This basic chaffle recipe has become a favorite among those who embrace the Keto lifestyle. Although I don’t follow a Keto diet, I do like a lot of the food, including these little waffle-shaped goodies. This is one of the best chaffle recipes I’ve made, and it’s the foundation for all of them.
Please read the entire post before you begin making the recipe. But if you are in a big hurry to get straight to the recipe, all you have to do is click on the jump-to-recipe button beneath the title. That takes you to a point above the printable recipe card.
You can make a wide variety of chaffles, but it’s a good idea to start with the basic one. That way, you have an idea of what it tastes like.
I follow a gluten-free diet, so these chaffles have become one of the types of bread I can eat. And trust me, I’m not complaining because they’re easy to make and delicious.
Since I’m new to the chaffle world, there are so many things I have yet to learn. So I thought I’d blog about my journey.
My Gluten-Free Life
If you’ve read any of my recipes, you’ve probably noticed that I use gluten-free ingredients. However, I chose not to specialize in gluten-free food here.
I prefer to show how you can make something the regular way or gluten-free. After all, choices make life interesting … at least they do for me.
Around the end of 2011, I discovered that I was gluten intolerant. So I set out to find dishes that I could eat without causing a health problem.
At first, it was a challenge. But as each year passed, food companies realized that this was a widespread issue.
Quite a few of them now offer gluten-free options, with many of them tasting the same as the ones with gluten. My husband can eat anything he wants, and most of the time he can’t tell the difference.
I’ve discovered that when I bring gluten-free dishes to potlucks, no one even mentions that it tastes different … because it doesn’t.
What Is a Chaffle?
A simple chaffle is a waffle made from two ingredients, egg and cheese. It’s that basic. However, people who enjoy variety in their diets won’t stand still. That’s why there are now so many wonderful options.
As soon as I heard about the chaffle, I knew I had to try one. So I went out and purchased a Dash mini waffle maker to make my own.
There are a lot of color choices. Since I like bold colors, I chose the red one.
Then I came home and made my first batch of chaffles.
Man oh man, what a life changer. These little waffled circles of deliciousness have opened a whole new world to me.
And now I am the owner of another Dash waffle maker that cooks 4 mini waffles at a time. It comes in handy when I want a stack of chaffles or if someone else wants a chaffle.
Basic Chaffle Recipe Ingredients
As I mentioned at the top of this post, a simple chaffle only has two ingredients:
- Cheese (mozzarella, Colby, or other cheese)
Since I wanted a mild flavor, I used mozzarella cheese for my first attempt. It is so good and has unlimited possibilities.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
You can add other ingredients to change the texture and flavor. Here are some I use:
- Cream cheese (to replace part or all of the mozzarella)
- Cottage cheese
- Vanilla extract
- Almond extract
- Sweetener (honey, stevia, agave, monk fruit, or whatever kind you prefer)
- Italian seasoning (for a savory chaffle)
- Chili powder (for south-of-the-border flavor)
- Almond flour (for a thicker, more dense consistency)
How to Make a Basic Chaffle
Before you start, you need to have a waffle maker. If you don’t have one, I highly recommend getting the one I have. All of the major stores carry it, and you can also order it from Amazon.
I put a link to it below in my recipe card. As an Amazon affiliate, I get a small commission if you order it through this post. It won’t cost you a dime more.
However, please don’t feel obligated to order it. If you want your chaffle today, run to the store now and get one. I’ll wait.
Got it? Okay, let’s begin making chaffles!
Get your waffle maker by spraying the inside with a tiny bit of cooking spray. Even though the surface of the Dash is nonstick, I still like to spray it.
Now go ahead and plug it in so it can heat up while you get the ingredients ready.
Then, crack your egg into a small mixing bowl. Whip it up until the yolk and white are well mixed.
Next, pour in the shredded cheese. Stir well.
As soon as the waffle maker indicates that it’s ready to cook, pour the mixture onto the bottom section.
Since the Dash is so tiny, you’ll only be able to use half of the mixture at a time. Otherwise, it’ll overflow and make a mess.
Lower the top half of the waffle maker and let it cook until the indicator light goes off. Mine took about 2-1/2 minutes.
As soon as it’s ready, remove the waffle from the waffle maker and place it on a cooling rack. I used tongs to keep from burning my hands.
I highly recommend eating this chaffle right away. You can slather it with butter, smear some cream cheese over it, or eat it plain.
Another way I enjoy chaffles is with this yummy blueberry syrup over them. It’s a delicious, nutritious, gluten-free way to enjoy the waffle experience!
Tips for Success When Making Chaffles
There are so many different types of chaffles you can make with this basic recipe. Regardless of the add-ons you use, these tips will help you make the best chaffles:
- Keep the ratio of egg to cheese intact.
- Use a cheese that doesn’t have a strong flavor, unless you want to taste the cheese. I typically use mozzarella.
- Always preheat your waffle iron. Otherwise, you’ll wind up with a gooey mess.
- Don’t overfill the waffle iron, or the batter will seep over the sides and create a mess.
- Get creative with add-ons. Try different herbs and seasonings. Sprinkle in some bacon bits or pieces of ham.
What to Do with Leftover Chaffles
I like to make extra chaffles just to have some from another day. You can refrigerate them for up to 3 days or freeze them for a month.
The key to refrigerating or freezing them is to put them in an airtight container or freezer bag first. That way, they won’t dry out or develop freezer burn.
When it’s time to heat up the chaffles, pop them in the toaster. Keep a close eye on them so they don’t burn.
Since I’m now a huge chaffle fan, I’ll make more soon. And you can count on seeing them on my site, so check back frequently to see those recipes as well as others.
Although I can use this basic chaffle recipe for sandwiches, I’m likely to make this sandwich chaffle for anything that needs extra strength … like for burgers.
Check out this chicken salad recipe that is delicious on sandwiches. As a matter of fact, I think I’ll put it on a chaffle next time.
I also think I’d enjoy a southern style pimento cheese chaffle sandwich. My mouth is already watering, just thinking about it.
- 1 large egg
- 1/2 cup of shredded mozzarella cheese
- Spray the inside of a waffle maker with nonstick cooking spray. Preheat the waffle iron.
- In a small mixing bowl or measuring cup, beat the egg.
- Mix in the shredded cheese.
- Pour the mixture into the waffle iron. If you use a mini-waffle maker, only pour in half of the mixture.
- Lower the lid. As soon as the waffle maker indicates that the waffle is done, lift the lid and move the waffle to a cooling rack.
- Repeat this process until you have the number of chaffles you want.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 101Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 107mgSodium 182mgCarbohydrates 2gFiber 0gSugar 1gProtein 8g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.