2-Ingredient Chaffles

Hey There, Waffle Warriors! ✨

Raise your hand if you’ve ever stared longingly at a golden waffle while chanting “carbs are the enemy” under your breath. 🙋‍♀️ Yeah, me too. That crispy exterior, those fluffy pockets just begging for butter… pure torture when you’re living that low-carb life! But what if I told you your waffle dreams could come true with just TWO ingredients and less than 2 minutes of prep? Enter: The Mighty Chaffle. (That’s cheese + waffle, in case you’re new to this magic!).

These little golden disks are my kitchen superheroes. Seriously, they’ve saved rushed mornings, turned sad desk lunches into gourmet sandwiches, and satisfied my deepest waffle cravings without derailing my keto groove. Imagine: crispy on the outside, tender-chewy inside, with just 1 net carb per chaffle and a glorious 10g of protein. They’re gluten-free, ridiculously versatile, and so easy a sleepy toddler could make ’em (okay, maybe supervise the waffle iron). Whether you’re keto-curious, gluten-avoiding, or just want a lightning-fast breakfast win, these 2-Ingredient Chaffles are your new BFF. Ready to make magic happen? Let’s dive in!

My “Aha!” Chaffle Moment (And a Sticky Situation)

Picture this: It’s 7 AM. My coffee hasn’t kicked in. My stomach’s rumbling like a disgruntled bear. I’m staring into the fridge, willing a miracle breakfast to appear. All I see are eggs… and a half-eaten bag of shredded mozzarella. Desperate times! I vaguely remember seeing “chaffles” mentioned in some keto forum. “What’s the worst that could happen?” I mumbled, whisking eggs and cheese like a mad scientist. I poured the gloppy mess into my dusty mini waffle maker (a gift I’d nearly regifted). Three minutes later… *DING!* Out popped this golden, crispy, CHEESY wonder. I nearly cried. It was love at first bite! But then… disaster. In my excitement, I grabbed it straight off the iron. HOT CHEESE BURN! Lesson learned: Patience is a virtue (and chaffles are lava-hot fresh). That slightly-too-enthusiastic kitchen burn? Totally worth it. Now, these little guys are my weekly ritual – no burns, just pure, cheesy bliss.

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2-Ingredient Chaffles


  • Author: clarawhitmore
  • Total Time: 12 minutes
  • Yield: serves 4

Description

These quick and easy chaffles (cheese + waffles) are the ultimate low-carb breakfast solution! With only two ingredients, they’re crisp on the outside, fluffy on the inside, and just 1 net carb each—perfect for sandwiches or a guilt-free waffle fix.

 


Ingredients

Scale

2 large eggs

1 cup finely shredded mozzarella or cheddar cheese


Instructions

Preheat your mini waffle maker (like a Dash).

 

In a bowl, whisk eggs and mix in the shredded cheese until well combined.

 

Lightly grease waffle maker if needed.

 

Pour ¼ cup of the mixture into the waffle maker and cook for 3–4 mins until golden and crisp.

 

Repeat with remaining batter (makes 4 small chaffles). Let cool slightly before serving.

  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Category: breakfast

Nutrition

  • Calories: ~120 per chaffle
  • Fat: 9g
  • Carbohydrates: 1g
  • Protein: 10g

Your Tiny But Mighty Ingredient Squad

  • 2 Large Eggs: Your glue and fluff-maker! Room temp eggs blend smoother (less “cheese clumping”). Chef’s Hack: Whisk them like you mean it for airiness! Sub Alert: Egg-free? Try 3 tbsp flaxseed gel (mix 1 tbsp ground flax + 3 tbsp water, wait 5 mins) but texture will be denser.
  • 1 Cup Finely Shredded Mozzarella OR Cheddar: FINELY shredded is non-negotiable! It melts evenly. Mozzarella is mild & super crispy; cheddar adds tang. Chef’s Secret: Avoid pre-shredded bags! They have anti-caking agents that make chaffles gummy. Block cheese + box grater = game-changer. Fun Twist: Mix half mozzarella, half sharp cheddar for best of both worlds!

Wait, that’s IT? Yep! But your pantry’s the real MVP here: Salt, pepper, garlic powder, everything bagel seasoning? Toss ’em in! (See variations below). The base is pure, beautiful simplicity.

Let’s Make Some Chaffle Magic! (No Wizard Robe Required)

  1. Preheat Your Mini Waffle Maker: Plug in that cute Dash (or similar mini waffle iron) and let it get SCORCHING hot. This is KEY for crispiness! Chef’s Tip: No mini maker? Use a regular one! Pour batter only onto the center, spreading slightly. Cook time may increase slightly.
  2. Whisk & Mix Like a Boss: Crack those eggs into a bowl. Whisk vigorously for 30 seconds – you want ’em slightly frothy! Dump in the cheese. Stir JUST until combined. Don’t overmix! It should look like cheesy scrambled eggs. Hack: Add a pinch of salt here if you’re not using salty cheese (like mozzarella).
  3. Grease? Maybe!: If your waffle maker is truly non-stick and well-seasoned, skip it! Otherwise, a tiny spritz of avocado oil or brush of melted butter works. Warning: Too much oil = soggy chaffles! Less is more.
  4. Pour & Cook to Golden Glory: Spoon about 1/4 cup of batter onto the hot iron. Close it GENTLY but firmly – don’t squash it! Cook for 3-4 minutes. RESIST PEEKING! Steam escape = less crisp. Cook until steam stops pouring out and it’s deep golden brown. Pro Sign: It’ll release easily when done!
  5. Cool & Conquer: Carefully lift the chaffle out (tongs help!). Place it on a wire rack, NOT a plate. THIS IS CRUNCH CRUCIAL! Letting steam escape prevents sogginess. They crisp up as they cool (about 2 mins). Repeat! Batter makes ~4 mini chaffles.

How to Serve Your Chaffle Masterpieces 🎉

Think beyond the syrup! (Though sugar-free syrup + butter is divine). For Breakfast: Top with fried eggs, avocado, and hot sauce. Lunch Hero: Use two chaffles as buns for a juicy burger, crispy chicken, or piled-high deli meats! Snack Attack: Slather with cream cheese and everything bagel seasoning. Sweet Tooth: Dollop with whipped cream and berries. Plate them hot off the rack for maximum crunch – they’re edible little plates themselves!

Chaffle Chameleon: 5 Flavor Twists!

Once you master the base, go wild!

  1. Everything Bagel: Mix 1 tsp everything seasoning into batter. Top with cream cheese!
  2. Pizza Party: Add 1 tsp Italian herbs + garlic powder to batter. After cooking, top with marinara, mini pepperoni & extra cheese, broil for 1 min!
  3. Cinnamon Toast Sweet: Use mozzarella. Add 1 tsp cinnamon + 1 tbsp keto sweetener (like monk fruit) to batter. Serve with butter & SF syrup.
  4. Herb Garden: Fold in 1 tbsp fresh chopped chives, parsley, or dill. Perfect with smoked salmon!
  5. Protein Power: Add 1 tbsp unflavored collagen peptides or 2 tbsp almond flour for extra structure (adds ~1g net carb).

Clara’s Crunchy Confessions 😉

Okay, full disclosure: My first batch? They looked like sad cheese Frisbees. I used chunky-shredded bagged cheese (big mistake!) and didn’t preheat the iron enough. SOG CITY. Over time, I learned the secrets: Fine shred, hot iron, wire rack. Now, I make a double batch every Sunday! I freeze them layered between parchment paper. Pop ’em straight into the toaster on busy mornings – they come out PERFECTLY crisp. My husband (a skeptic turned addict) loves them as “buns” for his post-gym chicken sandwiches. The funniest evolution? My kid thinks they’re “cheesy clouds” and begs for them! Who knew two ingredients could cause such kitchen joy (and minimal dishes!)?

Chaffle SOS: Your Questions, Solved!

  1. “Why are my chaffles soggy/limp?” Ah, the #1 issue! Likely culprits: Not preheating the iron enough, using coarse/bagged cheese (holds moisture!), skipping the wire rack, or opening the iron too soon. Also, ensure you cook until steam STOPS (about 4 mins).
  2. “Can I use pre-shredded cheese? It’s easier!” You *can*, but brace for texture changes. Bagged shreds have starches/cellulose to prevent clumping, which traps moisture. Result? Less crisp, sometimes gummy chaffles. Grating a block takes 60 seconds and makes ALL the difference. Trust me!
  3. “Help! My chaffle is STUCK!” Don’t force it! Let it cook another 30-60 seconds. Usually, it releases when truly done. Next time: Ensure the iron is HOT before adding batter, grease lightly if needed (avocado oil spray is great), and use finely shredded cheese.
  4. “Can I make these without a waffle maker?” You can try! Pour batter into a hot, lightly greased non-stick skillet like a small pancake. Cover and cook 3-4 mins per side on medium-low. They’ll be more like “chancakes” – still tasty, but miss the iconic crispy pockets!

Nutritional Powerhouse (Per Chaffle!)

Calories: ~120 | Net Carbs: ~1g | Protein: ~10g | Fat: ~9g
Keto-friendly, Gluten-free, Sugar-free. Perfect fuel to keep you full and focused! Macros calculated using finely shredded whole-milk mozzarella.

Mornings just got a serious upgrade. These Breakfast Protein Biscuits are soft, savory, and secretly powerful—your new grab-and-go MVP for busy weekdays or cozy weekend brunches. Prep once, power up all week.

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