We already have an amazing mozzarella and coconut flour chaffles recipe up, so should we really be doing this?
Well I say yeah! Obviously! It’s chaffles! The more ways you know how to cook chaffles, the better.
(If you couldn’t tell, I really love chaffles. In fact, I’d go as far to say I prefer chaffles to waffles, either classic or Keto).
What’s the big difference between these chaffles and the ‘classic’ ones? Well, taste, obviously. Since the classic chaffles are made with mozzarella, and these are made with cheddar and parmesan. The flour-less chaffles are also a bit crispier (due to the added shredded cheese).
On the other hand, flour-less chaffles may taste a bit more eggy. Or so I’ve been told, because I, myself, don’t really feel it. But if you do, let them cool completely first, and then reheat with some butter. That usually helps eggy Keto pastries.
What to top it with? Anything and everything that goes with savory Keto dishes. Bacon, hot sauce, smoked salmon, avocado with some extra spices – all make perfectly good toppings. Breakfast, lunch, or brunch? The time of day doesn’t matter. Tell you more, I’ve even enjoyed them for dinner.
Breakfast food truly is superior.
- A mixing bowl
- A waffle iron
- 1 cup cheddar cheese, finely grated
- 1/2 cup parmesan cheese, finely grated (+ 1 tbsp per waffle, for crispier waffles)
- 2 eggs
- 1 clove of garlic, crushed into a paste (or garlic powder to taste)
- Italian seasoning (to taste)
- Salt and black pepper (to taste)
- Butter or cooking spray
- Turn on your waffle iron.
- Add the eggs to the mixing bowl and whisk. When the yolks and whites are fully combined, add the cheeses, garlic, Italian seasoning, salt, and black pepper. Whisk everything together and let the butter sit for a minute.
- Grease your waffle iron with some butter (or just spray some cooking spray on). Spoon the waffle butter onto it.
- Optional: for crispier chaffles add extra shredded cheese. Sprinkle about 1/2 tbsp worth of grated parmesan cheese on the waffle iron, spoon the butter on top, and add another 1/2 tbsp of parmesan on top of the waffle butter.
- Close the waffle iron and bake the chaffles for 3-5 minutes, until golden brown and crispy. They should be done when the steam is no longer coming out.
- Carefully transfer the chaffle from the waffle iron to the plate and let it sit for a couple of minutes to set and crisp up more. Repeat for the remaining butter.
- Optional: if the chaffles feel too eggy for you, let them cool completely – then reheat in a pan with some butter.