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Greatest plates · Breakfast
Chaffles (Not Eggy!)
Cheese and egg cooked in a waffle iron until crisp outside and chewy within, without the eggy taste chaffles often have. The plain version works well as keto bread.
Serves 2Prep 5 minCook 3 minBreakfastEgg
Containsdairy · egg · nuts
Inspired by a recipe from Wholesome Yum ↗
Protein 25%Carbs 8%Fat 67%
About 210 kcal a serve — 13 g protein, 4 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Heat the waffle iron
PreheatPreheat your mini waffle iron for about 5 minutes, until hot. A regular waffle iron works fine too — you want it hot to get that crisp exterior.
5 min
Mix the batter
Mix allIn a bowl, stir together the shredded mozzarella, egg, almond flour, psyllium husk powder, and baking powder until well combined into a thick batter.
In the bowlStir all →
Fill the waffle maker
Scoop inScoop enough batter to cover the surface well — about 1/4 cup for a mini waffle maker or 1/2 cup for a regular one. Close the lid.
Cook until crispy
GoldenCook until browned and crispy, about 3-4 minutes. The chaffle is done when steam is no longer coming out the sides.
Cool and repeat
CoolCarefully remove the chaffle and set aside to crisp up more — cooling is important for texture and reduces any eggy taste. Repeat with any remaining batter.
Cook's noteDon't skip the cooling step — chaffles crisp up and lose any eggy taste as they cool from hot to just warm.
Estimated per serve
210 kcal · 13 g protein · 4 g carbs · 16 g fatestimates, within ~10%
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