Chaffles

Have you ever tried a chaffle? Along with popular recipe trends like whipped coffee and sourdough bread, chaffles were one of Google’s most searched recipes in 2020. And it’s no wonder, because chaffles are simple and delicious! For our chaffle recipe, you’ll need an inexpensive mini waffle maker and just two ingredients: eggs and cheese.

What is a chaffle?

Basic chaffles are waffles made with only eggs and cheese. Since they have almost no carbohydrates, they’ve become a popular part of keto, low-carb and gluten-free diets. They’re great to use in place of bread to hold toppings and make sandwiches, plus they’re easy to customize with additional ingredients and seasonings. Exactly who first created the chaffle is fuzzy, but TikTok videos definitely helped fuel the chaffle craze.

What really surprised us is how tasty even plain chaffles are. They’re puffy, light and full of crispy, golden-brown cheese!

Chaffle Ingredients

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• Egg: To bring your egg to room temperature, either take it out of the fridge 30 minutes before starting the recipe or place the egg in a bowl filled with warm water and let it sit for 10 to 15 minutes. Lightly beat the egg before combining it with the cheddar cheese.
• Cheddar cheese: It may seem like an unnecessary extra step, but take the time to shred the cheese yourself. Manufacturers put an anti-caking agent, cellulose, in shredded cheese so the shreds don’t stick together. Avoid the filler and shred your own cheese for this chaffle recipe.

Directions

Step 1: Heat your waffle maker

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Plug in your mini waffle maker, set it to medium heat and allow it to fully heat up.

Step 2: Whisk your egg

Crack the egg into a small bowl, then add salt and pepper. Use a whisk to beat the egg and seasonings together.

Step 3: Add the cheese

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Stir in the shredded cheese to thoroughly combine it with the beaten egg.

Step 4: Make the chaffles

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Coat the waffle maker with cooking spray. Spoon 2 tablespoons of the batter onto the bottom plate. Close the waffle maker and cook until the chaffle is browned and set, about three to four minutes. Use a fork to gently lift the chaffle at the edge and move it to a cooling rack. Repeat these steps with the rest of the chaffle mixture.

Step 5: Cool and enjoy

Give the chaffles a few minutes to cool, as they’re quite hot right from the waffle maker. Cooling them on a rack keeps the surface crisp as they cool down. Enjoy the chaffles warm or at room temperature.

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Chaffle Variations

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Once you’ve mastered the basic chaffle, try these other fun chaffle recipes! From savory to sweet, there are tons of ways to enjoy chaffles.

• Keto Breakfast Chaffle Tacos: Swap the cheddar cheese for a Mexican blend and add 1-3/4 teaspoons of taco seasoning to the batter. Once cooked, fold the chaffle gently into a taco shape and prop it between two glasses to keep the shape as it cools. Fill the chaffle tacos with freshly scrambled eggs, breakfast sausage crumbles, salsa, shredded cheese, chopped cilantro, avocado slices and sour cream.
• Keto Pesto Chaffles: Stir 1 tablespoon of pesto into the batter (make sure your store-bought pesto is keto-friendly!) and replace the cheddar cheese with shredded fontina cheese.
• Pumpkin Spice Chaffle Sticks: Stir together 3 tablespoons of sugar with 1/2 teaspoon of pumpkin pie spice in a wide, shallow dish and set it aside. Place 4 ounces of softened cream cheese in a small bowl with 1/4 cup of sugar, then beat them together with a handheld mixer until soft and creamy. Beat in two eggs, 1-1/2 teaspoons pumpkin pie spice and 1/2 teaspoon vanilla. Finally, beat in 3 tablespoons of all-purpose flour until the mixture is smooth. Cook the batter, then place the hot chaffle into the bowl of pumpkin spice sugar and spoon the sugar over both sides to coat. Slice each one into three sticks. Serve the chaffle sticks with maple syrup or vanilla icing for dunking.
• Keto Sage and Onion Chaffles: Melt 1-1/2 tablespoons of butter in a medium skillet over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced celery to the pan and saute for five to six minutes. Add in 1 tablespoon of chopped fresh parsley (or 1 teaspoon of dried parsley) and 1 teaspoon of rubbed sage. Stir over medium heat for 1 minute more, then let the mixture cool. Whisk 3 eggs together with 1/4 teaspoon of black pepper. Stir in the onion-celery mixture and 1 cup of grated Parmesan cheese. Cook the batter, then use these Thanksgiving stuffing-flavored chaffles for open-faced turkey sandwiches!
• Chili Cheese Dog Chaffles: Add 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder and 1/2 teaspoon of cumin to the batter. Cook the chaffles, fold them gently into a taco shape and prop them between glasses to keep the shape as they cool. Place a cooked hot dog into each chaffle, then top each with warm chili, melted cheese and toppings like diced onions and yellow mustard. If needed, use keto-friendly hot dogs like Hebrew National and homemade keto chili.

How to Store Chaffles

Once they’ve cooled to room temp, you can store extra or leftover chaffles in an airtight container for up to four days in the fridge. They can also be tightly sealed in a freezer-proof bag with all the air pressed out, and stored in the freezer for up to three months.

How do you reheat chaffles?

To reheat the chaffles from the fridge, warm them for two to three minutes in a toaster oven. Reheat frozen chaffles the same way, directly from the freezer for three to four minutes in a toaster oven.

Chaffle Tips

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Can I use a larger waffle maker?

Yes, these chaffle recipes work in any size waffle maker. You’ll have to make and use more batter, of course. Your chaffles may need a slightly longer cooking time as well.

Can I use a different type of cheese other than cheddar?

Absolutely! We found that several types of cheese worked to make chaffles, which really opens up the possibilities for flavor! Cheeses like Parmesan and cheddar had a strong (and unbelievably good) flavor, just like the bits of baked cheese on a pan of nachos. We found that chaffles made with soft cheeses like mozzarella and cream cheese brown more quickly. These chaffles may need a shorter cooking time, and they’ll be softer than chaffles made with firmer cheeses.