I love starting my day with a creative keto dish that mixes large eggs, mozzarella, and cream cheese. Whether adding pumpkin puree and cinnamon or jalapeno and parmesan, my take on How To Make Chaffles delivers sweet and savory flavors while keeping it low carb and full of delightful twists.

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I’ve been experimenting with Keto Chaffles lately and let me tell ya, they’re a game changer for anyone trying to keep it low carb without missing out on delicious treats. I discovered that using 2 large eggs at room temperature, 1 cup shredded mozzarella, and 2 tbsp softened cream cheese as a base creates a superb canvas to add some creative twists.

One day, I mixed in a little pumpkin puree, ground cinnamon, and a keto-friendly sweetener to craft a Chaffle Sweet that’s reminiscent of a cinnamon churro with a pumpkin twist. Another time, I spiced things up with finely chopped fresh jalapenos and a bit of shredded cheddar to make a savory jalapeno popper chaffle, while experimenting with grated parmesan, garlic powder, and black pepper led me to a killer garlic chaffle.

I’ve learned plenty of hacks on How To Make Chaffles that can even turn a chaffle into an epic Keto Waffle Sandwich. Enjoy experimenting – there’s a whole world of chaffles to explore!

Why I Like this Recipe

I love this recipe cuz it’s super versatile – I can make it sweet with pumpkin and cinnamon or opt for the savory side with jalapenos and garlic parmesan. I’m really into how quick and easy it is to whip up, and the simple ingredients always come together to give me that perfect crispy yet melty texture that makes my taste buds dance. Another big reason is that it fits perfectly with my low carb lifestyle, so I feel good indulging in it without any guilt. Lastly, I like that I can customize it with my preferred flavors and tweaks each time i make it; it never gets boring and always keeps me excited to try new twists.

Ingredients

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Eggs: Rich protein source, promoting muscle repair and offering low carbohydrates.
Shredded mozzarella: High in protein, calcium, and fat; contributes creaminess and meltiness.
Cream cheese: Soft texture optimizing mixability while adding richness and extra cream flavor.
Pumpkin puree (sweet): Natural sweetness, fiber boost, and vitamin A punch in your chaffle.
Jalapenos (savory): Provide spiciness, low calories, vitamins, and a crisp, tangy snap.
Parmesan cheese: Bold, salty taste and extra protein that lifts savory flavors well.
Garlic powder (savory): Enhances flavor with aromatic spice, low in calories, and subtle tang.
Shredded cheddar (option): Adds extra flavor depth, tanginess, and a rich cheesy texture.

Ingredient Quantities

2 large eggs (room temperature)

1 cup shredded mozzarella cheese (or a mix with cheddar if you like extra flavor)

2 tbsp cream cheese (softened so it mixes easily)

Pinch of salt

For sweet chaffles: 1/4 cup pumpkin puree, 1/2 tsp ground cinnamon, 1-2 tbsp keto-friendly sweetener (like erythritol or stevia), and optionally 1/2 tsp vanilla extract

For savory jalapeno popper chaffles: 1-2 tbsp finely chopped fresh jalapenos and 1/4 cup shredded cheddar cheese

For savory garlic parmesan chaffles: 1/4 cup grated parmesan cheese, 1/2 tsp garlic powder, and a pinch of black pepper

How to Make this

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1. Preheat your chaffle maker or waffle iron over medium-high heat while you get ready.

2. In a bowl, beat the 2 large eggs, then stir in 1 cup shredded mozzarella cheese, 2 tbsp softened cream cheese, and a pinch of salt until theyre well combined.

3. For the sweet chaffle version, take about a third of your basic batter and mix in 1/4 cup pumpkin puree, 1/2 tsp ground cinnamon, 1-2 tbsp keto-friendly sweetener, and an optional 1/2 tsp vanilla extract.

4. For the jalapeno popper chaffle, in another portion of the batter, gently fold in 1-2 tbsp finely chopped fresh jalapenos and 1/4 cup shredded cheddar cheese.

5. For the garlic parmesan chaffle, take a similar-sized amount of batter and mix well with 1/4 cup grated parmesan cheese, 1/2 tsp garlic powder, and a pinch of black pepper.

6. Spray your waffle maker with cooking spray or lightly grease it with oil to keep the chaffle from sticking.

7. Spoon some of the plain batter onto the preheated chaffle maker for a basic chaffle, then close the lid and cook for about 3 minutes until the cheese is bubbly and edges turn golden.

8. Repeat with your flavored batters (sweet, jalapeno popper, garlic parmesan) making sure not to overcrowd your maker each time. Adjust the cooking time by a minute or so if necessary, as different mixtures may cook slightly differently.

9. Remove the chaffles carefully, let ’em cool for a minute, and serve while warm to enjoy that melty, crispy texture. Enjoy!

Equipment Needed

1. Chaffle maker or waffle iron
2. Mixing bowl(s) for combining ingredients
3. Whisk or fork for beating the eggs
4. Measuring cups and spoons for accurate portions
5. Knife and cutting board for finely chopping the jalapenos
6. Spatula for folding and safely removing the chaffles
7. Cooking spray or oil for greasing the maker
8. Serving plate or cooling rack to let the chaffles cool a bit before eating

FAQ

Q: What are chaffles? A: Chaffles are low-carb waffles made mostly from cheese and eggs. They're super quick to whip up and are a neat alternative if you're sticking with keto.

Q: Can I use different cheeses? A: Yeah, you can mix things up. While the recipe calls for mozzarella, cheddar, or even parmesan in some versions, feel free to use whatever cheese you have on hand.

Q: Why do I need room temperature eggs? A: Using eggs at room temp helps everything blend together better. If your eggs are cold, just let them sit for a few minutes before using them.

Q: Can I make both sweet and savory chaffles at the same time? A: You really wanna prepare them separately so each gets the right flavor. Just divide your base and then add the sweet or savory extras as needed.

Q: How do I know when they are done? A: The chaffles should be crispy around the edges and golden on the outside. Check with a toothpick if needed, but watch them closely to prevent burning.

Keto Chaffles Recipe Substitutions and Variations

If you’re looking for an egg substitute, try a flax egg (1 tablespoon flaxseed mixed with 2.5 tablespoons water) but note it won’t always mimic eggs perfectly
Instead of shredded mozzarella, provolone or gouda can be used for a slightly different melty flavor
You can replace cream cheese with mascarpone or even ricotta if you’re in a hurry, though it might make the texture a bit different
If erythritol or stevia isn’t available, monk fruit sweetener or xylitol might do the trick, but you may need to adjust the amount to taste
For the garlic parmesan version, you can swap garlic powder with garlic salt (just cut back on the extra salt) and use Pecorino Romano in place of parmesan

Pro Tips

1. Make sure your eggs and cheeses are all at room temp before you start, ya know? It helps em mix together better and cooks more evenly in the waffle iron.

2. If you wanna boost the flavor, try mixing up your cheeses. A little bit of cheddar with the mozzarella can give it a cool twist without overpowering the dish.

3. Don’t overcrowd the chaffle maker when you’re cooking; small batches work best. It prevents the batter from getting soggy and lets you adjust the cooking time for each type without stress.

4. Always grease your waffle iron well so the chaffles pop out easy. Especially when you’ve got extra wet stuff like pumpkin or jalapenos mixed in, it makes a big difference.

5. Keep an eye on it and be ready to tweak your cooking time by a minute or so, since each mix might need a breath of extra heat to get those edges just right.

Keto Chaffles Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

625

kcal

Equipment: 1. Chaffle maker or waffle iron
2. Mixing bowl(s) for combining ingredients
3. Whisk or fork for beating the eggs
4. Measuring cups and spoons for accurate portions
5. Knife and cutting board for finely chopping the jalapenos
6. Spatula for folding and safely removing the chaffles
7. Cooking spray or oil for greasing the maker
8. Serving plate or cooling rack to let the chaffles cool a bit before eating

Ingredients

2 large eggs (room temperature)
1 cup shredded mozzarella cheese (or a mix with cheddar if you like extra flavor)
2 tbsp cream cheese (softened so it mixes easily)
Pinch of salt
For sweet chaffles: 1/4 cup pumpkin puree, 1/2 tsp ground cinnamon, 1-2 tbsp keto-friendly sweetener (like erythritol or stevia), and optionally 1/2 tsp vanilla extract
For savory jalapeno popper chaffles: 1-2 tbsp finely chopped fresh jalapenos and 1/4 cup shredded cheddar cheese
For savory garlic parmesan chaffles: 1/4 cup grated parmesan cheese, 1/2 tsp garlic powder, and a pinch of black pepper

Directions

Preheat your chaffle maker or waffle iron over medium-high heat while you get ready.
In a bowl, beat the 2 large eggs, then stir in 1 cup shredded mozzarella cheese, 2 tbsp softened cream cheese, and a pinch of salt until theyre well combined.
For the sweet chaffle version, take about a third of your basic batter and mix in 1/4 cup pumpkin puree, 1/2 tsp ground cinnamon, 1-2 tbsp keto-friendly sweetener, and an optional 1/2 tsp vanilla extract.
For the jalapeno popper chaffle, in another portion of the batter, gently fold in 1-2 tbsp finely chopped fresh jalapenos and 1/4 cup shredded cheddar cheese.
For the garlic parmesan chaffle, take a similar-sized amount of batter and mix well with 1/4 cup grated parmesan cheese, 1/2 tsp garlic powder, and a pinch of black pepper.
Spray your waffle maker with cooking spray or lightly grease it with oil to keep the chaffle from sticking.
Spoon some of the plain batter onto the preheated chaffle maker for a basic chaffle, then close the lid and cook for about 3 minutes until the cheese is bubbly and edges turn golden.
Repeat with your flavored batters (sweet, jalapeno popper, garlic parmesan) making sure not to overcrowd your maker each time. Adjust the cooking time by a minute or so if necessary, as different mixtures may cook slightly differently.
Remove the chaffles carefully, let 'em cool for a minute, and serve while warm to enjoy that melty, crispy texture. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.