The ubiquitous keto chaffle!
Classic Chaffle
Ingredients
- 1 egg
- 1/2 cup shredded cheese (I prefer 50-50 cheddar-mozza)
Instructions
- Lightly whisk the egg.
- Add the cheese, and toss in the egg to make the batter.
- Cook in a preheated mini waffle maker for 3-4 minutes, until it's brown and crisped.
Notes
I find it helps to think of coating the cheese in a batter and not trying to make a batter with shredded cheese.
Pour half (1/4 cup) of the mixture onto a 4″ diameter mini-waffle maker and cook for 3-4 minutes.
Optional - let cool on a rack to crisp up a bit.
I add a pinch of salt, pepper, garlic powder, and oregano to all of mine. Sometimes I’ll add in some dehydrated onion.
Pour half (1/4 cup) of the mixture onto a 4″ diameter mini-waffle maker and cook for 3-4 minutes.
Optional - let cool on a rack to crisp up a bit.
I add a pinch of salt, pepper, garlic powder, and oregano to all of mine. Sometimes I’ll add in some dehydrated onion.
Whisk 1 egg until completely beaten.
Stir in 1/2 cup shredded cheddar-mozzarella cheese (most shredded cheeses work just fine).
I find it helps to think of this step as coating the cheese in a batter and not trying to make a batter with shredded cheese.
Pour half (1/4 cup) of the mixture onto a 4″ diameter mini-waffle maker and cook for 3-4 minutes.
Let cool on a rack to crisp up a bit.
I add a pinch of salt, pepper, garlic powder, and oregano to all of mine. Sometimes I’ll add in some dehydrated onion.
This is very keto-friendly, as well as lacto-ovo-vegetarian.
| Ingredient | Calories | Fat | Protein | Net carbs | Cost |
|---|---|---|---|---|---|
| 1 large egg | 77 | 5 | 6 | 0.6 | 0.35 |
| 1/2 cup shredded cheese | 200 | 14 | 14 | 2 | 0.75 |
| Total | 277 | 19 | 20 | 2.6 | 1.10 |