The Best Ever Keto Chaffles

Step 1Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker.

Step 2You 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.

Step 3I made a double batch and blended half of the batter to compare the results. Both tasted great although the blended chaffles had a much better, fluffier and more even texture with no cheesy bits.

Step 4To make 2 small waffles, spoon half of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker.

Step 5Close 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).

Step 6When 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 to get two chaffles.

Step 7Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down.

Step 8Enjoy 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. For longer storage, freeze for up to 3 months. The container will keep them soft but you can leave them uncovered if you prefer them crispy.