The Best Ever Keto Chaffles

Have you tried making chaffles yet? This keto chaffle recipe is as close to perfect as it gets. After months of tweaking, I’ve nailed down a method that creates chaffles that are crispy on the outside and soft inside—without any cheese bits or eggy taste!

By the way, my Keto Chaffles cookbook has been out for a while now, and it’s packed with all sorts of chaffle recipes—from basic flavors to nut-free, dairy-free, and even egg-free options, plus sandwiches, burgers, and sweet treats like cakes and donuts. If you haven't grabbed your copy of Keto Chaffles yet, you’re missing out on some of my BEST recipes!

UPDATE: Since so many of you loved my chaffle recipes, I’ve put together an Ultimate Guide To Chaffles. It covers everything my readers have asked about, so be sure to check it out!

How To Make Keto Chaffles

To make these chaffles, I used a 4-inch Dash Mini Waffle Iron, which is perfect for small, crispy waffles. You could either get the classic mini waffle maker or the mini panini maker which is even better for sandwiches.

If you don’t have a mini waffle maker, no worries! A regular waffle maker will work just fine. The only difference is that you’ll get a slightly different yield, but the taste and texture will still be spot-on.

One tip that makes a HUGE difference is blending the ingredients. While you can simply mix everything by hand, using a blender or food processor helps create a smoother, more consistent batter. This not only ensures even cooking but also gives the chaffles a fluffier texture without any cheesy bits. It’s one of the key reasons these chaffles turn out so perfectly every time.

Tips for the Best Keto Chaffles

• Preheat your waffle maker to ensure the chaffles cook evenly and get that nice, crispy exterior.
• Avoid overfilling the waffle maker, especially if you're using a regular size. The batter can overflow, making a mess and affecting the texture.
• Let the chaffles cool on a wire rack after cooking. This helps them crisp up as they cool, so resist the urge to stack them right away.
• Experiment with add-ins like herbs, spices, or even a bit of garlic powder for extra flavor.

Whether you use a mini or regular waffle maker, these chaffles will turn out crispy on the outside and soft on the inside, perfect for sandwiches, burgers, or just as a side.

Can I Make Sweet Keto Chaffles?

Looking for more tips for sweet keto chaffles? Make sure to check my guide to the BEST Sweet Keto Chaffles here. Although the vast majority of tips in this post apply to sweet chaffles to, there are some key differences in types of sweeteners and their effects on texture and flavor.

How To Make Nut-Free, Egg-Free, or Dairy-Free Chaffles

If you have food allergies or dietary restrictions, don’t worry! There are plenty of ways to adapt this savory chaffle recipe to suit your needs. Here are some swaps that work well for savory chaffles.

Can I Make Nut-Free Chaffles?

Yes, it’s easy to make nut-free chaffles. For savory chaffles, you can swap the almond flour for one of these options:

• 1 tbsp (8 g/ 0.3 oz) coconut flour or
• 2 tbsp (12 g/ 0.4 oz) fine sesame flour or
• ¹/₄ cup (25 g/ 0.9 oz) ground sunflower seeds or
• 2 ¹/₂ tbsp (18 g/ 0.6 oz) flax meal (it can also be used although it works better in savory chaffles).

Can I Make Egg-Free Chaffles?

Yes, you can make egg-free chaffles. They tend to be a bit crispier and less fluffy, which works well for savory options. To make your chaffles egg-free, replace the egg with one of the following:

• 1 tbsp (7 g/0.3 oz) flax meal, plus 3 tablespoons (45 ml) water
• 1 tbsp (8 g/0.3 oz) ground chia seeds, plus 3 tablespoons (45 ml) water

Can I Make Dairy-Free Chaffles?

If you can’t have dairy, you can use vegan cheese to replace the mozzarella. Here’s how:

Swap the ¹/₂ cup (57 g/2 oz) grated mozzarella cheese for an equal amount of grated vegan cheese. Hard vegan cheeses, especially those based on almonds or coconut oil, work best. Just be aware that vegan cheese often has a slightly different texture, making the chaffles a bit crispier, which is great for savory dishes.

How To Use Keto Chaffles

This basic chaffle recipe is perfect for making sandwiches, burgers, or enjoying as a side dish dipped in soups or stews. I’ve kept these cheese waffles plain and simple, but you can easily customize them by adding your favorite spices or herbs for extra flavor.

I’ve also used this recipe as a base for my Pepperoni Pizza Chaffles. It’s a versatile option that works really well in sandwiches and burgers as a low-carb bread replacement.

If you’re interested in making sweet chaffles for breakfast or dessert, you can easily modify this recipe. Just use neutral-tasting mozzarella cheese, reduce the baking powder, and add a low-carb sweetener. For the perfect sweet chaffles, you can follow this Sweet Chaffle recipe.

Storage Tips for Keto Chaffles

Chaffles are great for meal prep because they store well and can be easily reheated. Here’s how to store them:

• Room Temperature: If you plan to eat the chaffles within a day or two, you can store them at room temperature in a sealed container. This will keep them soft, but if you prefer them crispy, leave them uncovered.
• Refrigerator: For longer storage, place the chaffles in an airtight container and refrigerate them for up to a week. They’ll stay fresh and retain their texture.
• Freezer: To keep chaffles for an extended period, freeze them. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy, just reheat them in a toaster or waffle maker to bring back their crispiness.
• Reheating Tips: Whether stored in the fridge or freezer, chaffles can be easily reheated. For the best texture, pop them in a toaster, oven, or back in the waffle maker until they’re crispy and warm.

Step-by-step

1. Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.

   

2. You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.

   

3. I made a double batch and blended half of the batter to compare the results. Both tasted great although the blended chaffles had a much better, fluffier and more even texture with no cheesy bits.

   

4. To make 2 small waffles, spoon half of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker.

5. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).

6. 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 to get two chaffles.

   

7. Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down.

8. Enjoy immediately or store the chaffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze for up to 3 months. The container will keep them soft but you can leave them uncovered if you prefer them crispy.

   

Recipe

The Best Ever Keto Chaffles

★★★★★4.9 (282 ratings)

The best way to make chaffles that are crispy on the outside and soft inside. No cheese bits and no eggy ...

Hands on

15m

Overall

15m

Servings

2

2.3 g

Net carbs

12.3 g

Protein

18.4 g

Fat

224

kcal

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

US + metricMetricUS

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Ingredients makes 2 small chaffles

• 1 large egg
• ¹/₂ cup shredded cheddar, mozzarella or grated cheese of choice (57 g/ 2 oz)
• ¹/₄ cup almond flour (25 g/ 0.9 oz)
• ¹/₄ tsp gluten-free baking powder

Instructions

1. Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.

2. You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.

3. I made a double batch and blended half of the batter to compare the results. Both tasted great although the blended chaffles had a much better, fluffier and more even texture with no cheesy bits.

4. To make 2 small waffles, spoon half of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker.

5. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).

6. 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 to get two chaffles.

7. Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down.

8. Enjoy immediately or store the chaffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze for up to 3 months. The container will keep them soft but you can leave them uncovered if you prefer them crispy.

Nutrition per chaffle

Carbs 4%Protein 22%Fat 74% of calories

Net carbs

2.3 g

Total carbs

3.5 g

Fiber

1.2 g

Sugars

0.8 g

Protein

12.3 g

Fat

18.4 g

Saturated fat

6.6 g

Calories

224 kcal

Sodium

296 mg · 12.9% RDA

Magnesium

44 mg · 11.1% RDA

Potassium

139 mg · 6.93% EMR

Nutrition by ingredient

Per chaffle	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Cheddar cheese	0.9 g	6.5 g	9.4 g	114
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Total	2.3 g	12.3 g	18.4 g	224

Serving size chaffle

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian
• Vegan