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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
Carol
0Excellent! Fabulous recipes! Thank You!!!!
Armande gouin
0Cela me semble très bon et facile à faire. Je vais l’essayer.
“This looks very good and easy to do. I’m going to try it.”
Paul m
0These are fantastic. Thanks so much for sharing.
Marti
0DeeeeeLISH! I made the basic – with just the egg, 4 oz finely, hand shredded mozzarella & 2 tsp coconut flour. Turned out FABU! Used them for Eggs Benedict with homemade Hollandaise Sauce.
Thank you for such a great, easy recipe. The adds you can do to mix it up for savory or sweet are endless.
Lana McQuown
0I have made the sweet chaffles several times and posted a rave review, but tonight I made the jalapeño chaffle to act as a wrap for a hot dog. They are just as amazing as the sweet chaffles. Just delicious . It’s ridiculous how fast and easy these are to make. Thank you so much.
Kathleen
0Just made the basic this morning – delish by itself with a little mustard – I can’t wait to try the others! Thank you for these recipes!
Yaro
0OMG I thought I was making Chaffles up till now. Boy was I wrong 🙂 THIS is a chaffle. The crunch and the texture – amazing!
Leslie
0The chaffles are better than I expected and the variations were awesome. After I made them the first time I thought of all kinds of ways to make them savory or sweet. I’ll be making these a lot. Thank you so much for such wonderful recipes.
Tanya
0Hi there, I just made your basic chaffles, jalapeno chaffles and the churro chaffles. Five stars for all. Thank you. No eggy taste at all. I did make changes to the Jalapeno chaffles as I had no cheddar cheese so used half parmesan and half mozzarella. Also added xanthum gum (to them all) and psyllium husk, a large pinch of smoked paprika, salt and freshly ground pepper. So bloody good !!
For the Churro one, I decided to blend the mixture as had not grated it finely. It ended up making 3 chaffles by doing this as the mixture was quite runny. Taste was awesome. Thanks so much. Shared it with my Facebook group and mentioned Wholesome Yum.
Thaimara
0We love it. Just that simple. I dont know how to post a picture. But came out perfect. Actually is not the first time I make it.
V
0Could this batter be baked?
Wholesome Yum D
0Hi, I have never tried that, I don’t think that would give you the best results.
Donna
0I am in love with ur recipes.
Elizabeth Fitch
0Easy to make. Tasty and filling!
Linda
0My daughter and I just discovered these wonderful little waffles and made the cinnamon and the garlic ones. Delish!! Question: the Italian recipe was crispy on the outside but the cinnamon ones were more like a soft pancake. Is that the way the cinnamon ones are supposed to be?
Maya | Wholesome Yum
0Hi Linda, I’m so glad you liked them! The cinnamon ones do turn out a little softer, but shouldn’t be like a soft pancake. It sounds like they needed to cook for a bit longer. You can also pop them in the toaster after cooking in the waffler maker to crisp up a bit more.
Debbie
0Great recipe. Quick, easy and tasty. I used cheddar because that is what I had. But i had 2 yummy chaffles in 10 min.
Lynn
0I made the basic chaffle recipe twice and on the second time I added the shredded zucchini that was left over when I made your zucchini pizza crust. I started by tripling the basic recipe added approx 1 cup(I did not measure what I had left) of the previously oven dried shredded zucchini and added 1.5 teaspoon coconut flour. I cooked the chaffle measuring approx 2.5 tablespoon of batter onto the dash mini waffle maker and cooked till the steam was no longer evident about 3 to 4 min. This made 8 chaffles. Thank you
Jessica
0Tried the pumpkin. I couldn’t get them out of the mini waffle maker without them falling apart. And the more I greased the iron, the more they stuck, not sure how that’s possible. The bottom half was stuck in the iron when i pulled the rest out in pieces. But the flavour and smell was so good! Need to figure how how to keep these together!
meghan
0I just made the pumpkin chaffles and had some issues, too. I doubled the recipe, which made 3 regular sized Belgian waffles using 1/2 cup of batter. They seemed pretty soft and hard to remove without ripping, so I added more oil to the waffle maker before cooking the third one. It ripped in half and stuck to the top and bottom. The flavor was great, so I’ll be trying again and wiping out any excess oil next time, even though it is counter-intuitive. Also think my temperature was too high, because they were quite a bit darker than the picture. Maybe that has something to do with it, too?
Wholesome Yum D
0Hi Jessica, I find that if the chaffle is sticking, it needs to cook a little longer. It can also help to let it cool in the waffle maker a bit before removing.
Helen
0These were amazing! Made the Basic Chaffle recipe and added salt free everything bagel seasoning and used the golden flax instead of psyllium. Thank you for the delicious recipe!
MHorner
0I came across these recipes a while ago and saved them. I’m not fully Keto but am cutting back carbs and sugar due to pre-diabetes. I finally tried the churro chaffles this morning…delicious!! Even my husband liked them. Eager to try some of the other flavors.
Sahra
0Hi, could I use Lupin flour? I’m not so keen on other Keto friendly flours
Wholesome Yum A
0Hi Sahra, I have not tried this recipe with lupin flour. Let me know how it works out if you try it.
Kate
0Hi, I had been making chaffles using almond flour but today I used coconut flour with psyllium husk powder and the baking powder. I chopped my shredded cheese in a blender and beat the eggs with a stick blender, mixed the ingredients and cooked them straight away (I didn’t let them sit like suggested) in a Belgian waffle maker (these are deeper than regular waffles). I used double the ingredients and make 3 for that quantity. Oh they are so yummy and much lighter and more like bread than the almond flour ones I had been making. Thank you very much.
Jennifer
0My first time making chaffles and they turned out great! I made the “original” type for a sandwich. No issues at all. Thank you!
DonH
0Good texture good taste great for strawberry and heavy cream base.
Tawnya
0What a wealth of info for a person new to the Chaffle world! Thank you!
Crys
0Chaffles are so quick and easy to make! I have enjoyed them with sugar-free syrup from the first time I made them. Perfect for one individual.
Rebecca
0I found a Dash waffle maker at a thrift store with the waffle grid on top and the bottom was smooth with a snowflake pattern. Makes a great caffle and has the smoother surface to hold onto. It’s still pretty crispy.
Love these recipes!
Marie
0I absolutely love these. I can’t have almond flour so I use coconut. I can’t have the breads because they are made with almond flour so, this is a lifesaver. Thank you so much for this recipe.
Jania
0Best chaffle recipe! Perfect addition to my low carb weekly recipe rotation. Thank you for sharing!
Amy
0These are FABULOUS!!! 🙂
Lilo Bucher
0This is my go to for bread. I miss bread the most on my low carb diet this recipe takes the edge off my cravings. Thank you so much.
Brittony Martin
0I made a pumpkin cheesecake for between 2 chaffles: (for 4 servings)
2 oz cream cheese
4 Tbls pumpkin purée
1 tsp vanilla
2 Tbls Brown Swerve
2 tsp white Swerve
1 cup whipped cream
Great breakfast for dinner with some bacon
Shelley
0Has anyone successfully made these using a flax egg? Can’t say mine turned out that great wondering if other ingredients need added.
Wholesome Yum D
0Hi Shelley, Sorry this recipe didn’t turn out as expected. What exactly was the issue you experienced?
Jamie
0Have you made large batches of the batter and refrigerate them?
Wholesome Yum D
0Hi Jamie, I usually make the waffle in a big batch and store them, but you should be able to keep the batter for a day or two.
Joyce
0Good afternoon,
I followed the recipe exactly but with 2 tbsp of coconut flour my “batter” was so dry. I added another egg to the batter and the consistency became better. But when I made the chaffle I found it very dry and doughy with little flavour.
Wholesome Yum D
0Hi Joyce, 2 tablespoons would be way too much coconut flour, use 1 teaspoon of coconut flour to replace each tablespoon of almond flour.
Jolynn
0I made the pumpkin chaffels and topped with butter and sugar-free syrup. It was delicious. But my mix was definitely not pourable, more like a dough. Is that how it is supposed to be?
Wholesome Yum D
0Hi Jolynn, Chaffle batter is thicker than regular waffle batter because of the cheese.
Melissa B
0I made the jalapeño popper one today – WOW! Sooooo good!
Sofia
0I was surprised with how little it makes (fit 3/4 of my waffle iron), but the quantity was perfect. The churro chaffle… out of this world. It smells amazing! I replaced the Besti Monk Fruit Allulose Blend with ONE Tablespoon of granulated Swerve (i did not use any for topping), so it wasn’t too sweet. I loved it. I can’t wait to try the rest of these recipes out!
Jan
0The garlic ones are amazing! Thank you so much for the recipe!
Paula Z.
0This is the best post and I’ve been coming back to this page again and again for the chaffle recipes. You have broken it down so clearly that it makes it easy to modify the recipe if needed. I just made the basic chaffle made with coconut flour using my mini waffle maker, then popped them in the air fryer for a few minutes to crisp them up a bit more. My breakfast was delicious and satisfying! I also like to use them as bread when I’m craving a sandwich. Thank you!
Kristy
0Just bought my Dash mini maker and tried this recipe for the first time. I made the 5-ingredient version (well, 4 for me this time around). Loved them! I was heartbroken when I went to my cabinet and saw I had no baking powder. I pressed on anyway and they turned out really good. I doubled the recipe and only got 4 chaffles. I need more practice and a few adjustments.
Stripes
0Hello. These look great. Only thing is, I only have a large belgium waffle maker. How much would you recommend I multiply the ingredients for one waffle? Then I can just multiply that by two or three as need. Thanks.
Wholesome Yum D
0Hi, I have never tried this, but I would think you would need to double the recipe.
Anupa Tibbits
0This was so amazing. Will make this often. Never had a waffle maker before but thinking this is now going to be the most used item lol
Jeremy W
0These are great and my wife and I love them; however you need to call out the topping ingredients in the actual recipe. I had to go back and watch the video to figure out that there were additional required instructions on the churros that are not included anywhere in the recipe.
Jeremy W
0I’m sorry, after I read the recipe again, I did actually see the call out for the Churros at the bottom. I totally apologize here. Keep up the good work!
Trudy
0These are delicious! Crispy outside and soft chewy inside. I made the churro chaffle not expecting much but I loved them! Really easy except for hauling out all the ingredients, lol. Like your recipe better than any others out there. Thank you.
chris
0These are delicious. Held off making them for a long time because I didn’t have time, but I will be making them more often for sure. What do they taste like if you freeze them?
Wholesome Yum D
0Hi Chris, You can keep chaffles in the freezer for up to 6 months. You can reheat them straight from frozen when ready to enjoy.
Libby
0Cant wait to try it. So, are the nutritional values the same for all 5?
Teresa
0The batch how long will they last without freezing them? Will they last for a whole week?
Wholesome Yum D
0Hi Teresa, You can store them in an airtight container in the refrigerator for up to 5 days
Wholesome Yum D
0Hi Libby, The nutrition info on the recipe card is for the basic chaffles, but you can find nutrition info for the others in the post.
Valerie Jenicek
0Hi Maya, do you grease your chaffle maker? I haven’t seen you do it and I’m hoping it isn’t necessary as I dislike doing it very much. Thank you!
Maya | Wholesome Yum
1Hi Valerie, My chaffle maker’s surface is very good and free of scratches, so I don’t usually need to grease it first. If yours sticks sometimes, you may want to grease it.
Kathi
0Just tried the Garlic Parmesan so far..FANTASTIC! I was afraid the tip regarding sprinkling plain cheese on the waffle iron before adding the batter, and then on top of the batter, would gum up the iron but it worked perfectly!
This was the perfect “bread” to make my soup a meal. I can’t wait to try the pumpkin recipe for breakfast!!
Gary T
0We love these chaffles!! Better than anything you’d find in the grocery store!
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.