still eager to try the cinnamon churros.
Lawana
0Best quick n easy and tasteful bread substitute. Absolutely love the versatility this chaffels offer my meal plans. Great for ham n cheese!! I usually double the recepies and make them every other day. Love em
cheryl haack
0I love these chaffles! Your instructions are easy to follow and they taste great! Thank you for helping me stay on the plan.
Paula E Peaks
0On the garlic, parmesan chaffle how do I melt the cheese on top after it is done?
Wholesome Yum D
0Hi Paula, I recommend the microwave or oven.
Ashley Ward
0Can I make a bunch and freeze them?
Wholesome Yum D
0Hi Ashley, See the storage instructions section of the post.
T
0In the jalapeño chaffle why didn’t you use almond flour? Just started experimenting with making these. Thank you
Wholesome Yum D
0Cheddar tends to crisp up well on its own, so I didn’t find it necessary, but feel free to add a bit if you like.