Savory Keto Protein Waffles

Who wants to make low-carb waffles that are just as light and fluffy as white bread? These almost zero-carb waffles (1.1 g net carbs per one waffle) are just what you need to make quick and easy packable meals that are low in carbs and high in protein.

We're using cheese so technically these are chaffles (cheese waffles), although I made some modifications and added protein powder. If you don't have any whey protein powder, use powdered egg whites instead.

These mini waffles are perfect for making packable lunchbox meals such as sandwiches and avocado toasts. You can also serve them alongside any salads for a more satisfying, protein-packed meal.

If you're following a carnivore keto diet, simply skip the lettuce. You can fill these waffles with ham, cheese and lettuce like I did, or use some of the tasty filling options below:

• Keto Everything Bagel Creamy Egg Salad
• Quick & Easy Guacamole
• Creamy Low-Carb Sardine Salad

Which Waffle Maker Should I Use?

Small waffles and chaffles work best with a 4-inch Dash Mini Waffle Iron. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference is the yield you'll get. Instead of 4 mini waffles, you'll get 3 square Belgian waffles, or 2 ¹/₂ large round Belgian waffles.

Love chaffles? Check out my latest keto cookbook! From basic flavored chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!

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Step-by-step

1. Preheat a mini waffle maker, or use a regular waffle maker.

   

2. Place the egg whites, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.

   

3. To make 4 small waffles, spoon 2 tablespoons of the batter (about 37 g/ 1.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.

4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter.

   

5. Let the chaffles cool down completely.

   

6. Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.

7. Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.

   

Recipe

Savory Keto Protein Waffles

★★★★★4.7 (157 ratings)

These fluffy low-carb, high-protein waffles make the perfect base for packable sandwiches and toasts. A tasty ...

Hands on

15m

Overall

15m

Servings

2

4.6 g

Net carbs

37.4 g

Protein

25.8 g

Fat

383

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 waffle sandwiches

• Protein waffles:
• 2 large egg whites
• ¹/₂ cup shredded low moisture mozzarella (57 g/ 2 oz)
• ¹/₄ cup whey protein powder or egg white protein powder (25 g/ 0.9 oz)
• ¹/₄ tsp gluten-free baking powder
• Topping:
• ¹/₃ cup full-fat cream cheese (80 g/ 2.7 oz)
• 4 lettuce leaves (20 g/ 0.7 oz)
• 4 slices of quality ham (85 g/ 3 oz)
• 2 slices of cheese such as provolone or cheddar (57 g/ 2 oz)

Instructions

1. Preheat a mini waffle maker, or use a regular waffle maker.

2. Place the egg whites, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.

3. To make 4 small waffles, spoon 2 tablespoons of the batter (about 37 g/ 1.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.

4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter.

5. Let the chaffles cool down completely.

6. Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.

7. Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.

Nutrition per waffle sandwich

Carbs 5%Protein 37%Fat 58% of calories

Net carbs

4.6 g

Total carbs

4.8 g

Fiber

0.2 g

Sugars

2.3 g

Protein

37.4 g

Fat

25.8 g

Saturated fat

15.5 g

Calories

383 kcal

Sodium

1,283 mg · 55.8% RDA

Magnesium

31 mg · 7.64% RDA

Potassium

565 mg · 28.3% EMR

Nutrition by ingredient

Per waffle sandwich	Net carbs	Protein	Fat	kcal
Egg white, fresh	0.2 g	3.6 g	0.1 g	17
Mozzarella cheese (low moisture, for pizza)	1.6 g	6.7 g	5.6 g	83
Whey protein powder (protein isolate, Jay Robb)	0.4 g	9.9 g	0 g	42
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Cream cheese, soft (full-fat)	1.3 g	2.8 g	11.2 g	98
Lettuce, green leaf, raw	0.2 g	0.1 g	0 g	1
Ham, pork, sliced	0.2 g	7.2 g	1.4 g	43
Provolone, Italian cheese, full-fat	0.6 g	7.2 g	7.5 g	98
Total	4.6 g	37.4 g	25.8 g	383

Serving size waffle sandwich

• Gluten free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free