I’m sharing four ways to make the latest low carb bread phenomenon, chaffles. These four basic chaffle recipes are easy, great for keto diets and contain no more than three ingredients each. There’s the Classic Chaffle, the Maple Chaffle Waffle, the Egg White Chaffle and the Almond Flour Chaffle. They will get you started on the infinite ways you can use chaffles to support a low carb lifestyle.
You might be thinking, “Chaffles? What the heck is a chaffle?” Remember my Waffle Frittatas? That was a really great way to use a waffle iron to easily make a fluffy fritatta.
Today, we’re going back to the waffle iron and still using eggs and cheese, but we’re keeping the whole thing low carb.
This time, a chaffle can be the main event dish, or it can be used as a low carb bread.
First, allow me to set the stage…
I know here at The Merchant Baker, it seems like we have dessert 24/7 but, trust me, it’s not all sweets and treats around here. And, much to my son’s disappointment, we do not eat dessert every day like it’s going out of style. Never have. Never will. Sorry buddy.
Even though I post many decadent and splurgey recipes, my most popular recipes range from things like Whipped Cream Cream Cheese Frosting to Perfectly Fluffy Brown Rice to Baked Banana Oatmeal Cups and Italian Biscotti.
Let’s see here…that’s frosting, brown rice, oatmeal, and then…iced cookies.
So you can see that everything isn’t sugar and spice; I also post healthy options. Why? Because that’s the way we eat in this house. Yep, we eats lots of from scratch, healthy meals full of organic fruits and vegetables.
Part of that is helped along by a CSA we belong to that offers a weekly deluge of amazing veggies, as well as the challenge each week to use up every single thing that comes in that overwhelming box.
We also buy our meat from a local farm that has philosophies on that align with ours.
Oh, and guess what? You might be surprised to know that I eat a low carb diet. Funny, right? Or, at least unexpected, perhaps, from The Merchant Baker :)
And maybe low carb isn’t the right description. I simply control the carbs that I eat. I’ve been doing it for a while now…and, it just works for me.
I like to keep my diet in balance and I know that carbs and sugar are the easiest things to overdo…ahem…especially if you love to bake ;)
Which leads us to today’s post…chaffles.
What is a chaffle?
A chaffle is a low carb, keto friendly waffle that is classically made with eggs and cheese. So, it is essentially a cheese waffle. Cheese waffle. Chaffle.
Why have chaffles recently gone viral?
Well, your guess is as good as mine. But here are my thoughts…Low carb diets and keto recipes are quite popular these days.
Chaffles seem to have broken through the noise and gained popularity probably because they taste so good and they’re so darn easy to make. Basically, they’re low carb “bread” on demand.
How to Make a Chaffle
Ready for this? It couldn’t be simpler. Basically, you whisk an egg and shredded cheese and then cook it in a waffle iron. That’s it. So quick. So easy. And there’s infinite possibilities! I’ve been testing out a bunch of both sweet and savory recipes that I’ll be sharing soon.
What’s the best kind of waffle maker to make chaffles?
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The most popular way to make chaffles is on a mini waffle maker like this one from Dash.
I know. It’s tiny. It’s like having the waffle maker version of an easy bake oven. I was skeptical… until I tried it.
I can report to you that it works beautifully! While I was skeptical of its size, I actually prefer it to dragging out a larger waffle iron. It’s so small and light, it’s like reaching for a glass in the cabinet.
Don’t get me wrong, I love, love, love my Belgian waffle maker. But this little guy? Easy to cook and fairly easy to clean. It takes up no space in my kitchen. And, it heats up in a flash. I’m actually surprised at how much I love that little thing.
It also makes the perfect size chaffle to use for sandwiches. The waffles have smaller pockets than a Belgian waffle maker. The Dash mini waffle maker also makes waffles that are thinner than a Belgian waffle.
They’re more like thinner classic waffles. Those are the kinds of waffles we made back in the day before we had Belgian waffle makers. Classic waffles were the kind that fit easily into a toaster ;)
That thinner waffle profile helps achieve a crisp exterior and makes for a perfect slice of “bread.” For me, it was absolutely worth the purchase.
Because chaffles are so popular right now, it was a little difficult to buy one of these mini waffle makers. I was able to get the last one at a nearby Target for $10.
I didn’t want red, but I didn’t want to wait for my preferred color. On Amazon, you can get them for a few dollars more. As of today, they seem to getting back into stock in a lot of the colors.
Can I use a Belgian waffle maker to make Chaffles?
Yes. Of course you can. They will be thicker, perhaps not as crispy, and the shape will vary based on your type of waffle maker. I have some chaffle recipes coming up for which I will probably recommend using a Belgian waffle maker.
In a belgian waffle maker that has four square wells, pour half the batter into the middle of one of the waffle wells and spread it to your desired sandwich size. Don’t try to fill the whole well. Repeat with the other half in another well.
In a smaller waffle maker that is round with four smaller triangular wells, I’d probably place half the batter in one well and half in the another.
I think half the batter should easily fill one of the wells. You’ll have a triangular shaped waffle, but it can still make a sandwich.
If you’re not specifically trying to make the waffle to use as sandwich bread, feel free to fill up the wells as you desire.
Do chaffles taste like egg and cheese?
Yes…and no….and it’s hard to answer because we all have different tastes. I think the best I can offer you is this…If I personally served you a waffle chaffle with syrup, I think you’d think you were eating a waffle.
If I served you a savory waffle as bread on a sandwich, you’d probably think it was a little strange that I made your sandwich with a waffle, but I don’t think you’d be thinking that it tastes like egg and cheese.
But, but, but…it all depends on what ingredients you use and what flavors you add. I had so many ideas of different ways you could play with this recipe, it was overwhelming.
Most importantly, if you’re using waffles as the shell for a sandwich, your sandwich filling is going to be the star of the show. Those flavors will be front and center, while the chaffle flavor will take a back seat. Make sense?
So, I decided just to introduce you to the concept of chaffles and offer 4 different ways to make a basic chaffle. This will be the foundation for future recipes, but even these basic chaffles by themselves can go a long way in solving the need for low carb bread.
What kind of cheese is best for making chaffles?
Ah, another interesting question. For today, we’re generally going with classic and neutral flavors. Your choice of cheese is really going to be about flavor. If we’re making low carb bread, we kind of want the chaffle to be a supporting actor, not the lead.
So, the best cheese for that is mozzarella. I like using finely shredded because it mixes up a bit better with the egg. And, while I generally like shredding my own cheese, pre-shredded works very well here and adds to the convenience factor.
Yes, you can use many other cheeses and you absolutely should when you want the flavor of the cheese to shine through. The world is your oyster! Have fun! Experiment!
In future chaffle posts, I’ll share how I used other types of cheeses to support the various flavor options I made. But today, we’re keeping it pretty basic.
How to Make a Classic Chaffle:
- Whisk one egg with a fork.
- Whisk in finely shredded mozzarella cheese.
- Spoon half onto a waffle maker to cook.
- Repeat with remaining half of “batter.”
It takes about 3-4 minutes to cook. You’ll know it’s done when the steam has reduced considerably. Don’t wait for the steam to completely vanish.
When there’s just a small puff of steam coming from the waffle maker, lift the lid and check it. If it’s nice and golden brown, you’re done.
Lift the chaffle up with a fork and grab it with some tongs. Remove it to a plate. It will firm up while it cools.
I used this Classic Chaffle for a classic breakfast sandwich…A Bacon, Egg and Cheese Chaffle!
How to Make a Maple Chaffle Waffle
Next we’re going to try Maple Chaffle Waffles. They mix up and cook the same as the Classic Chaffle, but we’re going to add a bit of pure maple extract.
The maple extract is kind of magical. I used it in my Glazed Bacon Maple Syrup Muffins. (Oops! Too soon to share some carby heaven? lol!) But, it was then that I learned how it can really punch up the maple flavor in a recipe.
When you smell this waffle cooking, you’re going to swoon! Yes, it smells like carby maple heaven, but it’s not. Maybe it’s what you should eat while everyone else is eating those muffins I mentioned. Then, you won’t feel like you’re missing out.
I did not add any sweetener to these waffles. I figure you can add as much as you want and whatever kind you want after they’re cooked.
When it comes out, just treat it like a breakfast waffle. Add some butter and syrup or, make another breakfast sandwich…you know, like one of those maple “griddle” sandwiches you can get from fast food places.
As far as sweetener, I don’t use a lot of the sugar alternatives out there, though many on keto diets use them extensively. I stick with cane sugar, honey, maple syrup…occasionally agave, coconut sugar or dates. I just choose to eat a lot less of them.
If you’re into things like stevia or monk fruit or sugar free syrups, this is a great time to break them out and use them. You can add the sweetener to the waffle before you cook it, or you can sprinkle on top when you’re done.
I’m showing this waffle with butter and a nice pour of pure maple syrup. It makes for a nice photo. In reality, I’d use just a drizzle or scrape of syrup or honey, maybe even a dusting of powdered sugar and call it done. (I also love them spread with almond butter.)
Can I make a chaffle with egg whites?
Yes. If you’re watching fat and want to eliminate the yolks, no problem! I used cage free egg whites from a carton. That’s why my liquid in the video might look different than a fresh egg white. You can use either. For speed and ease, I suggest the carton.
How to Make an Egg White Chaffle
You will need 2 egg whites or a generous 1/4 cup of egg whites from a carton to equal the one egg you’re replacing.
It’s going to work the same as the others, but, of course, the color will be different because there are no yolks.
I used this Egg White Chaffle to make a simple turkey and cheese sandwich. Again, think of it as bread. Make a BLT or a PB and J.
How to Make an Almond Flour Chaffle
This chaffle is made the same way as the classic version, but this time, we’re adding one Tablespoon of fine almond flour. I used this one from Bob’s Red Mill. I also love this one from King Arthur Flour.
The almond flour adds some additional bready texture to the chaffle. For a bread choice, this one is my favorite.
I can’t tell you how happy I was to eat a burger that was neither naked nor wrapped in lettuce leaves. What a TREAT!
How to reduce calories and fat in a chaffle
This may not pertain to keto diets, but heck, what about all that egg and cheese and fat in these chaffles?
First, the egg. It’s just one egg, not a lot of calories. Doesn’t bother me a bit. If I make a breakfast sandwich and put an egg on it, then I end up with two eggs. That would be a typical egg serving for me.
How about the fat from the yolk and cheese? This one is easy. I gave you an option above to take out the yolk. Done and done.
The cheese is trickier. I wouldn’t use a low fat cheese, but you can definitely try using less. For that burger? I would not have added cheese to it.
The cheese in the chaffle would be enough cheese consumption for me. (Of course, I’d probably also make a turkey burger or even an impossible burger.)
You could also reduce the cheese to 1/3 cup. It will be slightly eggier, but I don’t think you’ll notice too much.
I also tried not mixing in the cheese at all. I put about 1 Tablespoon of cheese on the waffle well and then poured egg whites on top, then sprinkled another Tablespoon of cheese on top of that.
You’ll need more egg white to make up for the lost volume of the cheese. This one will definitely taste more eggy or egg whitey, but it’s a means to an end.
You could also add almond flour to that mixture and simply replace a saturated fat with a nut fat. Really, there are so many options. Experiment. I know you’ll find something that works for your way of eating.
For me, I was just ecstatic to discover the whole idea of chaffles. I mean, that burger! It was a revelation! And I can whip up a chaffle on demand as needed. I love it!
So there you have it. Four Basic Chaffle Recipes to get you started with this great low carb bread choice.
Wait ’til you see what else I’ve cooked up in the way of chaffles. Stay tuned! And let me know if, in between all the sweets and treats I normally post, you’re up for some low carb yum.
In any case, we’ve got the basics down and some fun variations on the way. Grab a mini waffle maker and join me for the fun!
Don’t worry, I’ve also finally nailed a fall cake (Pumpkin Ale Cake) that’s been a challenge for a few years. So if you’re not into chaffles, soon, there will be cake ;)
Hey, ready for another chaffle recipe? How about Low Carb Stuffing Chaffles?
Yield: 2 chaffles
Prep Time: 2 minutes
Cook Time: 6 minutes
Total Time: 8 minutes
Here are four variations for making a basic chaffle. Chaffles work great as a low carb keto bread and, of course, they make great low carb waffles!
Ingredients
- 1 large egg
- 1/2 cup finely shredded mozzarella cheese
Instructions
- Preheat waffle iron.
- In a small bowl, whisk the one egg and the shredded cheese with a fork until combined.
- Spread half of the mixture evenly in the waffle well.
- Cook for 3-4 minutes or until golden brown. Remove to a plate to cool. Repeat with remaining batter.
Notes
Variations
*For an egg white chaffle, use 2 egg whites or a generous 1/4 cup of egg whites from a carton. Divide and cook as directed.
*For a maple chaffle waffle, add 1/8 teaspoon maple extract to the egg/cheese mixture.
*For an almond waffle chaffle, add 1 Tablespoon finely ground almond flour. Mix well. Divide and cook as directed.
*This recipe is for the most neutral tasting chaffles (except for the maple waffle.) You can switch up flavors by using other cheeses, extracts and add ins.
Other notes:
*Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster oven, toaster.
*To freeze-wrap each chaffle individually in plastic wrap and place in zip top freezer bags. Store up to 3 months. To reheat-thaw overnight in refrigerator or gently thaw at low power in the microwave. Then toast in a toaster oven or toaster to bring back the texture.
