Have you tried chaffles yet? They are the latest trend in the keto community. This sweet chaffle recipe is the closest you'll ever get to chaffle perfection!
After sharing these Snickerdoodle Keto Chaffles, which instantly became popular on Pinterest and in our Facebook group, a few of you asked if I could share the basic chaffle recipe as it makes counting macros easier, especially when you want to use these chaffles as a base for another low-carb recipe.
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Here is the master recipe I've been using to make sweet chaffles! I kept these cheese waffles plain and simple but you can add cinnamon, vanilla or even lemon zest. I served mine with unsweetened vanilla coconut yogurt, fresh berries and a teaspoon of yacon syrup. If you have these chaffles for breakfast, make a cup of hot or cold One-Minute Chocolate Milk, coffee or earl grey tea with a dash of cream.
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.
How to Make the Best Chaffles
Making chaffles is really easy but if you strive for chaffle perfection, there are a few rules you should follow. I've tested over 15 basic chaffle recipes before I found the best way to make a chaffle that is crispy on the outside and soft inside. No cheese bits, no eggy taste! Here are my top tips for making keto chaffles:
- Use mozzarella for sweet chaffles. Only plain cheese like mozzarella will work for sweet chaffles. Do not substitute with any other types of cheese like cheddar as it will only work for savory chaffles.
- Blend the batter. This is a game changer! Once you try blending, you will never go back to your old way of making chaffles. Blending the batter before cooking produces the perfect texture with no cheese bits and no eggy taste. To blend the dough I use a small Bamix blender which is ideal for blending small amounts (i.e. if you're only making one batch of keto chaffles). Blending is optional but highly recommended.
- Use large eggs. All chaffle recipes I've made are tested with large eggs. A large egg should weigh approximately 50 grams (1.8 oz) but you may get 10-20% more or less even if it's a "large" egg. The recipe will still work with a slightly larger egg but the batter is more likely to leak out of your waffle maker.
- Always keep an eye on the chaffles as they cook to prevent your waffle maker from getting messy. To stop the batter from overflowing, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back towards the waffle.
- Let the chaffles cool down. Warm chaffles fresh from the waffle maker will be soft and some types of chaffles may be fragile. That’s why it’s best to first open the lid of your waffle maker and let the chaffle cool slightly (15 to 30 seconds) before using a spatula to gently transferring them on a cooling rack. As the chaffles cool down, they will harden and crisp up. Warm sweet chaffles tend to be more fragile than savory chaffles.
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Can I Make Nut-Free Chaffles?
Sure! It's easy to make nut-free chaffles. Coconut flour and ground sesame seeds work best for sweet keto chaffles. To make your chaffles nut-free, swap the 1/4 cup (25 g/ 0.9 oz) almond flour for any of these options:
- 1 tbsp (8 g/ 0.3 oz) coconut flour or
- 2 tbsp (12 g/ 0.4 oz) fine sesame flour or
- 1/4 cup (25 g/ 0.9 oz) ground sunflower seeds or
- 2 1/2 tbsp (18 g/ 0.6 oz) flax meal (it can also be used although it works better in savory chaffles).
Can I Make Egg-Free Chaffles?
Yes, you can even make egg-free chaffles. They are a little less fluffy and get crispier than other chaffles that include eggs. To make your chaffles egg-free, simply swap the egg for one of the options below:
- 1 tbsp (7 g/0.3 oz) flax meal, plus 3 tablespoons (45 ml) water
- 1 tbsp (8 g/0.3 oz) ground chia seeds, plus 3 tablespoons (45 ml) water
Can I Make Dairy-Free Chaffles?
If you can’t eat dairy, some types of grated hard vegan cheese will work. I’ve tested were almond-based and coconut oil based, some were nut-free too (no soy). Keep in mind that not all vegan cheese is healthy (always check the label!), and most are relatively high in carbs (chances are that most vegan cheese will have starches in it).
To make your chaffles dairy-free, swap the 1/2 cup (57 g/2 oz) grated mozzarella cheese for 1/2 cup (57 g/2 oz) grated vegan cheese.
These chaffles get a bit crispier than regular dairy-based chaffles. I like the texture although it works better for savory chaffles. It really depends on the type of cheese you use and whether it tastes salty or plain (preferred in sweet chaffles). If you can’t use cheese and don't like or can't find vegan cheese, you can always make my Classic Keto Waffle recipe that can be made with or without sweetener.
What is the Best Low-Carb Sweetener For Chaffles?
You can use any low-carb sweeteners from this list, including granulated or powdered erythritol-based sweeteners, monk fruit sweetener, brown sugar substitute (Swerve, Lakanto or Sukrin), stevia, or allulose. Liquid sweeteners like yacon syrup may also be used although they may increase the carb count and make the batter runnier.
I've tried and tested several low-carb sweeteners and methods to make chaffles. Here's how the chaffles looked like, image below from top to bottom: Chaffles made with brown sugar substitute (no blending), chaffles made with granulated Erythritol (blended), and finally chaffles made with granulated Erythritol (no blending).
Serving size chaffle
Allergy information for The Best Ever Sweet Keto Chaffles
✔ Gluten free
✔ Nut free
✔ Nightshade free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, chaffle)
Net carbs2.4 grams
Calories from carbs 7%, protein 26%, fat 67%
Total carbs3.3 gramsFiber0.8 gramsSugars1.3 gramsSaturated fat3 gramsSodium175 mg(8% RDA)Magnesium29 mg(7% RDA)Potassium113 mg(6% EMR)
Ingredients (makes 3 small chaffles)
- Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.
- You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.
- Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending.
- To make 3 small waffles, spoon one third of the batter (3 to 4 tablespoons, about 55 g/ 1.9 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 (read our leakproof tips above).
- 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. They will be soft when they are warm but will crisp up as they cool down. Top with full-fat yogurt, coconut yogurt, whipped cream, berries and/or low-carb syrup such as yacon. Serve with hot or cold One-Minute Chocolate Milk!
- Enjoy immediately or store the chaffles, 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.
Ingredient nutritional breakdown (per serving, chaffle)
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