These chaffles are the perfect low carb cheesy savoury bread substitute. Especially useful if you want a bigger filling lunch and want a substitute for a sandwich to go with a bag of crisps at lunchtime.
Chaffles or ‘cheese waffles’ are a low carb waffle that are a bit of a craze in the *keto diet world and are basically a waffle made from egg and mozzarella.
I find chaffles are particularly good at being a bread substitute for a low carb sandwich and I’ve tweaked my own recipe to make a lovely savoury chaffle which serves this purpose well.
If you’re looking for a sweet waffle recipe, my coconut flour flaxseed waffles are a much better alternative.
A basic chaffle recipe is made with 1 egg and grated mozzarella cheese. I prefer my chaffles to have a bit more substance and flavour to them and so I achieve this by adding a small amount of ground almonds, baking powder and some herbs.
You can tweak this recipe to suit your tastes, it works very well with different herbs and spices.
Due to the ingredients used, these chaffles are self-paired and pack such a high protein and fat punch that they will actually help pair other carbs eaten with them, such as a bag of crisps, or fruit.
Warning! I’ve yet to make a chaffle that didn’t ooze out the edges of the waffle maker! No matter how much ‘batter’ I add to the waffle maker, the cheese finds its way out. So I’ve given up trying to stop this from happening and just make sure my waffle maker is sat on kitchen paper towel and I clean it as soon as I can to stop it from sticking.
*Keto Diet – whilst chaffles are a known keto recipe (meaning they are so low carb they can cause the body to go into ketosis) I do not recommend following a full keto diet during pregnancy unless you have researched this and have a good understanding of the impact of ketosis in pregnancy. The diet I recommend is higher in carbs than a keto diet and so whilst some keto recipes may be helpful, I feel it is important to still incorporate small servings of carbs to each meal. Please see my GD dietary advice and my article on ketones to read more about this.
- waffle maker
- 2 tbsp ground almonds
- ½ tsp baking powder
- 60 grams mozzarella grated
- 1 large egg
- ¼ tsp garlic granules (optional)
- ¼ tsp dried oregano (optional) or mixed herbs
- ½ tsp butter for greasing
- Put the waffle maker on to heat up
- Crack the egg into a bowl and lightly whisk
- Add the rest of the ingredients into the bowl and mix well with a fork until fully combined (note, the 'batter' is not like batter at all, it is thick and has to be spooned into the waffle maker)
- Carefully brush butter onto the hot waffle maker plates
- Spoon out enough batter into the waffle maker to just fill the plate and spread to the edges, then close the lid and cook for 5 minutes or until steam stops escaping the edges of the waffle maker (be prepared for cheese oozing out the edges!)
- Carefully remove the waffle and repeat with the remaining batter
- Fill with your favourite savoury fillings and enjoy! If eaten straight away the chaffles will be slightly crispy on the edges, however if left to cool them become soft