Chaffle Recipes-5 Ways

1. BASIC CHAFFLE RECIPE FOR SANDWICHES:

• 1/2 cup Mozzarella cheese (shredded)

• 1 large Egg

• 2 tbsp Blanched Almond Flour (or 2 tsp coconut flour)

• 1/2 tsp Psyllium Husk Powder (optional, but recommended for texture, sprinkle in so it doesn’t clump)

• 1/4 tsp Baking powder (optional)

2. GARLIC PARMESAN CHAFFLE RECIPE:

• 1/2 cup Mozzarella cheese (shredded)

• 1/3 cup Grated Parmesan cheese

• 1 large Egg

• 1 clove Garlic (minced; or use 1/2 clove for milder garlic flavor)

• 1/2 tsp Italian seasoning

• 1/4 tsp Baking powder (optional)

3. CINNAMON SUGAR (CHURRO) CHAFFLE RECIPE:

• 1 large Egg

• 3/4 cup Mozzarella cheese (shredded)

• 2 tbsp Blanched Almond Flour (or 2 tsp coconut flour)

• 1 1/2 tbsp Butter (melted, divided, 1/2 tbsp for the batter + 1 tbsp for topping)

• 5 1/2 tbsp Monk Fruit or Swerve (divided, 1 1/2 tbsp for the batter + 1/4 cup for topping)

• 1 1/4 tsp Cinnamon (divided, 1/2 tsp for the batter + 3/4 tsp for topping)

• 1/2 tsp Vanilla extract

• 1/2 tsp Psyllium Husk Powder (optional, for texture)

• 1/4 tsp Baking powder (optional)

4. PUMPKIN CHAFFLE RECIPE:

• 1/2 oz Cream cheese

• 1 large Egg

• 1/2 cup Mozzarella cheese (shredded)

• 2 tbsp Pumpkin puree

• 2 tbsp Monk Fruit /Allulose/Swerve

• 3 tsp Coconut Flour

• 1/2 tbsp Pumpkin pie spice

• 1/2 tsp Vanilla extract (optional)

• 1/4 tsp Baking powder (optional)

5. SPICY JALAPENO POPPER CHAFFLE RECIPE:

• 1 oz Cream cheese

• 1 large Egg

• 1 cup Cheddar cheese (shredded)

• 2 tbsp Bacon bits

• 1/2 tbsp Jalapenos

• 1/4 tsp Baking powder (optional)

INSTRUCTIONS

INSTRUCTIONS:

1. Preheat your mini waffle iron for about 5 minutes, until hot.

2. If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it’s soft and easy to stir.

3. Stir together all the chaffle batter ingredients (everything except toppings, if any), including the cream cheese from the previous step if the version you are making has it.

4. Pour enough of the chaffle batter into the waffle maker to cover the surface well. (That’s about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)

5. Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)

6. Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.

SPECIAL INSTRUCTION FOR CHURRO CHAFFLES ONLY:

1. Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon “sugar” topping (or dip into the topping).

RECIPE NOTES

Serving size: 1 mini chaffle

• The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal.

• The basic chaffle and garlic Parmesan recipes make 2 mini chaffles each.

• The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 mini chaffles each.

• The nutrition info on the recipe card is for the basic chaffles, but you can find nutrition info for the others in the post above

NUTRITION INFORMATION PER SERVING

Calories: 208 | Fat: 16g | Total Carbs: 4g | Net Carbs: 2g | Fiber: 2g | Protein: 11g

Chaffle