There is something incredibly comforting about the smell of warm, cheesy goodness filling the kitchen on a slow weekend morning. Growing up, mornings like these were reserved for special breakfasts, where the table would overflow with lovingly prepared dishes. One of the simplest, yet most delightful creations to come out of that tradition is the Low Carb Egg and Cheese Chaffle.
The chaffle, a charming blend of “cheese” and “waffle,” has quickly become a staple in many kitchens, especially among those who crave comforting flavors without straying from their low-carb goals. What makes the Low Carb Egg and Cheese Chaffle even more special is how it invites creativity—you can customize it with endless variations while staying true to the basics. It is not just a dish; it is a bridge between hearty indulgence and healthy living, a reminder that we do not have to sacrifice comfort for wellness.
During the colder months, a hot chaffle fresh off the waffle iron feels like a hug from the inside. And during busy weekdays, it becomes a quick, reliable meal that satisfies without guilt. This recipe carries with it the heart of homemade breakfasts and the practicality needed in our busy lives. Let’s dive into how you can make this cozy classic part of your home traditions, too.
Why You’ll Love This Recipe
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Quick and Easy: Ready in minutes with minimal ingredients.
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Low Carb and Keto Friendly: Perfect for those watching their carb intake.
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Customizable: Add herbs, spices, or low-carb toppings for your own twist.
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Delicious Anytime: Great for breakfast, lunch, or a quick snack.
INGREDIENTS YOU’LL NEED
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1 large egg
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1/2 cup shredded cheddar cheese
HOW TO MAKE Low Carb Egg and Cheese Chaffle
Making a Low Carb Egg and Cheese Chaffle could not be simpler, and yet it feels so rewarding every time.
STEP-BY-STEP INSTRUCTIONS
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Preheat Your Waffle Maker: Turn on your mini waffle maker so it gets nice and hot while you prepare the batter.
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Prepare the Batter: In a small bowl, crack the egg and whisk it lightly. Stir in the shredded cheddar cheese until well combined. You will notice the mixture looks a bit chunky, and that is exactly what you want.
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Cook the Chaffle: Spray the waffle iron lightly with a non-stick spray. Spoon half of the batter into the center of the iron, spreading it out slightly without overfilling. Close the lid and cook for about 3–4 minutes, or until golden and crispy.
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Repeat: Carefully remove the first chaffle and repeat with the remaining batter.
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Serve and Enjoy: Serve warm with your favorite low-carb toppings like avocado slices, a dollop of sour cream, or even a sprinkle of green onions.
The magic moment is when you lift the lid and see the beautiful golden chaffle, its edges slightly crisp, and that irresistible cheesy aroma filling the air.
HELPFUL TIPS
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Cheese Options: Feel free to experiment with mozzarella, pepper jack, or a mix of cheeses for different flavors.
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Make it Crispier: Let the cooked chaffle sit for a minute or two on a cooling rack to keep it crispy.
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Add a Kick: Sprinkle in some paprika, garlic powder, or chili flakes into the batter for an extra punch.
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Double Batch: These freeze well, so make a double batch and store some for busy mornings.
DETAILS
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Prep Time: 2 minutes
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Cook Time: 8 minutes
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Total Time: 10 minutes
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Yield: 2 mini chaffles
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Category: Breakfast
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Method: Waffle Iron
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Cuisine: American
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Diet: Low Carb, Keto
NOTES
For an even lighter texture, you can add a tiny pinch of baking powder to the batter before cooking.
NUTRITIONAL INFORMATION
(Per serving, estimated)
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Calories: 220
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Fat: 17g
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Carbohydrates: 2g
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Protein: 14g
FREQUENTLY ASKED QUESTIONS
Can I make Low Carb Egg and Cheese Chaffles ahead of time?
Yes! You can make a batch and refrigerate them for up to 3 days. Just reheat in a toaster or oven.
What cheese works best?
Sharp cheddar is classic, but you can use mozzarella for a milder flavor or pepper jack if you want a little heat.
Can I freeze chaffles?
Absolutely! Let them cool completely, stack them with parchment paper between, and freeze in a zip-top bag.
STORAGE INSTRUCTIONS
Store cooled chaffles in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the toaster or oven for best texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Making Low Carb Egg and Cheese Chaffles is like bringing a little bit of weekend magic into any day of the week. Simple, satisfying, and endlessly versatile, this easy recipe will become your go-to for those times when you crave something warm, cheesy, and comforting without the carb crash. Whether you are whipping up a quick breakfast or adding a cozy touch to your brunch table, this recipe is a small joy worth savoring.
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Low Carb Egg and Cheese Chaffle
Description
There is something incredibly comforting about the smell of warm, cheesy goodness filling the kitchen on a slow weekend morning. Growing up, mornings like these were reserved for special breakfasts, where the table would overflow with lovingly prepared dishes. One of the simplest, yet most delightful creations to come out of that tradition is the Low Carb Egg and Cheese Chaffle.
The chaffle, a charming blend of “cheese” and “waffle,” has quickly become a staple in many kitchens, especially among those who crave comforting flavors without straying from their low-carb goals. What makes the Low Carb Egg and Cheese Chaffle even more special is how it invites creativity—you can customize it with endless variations while staying true to the basics. It is not just a dish; it is a bridge between hearty indulgence and healthy living, a reminder that we do not have to sacrifice comfort for wellness.
During the colder months, a hot chaffle fresh off the waffle iron feels like a hug from the inside. And during busy weekdays, it becomes a quick, reliable meal that satisfies without guilt. This recipe carries with it the heart of homemade breakfasts and the practicality needed in our busy lives. Let’s dive into how you can make this cozy classic part of your home traditions, too.
Ingredients
1 large egg
1/2 cup shredded cheddar cheese
Instructions
-
Preheat Your Waffle Maker: Turn on your mini waffle maker so it gets nice and hot while you prepare the batter.
-
Prepare the Batter: In a small bowl, crack the egg and whisk it lightly. Stir in the shredded cheddar cheese until well combined. You will notice the mixture looks a bit chunky, and that is exactly what you want.
-
Cook the Chaffle: Spray the waffle iron lightly with a non-stick spray. Spoon half of the batter into the center of the iron, spreading it out slightly without overfilling. Close the lid and cook for about 3–4 minutes, or until golden and crispy.
-
Repeat: Carefully remove the first chaffle and repeat with the remaining batter.
-
Serve and Enjoy: Serve warm with your favorite low-carb toppings like avocado slices, a dollop of sour cream, or even a sprinkle of green onions.
Notes
For an even lighter texture, you can add a tiny pinch of baking powder to the batter before cooking.