The Best Ever Keto Snickerdoodle Chaffles

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Have you heard? Chaffles are the new fat bombs! And I can see why these cheesy waffles are getting so popular. They are ultra versatile, super easy, and you will need just a few common ingredients to make them.

The original chaffle recipe that became viral on social media consisted of two simple ingredients: one large egg and half a cup of shredded cheese. Although I think that the original recipe is delicious, it is not quite like waffles and has limited use.

To find the best ratio of liquid to dry ingredients, I've tried every possible option I could think of to get the best texture and flavour. I even made allergy-free chaffles that are egg-free, dairy-free and nut-free.

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Which Waffle Maker Should I Use?

Just like the original chaffle recipe, I used a 4-inch Dash Mini Waffle Iron. It will only cost you about around $15 and it's perfect for chaffles. I couldn't find it in the UK so I ordered my Dash mini waffle maker from the US. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker. The only difference is the yield you'll get. Instead of 3 small round chaffles you'll get 2 regular sized square chaffles, or 1 to 1 ¹/₂ large Belgian waffles.

I admit that getting the mini waffle maker was pricey as I also had to get a transformer with a USA Voltage Converter Plug to work with UK sockets. Not to mention I accidentally got the mini panini press the first time I ordered it so I had to re-order the one with waffle grid!😃

How to Make the Best Chaffles

Making chaffles is really easy but if you strive for chaffle perfection, there are a few rules you should follow. I've tested over 15 basic chaffle recipes before I found the best way to make a chaffle that is crispy on the outside and soft inside.

If you haven't tried that yet, blend the batter before pouring it in the waffle maker. It produces the perfect texture with no cheese bits and no eggy taste! Blending is optional but highly recommended. It's easier to blend if you have more batter so feel free to double or triple the recipe.

The size of the egg matters. A large egg should weigh approximately 50 grams (1.8 oz) but you may get 10-20% more or less even if it's a "large" egg. The recipe will still work with a slightly larger egg but the batter is more likely to leak out of your waffle maker.

For that reason, always keep an eye on the batter and if it's about to overflow, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back towards the waffle.

I'll be sharing even more tips in my keto chaffle guide soon so stay tuned!

Nutritional values (per serving, chaffle)

Ingredients (makes 3 small chaffles)

Waffles:

• 1 large egg
• ¹/₂ cup shredded low moisture mozzarella (57 g/ 2 oz)
• ¹/₄ cup almond flour (25 g/ 0.9 oz)
• ¹/₈ tsp gluten-free baking powder
• 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz)

Topping:

• 1 ¹/₂ tbsp melted unsalted butter
• 1 tsp cinnamon
• 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz)

Instructions

1. Measure out all the ingredients for the waffles. Preheat the waffle maker. You can use a 4-inch Dash Mini Waffle Iron or a regular waffle maker.
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. I used a small Bamix blender which is ideal for blending small amounts.
3. Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending. Blending is optional but highly recommended.
4. To make 3 small waffles, spoon one third of the batter (3-4 tablespoons, about 55 g/ 1.9 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.
7. Repeat for the remaining batter. The chaffles will be soft when they are warm but will crisp up as they cool down completely.
8. When the chaffles have cooled down, brush them with butter on all sides.
9. Mix the cinnamon and granulated low-carb sweetener. Sprinkle over the chaffles. Turn each chaffle on the other side and sprinkle more. Take each chaffle and roll the edges in the leftover sweetener & cinnamon mix so it's completely covered in the cinnamon mix.
10. Enjoy immediately or store in a sealed container at room temperature for up to a day, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.

Ingredient nutritional breakdown (per serving, chaffle)

Net carbs	Protein	Fat	Calories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	2.1 g	1.6 g	24 kcal
Mozzarella cheese (low moisture, for pizza)
1.1 g	4.5 g	3.7 g	56 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g	1.8 g	4.4 g	49 kcal
Baking powder, gluten-free
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	5.8 g	51 kcal
Cinnamon, spices
0.2 g	0 g	0 g	2 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal
Total per serving, chaffle
3.2 g	8.4 g	15.5 g	186 kcal

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