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The Best Ever Keto Chaffles

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Have you tried my chaffles yet? I promise this keto chaffle recipe is the closest you'll ever get to perfection. After all I've been cooking chaffles for months — which brings me to the next point — I have a new cookbook coming out in June!🤩

I can't believe the release date is finally approaching and I'm so excited about this book. It was so much fun working on it! From basic flavoured chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!

From now on if you order my new Chaffles book, I'll send you 5 bonus chaffle recipes as a gift — all instantly via email!

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How To Make Savory Keto Chaffles

This Basic Chaffle is what I used as a base in my Pepperoni Pizza Chaffles and it works really well in sandwiches and burgers instead of bread.

If you want to make sweet chaffles, it's easy to modify this recipe by simply using neutral tasting mozzarella cheese, less baking powder and low-carb sweetener. You can follow this Sweet Chaffle recipe to make the perfect sweet chaffles.

This basic chaffle recipe is ideal for sandwiches, burgers or simply eaten as a side dipped in soups or stews. I kept these cheese waffles plain and simple but you can add any spices or herbs for extra flavour.

To make these chaffles I used a 4-inch Dash Mini Waffle Iron which is perfect for small waffles. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference will be the yield you'll get.

How To Make Chaffles that Are Nut-Free, Egg-Free or Dairy-Free

Have food allergies? No problem! I've tested all the possible permutations I could think of and listed my suggestions in this post.

You can use almost any nuts or seed flours to either make your chaffles nut-free or coconut-free. You can even substitute the egg with a chia egg or flax egg. If you can't eat dairy, there are some dairy-free cheese options you can use instead. This means you can even make vegan chaffles if that's what you need. Make sure to check out these sweet keto chaffles if you want to substitute any of the ingredients listed below.

Hands-on Overall

Serving size chaffle

Allergy information for The Best Ever Keto Chaffles

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, chaffle)

Net carbs2.3 grams
Protein12.3 grams
Fat18.4 grams
Calories224 kcal
Calories from carbs 4%, protein 22%, fat 74%
Total carbs3.5 gramsFiber1.2 gramsSugars0.8 gramsSaturated fat6.6 gramsSodium296 mg(13% RDA)Magnesium44 mg(11% RDA)Potassium139 mg(7% EMR)

Ingredients (makes 2 small chaffles)


  1. Measure out all the ingredients for the waffles. Preheat a mini waffle maker, or use a regular waffle maker. The Best Ever Keto Chaffles
  2. You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor. The Best Ever Keto Chaffles
  3. I made a double batch and blended half of the batter to compare the results. Both tasted great although the blended chaffles had a much better, fluffier and more even texture with no cheesy bits. The Best Ever Keto Chaffles
  4. To make 2 small waffles, spoon half of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker.
  5. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
  6. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get two chaffles. The Best Ever Keto Chaffles
  7. Let the chaffles cool down completely. They will be soft when they are warm but will crisp up as they cool down.
  8. Enjoy immediately or store the chaffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze for up to 3 months. The container will keep them soft but you can leave them uncovered if you prefer them crispy. The Best Ever Keto Chaffles

Ingredient nutritional breakdown (per serving, chaffle)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Cheddar cheese
0.9 g6.5 g9.4 g114 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Total per serving, chaffle
2.3 g12.3 g18.4 g224 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (18)

Thank you for the recipe
Is the nutrition for 1 or 2 chaffles ?
Thank you

Hi Rosa, it's per chaffle.

What hand blender did you use in the video demonstration? The one I bought doesn’t blend as well as the one you used. The batter kept getting caught up above the blade & wouldn’t blend. I repeatedly had to scrape it out & reblend. I even tried it in a cup. Thanks!

Hi Tosha, I have a Bamix immersion blender which I use together with a small blender container (Amazon link) - this is the best one for small amounts. The one used in the video was another stick blender - the video was made by our recipe developer Jo.

Thank you.

thank s a lot

This was a breeze to make and very good! I doubled the recipe and used 100g shredded low moisture mozzarella and 15g grated cheddar as that's all I had, and had no problems. The batter is quite thick so next time I might add a dash of double cream, but other than that this is a very reliable recipe that I will be making often 😊 As advertised, they crisp up when cool, but are delicious warm too!
Question - Can I use another flour instead of almond? Just for variety I was wondering if I could substitute peanut flour or coconut flour, or even lupin flour, and if so, at what ratio? Or perhaps some other ground nuts? Macadamias, pecans, walnuts? Would they work, or are they too greasy? I love experimenting with recipes (but only once I've tried the original!)
Thanks again! This was fantastic with the following toppings for Saturday brunch:
1. Butter and Marmite
2. Butter and your salted caramel sauce!
3. Butter and Lakanto maple syrup
4. Crunchy peanut butter and keto raspberry jam

Thank you Anu, great feedback and tips for toppings! The dough is thicker when blended which helps the chaffles stay together and prevents leaking from the chaffle maker - I would probably not add any more liquids just in case.
Yes you can use other options too - I listed some here but I'm working on a chaffle guide which I'll share soon (next week). That will have everything about how I make chaffles and all the alternatives you can use. I haven't tried peanut flour but I think the conversion will be similar as for defatted sesame seed flour (about 2 tbsp to replace the 1/4 cup almond flour). For coconut flour I only use 1 tbsp as it's very absorbent. Macadamias might be too greasy so if you use it definitely go for shredded mozzarella (less fat than cheddar) and maybe add a teaspoon of coconut flour. Happy experimenting! 😊

Hi Martina, just wanted to let you know that I have got these to successfully work with lupin flour too 😊 For a double batch, I used 150g shredded low-moisture mozzarella, 2 large eggs, 1/2 tsp baking powder, 1 tbsp (12.5g) lupin flour, and 2 tbsp double cream. For flavour, I usually also add 1/8 tsp salt and 4 drops of liquid Stevia. This makes 4 waffles/chaffles (I have a regular waffle iron that you put on the hob, making square waffles, something like this one and the macros come to 169 kCal, 1.8g total carbs, 0.63g net carbs, 11.3g protein, 13.1g fat per waffle. This is also probably because I live in the UK where the mozzarella and double cream are wonderfully low in carbs 😊

Thank you so much Anu, this is amazing!! I will have to try lupin flour!

I’m so excited to try this. Just ordered the mini waffle maker!  I was wondering. Can you make the “batter” ahead of time and keep it in the refrigerator or is it best to make them all at once?

That mini waffle maker was some of the best buys I made last year! There's baking powder so I think it's better if you make it fresh and then keep the chaffles at room temperature or in the fridge and reheat if needed.

Thanks so much. I made a double recipe tonight and came out with about 3 1/2 servings/chaffles. I love LOVE love the measurements by weight. I bake a lot and it was so much easier to weigh then stress about volume. In the future, I will just commit more time to make a bigger batch ahead of time. Thanks again.

Thank you Heather! I still have a few in the freezer 😊 I think weights are absolutely essential for baked recipes because it's easy to get the dry ingredients wrong - and they never weigh exactly the same "per cup".

This is probably a good recipe. It is very much like the one I published in September 2019 on my blog. One needs a waffle, even if it is a 'chaffle' to have a certain crunchy, light  texture.

Would rinsed and drained cottage cheese work in this recipe?

Hi Elizabeth, I haven't tried cottage cheese but I assume the texture would be different and it won't crisp up very well. You can still make chaffles but they'd be softer and may be more fragile.

Thank you.