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I gasped out loud when I first ate one of these. Way back in the day, my favourite café used to have a savoury hotcake dish on the menu that I adored, and these chaffles are so close to them that all of my fond memories were ignited.
To get the best chaffle texture, we're using our blending technique. And I'm telling you it's worth the extra step. Once you blend the batter, you will never go back to your old chaffle recipe. Blending creates a beautifully fluffy texture that is even with no cheesy chunks and no eggy taste.
Just like the original chaffle recipe, I used a 4-inch Dash Mini Waffle Iron. If you don't have one, feel free to use a regular waffle maker and double the batch to make about 3 regular-sized chaffles.
Pro tip: add a bit of pancetta for a delightful twist. Enjoy!
For more awesome chaffles tips and allergy-free options for nut-free, egg-free and even dairy-free chaffles, check out this post.
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Hands-on Overall
Serving size 1 chaffle
Nutritional values (per 1 chaffle)
Net carbs3.5 grams
Protein11.5 grams
Fat11.4 grams
Calories166 kcal
Calories from carbs 8%, protein 28%, fat 64%
Total carbs5.5 gramsFiber2.1 gramsSugars0.8 gramsSaturated fat4 gramsSodium398 mg(17% RDA)Magnesium47 mg(12% RDA)Potassium253 mg(13% EMR)
Ingredients (makes 2 mini chaffles)
- 1 large egg white
- 1/4 cup grated low moisture mozzarella (28 g/ 1 oz)
- 1/4 cup grated parmesan cheese (23 g/ 0.8 oz)
- 2 tbsp almond flour (12 g/ 0.4 oz)
- 1 tbsp flax meal (7 g/ 0.3 oz)
- 1/8 to 1/4 tsp Italian herbs
- 1/8 tsp garlic powder
- 1/4 tsp gluten-free baking powder
- 3 pieces drained sun-dried tomatoes, chopped (15 g/ 0.5 oz)
Instructions
- Preheat the waffle maker. You can make these chaffles by blending or mixing the dough.
- Start with the egg white, mozzarella and parmesan. Blend until smooth.
- Add the dry ingredients and blend again. Add the chopped sun-dried tomatoes.
- Cook in a preheated mini waffle maker for about 3 minutes or until crisped up. Open the waffle maker and let the chaffle rest to cool down slightly.
- Use a spatula to remove and let cool down completely. Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze until required.
Italian Pizza Bread Chaffles
Step by Step
Ingredients
- 1 large egg white
- 1/4 cup grated low moisture mozzarella (28 g/ 1 oz)
- 1/4 cup grated parmesan cheese (23 g/ 0.8 oz)
- 2 tbsp almond flour (12 g/ 0.4 oz)
- 1 tbsp flax meal (7 g/ 0.3 oz)
- 1/8 to 1/4 tsp Italian herbs
- 1/8 tsp garlic powder
- 1/4 tsp gluten-free baking powder
- 3 pieces drained sun-dried tomatoes, chopped (15 g/ 0.5 oz)
Instructions
- Preheat the waffle maker. You can make these chaffles by blending or mixing the dough.
- Start with the egg white, mozzarella and parmesan. Blend until smooth.
- Add the dry ingredients and blend again. Add the chopped sun-dried tomatoes.
- Cook in a preheated mini waffle maker for about 3 minutes or until crisped up. Open the waffle maker and let the chaffle rest to cool down slightly.
- Use a spatula to remove and let cool down completely. Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze until required.
Nutrition (per serving, 1 chaffle)
Calories166kcal
Net Carbs3.5g
Carbohydrates5.5g
Protein11.5g
Fat11.4g
Saturated Fat4g
Fiber2.1g
Sugar0.8g
Sodium398mg
Magnesium47mg
Potassium253mg
Detailed nutritional breakdown (per 1 chaffle)
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