Description
This crispy little chaffle is one of those recipes I keep coming back to when I want something fast, salty, and satisfying. It’s low-carb, deeply cheesy, and honestly hard to mess up.
Ingredients
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- 1 cup shredded sharp cheddar cheese (feel free to use any other cheese to your liking)
- 3 X-large eggs
- 1/4 cup almond flour
- 1/2 tsp baking powder
- A pinch of garlic salt
- 1/4 tsp everything bagel seasoning, plus extra for topping
Instructions
- Preheat your mini waffle maker until it’s fully hot.
- If yours tends to stick, give it a light spray of oil before adding batter.
- In a bowl, mix 1 cup shredded sharp cheddar cheese, 3 X-large eggs, 1/4 cup almond flour, 1/2 tsp baking powder, a pinch of garlic salt, and 1/4 tsp everything bagel seasoning until combined.
- The batter should be thick but spoonable, not runny.
- Let the batter rest for about 1 minute, so the almond flour can hydrate a bit. This helps the chaffle hold together better and crisp up.
- Scoop about 1/4 cup batter (no more) into the hot waffle maker, spreading it gently so it reaches the edges. This will obviously depend on your chaffle size, but 1/4 cup is perfect for my mini Dash Chaffle maker.
- Sprinkle a little extra everything bagel seasoning on top if you like that bold flavor.
- Close the lid and cook for about 3 minutes, or until the steam mostly stops and the chaffle looks golden and crisp. If it still feels soft, give it another 30 to 60 seconds.
- Carefully remove and let it sit for 1 minute before eating.
- It firms up as it cools and gets even crispier.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 157
- Sugar: 0.4 g
- Sodium: 204.2 mg
- Fat: 10.9 g
- Saturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 2.1 g
- Fiber: 0.2 g
- Protein: 9.2 g
- Cholesterol: 125.9 mg
