Known as “chaffles,” these crispy 3-ingredient keto waffles are seriously addictive. If you’re bored of the same old eggs for breakfast, you’ll love this easy low-carb recipe that uses just almond flour, shredded cheese and one egg.
They’re highly customizable. Add a pinch of cinnamon and a sugar-free sweetener for a breakfast waffle, or mix in garlic powder and extra parmesan for a savory version. Use them as traditional waffles with sugar-free syrup, or as a bread substitute for sandwiches—versatile and satisfying.
Traditional chaffles are usually just cheese and egg, but adding almond flour gives these waffles a more bread-like texture that’s especially welcome on a low-carb plan. The almond flour adds structure and a tender crumb while keeping the recipe grain-free.
To make them, whisk the egg until frothy, then stir in the almond flour and shredded cheese until well combined. Cook the batter in a preheated mini waffle iron the same way you would ordinary waffles.
For extra crispiness, sprinkle a little cheese on the hot waffle plate before adding the batter, then add a bit more on top and close the lid. The cheese creates a golden, crunchy edge that makes these feel indulgent while staying low carb.
The combination of cheese and egg gives these chaffles a light, slightly fluffy interior and a delightfully crisp exterior. They really do taste like waffles, but with much fewer carbs.
A mini waffle iron is ideal because it yields two nicely sized chaffles, but you can use a standard waffle iron as well—the batter will fill it about halfway. These freeze well and reheat nicely in a toaster or on a hot skillet, making them great for meal prep.
The BEST 3 Ingredient Keto Waffles (A.K.A “Chaffles”)
Breakfast
chaffles, keto, low carb
2
chaffles
Equipment
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Mini Waffle Maker
Ingredients
- 1 large egg
- 1/2 cup freshly shredded cheese (mozzarella recommended)
- 1 heaping tbsp almond flour
Instructions
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Preheat your waffle maker (a mini waffle maker yields two small chaffles).
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Crack the egg into a bowl and whisk until well beaten. Add the almond flour and mix, then stir in the shredded cheese until evenly combined.
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Spray the waffle plates with non-stick spray. Sprinkle a little cheese on the hot plate, pour in half the batter, top with more cheese, close the lid and cook 2–3 minutes or until done. Repeat for the second chaffle.
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Serve warm with butter and sugar-free syrup, or use as sandwich bread.
Notes
- These chaffles make a great bread replacement for sandwiches; use cheddar for a more savory result or mozzarella for a milder waffle.
- If substituting coconut flour, use much less—about one third of the almond flour amount (use teaspoons rather than tablespoons) since coconut flour is highly absorbent.
- Flavor ideas: vanilla extract, cinnamon, pumpkin spice, cocoa powder, sugar-free chocolate chips, or berries with a low-carb sweetener.
- Chaffles freeze well and reheat in a toaster or on a hot skillet for a quick breakfast.
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