I don’t follow Keto and I don’t follow food trends so when my friend, Audrey, gave me a mini waffle maker a few weeks ago and said I should try Chaffles, I had some research to do. I discovered that Chaffles are a low carb, Keto substitution for bread made of cheese and eggs and cooked in a mini waffle maker. That’s right just cheese and eggs. To say I was skeptical this would be anything good was an understatement. But Audrey and I have such similar tastes in food I decided to try them. I am glad I did because they are good.
As I did research on Chaffles, I found recipes for both sweet and savory Chaffles. I haven’t tried sweet Chaffles because I can’t wrap my mind around sweet eggs and sweet cheese. But don’t let my issue stop you from trying them if you want to. Meanwhile, l will be over here experimenting with more ways too make savory Chaffles.
1/2 cup finely shredded cheese, mozzarella is recommended but I have tried and liked other kinds
Preheat the mini waffle maker. In a small bowl, gently beat the egg. Add the cheese, and stir until combined. When the waffle maker is hot, lightly spray with nonstick cooking spray. Place 3 TBS of the egg mixture in the middle of the waffle maker, close. Cook until the indicator light goes off and the waffle maker stops steaming. Timing will very according to the type of waffle maker you have. The Chaffee should be golden brown and cooked through. Leftover Chaffles keep well in an air tight container in the fridge. You can reheat them or serve them cold.