Keto chaffle recipes are everywhere right now, and they’re not going away anytime soon. That’s because chaffles are incredibly easy to make, and they’re incredibly versatile. You can use a chaffle as a bun for a burger, bread for a sandwich, or even as the crust for a pizza!
I actually think I’m fairly late to this chaffle party, so don’t worry if you’re late too.
Honestly, it’s probably a good thing you are.
That’s because I’m fairly confident I’m about to introduce you to some of the best chaffle recipes on the interwebs!
WHAT IS A CHAFFLE?
A chaffle is actually just what it sounds like, it’s a cheese waffle. The original recipe has just two ingredients – egg and cheese.
The classic 2 ingredient chaffle recipe is great, but I’ll show you how to make chaffles even better than those!
And I’m even going to share a sweet keto chaffle recipe with you too. One that you could add some butter and keto maple syrup to, or keto ice cream, and make chaffle ice cream sandwiches!
HOW TO MAKE CHAFFLES
So, like I said, cheese and eggs is all you need to make the original chaffle recipe.
However, there is a third component to chaffles, and that is a mini-waffle maker. Well, that is of course if you want to make LEGIT chaffles. The recipe will make 2 perfect sized mini-waffles in the maker, and that’s super convenient if you’re trying to use it as a bun/bread.
You could always use a normal waffle maker, but I encourage you to get the mini-one.
I bought the mini one just to make chaffles with it, and let me tell you, I WILL NEVER GO BACK!
So, the first thing you’ll want to do is add 1 large egg, and 1/2 a cup of shredded mozzarella cheese to a small bowl.
Next, you’ll want to get out your whisk, and whisk the cheese and the egg together until incorporated with one another. Once they are, you’ll want to add half of the batter to the mini-waffle maker, and cook the chaffle until the light lets you know it’s done.
When the chaffle’s done cooking use a fork to help lift it from the bottom of the waffle maker. This will ensure you don’t burn your fingers when getting it out of the maker.
And now you’ll want to repeat that same process with the remaining batter.
By the way, when you get the chaffle out of the waffle maker you’ll want to let it cool down before eating it.
If you try and eat the chaffle immediately after you make it, the cheese won’t have time to set, and the consistency will be off. When you cut into it, or bite into it, the consistency will be cheesy and stringy.
However, if you let it cool down and set, it will have more of a “bread-y” quality about it. At least, as good as you’d expect from a recipe like this.
Like I mentioned before, this classic 2 ingredient chaffle recipe is fine, but I have a MUCH BETTER recipe for savory chaffles. My recipe is MUCH CLOSER in texture/consistency to that of a bun/slice of bread.
HOW TO MAKE THE BEST CHAFFLE RECIPE
Alright, so now that we got the classic 2 ingredient chaffle recipe out of the way, let’s talk about how to make the BEST chaffle recipe.
For this recipe, you’ll need 4 ingredients, eggs, mozzarella cheese, almond flour, and xanthan gum.
This combination of ingredients makes for a much fluffier – and chewier – end product than the original chaffle. In my opinion, the original recipe is just too cheesy, and not “dough-y” enough. Fortunately, the addition of almond flour and just a tiny bit of xanthin gum solves this problem.
Also, this recipe uses less cheese than the 2 ingredient recipe too. The result is a much thicker batter, and a chaffle with substance!
Making the BEST chaffles starts with prepping the cheese. You’ll want to measure out just less than 1/2 a cup (48 grams) of shredded mozzarella cheese. By the way, I recommend using a food scale to do this because the results always end up better.
Next, you’ll want to add the cheese to a cutting board and use a knife to mince it into tiny pieces. The mincing helps the cheese mix/combine better with the other ingredients.
Now you’ll want to add the minced cheese to a small bowl, along with a large egg, a heaping 1/4 cup (32 grams) of blanched almond flour, and just a tiny pinch of xanthan gum.
At this point, you can get out your whisk and mix those ingredients ingredients until a thick batter forms. Once it does, you’ll want to use a spoon to scoop half of the batter onto your mini-waffle maker.
Also, since the batter is so thick you’ll want to use the spoon to spread it out on the iron. Just make sure most of the iron is covered with batter because it will not spread out as much as the original recipe does as it cooks.
When the chaffle is done cooking remove it from the waffle iron with a fork, and let it cool before eating it.
Now, repeat the same process.
The result is absolute chaffle perfection!
HOW TO MAKE SWEET CHAFFLES
Alright, I know this sounds crazy, but these are actually incredibly delicious.
Now, I already know what you’re thinking, “can you taste the mozzerella in these chaffles?”
And the answer is emphatically NO.
I repeat, NO CHEESE TASTE.
Ok, so now that we’re on the same page with that, let’s talk about how to make these sweet chaffles.
THE PROCESS & INGREDIENTS
These chaffles are made with the usual suspects, a large egg and mozzarella cheese. But they’re also made with almond flour, Confectioners Swerve, pure vanilla extract, and the tiniest bit of xanthan gum.
Once again you’ll want to weigh-out and mince the cheese. However, this sweet chaffle recipe uses 46 grams of mozzarella cheese. A little less cheese than the savory ones do.
When you’ve prepped the cheese you can add it to a small bowl along with the rest of the ingredients…
- 1 large egg
- 1/4 Cup (28 grams) blanched almond flour
- 2 Heaping tablespoons (20 grams) Confectioners Swerve
- A tiny pinch of xanthan gum
Now, you’ll just want to repeat the same process as making the other chaffles. Add half of the batter to the mini-waffle maker, cook, remove with a fork, let cool, and repeat!
So, I think this chaffle recipe is FANTASTIC two ways.
Number one, add some butter and syrup to them and eat them as a quick and easy keto waffle.
Number two, add a scoop of some keto ice cream – chocolate, vanilla, or strawberry – to it, and use it to make a keto ice cream sandwich.
Uh, you can even take it up a notch and melt some Keto Chocolate Chips, dip the top of the chaffle dessert taco in it, and make a chaffle chocotaco.
Did your mind just explode?!
Like I mentioned before, chaffles are incredibly versatile, and that’s the best thing about them. From sweet to savory THEY ROCK…if you know how to make them right.
I hope you give my improved chaffle recipes a shot.
I truly think they’re the BEST chaffle recipes you’ll try!