Time
20 min
Serving
2 persons
Calories
132
This chaffle recipe uses almond flour to create a more traditional waffle texture and help get rid of any eggy taste. These cheesy waffles are an overnight sensation in the low-carb/keto world. Seriously, try them, they're delicious! I use an inexpensive mini waffle maker (such as Dash Mini Maker Waffle) which produces perfect 4-inch chaffles. So many ways to use chaffles, the sky's the limit!
Ingredients
- egg: 1 piece
- blanched almond flour: 1 Tbsp
- baking powder: 0.25 tsp
- mozzarella cheese: 0.5 cup (shredded)
- cooking spray:
Metric Conversion
Stages of cooking
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Whisk egg, almond flour, and baking powder together in a bowl. Stir in mozzarella cheese; set batter aside.
-
Preheat a waffle iron according to the manufacturer's instructions.
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Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool and crisp up, about 2 to 3 minutes.
