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If you never tried chaffles, I think it's time I introduce you to the best way to make them. Once you follow my recipe, you won't make these cheese waffles any other way!

For topping I used pepperoni pizza but you can top yours with other pizza options like roasted mushrooms, spinach, chicken or Parma ham. You can even use chaffles instead of bread to make a quick sandwich, the base for eggs Benedict or simply serve with stews and soups.

The basic chaffle recipe is similar to my Snickerdoodle Chaffles. The only difference is that I skipped the sweetener and used more baking powder. In general, you'll need less baking powder in sweet chaffles that you will in savoury chaffles, as most sweeteners act as a leavening agent. If you use too much baking powder, the dough is more likely to overflow and your chaffle maker will get messy.

If you want to make these Pepperoni Pizza Chaffles for your New Year's party, it's easy to make multiple batches in advance and then add the topping and broil just before serving.

Just like the original chaffle recipe, I used a 4-inch Dash Mini Waffle Iron. If you don't have one, feel free to use a regular waffle maker and double the batch to make about 3 regular-sized chaffles.

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How to Make the Best Chaffles

Making chaffles is really easy but if you strive for chaffle perfection, there are a few rules you should follow. I've tested over 15 basic chaffle recipes before I found the best way to make a chaffle that is crispy on the outside and soft inside.

If you haven't tried that yet, blend the batter before pouring it in the waffle maker. It produces the perfect texture with no cheese bits and no eggy taste! Blending is optional but highly recommended. It's easier to blend if you have more batter so feel free to double or triple the recipe.

The size of the egg matters. A large egg should weigh approximately 50 grams (1.8 oz) but you may get 10-20% more or less even if it's a "large" egg. The recipe will still work with a slightly larger egg but the batter is more likely to leak out of your waffle maker.

For that reason, always keep an eye on the batter and if it's about to overflow, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back towards the waffle.

I'll be sharing even more tips in my keto chaffle guide soon so stay tuned!

0 days, 0 hours, 10 minutes Hands-on 15 minutes Overall 20-25 minutes Serving size chaffle Allergy information for The Best Ever Keto Pepperoni Pizza Chaffles ✔ Gluten free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving, chaffle)

Net carbs 4.5 grams Protein 19.1 grams Fat 24.4 grams Calories 315 kcal Calories from carbs 6%, protein 24%, fat 70% Total carbs 6 grams Fiber 1.5 grams Sugars 2 grams Saturated fat 8.2 grams Sodium 623 mg ( 27 % RDA ) Magnesium 54 mg ( 13 % RDA ) Potassium 252 mg ( 13 % EMR )

Ingredients (makes 2 small chaffles) Waffles: 1 large egg

1 / 2 cup shredded low moisture mozzarella (57 g/ 2 oz)

cup shredded low moisture mozzarella (57 g/ 2 oz) 1 / 4 cup almond flour (25 g/ 0.9 oz)

cup almond flour (25 g/ 0.9 oz) 1/ 4 tsp gluten-free baking powder Topping: 2 tbsp sugar-free marinara sauce (30 ml) - you can make your own marinara sauce

1 / 4 cup shredded low moisture mozzarella (28 g/ 1 oz)

cup shredded low moisture mozzarella (28 g/ 1 oz) 1 tbsp grated Parmesan (5 g/ 0.2 oz)

6 slices pepperoni (18 g/ 0.6 oz)

basil leaves for garnish

Optional: 2 tsp extra virgin olive oil to drizzle on top

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova