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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. 🙂
554 Comments
Deb
3I make the Churro Chaffles and don’t top them with extra sweetener/cinnamon and they are soooo delicious! We love them – I can’t make more than 4 at a time or my husband will eat them all! LOL. I also love the garlic Chaffles – they are all excellent. Other recipies are too heavy. These are perfect! Thanks for such great recipes!
Mike
2Just wanted to add, when making a sweet version.. you absolutely can add in bits of a bar of Lily’s (or other low carb friendly) chocolate. Turns out soooooooo good 🙂 Thanks for the recipe!
Debra Williams
0Another great recipe! I make the basic recipe to have for breakfast. I have also made the garlic chaffles and cinnamon version. All three are tasty!
Claudine
2These are delicious and taste better than any frozen waffles and as good as any homemade. Crispy on the outside and soft/airy on the inside.
Joe Miller
1I don’t eat keto but my boyfriend does, I combined two of your recipes and made “garlic knot chaffles”. Doubled the portion for the sandwich chaffles, used 1/2 cup mozzarella, 1/4 cup six cheese Italian blend, 1/4 cup aged Parmesan. Used a ton of fresh garlic, never use garlic in water or garlic in oil, it will make it too liquidy and it will stick. I added salt and pepper to taste and a bunch of Italian seasoning. Because it has baking powder in it, I always let it rest for about 10 minutes after I mixed it up and it made the chaffles a little more fluffy. Also letting it rest helps when you use almond flour from the box stores that claim to be super fine but really isn’t, the almond flour absorbs the liquid from the eggs so the almond flour doesn’t turn in the cardboard when you cook it.
Lorna
1OMGosh! I LOVED the CINNAMON SUGAR (CHURRO) CHAFFLES! It was like having cinnamon toast! When you’re really wanting something sweet, these hit the spot!
Laelle
0I made the churro style chaffles…. it was delicious! My 9yr old son tried it and loved it. Quick, easy and fills the belly! Definitely a favourite recipe.
Mary Simpson
1Great recipe. I used Mexican blend cheese. Topped with strawberries and yogurt. Served with bacon strips.
Linda
0My first time making chaffles and I made pumpkin ones😊 Really enjoyed !
Benjamin
0Wonderful made it so good for sandwiches or plain!
Bridget ONeill
0Pumpkin Chaffles…not so much. I followed directions to the letter. Ingredients very much appealed to me. I will definitely try some of the others. I think I won’t use coconut flour next time.
Maya | Wholesome Yum
0Hi Bridget, Sorry to hear the pumpkin chaffles were not what you were expecting. Happy to help troubleshoot if you can give more detail about what went wrong.
Jennifer Jacobson
05 Stars! These are outstanding! My husband, who is diabetic and therefore must eat low-carb, took one bite and his face lit up! His comment? “Now THIS is a waffle!”
Benjamin
0Same here so tasty and tastes, looks and feels like real waffle without the guilt or bad stuff.
Linda Crimmins
0The Best I’ve ever made. No eggie taste
Amber
0Have you tried subbing pork panko (ground pork rinds) for the almond flour?
Maya | Wholesome Yum
0Hi Amber, No, I haven’t. Let me know how that goes if you try it! I usually find that chaffles are pretty forgiving, so it would probably work, they’ll just be a bit different.
Dee
0I have a question, would oat fiber work in place of the psyllium husk powder? Lately I’ve had a bit of a problem with it. I know it helps with texture so I’d like to find a good alternative.
Maya | Wholesome Yum
0Hi Dee, I haven’t tried that, but don’t think it would work the same way because oat fiber doesn’t “gel” the way psyllium husk does. Flaxseed meal would probably be a closer alternative.
Cheryl
0I was very surprised the basic recipe does not taste eggy at all. Made a great sandwich!!
Ian Hoey
0Do you add almond flour to the parmasan garlic Chaffee or the jalapeño poppers?
Wholesome Yum D
0Hi Ian, There are no almond flour in those versions of this recipe.
Deb
0First time making chaffles. Made the basic version, served with Wholesome Yum zero sugar maple syrup. Perfect, tasty, not at all eggy. Didn’t have psyllium, maybe next time. Thanks for sharing your great recipes, I have made many of them!
Ann
0Delicious and easy to make.
Elizabeth
0Is the nutritional facts and calories listed for a mini chaffle?
Maya | Wholesome Yum
0Hi Elizabeth, Yes, it’s for a chaffle using this waffle maker. I have more details about nutrition info in the post above.
Wayne
0I have made them all and they are all good. Good job. I will be following you in the future.
Shannon
0Best chaffle EVER!
Dee
0Made the garlic Parmesan chaffles tonight to go with my spaghetti and they were delicious. Exactly what I was looking for to replace garlic bread. Definitely will make again. I did get three out of the batter. They were so simple to make too. Thanks for sharing. Can’t wait to try pumpkin ones. So far 2 for 2 are awesome. Cinnamon churro chaffles are also delicious.
Carol Reinhard
0How well do chaffles freeze; also how well do the tortillas freeze?
Wholesome Yum D
0Hi Carol, Both of those recipes freeze well.
AnnaDee
0Maybe I did something wrong, but these were a miss for me. I was hoping the basic recipe could serve as a sandwich bread substitute (yay, no baking!), but they were tasteless and tough. Did I overcook them? Should I leave out the psyllium husk powder on the next try? Should I increase my seasoning? Suggestions appreciated.
Wholesome Yum D
0Hi AnnaDee, It sounds like your chaffles were overcooked.
Deborah Brannaka
0I absolutely love these chaffles. I had the regular ones and I made homemade keto blueberry sauce and had sour ceam on them. Yum! So good.
Janet
0One question: Do I use a regular sized waffle maker? Thank you!
Wholesome Yum D
0Hi Janet, For these I use a mini waffle iron.
Dee
0First time making a chaffle. OMG, I made the churro and it was awesome!! You could not even taste the cheese. Will definitely make it again. I think I’ll try the garlic Parmesan next. I’ve been looking for a garlic bread replacement and I’m thinking this will definitely fit the bill.
Tracy
0I got the mini Dash waffle maker and was excited to try a recipe. I found this one to be very easy and straight forward. I must have done something wrong as they came out incredibly dry. What can I do differently to combat the dryness?
Wholesome Yum D
0Hi Tracy, I would love to help, which version of chaffle did you make?
Adriana
0I have made the cinnamon churro ones twice, first time with the original recipe, second time I tweaked it a bit. I added a tablespoon of coconut flour and a pinch of salt to the batter. For my taste, it was an improvement as far as texture goes. I did not have psyllium and they turned out just fine. I had a lot of the cinnamon topping left so next time I will cut the amount of sweetener in half. I used swerve brown sugar. I’ll be making them again soon. Great recipe overall! Thank you!
Mickey L
0I just tried the basic chaffle recipe and loved it. Made it as listed in the recipe and added two fried eggs on top. Yummy! Can’t wait to try the variations. Good job on this!
Christina
0I’ve been wanting to make chaffles so when I got a mini-waffle maker I searched for a recipe and found this. I made a garlic and parmesan version, and a basic version with only a bit of parmesan to add a bit of salt flavor. These came out great, but I’m wondering if I may have done something wrong because your instructions say ‘pour’ the batter in the waffle maker and this is very thick – almost like a cookie batter – and I had to use a scoop. Should I add some liquid? If so, what and how much?
Wholesome Yum D
0Hi Christina, I also use a scoop to put the batter into the waffle maker.
Leigh
0Tried this basic recipe for my daughter. It came out perfect to roll around a sausage. She loved it.
Monika
0Made just the basic chaffles but without the psyllium husk as I couldn’t find it in a hurry. Added a bit of Parmesan and made a double batch for 2 people. Sooooo good! Thank you