There’s a new internet waffle sensation going around. Maybe you’ve seen it.
The keto chaffle.
What is a chaffle you might ask?
It is a cheese waffle. A combination of eggs and shredded cheese cooked in a mini waffle maker to create a deliciously crispy waffle that you can eat it as a waffle, turn it into a taco shell or use it as keto bread.
Many of the recipes floating around call for shredded cheese and an egg. Nothing more.
I’ve tried various combinations of cheese amounts with egg and, personally, I don’t care for it. To me cheese and egg ends up tasting like a puffy egg omelette pressed into a waffle shape.
I loved the idea of being able to have something to swap out for old breakfast standbys such as waffles but, if it’s going to taste like egg, I’d rather eat an omelette.
I started playing around with the recipes I was seeing. Everyone seems to be using a mini waffle maker. I have a full sized one. It took a bit of trying to work out the time needed to cook the chaffles so they would become crispy.
A full sized waffle maker takes 9 to 10 minutes to fully cook the chaffles. Your time might vary depending upon your waffle maker. To test to see if they are fully cooked gently open up the waffle maker. If the chaffles start to stick and pull apart (one section sticking to the top and one to the bottom of the waffle maker) continue to cook. When they are done they will be crispy and not pull apart.
Besides using a full sized waffle makers here’s some of the other swaps I made.
- Many of the recipes online called for shredded cheddar. But I found that does impart a cheesy taste. I decided to swap it out for milder tasting mozzarella cheese.
- Next up was the texture. It needed a bit more structure. I started adding in some almond flour to see if that help. And it did.
- Finally, the flavor. Cheese, eggs and almond flour isn’t exactly flavorful. It’s kind of bland. Which means that it can easily take on other flavors. In this case, blueberries, cinnamon and vanilla.
Blueberry Cinnamon Chaffles Recipe
You’ll need the following ingredients to make 3 to 4 full sized chaffles
- 1 cup shredded mozzarella cheese
- 3 tablespoons almond flour
- 2 eggs
- 2 teaspoons Swerve or granulated sweetener of choice
- 1 teaspoon of cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon of vanilla extract
- 1/3 to 1/2 cup fresh blueberries
- 1/2 teaspoon of powdered Swerve (optional)
Start by heating the waffle maker up.
To make the chaffles begin by mixing the mozzarella cheese, almond flour, eggs, sweetener, cinnamon, baking powder and vanilla extract together.
Once the ingredients are well mixed gently stir in the blueberries. Don’t use frozen blueberries as the extra moisture makes it difficult for the chaffles to get crisp.
Depending upon the size of your waffle maker pour 1/4 to 1/3 of the batter into each waffle mold. Close the cover and allow them to cook.
Start checking the chaffles after they have been cooking about 8 minutes. Carefully open the waffle maker. If the chaffles start pulling apart close it and cook for another minute or two. They are done when crispy and the waffle maker is able to be opened without pulling the chaffles apart.
To serve the chaffles:
Sprinkle a bit of powdered Swerve over the tops of the chaffles. Drizzle with your favorite sugar free, keto friendly syrup and enjoy!
Blueberry Cinnamon Keto Chaffles
Equipment
- Mixing bowl
- Waffle maker
Ingredients
- 1 cup shredded mozzarella cheese
- 3 tablespoons Almond Flour
- 2 eggs
- 2 teaspoons Swerve or granulated sweetener of choice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup fresh blueberries
- 1/2 teaspoon Swerve powdered
Instructions
- Start by heating the waffle maker up.
- To make the chaffles begin by mixing the mozzarella cheese, almond flour, eggs, sweetener, cinnamon, baking powder and vanilla extract together.
- Once the ingredients are well mixed gently stir in the blueberries. Don’t use frozen blueberries as the extra moisture makes it difficult for the chaffles to get crisp.
- Depending upon the size of your waffle maker pour 1/4 to 1/3 of the batter into each waffle mold. Close the cover and allow them to cook.
- Start checking the chaffles after they have been cooking about 8 minutes. Carefully open the waffle maker. If the chaffels start pulling apart close it and cook for another minute or two. They are done when crispy and the waffle maker is able to be opened without pulling the chaffles apart.
To serve the chaffles:
- Sprinkle a bit of powdered Swerve over the tops of the chaffles. Drizzle with your favorite sugar free, keto friendly syrup and enjoy!
Nutrition
These chaffles can be frozen and then warmed up in the microwave or the toaster. Each blueberry chaffle (if you make 3) has:
- Calories – 193
- Fat – 12
- Protein – 13
- Total Carbs: 9 grams
- Fiber – 2 grams
- Sugar Alcohols: 4 grams
- Net Carbs – 3 grams
You can also swap out the almond flour and replace it with 1 tablespoon of psyllium husk powder.
This fiber rich powder also helps to provide structure to the chaffle. It will absorb moisture and puff up while being cooked. When combined with the other ingredients it keeps the chaffles from having an eggy texture.
If you do swap out the almond flour for the psyllium husk powder mix all the other ingredients first.
Add in two tablespoons of water and mix well.
Sprinkle the powder over the top of the mixture, quickly mix in and pour into your waffle maker. If it sits around it will begin to thicken the mixture making it difficult to spread in the waffle maker.
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Do you spray your waffle iron first?
If so what oil have you found to be the most effective to prevent sticking?
I use a small pastry brush and put a little coconut oil or butter on the waffle maker first. It helps to keep it from sticking. If you have a favorite non stick spray give that a try. It should help. I don’t brush the waffle maker before making each batch. But, if they start to stick then I add it before making the next set of waffles.