Description
Low-carb savory chaffles made with cottage cheese and almond flour, creating a protein-packed breakfast option that’s keto-friendly and deliciously satisfying.
Ingredients
Scale
- 6 eggs
- 1 cup cottage cheese with 2% or 4% milk fat
- 4 oz softened cream cheese
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup sweetener mix (or check alternatives in notes)
- 2 teaspoons vanilla essence
- 1 teaspoon baking powder
Instructions
- 1. Preheat and Prepare
- Begin by preheating your waffle iron according to the manufacturer’s instructions. This crucial first step ensures that your waffle iron will be at the optimal temperature, allowing your chaffles to cook evenly and develop that perfect golden crust. Different waffle irons may have different heat settings, so familiarize yourself with your specific model for best results.
- 2. Blend the Ingredients
- Add all your ingredients—eggs, cottage cheese, cream cheese, almond flour, coconut flour, sweetener, vanilla essence, and baking powder—to a blender. Blend until the mixture is completely smooth, pausing occasionally to scrape down the sides of the blender with a spatula. This ensures all ingredients are well incorporated and your batter has a consistent texture without any lumps of cream cheese or cottage cheese.
- 3. Prepare the Waffle Iron and Cook
- Once your waffle iron is properly heated, lightly grease the cooking surfaces with non-stick spray or brush with a small amount of butter or oil. This prevents the chaffles from sticking to the iron. Pour approximately 3/4 cup of the batter onto the center of the waffle iron (use less if using a standard waffle iron rather than a Belgian style). Close the lid and allow the chaffles to cook until they become a deep golden brown. Remember that the indicator light on your waffle iron may signal completion before the chaffles are fully cooked, so use visual cues—look for that rich golden color—to determine when they’re done.
- 4. Remove and Repeat
- Using a heat-resistant silicone spatula or wooden utensil, gently loosen the edges of the chaffle and carefully remove it from the iron. Transfer to a wire rack to maintain crispness. Repeat the cooking process with the remaining batter, remembering to lightly grease the waffle iron between batches if needed. Serve your chaffles warm for the best taste and texture experience.
Notes
- For sweetener alternatives, you can use erythritol, monk fruit sweetener, or allulose for keto-friendly options.
- These chaffles can be made savory by omitting the sweetener and vanilla, and adding herbs, cheese, or spices instead.
- Store cooled chaffles in an airtight container in the refrigerator for up to 5 days.
- Chaffles can be frozen for up to 3 months. Reheat in a toaster or oven for best results.
- For a dairy-free version, substitute cottage cheese with dairy-free yogurt and use plant-based cream cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chaffle
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg