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Who wants to make low-carb waffles that are just as light and fluffy as white bread? These almost zero-carb waffles (1.1 g net carbs per one waffle) are just what you need to make quick and easy packable meals that are low in carbs and high in protein.
We're using cheese so technically these are chaffles (cheese waffles), although I made some modifications and added protein powder. If you don't have any whey protein powder, use powdered egg whites instead.
These mini waffles are perfect for making packable lunchbox meals such as sandwiches and avocado toasts. You can also serve them alongside any salads for a more satisfying, protein-packed meal.
If you're following a carnivore keto diet, simply skip the lettuce. You can fill these waffles with ham, cheese and lettuce like I did, or use some of the tasty filling options below:
Which Waffle Maker Should I Use?
Small waffles and chaffles work best with a 4-inch Dash Mini Waffle Iron. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference is the yield you'll get. Instead of 4 mini waffles, you'll get 3 square Belgian waffles, or 2 1/2 large round Belgian waffles.
Love chaffles? Check out my latest keto cookbook! From basic flavored chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!
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Hands-on Overall
Serving size waffle sandwich
Nutritional values (per waffle sandwich)
Net carbs4.5 grams
Protein35.6 grams
Fat25.7 grams
Calories374 kcal
Calories from carbs 5%, protein 36%, fat 59%
Total carbs4.7 gramsFiber0.2 gramsSugars2.2 gramsSaturated fat15.5 gramsSodium1,256 mg(55% RDA)Magnesium29 mg(7% RDA)Potassium538 mg(27% EMR)
Ingredients (makes 2 waffle sandwiches)
Protein waffles:
Topping:
- 1/3 cup full-fat cream cheese (80 g/ 2.7 oz)
- 4 lettuce leaves (20 g/ 0.7 oz)
- 4 slices of quality ham (85 g/ 3 oz)
- 2 slices of cheese such as provolone or cheddar (57 g/ 2 oz)
Instructions
- Preheat a mini waffle maker, or use a regular waffle maker.
- Place the egg white, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.
- To make 4 small waffles, spoon 2 tablespoons of the batter (about 28 g/ 1 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
- When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter.
- Let the chaffles cool down completely.
- Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.
- Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.
Ingredients
- 1 large egg white
- 1/2 cup shredded low moisture mozzarella (57 g/ 2 oz)
- 1/4 cup whey protein powder or egg white protein powder (25 g/ 0.9 oz)
- 1/4 tsp gluten-free baking powder
- 1/3 cup full-fat cream cheese (80 g/ 2.7 oz)
- 4 lettuce leaves (20 g/ 0.7 oz)
- 4 slices of quality ham (85 g/ 3 oz)
- 2 slices of cheese such as provolone or cheddar (57 g/ 2 oz)
Instructions
- Preheat a mini waffle maker, or use a regular waffle maker.
- Place the egg white, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.
- To make 4 small waffles, spoon 2 tablespoons of the batter (about 28 g/ 1 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
- When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter.
- Let the chaffles cool down completely.
- Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.
- Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.
Nutrition (per waffle sandwich)
Calories374kcal
Net Carbs4.5g
Carbohydrates4.7g
Protein35.6g
Fat25.7g
Saturated Fat15.5g
Fiber0.2g
Sugar2.2g
Sodium1,256mg
Magnesium29mg
Potassium538mg
Detailed nutritional breakdown (per waffle sandwich)
| Total per waffle sandwich |
| 4.5 g | 35.6 g | 25.7 g | 374 kcal |
| Egg white, fresh |
| 0.1 g | 1.8 g | 0 g | 9 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.4 g | 9.9 g | 0 g | 42 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 1.3 g | 2.8 g | 11.2 g | 98 kcal |
| Lettuce, green leaf, raw |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Ham, pork, sliced |
| 0.2 g | 7.2 g | 1.4 g | 43 kcal |
| Provolone, Italian cheese, full-fat |
| 0.6 g | 7.2 g | 7.5 g | 98 kcal |
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