Description
Discover the perfect low-carb, keto-friendly breakfast with these Cold Chaffles. Made with simple ingredients like eggs, mozzarella cheese, and almond flour, these crispy and flavorful waffles are cooked in a waffle iron and enjoyed cold or at room temperature, making them an ideal quick snack or sandwich base.
Ingredients
Scale
Chaffle Batter
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 2 tablespoons almond flour (optional for texture)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt
For Cooking
- Nonstick spray or a small amount of butter for greasing the waffle iron
Instructions
- Preheat Waffle Maker: Lightly grease a mini waffle maker with nonstick spray or butter and preheat it to ensure it is hot enough for cooking the chaffles evenly.
- Mix Ingredients: In a small bowl, whisk the eggs until beaten. Stir in shredded mozzarella, almond flour (if using), garlic powder, onion powder, and salt, mixing thoroughly until well combined into a batter.
- Cook Chaffles: Spoon half of the mixture into the preheated waffle iron. Cook for 3 to 4 minutes or until the chaffle is golden brown and crispy. Carefully remove and repeat the process with the remaining batter.
- Cool: Transfer the cooked chaffles to a wire rack and allow them to cool completely. This step is crucial to maintain their crisp texture by preventing steam buildup from condensation.
- Store and Serve: Once cooled, store the chaffles in an airtight container in the refrigerator. Enjoy them cold or at room temperature as a convenient low-carb snack, breakfast, or sandwich base.
Notes
- Cold chaffles are ideal for low-carb sandwiches, snacks, or a quick breakfast option.
- For a sweeter variation, replace the garlic and onion powders with a dash of cinnamon and vanilla extract.
- Chaffles can be made ahead and refrigerated for up to 4 days, making meal prep simple and efficient.
