Today I did the head-to-head comparison between the Classic egg&cheese, Wonderbread, and the Modern Chaffle. I also threw in an egg white only chaffle for good measure … let’s see how they stack up.

Classic Chaffle

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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.

Keyword Keto

I made a Classic Chaffle without the yolk of a large egg

Wonderbread Chaffle

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Ingredients

1 egg
3 tbsp almond flour
1 tbsp mayo
1/4 tsp baking powder
1 tsp water

Instructions

Whisk the egg until the whites are completely gone.
Stir in the rest of the ingredients.
Pour half (1/4 cup) of the mixture onto a mini (4″ diameter) waffle maker and cook for 3-4 minutes.

Notes

I usually add a pinch of salt, pepper, garlic powder, and oregano to mine.

Keyword Keto

Modern Chaffle

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Ingredients

1 egg
2 tbsp almond flour
1/4 cup shredded cheese ( 50-50 cheddar-mozza is what I use )
1/4 tsp baking powder

Instructions

Lightly whisk the egg.
Add the rest of the ingredients, and mix well.
Cook in a pre-heated mini waffle maker for 3-4 minutes.

Notes

I like to add a pinch of salt, pepper, garlic powder, and oregano.

Keyword Keto

And the obligatory bacon weave.

Final results:

The Classic Chaffle is tougher, slightly less eggy than the others, but still a touch eggy when it’s cold. This is the toughest of the 3 chaffles, and is the clear winner for making sloppy sandwiches so the “bread” doesn’t fall apart.

The yolkless chaffle wasn’t bad, but it tasted a bit too cheesy, and a little too crisp. I don’t think I’d ever make it again.

The Wonderbread Chaffle is the best replacement for a slice of white bread that you’ll be careful with so it doesn’t fall apart. It’s ideal for spreads, or sandwiches that have soft & squishy ingredients.

The Modern is slightly gritty compared to the Wonderbread, but I think it’s overall the best of the three. Is it worth the extra effort and mess? It probably is.

Just because it’s so pretty, here’s the bacon weave I made today :