1. Preheat your mini chaffle maker and lightly grease it with oil spray so nothing sticks later.
2. In a bowl, whisk 2 large eggs until the yolks and whites are fully blended.
3. Add 1 cup shredded cheddar cheese, 2 tbsp almond flour, 1/2 tsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp Everything Bagel seasoning.
4. Stir everything until well combined, then let the batter rest for 2 to 3 minutes, so the almond flour can absorb some moisture. This helps prevent soggy chaffles.
5. Spoon 1 heaping tbsp batter into the center of the hot chaffle maker. Don’t spread it, it’ll do that on its own.
6. Close the lid and cook for about 2 minutes, or until golden and crispy. Timing can vary slightly depending on your machine.
7. Carefully remove and place on a wire rack, so the steam doesn’t soften them.
8. Repeat until all the batter is used.

Kitchen note:

1. I usually triple this recipe, using 6 eggs to make 18 chaffles.
2. Once cooled, I store them in the fridge or freezer and pop them straight into the toaster.
3. My husband swore he disliked almond flour, yet here we are, he keeps asking for more.