
Crispy cheese waffles with only two ingredients
Prep Time
2 min
Cook Time
6 min
Total Time
8 min
Servings
2
2 chaffles
Difficulty
Easy
Cost
Budget
$
Crispy cheese waffles with only two ingredients
The viral keto chaffle made from just eggs and cheese, cooked in a mini waffle maker until golden and crispy. Use them as bread, buns, or eat them plain as a snack.
2m
Prep Time
6m
Cook Time
8m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Chaffles took the keto world by storm because they are endlessly versatile and impossibly easy. Two ingredients, three minutes, and you have crispy low-carb bread that actually holds up to sandwiches.
Preheat a mini waffle maker and lightly grease with cooking spray.
Beat the egg in a small bowl. Mix in shredded mozzarella and any optional add-ins.
Pour half the batter onto the waffle maker and close the lid.
Cook for 3 minutes until golden brown and crispy. Remove and repeat with remaining batter.
Let chaffles cool on a wire rack for 1 minute to crisp up before serving.
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Different flavor profiles but same crispy texture
Nut-free option that absorbs more moisture
Do not open the waffle maker too early or the chaffle will split in half.
For a sweeter breakfast version, use cheddar and add a dash of cinnamon and sweetener.
Refrigerate for up to 5 days or freeze for up to 1 month.
Pop in the toaster for 1-2 minutes to re-crisp.
Per serving (65mg) · 2 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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