Description
Make a versatile, low-carb waffle alternative using minimal ingredients. This chaffle base works well for both sweet toppings like berries or savory additions like eggs.
Ingredients
Scale
- 1 large egg
- 1/2 cup shredded low moisture mozzarella (57 g)
- 1/4 cup almond flour (25 g)
- 1/8 tsp gluten-free baking powder
- 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve or brown sugar substitute (30 g)
- Optional: pinch of cinnamon, vanilla or lemon zest
Instructions
- Measure all ingredients. Preheat a mini waffle maker or use a regular waffle maker.
- Combine the egg, mozzarella, almond flour, and baking powder in a bowl or blender until mixed.
- Add the sweetener and stir it in. (Adding sweetener after blending keeps the batter less runny.)
- Spoon one third of the batter (about 3 to 4 tablespoons or 55 g) into the hot waffle maker to make one small waffle.
- Close the waffle maker and cook for 3 to 4 minutes. Watch for overflow.
- Open the lid and let the chaffle cool for a few seconds. Use a spatula to move it to a cooling rack.
- Repeat for the remaining batter.
- Let the chaffles cool completely; they will crisp up as they cool.
- Top with desired toppings like yogurt, berries, or low-carb syrup, or serve with chocolate milk.
- Eat immediately or store plain chaffles in a sealed container at room temperature for up to 3 days, or refrigerated for up to a week.
Notes
- Chaffles are soft when warm but become crisp as they cool down.
- Store chaffles without toppings in a sealed container. Uncovered storage helps maintain crispness.
- Prep Time: 5 min
- Cook Time: 12 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 chaffle
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 8
- Cholesterol: 50
Keywords: Keto Chaffle, Low Carb Breakfast, Keto Waffles, Savory Or Sweet, Keto Recipes, Carb Free Breakfast, Keto Breakfast Easy