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Have you heard? Chaffles are the new fat bombs! And I can see why these cheesy waffles are getting so popular. They are ultra versatile, super easy, and you will need just a few common ingredients to make them.

The original chaffle recipe that became viral on social media consisted of two simple ingredients: one large egg and half a cup of shredded cheese. Although I think that the original recipe is delicious, it is not quite like waffles and has limited use.

To find the best ratio of liquid to dry ingredients, I've tried every possible option I could think of to get the best texture and flavour. I even made allergy-free chaffles that are egg-free, dairy-free and nut-free.

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Which Waffle Maker Should I Use?

Just like the original chaffle recipe, I used a 4-inch Dash Mini Waffle Iron. It will only cost you about around $15 and it's perfect for chaffles. I couldn't find it in the UK so I ordered my Dash mini waffle maker from the US. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker. The only difference is the yield you'll get. Instead of 3 small round chaffles you'll get 2 regular sized square chaffles, or 1 to 1 1/ 2 large Belgian waffles.

I admit that getting the mini waffle maker was pricey as I also had to get a transformer with a USA Voltage Converter Plug to work with UK sockets. Not to mention I accidentally got the mini panini press the first time I ordered it so I had to re-order the one with waffle grid!😃

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 Snickerdoodle Chaffles ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, chaffle)

Net carbs 3.2 grams Protein 8.4 grams Fat 15.5 grams Calories 186 kcal Calories from carbs 7%, protein 18%, fat 75% Total carbs 4.5 grams Fiber 1.3 grams Sugars 1.8 grams Saturated fat 6.6 grams Sodium 176 mg ( 8 % RDA ) Magnesium 30 mg ( 8 % RDA ) Potassium 119 mg ( 6 % EMR )

Ingredients (makes 3 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 / 8 tsp gluten-free baking powder

tsp gluten-free baking powder 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz) Topping: 1 1 / 2 tbsp melted unsalted butter

tbsp melted unsalted butter 1 tsp cinnamon

3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz)

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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