Inspired by the recently popular Keto ‘Chaffle’, this Keto Waffle has a crispy exterior, soft interior, and a sweet flavor. You’d NEVER guess these delicious waffles use only 5 ingredients and a blender to make!
I’ve been seeing the famous ‘Chaffle’ recipe taking instagram by storm lately. If you’ve never heard of a chaffle, it’s basically a waffle made with just cheese and eggs! Sounds a little funky right, but people have been loving them. Yesterday, I needed a quick lunch but my fridge was pretty empty after returning from a vacation. So, I dug around and racked my brain. What did I have to work with? Pretty much just cheese and eggs. So, I gave in and decided it was time to try one of these famous chaffles for my self to see what ALL the fuss was about.
My first chaffle was just shredded cheese and egg mixed together and cooked in the waffle maker, as everyone else does (typically in a mini waffle maker, but I used double the usual and a large waffle iron). I was NOT a fan. Don’t get me wrong here- because I LOVE LOVE LOVE cheese with eggs. But, the cheesy flavor with maple syrup? NOPE- not my thing. I like my waffles, non-cheese flavored if I’m having them with something sweet thank you very much. Not to mention, I am big texture person. Just using cheese and egg resulted in soggy, dense scrambled egg like interior with a bit of a melted cheese chew. The exteriors were extra crispy though. Which was super INTERESTING to me, since I can never get my keto waffles to have the crispiness on the outside that I used to love when I was non-keto (over a year and a half ago now!).
Four rounds of keto waffles later, after messing with the cheese and egg ratios, plus adding a few other ingredients, resulted in what I thought was actually the BEST keto waffle I’ve ever had! The inside texture reminds me of a french cruller . Well, not exactly like it (I won’t really go that far), but kind of similar, and it looks a little bit like one too when you cut into it.
Now, if you’ve never tried the ‘chaffle’ concept, don’t let the cheese in this recipe scare you away! I promise you can barely tell it’s there, especially if you use mozarella cheese as I did! I asked my husband to taste it before I told him what was in it and he had NO idea I had used cheese and just eggs as the main ingredients.
Here’s what I did to completely change the texture and taste of the easy keto chaffle recipe. I believe EACH of these adjustments are VERY important to successfully make this. First, I added baking powder because I wanted little air pockets inside and a less dense middle. Next, I added sweetener, which for me was an erythritol (powdered) that would give it a sweetness without adding any carbs or spiking my blood sugar. Lastly, I added vanilla extract which I wasn’t sure would be good at first, but found that really helped cover up the taste of eggs and cheese in these! After all those additions, I tried putting them all into blender to mince the shredded cheese into smaller pieces and fluff the eggs up (without having to do ANY actual work at all ????) for 10-15 seconds.
There is two more very important steps I found that were required to yield the best crispy Keto Waffle or ‘the chaffle’. First, the temperature and cook time makes a HUGE difference. Your waffle iron needs to be on the highest and hottest setting, and the cook time needs to be about 3 times longer than a standard flour waffle would be. In addition, you do NOT want to spray the waffle iron- it needs to be DRY. Both of these are how you get a dry and crispy exterior, but still a soft air pocket filled center.
Now, I present you my new FAVORITE Easy and Crispy Keto Waffle Recipe – The ‘Chaffle’. The best part of it all is? It’s flourless, which means it’s super easy to make, I almost ALWAYS have the ingredients needed on hand already, AND it has the EASIEST clean up EVER (just wash the blender and clean the waffle iron!). Whenever we travel (which we usually always stay somewhere with a kitchen, I can make these for breakfast in a flash by just pre-packing the baking powder and erythritol, because the rest of the recipe uses ingredients from ANY grocery store! Keto Chaffles FOR THE WIN!
P.S. My FAVORITE sugar-free Keto Friendly syrup to use on these waffles is hands down the CHOC ZERO syrups. They make fun flavors like MAPLE PECAN (which tastes like candy!), or Chocolate, Strawberry, and even Caramel!syrups! They’re only 1 g net carb per serving and have the BEST, thick and sticky texture of any keto syrup I have found! You can find them on Amazon (Here!).
If you really want to step up your Chaffle game, you can make my SMOOTH Keto Salted Caramel in under 7 minutes to go with it! Add a little ice cream, or even whipped cream and you can enjoy these for dessert too ( let’s be real you can totally eat it this way for breakfast, because WHY NOT?).
Or if you want to make Keto Chicken and Waffles, just make a few easy adjustments to this waffle recipe – omit the sweetener, and swap out the cheese with a more flavorful one like sharp cheddar ( or keep mozzarella either way will be delish!). Then whip up a batch of my KFC KETO FRIED CHICKEN with some chicken breasts and you’ll be in KETO chicken and Waffle HEAVEN. 🙂Print
This sugar-free, gluten-free, perfectly crispy on the outside Keto Waffle Recipe can made in a flash with JUST a blender, a Waffle Iron, and ONLY 5 ingredients! You will be amazed at how good these are!!! These are my take on the Keto ‘Chaffle’!
2 Large Eggs
1/2 Cup Shredded Mozarella Cheese (packed tightly)
1/2 teaspoon Baking Powder
1 Tablespoon Erythritol (powdered), or sweetener of choice (but powdered is best if possible!)
1/2 teaspoon Vanilla Extract
1.) Heat Up You Waffle Iron on the highest heat setting (you want it nice and hot!). I used a 7 Inch waffle Iron and this recipe fits perfectly for ONE large waffle. If you have a mini waffle iron, you will want to split the recipe into two waffles.
2.) Put all ingredients into a Bullet or a Blender and Blend on high for 10 seconds.
3.) Pour batter onto a very hot and dry (NO OIL ) waffle Iron. It will look thin once poured, but TRUST me it triples in size when it cooks ( and you’ll want to watch out for overflow when cooking!). Allow waffle to Cook for 3-4 minutes or even longer! The waffle is done once the whole waffle is golden brown (like in my pictures), which takes MUCH longer than a regular waffle would. You can use a fork to flip your waffle to evenly brown each side, if it doesn’t look like it’s browning enough after a few minutes. Let waffle cool for 3-4 minutes before eating (the exterior crisps up more as it cools).
4.) Serve with gobs of grassfed butter and Sugar-free syrup, or whatever toppings your heart desires. 🙂
- Serving Size: 1 large waffle
- Calories: 300
- Fat: 22 g
- Carbohydrates: 2 g net carbs
- Protein: 26 g