They are made with just four ingredients, are ready in less than 30 minutes, and can be enjoyed sweet or savory. Chaffles have been around for a long time, but I never got around to making them because this recipe for keto waffles is so good that I never felt the need. However, we recently had a house guest who doesn’t eat nuts. I made these waffles for her, and we all liked them so much that I’ve made them every weekend for the past month, experimenting with different versions. Here’s the version that we all liked best.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in this recipe. Shredded cheese: I use mozzarella because its mild flavor enables me to make sweet waffles. Vanilla extract: I add two teaspoons. Melted butter: For the waffle iron. You can use a nonstick spray, but butter is more flavorful. Since mozzarella is very salty, I prefer to use unsalted butter.
Preheat your oven to 170°F. Preheat a 2-cavity waffle iron. While the waffle iron is preheating, lightly whisk the eggs and vanilla extract in a medium bowl. Using a fork or a rubber spatula, mix in the shredded mozzarella. Brush the waffle iron cavities with melted butter. Pour ¼ of the mixture into each of the two cavities. Cook the chaffles until browned and crispy, 5-7 minutes. Serve immediately with your chosen toppings. I like to use sugar-free maple syrup. If they stick, gently release them from the waffle iron by sliding a cake server or a dinner knife around their edges, and then sliding a wide spatula underneath to lift them, as shown in the photo below:
Oven bacon or microwave bacon. Fluffy scrambled eggs, microwave eggs, or poached eggs. Topped with blueberry compote, strawberry compote, stewed prunes, or baked apple slices. Drizzled with warmed-up keto hazelnut spread or walnut butter.
But more often than not, I simply stack them on a plate, as shown in the photo below, and drizzle them with sugar-free maple syrup. One tablespoon per two waffles is plenty. This is the syrup I use - Lakanto maple-flavored syrup. I like this syrup. It looks exactly like real maple syrup, and it also has a very similar flavor and texture: You can also freeze the leftovers in a freezer bag. Separate them with wax paper squares so they don’t stick together.
