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These light and fluffy high-protein waffles are the perfect vessel for and sweet topping. Try mascarpone with berries or swap the mascarpone with whipped cream, sour cream or yogurt. It's almost like eating British scones (or biscuits if you're American) but in the form of waffles!
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.
If you prefer your waffles savory rather than sweet, you can make these easy high-protein keto sandwich waffles instead.
Which Waffle Maker Should I Use?
Chaffles work best with a 4-inch Dash Mini Waffle Iron. It will only cost you about around $15 and it's perfect for mini waffles. 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 3 mini chaffles, you'll get 2 square Belgian chaffles, or 1 to 1 1/2 large round Belgian waffles.
Love chaffles? Check out my latest keto cookbook! From basic flavoured 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
Nutritional values (per serving, waffle)
Net carbs2.7 grams
Protein10.4 grams
Fat10.8 grams
Calories152 kcal
Calories from carbs 7%, protein 28%, fat 65%
Total carbs3.1 gramsFiber0.4 gramsSugars1.9 gramsSaturated fat7.3 gramsSodium183 mg(8% RDA)Magnesium6 mg(2% RDA)Potassium142 mg(7% EMR)
Ingredients (makes 5 small waffles)
Protein waffles:
Topping:
- 1/2 cup mascarpone cheese (120 g/ 4.2 oz)
- 5 large strawberries, sliced (90 g/ 3.2 oz)
Instructions
- Preheat a mini waffle maker, or use a regular waffle maker.
- Place the egg white, mozzarella, protein powder (whey or egg white), baking powder and sweetener in a blender or a food processor. Process until smooth.
- To make 5 small waffles, spoon 2 tablespoons of the batter (about 31 g/ 1.1 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows.
- When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the waffle onto a cooling rack. Repeat for the remaining batter.
- Let the chaffles cool down completely.
- Spread the mascarpone (or use whipped cream) on top of each waffle and add sliced strawberries.
- 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.
Ingredient nutritional breakdown (per serving, waffle)
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