These Almond Flour Chaffles are my favorite weekend breakfast. With a dollop of jam and some fresh berries, they beat any other waffle, hands down.
All of my low carb recipes for waffles, including these almond flour chaffles, are a hit with kids and adults. They are soft, fluffy, and the best substitute for traditional waffles I have made. Add any of your favorite fixings, and you have breakfast for anyone. Try them and see!
But sometimes I want a basic recipe for waffles, like my mom used to make. These waffles take me right back to being a kid with a plate of light and delicious waffles covered in syrup. Over the years, I have traded traditional syrup for fruits, sugar free syrup. and other low carb breakfast toppings.
Eggs - I promise that even with 6 eggs these do not taste eggy. Coconut flour absorbs a lot of liquid naturally so you can use extra eggs to boost the protein.
Cottage Cheese - Using 4% milkfat cottage cheese is one of my favorite ways to boost the protein in just about any baked good.
Cream Cheese - In combination with the cottage cheese the cream cheese is delicious in waffles.
Almond Flour - I use almond flour in many recipes since it is naturally low carb and has a mild flavor. Make sure to try my Almond Flour Carrot Cake next!
Coconut Flour - I do like to use coconut flour in combination with almond flour to help balance the natural oiliness of the almonds.
Sweetener - I use a blend of xylitol, erythritol, and stevia but do offer alternatives in my recipe notes.
Vanilla - Vanilla extract really enhances the flavor in any baked good.
Baking Powder - Always check that your baking powder is fresh or your chaffles will not rise.
Optional: to boost the protein even more feel free to add a scoop of your favorite protein powder.
How To Make Almond Flour Chaffles
I love recipes that you just dump all the ingredients in a blender or food processor and give it a whirl. No sifting, folding, beating, or slowly incorporating ingredients. Just toss 'em in and hit the button. This keto chaffle recipe is that easy!
Step One: Blend the ingredients. The top is before, and the bottom is after. I did scrape the sides down in the middle (after turning off the blender, obviously).
Step Two: Pour into a greased waffle iron and cook thoroughly. I coated mine with coconut oil using a silicone pastry brush. And I cooked for quite a while after the ready button turned on. Alternative flours take longer to cook than wheat flour.
You want the almond flour chaffles to be a deep golden color. Remove it gently.
Expert Tip: I loosened each quarter with a plastic spoon before attempting to pick the whole thing up. It is easy to tear these.
- In addition to greasing the waffle iron, you should also use a non-stick one. It doesn't need to be fancy, but you don't want the waffles to stick and end up burning and falling apart. I used a Belgian waffle maker but a regular waffle maker or a Dash mini waffle maker is fine too.
- It's completely normal for the waffles not to be finished cooking when the light turns on to take them out. Keep on cooking them until they are all the way done.
- Don't overmix the waffle batter, or you may find they are a little too dense instead of light and fluffy.
Substitutions & Ideas
This is a great basic chaffle recipe. If you omit the vanilla and sweetener you can use it for savory applications like sandwiches with Dash waffle maker. Here are some ideas to make your own chaffle recipes:
Garlic Bread Chaffles: Omit the sweetener and vanilla. Add ½ teaspoon of roasted garlic powder.
Jalapeno Cheddar Chaffles: Again, omit the sweetener and vanilla. Add thinly sliced rings of jalapeno and a handful of cheddar to the batter.
Lemon Chaffles: Add in the zest of one lemon or 1 teaspoon of lemon extract to the batter.
Everything Bagel Chaffles: Leave out the sweetener and vanilla. Add in a tablespoon of everything bagel seasoning.
Craving chocolate? Try this keto chocolate chaffle recipe.
What Do I Serve with Almond Flour Chaffles?
You can also top them with sugar free chocolate chips, peanut butter, almond butter, or even a keto cream cheese frosting. Go wild and make these low carb keto waffles the way you want them. Chopped nuts are a great way to add a little bit of crunch too.
They are also fantastic as part of a breakfast bar or brunch too. Serve with some Air Fryer Sausage Patties and my Taylor Ham and Cheese Casserole or Bacon Swiss Frittata. You should check out my Almond Flour Pancakes with Chocolate Chips while you are at it.
Can I Make Almond Flour Chaffles In Advance?
Sure! These are the best keto chaffles, and you are going to love that you can make them ahead of time. You simply need to prepare them as directed, then let them cool down. Store them in the fridge for 3-5 days. Warm them up in the microwave for a few seconds until they are hot. Perfect for breakfast in the mornings when the day is hectic, and you don't have lots of time to cook.
Can You Freeze Leftover Chaffles?
Yep! I recommend flash freezing the chaffles first by placing them on a baking sheet. Put them in the freezer for a couple of hours. Once they seem pretty solid, you can put them in a freezer bag or container. They will last in the freezer for up to two months. You don't have to thaw them before heating. You can quickly heat them in the microwave and serve.
- 6 eggs
- 1 cup 2% or 4% milkfat cottage cheese
- 4 oz cream cheese softened
- 1 cup almond flour
- ½ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon vanilla
- 1 teaspoon baking powder
- Preheat a waffle iron.
- Add all the ingredients to a blender. Blend until smooth, scraping down the sides as necessary.
- Grease the waffle iron. Pour about ¾ cup of batter onto the waffle iron (less if you are not using a Belgian waffle iron).
- Cook until deep golden brown. Your waffle iron's ready light may turn on before this happens. Just ignore it. Gently loosen and remove the waffle.
- Repeat with the remaining batter.