For those following a ketogenic diet or simply watching their carbohydrate intake, finding satisfying and versatile breakfast options can sometimes feel like a challenge. Enter the "chaffle," a delightful waffle alternative that's incredibly easy to make and surprisingly adaptable. The basic chaffle, often made with just cheese and eggs, has taken the keto world by storm. This article will show you how to create a specific variation: the two-ingredient keto cream cheese waffle.
What is a Chaffle?
The word “chaffle” refers to a waffle made with just cheese and eggs. Basic Chaffles do not contain flour, baking powder, or any other ingredients. It’s a simple concept: combine cheese and eggs, cook in a waffle iron, and enjoy. The result is a fluffy waffle with a slightly crunchy and cheesy exterior. Chaffles are usually made in this small dash waffle iron. It’s great because it’s very small and makes the perfect size chaffles that can be used as a serving of bun or bread. The 4’’ diameter makes it the perfect size bun, egg muffin, bread, and sandwich size. It’s super CHEAP (under $10) heats up quickly and is pretty easy to store because it’s super tiny. They are quick, easy, and incredibly versatile, lending themselves to both sweet and savory applications.
Why Cream Cheese Chaffles?
While traditional chaffles use shredded cheese, cream cheese chaffles offer a unique twist, especially for those with a sweet tooth. The cream cheese adds a subtle tang and richness, creating a waffle that's delicious on its own or as a base for various toppings. These keto egg and cream cheese waffles are not only low carb, they are practically no carb! All you need is eggs and fats! Honestly, that is it. They can be made in advance and then popped in the toaster to make them crispy. The idea originated from the famous cream cheese pancake recipe on this blog.
The Basic Cream Cheese Chaffle Recipe
This recipe is incredibly simple and requires minimal ingredients.
Ingredients:
- 2 pasture raised eggs
- 2 oz of softened cream cheese
Instructions:
- In your blender or Magic Bullet, toss in the eggs and cream cheese. I didn't bother to bring anything to room temperature.
- Blend the eggs and cream cheese until you get a thin and bubbly batter (see my photo)
- You will need to let the batter rest for a few moments. This is when I get out the waffle maker and preheat it for 5 minutes.
- Pre-heat dash waffle iron.
- Spray waffle iron with cooking spray or butter.
- Once the waffle maker is hot, pour the entire batch into the waffle maker. This will of course depend on the size. I have a big cuisinart waffle maker.
- Pour about 1/4th of the mixture into the waffle iron and cook for 2-3 minutes or until golden. Note* If using a regular waffle maker or Belgian waffle maker: pour half the batter or enough to fit in your waffle iron, cook 3-4 minutes or until golden; repeat as needed.
- You will know the chaffles are ready when they have puffed up, developed a crispy crust and pull away from the waffle iron with ease.
Tips and Tricks for Perfect Cream Cheese Chaffles
- Cheese Selection: Chaffles can be made with practically any type of melting cheese. I personally like to use cheddar because I’m a big fan of cheddar so it’s really up to you and what you prefer or what you already have in your fridge!
- Waffle Iron Size: Chaffles are usually made in this small dash waffle iron. It’s great because it’s very small and makes the perfect size chaffles that can be used as a serving of bun or bread. The 4’’ diameter makes it the perfect size bun, egg muffin, bread, and sandwich size. It’s super CHEAP (under $10) heats up quickly and is pretty easy to store because it’s super tiny. This recipe makes 4 small chaffles or 2 regular standard Belgian waffle iron-size waffles.
- Crispiness: They won’t come out crispy like regular waffles . That said, there is a way to make them a little crispier. Substitute 1 ounce of the cream cheese for 1 tbsp melted coconut oil or melted butter.
- Fluffiness: NOTE: To make these a lot more fluffy, blend everything except for the egg whites. Beat the egg whites until stiff peaks form and then gently fold the egg whites into the mixture that you have blended.
- Seasoning: Whisk eggs & any melting cheese and place in a mini (or regular size) waffle iron for 2-3 minutes or until crispy and golden. If you want to put your own spin on this recipe, try adding your favorite seasoning to the chaffle batter.
Serving Suggestions and Variations
The beauty of cream cheese chaffles lies in their versatility. Here are a few ideas to get you started:
Read also: Creamy Keto Dessert
- Sweet: You can serve as you would a regular waffle, with cinnamon sugar, powdered sugar, or maple syrup. When doing the egg fast, the topping I usually make is simply this: I slightly melt 1 tbsp butter in a dish. Stir in 1 teaspoon of sugar free syrup and drizzle over top the waffles. The other thing I have been doing lately is adding in 2 tbsp Skinny Syrup right into the waffle batter before blending.
- Savory: Make a pizza chaffle by spreading half the chaffle batter on the waffle iron, topping with a single layer of pepperoni, and spreading with the remaining half of batter before cooking.
- Egg Fast Friendly: If you are following the Egg Fast, you can use these as bread for fried egg sandwiches or even make grilled cheese sandwiches. For the Egg Fast, the entire recipe counts as 2 eggs and 2 ounces cheese (or 2 tbsp fat if you substituted mayo or another fat for the cream cheese).
- Bread Replacement: The 4’’ diameter makes it the perfect size bun, egg muffin, bread, and sandwich size.
- Pancakes: INGREDIENTSThis is two servings and makes 6 pancakes. Just double it, triple it etc… for more people! 4 pasture raised eggs (I use Vital Farms)4 oz of softened cream cheese1 teaspoon of liquid Stevia 1 tsp of Vanilla extract 1 1/2 tsp of baking powder4 tbsp of coconut flour (I used Bob's Red Mill) 4 tbsp of butter, dividedSprinkle of cinnamon (I love cinnamon so I am generous) DIRECTIONSPut all ingredients in a food processor and mix thoroughly! You could probably also use a bullet or blender. Heat skillet/griddle to medium high and melt butter on pan Pour in batter, I made my pancakes about 4" wideThey will get puffy when it is time to flip, they won't really get the air bubbles like a typical pancake but they will set.
Can I Make the Recipe More Fluffy?
Yes, I get that and so here is what you can do! Add 1 tbsp almond flour and 1 tsp baking powder to the basic recipe below.
Storage Instructions
Absolutely! This recipe is perfect for a single serving, and is easy to scale up if you're feeding a small or large crowd.
- Fridge: If you have leftover chaffles, store in an airtight container in the fridge for up to 3 days.
- Freezer: Yes, chaffles are freezer-friendly. Place them in a freezer-friendly bag and freeze for up to 14 days. If you would like to store for longer in the freezer, line a baking sheet with parchment paper and place chaffles in a single layer without the sides touching. Freeze until fully frozen, then transfer to a freezer bag, press the air out, and seal.
Nutritional Information
A 2 ingredient chaffle has only 1 net carb per serving, making it the perfect low-carb waffle! Serve this all on its own, or with a side of keto rice.
Read also: Low-Carb Pizza Guide
Read also: Easy Low-Carb Cheese Crackers