Keto Recipes - Created Date : 21.1.2020

All the secrets of how to make CHAFFLES perfectly! Includes the best b...

All the secrets of how to make CHAFFLES perfectly! Includes the best b...

All the secrets of how to make CHAFFLES perfectly! Includes the best basic keto chaffles recipe, sweet chaffles (cinnamon churro + pumpkin), savory chaffles (jalapeno popper + garlic parmesan), tips, tricks, and substitutions.

Before jumping to the recipe card, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this low carb recipe!

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The post you’ve been waiting for!!! HOW TO MAKE CHAFFLES! This comprehensive guide shares all of the details on what chaffles are, why everyone is obsessed, and the best keto chaffles recipe. I’ve also included FOUR additional chaffle varieties – both sweet chaffles and savory chaffles. Plus, all my tricks and tips I’ve learned along the way.

I found out about the concept of keto chaffles from my Facebook support group and several long Reddit threads. The original formula I saw in there was 1/2 cup cheese + 1 egg. Which I tried. And it was good!

But it was a bit too eggy for me, so I made some variations on the original recipe that I think make a far superior, best chaffle recipe ever!

So, let’s get into how to make chaffles! (FYI: I’ve also heard some people refer to chaffles as “okie eggos”.)

What Are Chaffles?

Chaffles are cheese + waffles = chaffles! Fun, right?

We’re essentially making a waffle out of keto-freindly ingredients, like cheese and eggs.

As I mentioned above, the chaffle recipes I saw originally were made from just cheese and eggs, but I found these to be a bit too eggy. The addition of almond flour and psyllium husk powder makes these taste much more like a traditional waffle – so much so that my husband could hardly believe they were keto!

I have a basic chaffle recipe, but I’m also including two savory chaffles and two sweet chaffles – I highly recommend trying all five!

How To Make Chaffles (With Tips!)

This keto chaffles recipe is so easy! Let me walk you through how to make chaffles:

Preheat your waffle iron. You want it hot so that when the batter hits the pan, it starts cooking! (See my guide below on which waffle maker to use for chaffles.)

Gather your ingredients. The basic ingredients are eggs and cheese, but the best chaffles have some other things added! See my variations below.

Gently melt the cream cheese, if using. The basic chaffle recipe doesn’t include cream cheese, but the sweet chaffles and the jalapeno popper savory chaffles do. This step just ensures that we can stir it into the batter.

TIP: You can melt the cream cheese in the microwave or a double boiler. It doesn’t need to be piping hot, just warm so that you can stir it.

Mix the chaffle batter. Stir together all your chaffle ingredients. These will vary depending on if you’re making sweet chaffles or savory chaffles, but the basic ingredients will include at least egg and cheese. (The flavor options I have for you are on the recipe card below!)

Cheese TIP: If you want your chaffle more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular so that’s what I used and it was still delicious!

Nut-Free Chaffle TIP: If using coconut flour, let the batter sit for a few minutes to thicken.

Crispy Chaffle TIP: The optimal crispy chaffles tend to have a thicker batter. Some chaffle batters are thicker than others, and I recommend a thicker batter. Just spread it onto the waffle maker if it’s thicker.

Cook your chaffle. Pour the batter into the waffle maker to cover the surface well. Cook until browned and crispy, about 3-4 minutes.

TIP: You’ll know the chaffle is done when steam is no longer coming out the sides, or at least very little is coming out compared to earlier. Some waffle makers also have a light that will tell you it’s done.

How To Make Chaffles Crispy (Not Eggy!)

I have a few tricks to make your chaffles both crispy (YUM!) and not taste super eggy.

Let the chaffles cool completely to reduce eggy taste. You can reheat them on the stove top, air fryer, or oven after, if you want them hot or more crispy.

If you are sensitive to an eggy flavor, you can replace the egg with 2 egg whites in any chaffle recipe.

For savory chaffles, you can make them more crispy by sprinkling some plain shredded cheese onto the waffle maker first, then add the filling, then more shredded cheese. The extra shredded cheese on the outside will help them get more crispy. This is not recommended for sweet chaffles, since shredded cheeses that are not mixed into the batter will make them too salty.

Chaffles Nutrition Info & Carb Count

The calories and carbs in chaffles will vary depending on the version you make and what you put in them. Below is the nutrition info for all the different versions I made for you.

TIP: The nutrition info listed is always for 1 mini chaffle (for easy scaling), but sometimes you could have two, such as for a sandwich or full meal. The basic chaffle and garlic Parmesan recipes make 2 mini chaffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 mini chaffles each.

Basic Chaffle Recipe For Sandwiches:

These are just plain chaffles! They are pretty neutral, not sweet or savory, making them great for sandwiches.

208 calories

2g net carbs

16g fat

11g protein

Garlic Parmesan Chaffles:

These are like garlic bread in chaffle form. I like topping them with extra melted mozzarella, grated parmesan, and a touch of parsley.

182 calories

2g net carbs

11g fat

16g protein

Cinnamon Sugar (Churro) Chaffles:

Who doesn’t love churros?! You can eat these chaffles whole, or for a more churro-like experience, cut them into sticks.

179 calories

2g net carbs

14g fat

10g protein

Pumpkin Chaffles:

I like to use homemade pumpkin pie spice for these, but store bought works as well. A dollop of whipped cream and a sprinkle of cinnamon makes them just perfect.

117 calories

3g net carbs

7g fat

7g protein

Spicy Jalapeno Popper Chaffles:

Many of you have asked me for spicy chaffles, so I made these jalapeno popper flavored ones! Melted cheddar, bacon bits, and a couple jalapeno slices make the perfect topping.

231 calories

2g net carbs

18g fat

13g protein

What Kind Of Waffle Maker For Chaffles?

I own two types of waffle makers and tested this chaffle recipe in both. Here are the ones I recommend:

Dash Mini Waffle Maker – This mini waffle maker is best for 4-inch sandwich chaffles. It’s what I used for all the ones pictured in this post.

Belgian Waffle Maker – The classic waffle iron size will also work well for sweet chaffles and savory chaffles, as the recipes have a bit more batter.

How Much Batter To Use For Chaffles?

You’ll use about ~1/4 cup batter per chaffle if you’re using a mini waffle maker. This measurement can be scant for the 3-waffle recipes or a full 1/4 cup for the 2-waffle recipes, but don’t go over 1/4 cup or it will overflow. For a normal waffle maker, use approximately 1/2 cup batter.

TIP: If you have a Belgian waffle maker but want to make sandwiches, you can also cut your large waffle into quarters and use each as sandwich bread that way.

Can You Make Chaffles Without A Waffle Maker?

Yes! You won’t get the crunchy ridges, but it is possible and still plenty delicious to make a chaffle without a waffle maker.

Once you’ve mixed your batter, pour (or spread depending on how thick your batter is) the chaffle batter onto a greased, hot nonstick pan and let cook until golden brown, then carefully flip with a spatula. You’ll make them the same way you would make keto pancakes!

Can You Substitute Ingredients In Chaffles?

Yes! The basic ingredients in chaffles are eggs and cheese, and other than that, they are pretty forgiving. Feel free to play around or swap out anything you don’t like.

If you have allergies or intolerances to the main ingredients, here are some options for those:

Substituting Eggs – If you can’t have eggs, you can substitute a flax egg in any chaffle recipe. Stir together 1 tbsp flax seeds with 3 tbsp water and let sit for 15 minutes to thicken.

Substituting Cheese – While I haven’t tried it, I’m pretty sure that vegan cheese substitutes will work in place of shredded cheese or cream cheese in keto chaffles. Check labels to make sure that the carb count is still low.

For chaffle recipes that require flour of some kind, the versions I have below list amounts for both almond and coconut flour. You can choose which one you prefer to use.

How To Serve Chaffles

The way you serve chaffles partly depends on the flavor! Here are some ideas:

Make a chaffle sandwich using the plain chaffle recipe. I did turkey, mayo, lettuce, and tomato, but they are also delicious to have as a breakfast sandwich with oven baked bacon, egg and cheese.

Add melted cheese and toppings. For savory chaffles, like garlic Parmesan or jalapeno popper, I like to melt some extra cheese on top and sprinkle with garnishes.

Cut cinnamon churro waffles into sticks and serve in a basket.

How To Store Chaffles

Once you’ve let your chaffles cool, you can store them in an airtight container in the refrigerator. When it’s time to reheat, use a toaster, toaster oven, skillet, or oven to toast them up again.

Can You Freeze Chaffles?

Yes, you can freeze chaffles.

You can reheat chaffles in the toaster, toaster oven, skillet, or conventional oven at 350 degrees. I prefer the toaster, which is the fastest and easiest.

TIP: Note that chaffle recipes that contain only egg and cheese, without any almond or coconut flour, will be a bit less sturdy in the toaster. If they are too floppy for the toaster, you can try the oven as well.

How To Reheat Chaffles

You can reheat keto chaffles in the toaster, toaster oven, skillet, or conventional oven at 350 degrees. I prefer the toaster which is the fastest and easiest.

TIP: Check my additional tips above about how to make chaffles crispy – you can apply many of them to frozen chaffles as well.


Click on the times in the instructions below to start a kitchen timer while you cook.


Preheat your waffle iron for about 5 minutes, until hot.

If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it's soft and easy to stir.

Stir in all other remaining ingredients (except toppings, if any).

Pour enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)

Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)

Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.

Special instruction for churro chaffles only:

Stir together the erythritol and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon "sugar" topping (or dip into the topping).

Recipe Notes

Serving size: 1 mini chaffle

The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal. The basic chaffle and garlic Parmesan recipes make 2 mini chaffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 mini chaffles each. The nutrition info on the recipe card is for the basic chaffles, but you can find nutrition info for the others in the post above.

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.




Total Carbs4g

Net Carbs2g



Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

More Low Carb & Keto Support

If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:

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I made chaffles this morning for thec1st time. I used your basic recipe with a pinch of salt, 1/4 teaspoon of vanilla & cinnamon. They were so delicious. Used my little mini dash that I’ve had for a month or longer 1st time. I’ve been missking out. This just raised my keto lifestyle another level. By the way, I’m down 25 lbs in 4 months. Not fast, but steady. Thank you….

You are my go-to for keto recipes. I love all of the cooking tips too. I do have an issue when printing recipes sometimes however. Some of the ads On the recipe articles such The Best Chaffles Recipe – 5Ways! Do not seem to be deleted. I printed 2 copies of this recipe and the pop up ad banner saying “Get tough on Cold & Flu…” printed both times even though I closed the banner on both the article page and the copy page. The banner covered different areas of the print outs so I was able to get a complete ingredient list. I don’t know what I did wrong. Do you have suggestions?

I’ve been making them for awhile, I usually use 1T almond flour, 1T mayo or butter, 1 egg & about 1/3 c of shredded mozzarella cheese. Sometimes I add sweetner & blueberries, sometimes it’s bread for my sandwich – I love them any & every way … I need to try some of your suggestions. Love your recipes & use some a lot. Thanks for posting!

I just made churros and this recipe is my number one goes to. The taste is right, the texture is right! I love them!

I used Swerve as my sugar alternative for the churros as well as the topping, my only comment is how to make the topping not cold, you know how erythrital has cold taste. I tried different kind of sugar alternative but have no luck on it. If you know how, please let me know.

AFAIK, the cooling sensation of erythritol is due to its chemistry & can’t be masked if it’s used as a topping. Cinnamon sugar is the only situation in which I always turn to splenda for perfect flavor & mouthfeel.

Tried the jalapeno poppers – delish! Though I doubled the jalapenos (not fresh, but in a jar) and used 1/4 tsp of psyllium husk just becasue. I made one of the 3 with the extra cheese on the grill to make it crispy and it was a huge improvement. Used two to make a sandwich with one leftover pork sausage (sliced in 3 lengthwise), and ate the 3rd extra crispy one alone because I couldn’t resist.

Although there are more steps and ingredients involved in the recipe, it is worth it for a waffle that really has the taste and texture of the waffle. For most of thus, the other ingredients (almond flour, coconut flour, baking powder) are pantry staples and we already have on hand – just a matter of adding it to the mixing bowl.

I had been wanting to find out what the whole ‘chaffle’ craze was about. I have so far made the basic chaffle, cinnamon chaffle and pumpkin chaffle. Surprisingly, the basic chaffle was my favorite. Overall, these are a nice addition to the breakfast/lunch/snack options for a keto lifestyle.

Thank you for experimenting and improving the original egg/cheese chaffle!

I tried the Jalapeno Popper version and it was fantastic. Once I got the batter mixed up, I didn’t think I’d have enough so I doubled it. After cooking all the batter, I realized that increasing the amount was not necessary for just two people. It seemed to expand in the waffle iron. Can’t wait to try the other versions.

Ha I kept hearing about chaffles but I had no idea what anyone was talking about. These were great, so easy, and I loved all the flavour combinations (althouth the jalapeno poppers holds a special place in my heart)

Thanks so much for the variety. Although I haven’t made them yet I have no doubt at all that they will be good have read other comments and they have been very favourable. Appreciate the help very much.

I tried the basic, jalapeno popper, and the cinnamon churro chaffles and WOW! I love them! I can’t wait to try the other ones. I did notice that although they are low in carbs, they are not low in calories. Will be using them for sandwiches and hamburger buns. Thanks for such good recipes and detailed instructions and tips.

I’ve been making these for a couple of years but never knew they were a thing with a name until a few weeks ago when my Pinterest feed was suddenly full of them. So funny. Yes, they’re amazing! I love the fat and protein in the guise of carbs, so yummy! All of your varieties and photos look great!

I would love to have a keto recipe for chicken tikka masala. However my daughter is allergic to coconut, so what can I do to replace the coconut and still give it that flavor and texture that it needs?

These were incredible – especially the comment about Making them crispy. I’ve tried other recipes in the past and they were a little bit eggy and soggy. Not these – I made the basic and the cinnamon. Only challenge is not eating them all at once – I over-chaffled when I ate these for breakfast.

These are unbelievably delicious! I had different ingredients on hand – feta, blue cheese, only a little shredded mozzarella, and I did the oregano and garlic. I didn’t measure anything, I just made sure lots of cheese and not so much egg, with a thicker but still pancake batter consistency. Wow! My husband was so impressed he took pictures and showed his friends which is very out of character for him (he’s a contractor)! The aroma permeated the house and brought him in from working outside! Thank you, Maya! Some new zest in our lives from an almost grain free lifestyle (no wheat and little of everything else). I will try some of your other recipes as well!

Sorry, I’m not familiar with “mini waffles”. The recipe makes 2 mini waffles, but would that be enough to make one regular waffle (from the kind of waffle maker with the 4 quarters)? Thank you for your hard work, your recipes Never Fail me, which is wonderful, because ingredients can be so expensive. Have pre-ordered your cookbook because of this.

This is great, Maya, thank you! For the churro chaffle, the 1/2 tbsp of butter is just for topping the chaffle with the cinnamon sugar mix? Or is it for putting in the batter and then you are to reserve some for the topping?

Hi Maegha, you’ll use 1 1/2 tablespoons of butter altogether. 1/2 tablespoon goes in the batter itself, and the remaining full tablespoon gets brushed on the finished waffle before sprinkling with the topping.

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