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Hi, I’m Jackie 👋

If you’ve been anywhere near keto TikTok or Pinterest, you’ve met the chaffle — a crispy little cheese-and-egg waffle with just two ingredients, no flour, and barely any carbs. It’s the recipe that made everyone buy a Dash Mini. Here’s my foolproof basic version, plus the tricks that get it properly crispy instead of soft and eggy.

Prep: 2 min · Cook: 4 min · Makes: 2 mini chaffles · Net carbs: ~1g each

Ingredients

  • 1 large egg
  • ½ cup (about 55g) shredded mozzarella — or cheddar for a stronger, crispier result

That’s the whole recipe. (Optional but recommended: a pinch of baking powder and ½ tsp almond flour for a lighter, waffle-ier texture — see variations below.)

Equipment

A mini waffle maker is the classic choice — the 4-inch Dash Mini is the chaffle machine and what most recipes are written for. A full-size maker works too; you’ll just get one big chaffle instead of two small ones.

Method

  1. Preheat your mini waffle maker fully. This matters — a cold plate gives a soggy chaffle.
  2. Beat the egg in a small bowl until smooth.
  3. Stir in the cheese until evenly combined.
  4. Pour half the mixture into the preheated waffle maker and close the lid. (Don’t overfill — cheese expands.)
  5. Cook for 3–4 minutes, until deep golden and the steam has slowed right down. Resist opening it early — this is where soft chaffles come from.
  6. Lift out and let it sit for 1–2 minutes. Chaffles crisp up as they cool — this step is the secret to the crunch.
  7. Repeat with the second half of the mixture.

How to get a crispy chaffle (not a soggy one)

  • Preheat fully before pouring.
  • Use cheddar (or add a sprinkle of extra cheese onto the plate before the batter) for crisp edges.
  • Cook a little longer than feels right — chaffles take more time than they look.
  • Let it cool on a rack, not stacked on a plate where steam softens it.

Sticking is the other classic chaffle problem — if yours are welding themselves to the plate, my guide on why waffles stick and how to fix it sorts it out.

Tasty variations

  • Lighter/fluffier: add ½ tsp baking powder + 1 tbsp almond flour to the egg and cheese.
  • Savoury: stir in a pinch of garlic powder and Italian herbs — brilliant as a keto sandwich bun or mini pizza base.
  • Sweet: swap to a pinch of cinnamon + a little sweetener, top with berries and sugar-free syrup.
  • Protein boost: add 1 tbsp of unflavoured or vanilla protein powder.

Storing & reheating

Chaffles keep in the fridge for up to 5 days or freeze for up to 2 months. Reheat in a toaster or dry pan — not the microwave, which makes them rubbery. Straight from frozen, the toaster brings back the crisp beautifully.

Frequently asked questions

What is a chaffle?
A chaffle is a low-carb waffle made from egg and cheese instead of flour. “Cheese + waffle = chaffle.” Naturally keto and gluten-free.

Why is my chaffle soggy?
Usually the plate wasn’t hot enough, it was opened too early, or it didn’t get its cooling minute. Preheat fully, cook a touch longer, and let it rest.

Can I make chaffles without a mini waffle maker?
Yes — any waffle maker works. The Dash Mini is just the cheap, cult-favourite size these recipes are built around.

How many carbs are in a chaffle?
The basic 2-ingredient version is roughly 1g net carb each, depending on your cheese.

Can I make them ahead?
Absolutely — they store and freeze well, and toast back to crispy. Great for meal prep.

Once you’re done, here’s how to clean your waffle maker without wrecking the non-stick — melted cheese needs a gentle touch.

Written by Jackie Howard