This is the post you’ve been waiting for: how to make chaffles! This comprehensive guide shares all of the details on what they are, why everyone is obsessed, and the best chaffle recipe. I’ve also included four additional flavors of these keto chaffles — both savory and sweet — plus all my tricks and tips I’ve learned along the way.
I found out about the concept of chaffle recipes from my Facebook support group and several long Reddit threads. They’ve taken the keto world by storm! (FYI: I’ve also heard some people refer to them as “okie eggos”.)
The original formula I saw in there was 1/2 cup cheese + 1 egg, which I tried. It was good, but it was a bit too eggy for me, so I made some variations on the original recipe that I think make a far superior, best chaffle recipe ever!
Cheese + waffles = chaffles! Fun, right? The chaffle recipes I saw originally were made from just cheese and eggs, but I found these to be a bit too eggy. Instead, making chaffles with almond flour and psyllium husk powder (in addition to the eggs and cheese) makes this low carb waffle taste much more like a traditional waffle — so much so that my husband could hardly believe they were keto!
This section explains how to choose the best ingredients for chaffle recipes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The Best Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy and chewy, NOT eggy! Includes the best basic keto chaffle recipe, plus 4 other flavors.
Prep: 5min
Total: 8min
Yield: 2
Serving Size: 1 serving
Nutrition Facts: calories 208 kcal, Carbohydrate 4 g, Protein 11 g, Fat 16 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 51 mg, Fiber 2 g, servingSize 1 serving
Ingredients:
- 1/2 cup Mozzarella cheese ((shredded))
- 1 large Egg
- 2 tbsp Wholesome Yum Blanched Almond Flour ((or 2 tsp coconut flour))
- 1/2 tsp Psyllium husk powder ((optional, but recommended for texture, sprinkle in so it doesn’t clump))
- 1/4 tsp Baking powder ((optional))
- 1/2 cup Mozzarella cheese ((shredded))
- 1/3 cup Grated Parmesan cheese
- 1 large Egg
- 1 clove Garlic ((minced; or use 1/2 clove for milder garlic flavor))
- 1/2 tsp Italian seasoning
- 1/4 tsp Baking powder ((optional))
- 1 large Egg
- 3/4 cup Mozzarella cheese ((shredded))
- 2 tbsp Wholesome Yum Blanched Almond Flour ((or 2 tsp coconut flour))
- 1 1/2 tbsp Unsalted butter ((melted, divided, 1/2 tbsp for the batter + 1 tbsp for topping))
- 5 1/2 tbsp Besti Monk Fruit Allulose Blend ( (divided, 1 1/2 tbsp for the batter + 1/4 cup for topping))
- 1 1/4 tsp Cinnamon ((divided, 1/2 tsp for the batter + 3/4 tsp for topping))
- 1/2 tsp Vanilla extract
- 1/2 tsp Psyllium husk powder ((optional, for texture))
- 1/4 tsp Baking powder ((optional))
- 1/2 oz Cream cheese
- 1 large Egg
- 1/2 cup Mozzarella cheese ((shredded))
- 2 tbsp Pumpkin puree
- 2 tbsp Besti Monk Fruit Allulose Blend
- 3 tsp Wholesome Yum Coconut Flour
- 1/2 tbsp Pumpkin pie spice
- 1/2 tsp Vanilla extract ((optional))
- 1/4 tsp Baking powder ((optional))
- 1 oz Cream cheese
- 1 large Egg
- 1 cup Cheddar cheese ((shredded))
- 2 tbsp Bacon bits
- 1/2 tbsp Jalapenos
- 1/4 tsp Baking powder ((optional))
Instruction:
- Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
- Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon “sugar” topping (or dip into the topping).
