How to Make a Chaffle: Basic Recipe (Gluten-free, Keto, Low Carb, THM S) (2024)

FAQs

Why are my chaffles not crispy? ›

Add a pinch of cheese to the baby dash then pour half of your batter, adding another pinch of cheese. This is a little secret that I swear by to ensure that you get an extra crispy chaffle. Now, cook until the light goes off. If you don't have a baby dash with a light, cook for about 3 minutes.

Chaffles Nutrition And Carb Count

But in general, assuming you use real, whole milk cheese like cheddar or mozzarella (as opposed to cream cheese or American cheese), chaffles are entirely carb-free. A typical serving size of two chaffles contains roughly: 300 calories. 0g total carbs.

Eating 1 chaffle is almost 50% of that recommended daily intake. For that reason, I definitely wouldn't refer to them as a health food, but they are not necessarily unhealthy, either. Both cheese and eggs are a great high-quality protein source, and cheese is a great source of calcium.

What are chaffles made of? There are only 2 ingredients in this miracle waffle: cheese and eggs. The reason it's called a chaffle is because it's basically a cheese waffle. Cheese + waffle = chaffle.

If your chaffle sticks to your waffle maker leaving behind a big gooey mess, you probably didn't let it cook long enough. To salvage the waffle, close the waffle maker immediately and let it cook longer. It should easily release.

You'll need to stay under 50 grams of carbohydrates per day to enter and stay in ketosis. That's about three slices of bread, two bananas or 1 cup of pasta.

To reheat the chaffles place them in the toaster or you can microwave them for 30-60 seconds, or in the oven at 180/350 degrees. Serve chaffles hot or cold, but I personally prefer them hot. The recipe yields approximately 2 cheese waffles, it depends on your waffle iron size.

Chaffles are waffles made with cheese and eggs; its funny name is a combination of the words “cheese” and “waffle”. Without any sweeteners, they taste like your favorite grilled cheese sandwich but with the texture of a crispy, crunchy waffle.

In response to the question of the frequency of eating, there are no one-quantity-suits all answer. Just eat whenever you are hungry and stop when you are full. However, there are exceptions when you are combining the keto diet with intermittent fasting.

You can, maybe a slice or two here and there, but you ideally don't want to be eating too much of it. This is because a keto diet involves eating minimal carbs; less than 50g a day. However, a slice of bread contains around 20g of carbs, which is quite a chunk of your daily carbohydrate allocation.

How often should you eat in keto? ›

So there's no one-size-fits-all answer: in general, eat when you're hungry and stop when you're full. Unless you're doing keto along with intermittent fasting, in which case your body's hunger cues may take some time to adjust, the fat in your diet should keep you satiated throughout the day.

It's totally fine and safe to eat up to 6 eggs a day while on the keto diet. You can consume even more eggs per day occasionally, as long as you make sure that you eat your greens, healthy fats and proteins from other sources.

Some cheeses suit the keto diet better than others. This mainly comes down to their carb and fat content and level of processing. The best keto cheeses include cheddar, Gouda, goat cheese, and blue cheese, while the worst are cottage cheese and low fat and processed varieties.

Bananas. Bananas may be great for muscle recovery, reducing bloat, and calming an upset stomach, but they're on the list of foods you can't eat on the keto diet. With 25g of carbs per 100g serving, bananas are too high in carbs.

Pour the batter into a preheated waffle maker and cook for about 3-4 minutes. Enjoy! Note: If the waffles don't get crispy enough in your waffle iron, place them on a rack set on a baking sheet (or it can be the rack in the oven if it's clean) and bake in a 250F oven for another 5-10 minutes, until crisp.

One professional chef told Business Insider you could cook a frozen waffle by sprinkling a little water on top — to help it crisp up — and sticking it in the oven. I preheated the oven to 450 degrees Fahrenheit before drizzling the waffles lightly with some tap water.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

A similar method is to whip unsweetened cream and fold it into the batter, per Bon Appétit. This accomplishes the same task by trapping air within the whipped cream and adding it to your batter. This process will allow you to easily add lightness without making any major changes or substitutions.