2 Ingredient Chaffle Recipe
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My Chaffle Recipe is low carb and keto friendly… and totally tasty!! Made with just 2 key ingredients — eggs and cheese — you can create a flavorful cheese waffle that can be served in a variety of different ways. Enjoy it with syrup for breakfast, or use it as a burger bun. The possibilities are endless!!
Chaffle Recipe
If you’ve never heard of chaffles, you’re in for a treat!!
This chaffle recipe is made with just 2 ingredients. Okay, I also add a pinch of salt, but 99% of people already have that at home, so I’m not counting it as an ingredient!
You can also use some seasonings, but those are totally optional.
And in any case, even if these required a lot more ingredients, I would make them anyway. Yes, they are that good… and easy to make!!
Savory and cheesy, crispy on the outside and chewy on the inside, you can use my low carb chaffle recipe in so many different ways.
And yes, this is a low carb, keto chaffle recipe because there is zero flour needed.
I love these for breakfast, lunch, dinner, and snacking!
There are so many ways to use these cheese waffles — from adding your favorite toppings to using them instead of bread. How will you enjoy yours?
Ingredient Notes and Substitutions
- Eggs – Bind the other ingredients together and add a punch of protein!
- Mozzarella – One of my personal favorites when it comes to cheese waffles, but you can use cheddar, Colby, or any other cheese that melts well!
No matter which cheese you choose, shred it yourself! It will taste (and melt) so much better than the pre-shredded stuff. - Salt – You only need a pinch.
- Seasonings – These are optional (to make this a true, 2 ingredient chaffle recipe), but I typically add an Italian or Mexican seasoning blend to the batter for more flavor.
- Non-Stick Cooking Spray – So nothing sticks to the waffle maker!
Tips and Tricks to Make Perfect Chaffles
- No mini waffle iron? No problem!
I love using my Dash Mini for this recipe, but you can absolutely still make it with a full-size, traditional waffle iron!
I recommend using half of the batter to make one chaffle with a traditional-sized waffle maker. You may want to double or even triple the recipe so you have enough for everyone.
- Don’t forget to preheat!
Nobody wants soggy waffles, am I right? The key to preventing a mushy mess is to make sure to preheat your waffle maker before getting started.
It needs to be nice and hot before you add that batter.
You should also always lightly grease the iron with non-stick cooking spray as mentioned. They’ll come out nice and crispy that way!
- More measurement tips.
I typically use about 3 tablespoons of batter per chaffle. A ¼ measuring cup not quite filled all the way works beautifully here.
- Remove from the iron with care.
I’ve found that using a wooden fork — you know, the kinds that come with salad tongs — to remove the cheese waffles from the iron works best.
Gently lift it up and transfer to a wire rack to cool before you dig in. Otherwise, store any you don’t plan to use right away in the fridge!
Prep Ahead
- Preheat your waffle maker
- Grease once hot
- Shred the cheese
Kitchen Tools You Will Need
- Dash Mini Waffle Maker – The perfect size for this low carb chaffle recipe.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
- Cooling Racks – Cool a large batch without taking up a lot of counter space.
Serving Suggestions
Cheese waffles are best enjoyed hot and fresh from the waffle maker!
I like to enjoy this keto chaffle recipe for breakfast with a bit of sugar-free syrup (or this Strawberry Pancake Syrup if I’m feeling indulgent!) and some fruit, or as a bun for burgers, sandwiches, and more.
How good does a barbecue bacon cheeseburger or a buffalo chicken burger with a chaffle bun sound?
Pair with some Parmesan grilled zucchini and you’ve got yourself a keto meal.
Or, use them as the base for a low-carb pizza!
Storing and Reheating
These come together so quickly that I usually only make as many as I need.
That said, if you do have leftovers, you can store them in an airtight container in the fridge for up to 5 days.
My chaffle recipe also freezes beautifully! Let them cool before flash-freezing on a baking sheet.
Transfer to a freezer-safe bag when they’re frozen solid, and they will keep for about 3-6 months.
To reheat, I recommend using your air fryer for the crispiest results. About 3-4 minutes at 300°F should be all the time you need.
You can air fry directly from frozen, too — simply add a few extra minutes of cooking time.
Keto Chaffle Recipe FAQ
Chaffles are only made with 2 ingredients: cheese and eggs. I typically like to add some seasonings to my keto chaffle recipe, just to make it even more flavorful and satisfying.
Yes! You use the same exact equipment to make cheese and egg waffles as you do traditional waffles.
Remember that I like to use a mini waffle maker for my recipe, but you can feel free to use what you have on hand. Just remember to adjust how much batter you add at a time!
You likely didn’t preheat your waffle maker for long enough or forgot to add non-stick cooking spray. Both are essential to getting crispy results!
Another fun tip to adding a little extra crunch is to actually sprinkle a bit of extra cheese directly on the waffle maker before you add the batter. Add a bit more on top before you close the waffle iron so that both sides crisp up as it cooks. So tasty!
Enjoy!
With love, from our simple kitchen to yours.
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2 Ingredient Chaffle Recipe
Equipment
Ingredients
- 2 large eggs
- 1 cup finely shredded mozzarella, (see Notes for other cheese options)
- pinch salt
- optional seasonings, Italian seasoning, Mexican seasoning, or your favorite
- non-stick cooking spray
Instructions
- Set a mini waffle iron to preheat while you mix the batter. I use the Dash Mini.
- To a medium size bowl (or 1 cup measuring cup) add cheese, eggs and salt. Whisk with a fork until well combined.
- Once your waffle iron is up to temperature, use a silicone brush and melted butter to grease the cooking plates, or you can use non-stick cooking spray.
- Use approximately 3 tablespoons of mixture per chaffle. Tip: A ¼ cup measuring cup, not quite filled all the way works beautifully. *See notes if using a traditional waffle iron.
- Cook for approximately 3 minutes per chaffle. After 3 minutes, lift the waffle iron lid to check doneness. Cook longer if you would like a deeper golden color and more crisp.
- Serve warm. I love these for a burger, for breakfast with fruit, or sugar free syrup.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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This was so easy to make and tasted incredible! Definitely a keeper from Donna and Chad!
Hi Autumn!
Glad you enjoyed our recipe!!
TSRI Team Member,
Devlyn