Keto Egg and Cheese Chaffle

This Keto Egg and Cheese Chaffle is a game-changer for those on a ketogenic diet. It's the perfect blend of eggs and cheese, transformed into a delicious and satisfying creation that mimics the texture of a classic waffle without the carbs. Ideal for any meal or as a snack, it's delightfully simple to make and incredibly versatile.

Course Breakfast

Cuisine American

Keyword Egg and Cheese Chaffle, keto breakfast, Keto Chaffle, Low Carb Waffle

Prep Time 5

Cook Time 10

Total Time 15

Servings Chaffles

Calories 280kcal

Equipment

Waffle Maker
Mixing bowl
Whisk

Ingredients

1 large Egg 50g
½ cup shredded Mozzarella Cheese 56g
¼ cup Almond Flour 28g
½ tsp Baking Powder 2g
¼ cup grated Parmesan Cheese 30g
Pinch of Salt
Cooking spray or butter for greasing

Instructions

Preheat your waffle maker to medium-high heat. Grease it with cooking spray or butter to ensure the chaffle doesn't stick.
In a mixing bowl, beat the egg until fully whisked.
Add the shredded mozzarella cheese, almond flour, baking powder, grated Parmesan cheese, and a pinch of salt to the beaten egg. Mix until all ingredients are well combined.
Pour half of the batter into the center of the preheated waffle maker. Close the lid and cook for about 5 minutes or until the chaffle is golden brown and crisp.
Carefully remove the chaffle from the waffle maker and place it on a cooling rack or plate. Repeat with the remaining batter to make the second chaffle.
Serve immediately, or allow to cool and store in an airtight container for later consumption.

Notes

For a crispier chaffle, let it cook for an additional minute or two.

You can customize your chaffle with different types of cheese or by adding herbs and spices to the batter.

These chaffles can be used as a bread substitute for sandwiches or served with sugar-free syrup for a keto-friendly breakfast treat.

Nutrition