As someone who loves carby food, but who is sadly coming to terms with how they may lead to gaining more pounds than I’d like, I’m always on the lookout for deliciously creative ways to cut back. Luckily, there are a lot of keto-friendly swaps that definitely help keep my palate satisfied without going overboard on carbs. One recipe that caught my eye recently was the “chaffle” — a waffle made of just cheese and egg. Really, that’s it!
You can find a few versions of chaffle recipes, but they all rely on those two main ingredients as a base. I used the recipe from blogger Kasey Trenum mostly because it seemed like the simplest one. I’m also not a huge fan of sweets, especially for a breakfast, so the savory taste appealed to me.
Trenum’s recipe called for just one egg and half a cup of cheese. She used a mini waffle iron for her chaffles, though. The one in my kitchen is a bit bigger, so I decided to double her recipe and add some salt and pepper to taste. I also made sure to grease the pan beforehand.
If you’re a more experienced waffle iron user (or just human), you’re probably thinking I put way too much batter onto the pan. Well, you’re right. My kitchen counter immediately got slightly covered in a cheesy, eggy mess as it sizzled away in the iron.
Aside from my rookie cooking error, though, the chaffle looked pretty darn waffle-y when I took it out of the iron after just about three minutes.
It has an eggy texture along the edges where it spilled out of the pan, but you’d still be hard-pressed to notice anything different about this and a regular waffle just by looking at it.
And of course, then it was time for the real test: the flavor. I used half a cup of Mexican blend cheese and half a cup of pepper jack — both of which are pretty strong flavors. However, the chaffle didn’t taste overwhelmingly of cheese or even of egg. I know, I was surprised too considering those are the only two ingredients. It really was mild enough that I could totally see someone adding keto-friendly sweetener to make it less savory.
The consistency wasn’t exactly waffle-like, but also not too spongy. I was able to store half of the chaffle in my fridge and heat it back up the next morning for a quick office breakfast without it losing any structure!
I can absolutely see myself making this incredibly easy recipe many times again. I really enjoyed eating it and immediately started thinking of ways I could experiment with spices or using different types of cheese — maybe goat cheese would hold up as a gooier option.
Even if you’re not trying to cut back on carbs or follow a keto lifestyle, this super simple recipe is definitely worth a try!