Ingredients
Equipment
Method
- Combine the eggs, shredded cheese, almond flour and baking powder in a small bowl and mix well until all ingredients are thoroughly combined.
- Preheat a mini waffle maker according to the manufacturer's directions and lightly spray with cooking oil if needed to prevent sticking.
- Spoon the batter into the waffle maker, filling it about 3/4 full. Do not overfill as this will cause overflow and uneven cooking.
- Cook for 2-3 minutes until steam is no longer coming from the waffle maker. This indicates the chaffle is fully cooked.
- Remove carefully and let cool for 2-3 minutes to allow the chaffle to crisp up before serving. Repeat with remaining batter.
Notes
Storage: Store in refrigerator for up to 3 days or freeze for up to 1 month with parchment paper between each chaffle.
Reheating: Best reheated in air fryer at 300°F for 3-4 minutes, toaster for 30 seconds, or back in the waffle maker for 1 minute. Avoid microwave as it makes them soggy.
Substitutions: If nut-free, use 2 tablespoons coconut flour instead of almond flour and let batter sit for 5 minutes before cooking.
Serving Ideas: Use as bread for sandwiches, burger buns, or top with sugar-free syrup for traditional waffle experience.