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Get It NowThe Only Chaffle Recipe I Ever Make
My first chaffle years ago was a mixed experience. I liked it, but instantly knew I’d try to create my own chaffle recipe with a better flavor and texture. I’ve made so many batches since then to do just that, plus a bunch more chaffle recipes in different flavors. Here’s why this is the only guide you need:
- My version is not eggy – I found out about chaffles from my Wholesome Yum community group and several long forum threads many years ago. The formula going around was 1/2 cup cheese + 1 egg, which was good, but too eggy for me. So, I made some tweaks that I think make a much better tasting chaffle recipe without that eggy taste!
- Perfect waffle texture – Crispy on the outside? Check! Chewy on the inside? Check! I do enjoy my almond flour waffles, coconut flour waffles, and protein waffles, but this is the waffle I make the most.
- Quick and easy, plus great for meal prep – These use simple ingredients and are ready in just a few minutes. I often make a big batch on the weekend and freeze for later.
- Low carb, gluten-free, and keto friendly – Just 2g net carbs each!
- Basic version + 4 flavors – I’ll show you the basic version I always seem to come back to, plus several more chaffle recipes — sweet and savory. And you can use these as a base to make almost any flavor.
Oh, and if you’re gotten this far but are still asking, “what is a chaffle?” … here’s your answer: Cheese + waffles = chaffles! Fun, right? I just made the texture 100X better. 😉 Pick the flavor you like best and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for chaffles, what each one does, and substitution options. For measurements, see the recipe card.
The original 2 ingredient chaffle recipe is just eggs and cheese. Like I said, I think it’s “fine” but kind of eggy. Instead, I recommend the short ingredient list below, which tastes more like a traditional waffle! It’s very neutral (not sweet or savory) and bread-like, making them great for sandwiches. You’ll need these 5 ingredients for my basic chaffle recipe:
- Shredded Cheese – I use mozzarella most often for its neutral flavor. Savory chaffles taste great with other kinds of cheese too, such as cheddar or Gruyere. Some chaffle recipes (like my pumpkin and jalapeno popper ones below) also have cream cheese, but I recommend this only in addition to shredded cheese, because shredded is responsible for the crispy texture. Finally, vegan cheese substitutes should work in place of shredded cheese or cream cheese — but check labels if you want to avoid processed ingredients.
- Eggs – One large egg for every 1/2 cup cheese. If you can’t have eggs, substitute a flax egg in any chaffle recipe. I have not tested other egg substitutes, but let me know if you find a different one that works for you.
- Almond Flour – Just a small amount makes them taste so much more like real waffles! For the best texture, I recommend Wholesome Yum Blanched Almond Flour, which is super finely ground. To substitute coconut flour, use 1 teaspoon of coconut flour to replace each tablespoon of almond flour in my chaffle recipes (or vice versa).
- Psyllium Husk Powder – Makes your chaffles a little chewy. Golden flaxseed meal works, too.
- Baking Powder – For a little lift. Make sure to use baking powder, not baking soda, or you’ll get a terrible aftertaste.
How To Make Chaffles
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Preheat your chaffle maker. A regular waffle iron works just fine, too. You just want it hot to help you get that crisp exterior. I usually gather ingredients while it preheats.
- Mix the batter. Just whisk or stir the ingredients in a bowl. You can make my basic version above, or one of the flavors below! (As always, amounts are on the recipe card at the bottom.)
- Cook until golden and crispy. The chaffles will crisp up more as they cool.
Flavor Variations
Once you know how to make chaffles the basic way, it’s easy to change them up! Here are some of my favorite flavors. This is an overview — see amounts on the recipe card or more details for serving each flavor here.
- Garlic Parmesan – Mozzarella, parmesan, egg, minced garlic (or garlic powder), Italian seasoning, and baking powder. These remind me of garlic bread, so I like topping them with extra melted mozzarella, parmesan, and parsley.
- Cinnamon Sugar (Churro) – Mozzarella, egg, almond flour, psyllium husk powder, baking powder, butter, Besti, cinnamon, and vanilla. You can eat these whole, or for a more churro-like experience, cut them into sticks.
- Pumpkin – Cream cheese, mozzarella, egg, Besti, coconut flour, pumpkin pie spice, baking powder, and vanilla. I love these in the fall topped with whipped cream, cinnamon, and sugar-free maple syrup.
- Jalapeno Popper – Cream cheese, cheddar, egg, baking powder, bacon, and jalapenos. These were in response to many of you asking me for spicy chaffles!
- Pizza Chaffles – Based on my basic chaffle recipe, with added seasonings and your favorite pizza toppings. I love marinara, mozzarella, and pepperoni.
- Chocolate Chaffle – A sweet cream cheese center sandwiched between two chocolate waffles… they remind me of keto Oreos! If you prefer chocolate chip instead of all chocolate, make my cinnamon sugar recipe, but omit the cinnamon and add a couple tablespoons of sugar-free chocolate chips.
Some of you have asked me about alternatives to Besti for the sweet chaffle recipes — you can use any sugar substitute, but the texture turns out better with Besti, as it locks in moisture.
My Recipe Tips
- For a more uniform texture, use finely shredded cheese. Don’t worry if you have regular, though — that’s what I usually have on hand and used here, and it’s still delicious!
- If your batter has cream cheese, melt it first. My basic chaffle recipe doesn’t include it, but the sweet chaffles and the savory jalapeno popper ones do. Heating the cream cheese in the microwave or in a double boiler makes it easier to stir into the batter.
- If you make chaffles with coconut flour, let the batter sit for a few minutes. This allows it to thicken to the right consistency before cooking.
- Extra sensitive to eggy flavor? Use egg whites only. I don’t find this necessary, but you can replace the egg with 1 1/2 egg whites (about 3-4 tablespoons) in any of my chaffle recipes.
- Want extra crunch? Sprinkle cheese directly in the waffle maker. Simply add a little bit before adding the batter, then add more on top before closing the waffle maker. This works best for savory chaffles. I don’t recommend it for sweet ones, because cheese that’s not mixed into the batter will make them too salty.
- Your chaffle is done when steam is no longer coming out the sides. Some waffle makers also have a light that will tell you it’s done, but it’s not always perfect. If you have trouble removing your waffle, most likely it needs to cook for a bit longer.
- Cool slightly to crisp up and get more sturdy. Once the waffles cool from hot to just warm, any eggy taste diminishes and they get more crispy.
- Sweet chaffles in particular tend to be more fragile. I always let them cool in the (open) waffle maker for a bit, which helps with removal after.
- You can make chaffles more crispy with a quick last step. Feel free to pop them in the air fryer, toaster, oven, or toaster oven after cooking, which helps them get more crispy. You can even fry on the stove if you want. Keep in mind that chaffle recipes that contain only egg and cheese (without any almond or coconut flour) tend to be more floppy in the toaster, so for those I recommend one of the other methods.
My Favorite Chaffle Makers
I own 3 types of waffle makers and tested this chaffle recipe in all of them, as well as without one. Here are your options and how much batter to use:
- Dash Mini Waffle Maker – The most popular chaffle maker! It makes 4-inch rounds that are perfect for sandwiches. I used it for most of these pictures, and actually own two. Use 1/4 cup of batter per waffle.
- Multi Mini Waffle Maker – I got this one after I already had the two above, but now use it the most — pictures with me here. It makes 4 mini chaffles at once, which is a game changer! Same amount batter per waffle, just 4 times faster.
- Belgian Waffle Maker – I have this one and love the ceramic coating. I use it for other waffle types more, but it does work well for flavored chaffles that have a bit more batter. I recommend cutting them into quarters, as the large size is way too filling whole. Use 1/2 to 2/3 cup of batter per waffle.
- Without A Waffle Maker – You can also cook this batter the same way you would keto pancakes! Just spread it (it’s too thick to pour) onto an oiled nonstick pan over medium heat, cook until golden, then flip and cook the other side. I use 2 tablespoons of batter for small pancakes, or 1/4 cup for large ones.
Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy & chewy, not eggy! Make my best basic chaffle recipe, or choose from 4 flavors (sweet or savory).
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Chaffle Recipe For Sandwiches:
Garlic Parmesan Chaffles:
Cinnamon Sugar (Churro) Chaffles:
Pumpkin Chaffles:
Spicy Jalapeno Popper Chaffles:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Instructions:
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Preheat your mini waffle iron for about 5 minutes, until hot.
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If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it’s soft and easy to stir.
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Stir together all the chaffle batter ingredients (everything except toppings, if any), including the cream cheese from the previous step if the version you are making has it.
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Scoop enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)
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Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)
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Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
Special instruction for churro chaffles only:
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Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon "sugar" topping (or dip into the topping).
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 chaffle
- Tips: Check out my recipe tips above to help you get the best texture in your batter as well as your final chaffle recipe, ways to make these extra crispy, prevent sticking, and more.
- Storage: Store extras in an airtight container in the refrigerator for up to 5 days.
- Freeze: Chaffles keep in the freezer for up to 6 months, so I love to meal prep them and keep a stash in my freezer at all times! They reheat beautifully, straight from frozen.
- Reheat: You can reheat these in the toaster, toaster oven, skillet, or conventional oven at 350 degrees F. I prefer the toaster, which is the fastest and easiest, and gets them crispy. Avoid the microwave, as the result is too soft, although my daughter likes them this way.
- Note on serving sizes: The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal. The basic and garlic parmesan recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
- Note on nutrition info: The numbers here on the recipe card are for my basic chaffles. I’ve included nutrition info for the other flavors here. You can also customize this chaffle recipe in my Wholesome Yum App to adjust ingredients and it will re-calculate the macros for you.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chaffle Recipe
Nutrition Info & Carb Count
Calories and carbs in chaffles will vary by flavor. My recipe card only allows showing nutrition info for one, so I made this chart to show you all of them:
| Flavor | Calories | Net Carbs | Fat | Protein |
|---|---|---|---|---|
| Basic chaffle | 208 | 2g | 16g | 11g |
| Garlic parmesan | 182 | 2g | 11g | 16g |
| Cinnamon sugar | 179 | 2g | 14g | 10g |
| Pumpkin | 117 | 3g | 7g | 7g |
| Jalapeno popper | 231 | 2g | 18g | 13g |
TIP: These numbers are always for 1 chaffle (for easy scaling), but sometimes you could have two, such as for a sandwich or full meal.
The basic and garlic parmesan chaffle recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
Serving Ideas
Like keto bread, chaffles are kind of like a blank canvas, because you can do so many things with them. They are even better with toppings or as sandwiches! The way you serve them partly depends on the flavor. I have ideas below, with pictures of each:
- Make a chaffle sandwich using my basic chaffle recipe. I often go for turkey, mayo, lettuce, and tomato, shown below. They’re also delicious as a breakfast sandwich with oven baked bacon, egg, and cheese, or as a bun for a juicy burger. If you’re craving a bagel and don’t want the effort of making keto bagels, add some everything bagel seasoning to the basic batter.
- Drizzle with syrup or spread with jam. Wholesome Yum Zero Sugar Maple Syrup or sugar-free chia jam are both amazing on sweet chaffles! I also added a dollop of sugar-free whipped cream below.
- Add melted cheese and toppings. For savory chaffles, like garlic parmesan or jalapeno popper, I like to melt extra cheese on top and sprinkle with garnishes.
- Cut cinnamon churro waffles into sticks and serve in a little basket like this. So cute! Sometimes I dip them in sugar-free chocolate syrup.
Do you have other chaffle recipes you like, or other flavors you want me to make? Let me know in the comments below!
668 Comments
Deb
4I make the Churro Chaffles and don’t top them with extra sweetener/cinnamon and they are soooo delicious! We love them – I can’t make more than 4 at a time or my husband will eat them all! LOL. I also love the garlic Chaffles – they are all excellent. Other recipies are too heavy. These are perfect! Thanks for such great recipes!
Mike
2Just wanted to add, when making a sweet version.. you absolutely can add in bits of a bar of Lily’s (or other low carb friendly) chocolate. Turns out soooooooo good 🙂 Thanks for the recipe!
Debra Williams
0Another great recipe! I make the basic recipe to have for breakfast. I have also made the garlic chaffles and cinnamon version. All three are tasty!
Claudine
2These are delicious and taste better than any frozen waffles and as good as any homemade. Crispy on the outside and soft/airy on the inside.
Joe Miller
1I don’t eat keto but my boyfriend does, I combined two of your recipes and made “garlic knot chaffles”. Doubled the portion for the sandwich chaffles, used 1/2 cup mozzarella, 1/4 cup six cheese Italian blend, 1/4 cup aged Parmesan. Used a ton of fresh garlic, never use garlic in water or garlic in oil, it will make it too liquidy and it will stick. I added salt and pepper to taste and a bunch of Italian seasoning. Because it has baking powder in it, I always let it rest for about 10 minutes after I mixed it up and it made the chaffles a little more fluffy. Also letting it rest helps when you use almond flour from the box stores that claim to be super fine but really isn’t, the almond flour absorbs the liquid from the eggs so the almond flour doesn’t turn in the cardboard when you cook it.
Lorna
1OMGosh! I LOVED the CINNAMON SUGAR (CHURRO) CHAFFLES! It was like having cinnamon toast! When you’re really wanting something sweet, these hit the spot!
Laelle
0I made the churro style chaffles…. it was delicious! My 9yr old son tried it and loved it. Quick, easy and fills the belly! Definitely a favourite recipe.
Mary Simpson
1Great recipe. I used Mexican blend cheese. Topped with strawberries and yogurt. Served with bacon strips.
Linda
0My first time making chaffles and I made pumpkin ones? Really enjoyed !
Ceri
0In your basic chaffle recipe ingredient list, is the coconut flour substitute supposed to be 2Tbsp instead of 2tsp?
Maya | Wholesome Yum
0Hi Ceri, No, it is not. Coconut flour does not measure the same as almond flour, so you need much less. It will be very dry if you use 2 tbsp and I don’t recommend it.
CATHERINE OBRIEN
0Your recipes are my favorite. The chaffles are excellent. About to try the Spicy Jalapeno!
Wholesome Yum D
0Catherine, that is so sweet to hear. I’m glad the chaffles are a fav, and I hope you love the spicy jalapeño ones just as much!
Sandy
0I’ve made these and love the garlic parmesan. I’d love to see a chicken (canned or cooked) version. That would be a nice addition of protein, and could eat with Tomato Soup.
Wholesome Yum D
1That sounds like a delicious idea, Sandy! I’ll keep that in mind for future testing, thanks for sharing!
Denny Waller
0Do you melt the cream cheese?
Maya | Wholesome Yum
0Hi Denny, Yes, please read the instructions on the recipe card to make sure you don’t miss a step. Hope you love these chaffles!
Cheryl
0I made the Parmesan Chaffles in place of a roll and they were so good! I will make these again! Thank you! 🙂
Wholesome Yum D
0I’m so happy you liked them, Cheryl! Using the Parmesan Chaffles as a roll is such a smart idea, I’m glad they worked so well for you!
Cindy Rose
0I’ve never tried chaffles before…but now I’m a lifer! So good, I’ll be making a quadruple batch tomorrow. 🙂
Wholesome Yum D
0I love that, Cindy! So glad your first chaffle experience was a hit, a quadruple batch sounds like a great plan!
Jan Finklein
0How many total carbs is in 1 chaffle?
Maya | Wholesome Yum
0Hi Jan, It depends on the type. I have nutrition info in the post, including the total carbs.
Chris Barker
0I first made the basic recipe and was impressed with its great texture, crispy on the outside and soft on the inside. Delicious and satisfying. Next I prepared a savory poblano pepper and bacon chauffeur, similar to your jalapeño recipe. Again, tasty and perfect in chauffeur texture. I love these breakfast recipes! So quick, easy and a delightful change from my normal nut granola breakfast.
Wholesome Yum D
0Chris, I love hearing this! I’m so happy these recipes gave you something quick, different, and satisfying for breakfast!
Deanna Longworth
0I love these basic chaffles! They are the perfect texture and flavor. They do not have that eggy flavor at all!. I do not like eggs in any way shape or form. I’ve tried so many chaffle recipes and they have all tasted eggy but not this one. Absolutely wonderful!
Wholesome Yum D
0Deanna, that makes me so happy to hear! I know a lot of people worry about that ‘eggy’ flavor in chaffles, so I’m thrilled this one hit the mark for you.
Camilla
0Dont understand the cal, 1 waffel=1008 cal?? Help!!
Maya | Wholesome Yum
0Hi Camilla, No, that’s not true. Where are you seeing 1008? The nutrition info is above and 1008 is not anywhere on this page.
Tina Romine
0I love this recipe! I was recently placed on a restricted diet, but these are a go across the board. They are so versatile and so satisfying, with the bonus that they are incredibly easy to make. Thank you for offering up such a great recipe!
Wholesome Yum D
0Tina, I love hearing that! It’s awesome that the recipe fits perfectly with your new diet and that you find it so versatile and satisfying.
Kris
0I really liked these chaffles. They were easy to make. I made the cinnamon and sugar ones. I was craving something sweet and I love cinnamon. Thanks for the recipe. 😊
Wholesome Yum D
0That’s great to hear, Kris! I’m happy they hit the spot for your craving. 😊 Sounds like you’ll be making them again soon!
Allisa
0I was pleasantly surprised at how good these are. The combo of ingredients doesn’t sound appealing, but they are actually very good. I have only tried the basic and the “churro” ones so far. I will admit, I wasn’t crazy about the “churro” one, but the basic I use frequently. I have actually used it as a bun for a hamburger and for a chicken patty sandwich. I also use it a lot for breakfast sandwiches. I also used golden flaxseed meal in place of the psyllium husk because that is what I had on hand. Next, I plan to try the parmesan chaffle.
Wholesome Yum D
0I’m glad you enjoyed them, Allisa! It’s always the simple, basic ones that end up being the most versatile. Using them for burgers, chicken patties, and breakfast sandwiches is such a smart idea. I think you’ll really like the parmesan version too!
Jeannie Mello
0These were awesome. One of the best chaffle recipes I’ve tried. I HAD to share it with my diabetic group! Thank you SO much. Delicious.
Wholesome Yum D
0I’m so glad you liked it, Jeannie! That makes me so happy to hear, and I love that you shared it with your group. 🙂
Michelle R Morton
0You go above and beyond in your recipes, you don’t just give a recipe, you give options which are really helpful!!! Can’t wait to make these.
Maya | Wholesome Yum
0Thank you so much, Michelle! I’m so glad the options are helpful for you. Hope you love them all!
Suzanne Dailey Howard
0I needed something fun and keto for brunch today, and your basic chaffle recipe did not disappoint. Served topped with butter and Wholesome Yum zero sugar orange honey; mmm good.
Maya | Wholesome Yum
0What a delicious brunch, Suzanne! Thanks for sharing.
Lynn
0I have made the original recipe to use in place of bread but I found they are too thick for that. Finally made some again today using less batter so now I cant wait for lunch time to have a sandwich! I did however leave out the psyllium husk powder since there is none in my cupboard at the moment. Does it really make that much difference?
Maya | Wholesome Yum
0Thank you for sharing, Lynn! Yes, the thickness depends on how much batter and also your waffle maker if you use a different type. The psyllium husk powder does make a noticeable difference in texture (more chewy), so I hope you get a chance to try the chaffles with it once you get some.
Patty Cochran
0This chaffle receipe is so easy to make and satisfies my ‘bread’ cravings!
Maya | Wholesome Yum
0Thank you, Patty! Enjoy!
Kathy
0I really love all your recipes and products. Keep them coming please! Chaffles are wonderful! Would love to win the maker!
Maya | Wholesome Yum
0I’m so happy you love my recipes and products, Kathy! Thank you and good luck with the giveaway.
Lynn
0Chaffles are the best!
Maya | Wholesome Yum
0I agree, Lynn! Thanks!
Mary
0I’ve made every flavor but the jalapeno and they were delicious.
Maya | Wholesome Yum
0Thanks, Mary! I’m so glad you got to try most of the flavors.
Amy M.
0The Cinnamon Sugar Chaffles are my favorite!!! These are so easy to make and have for several days.
Maya | Wholesome Yum
0Thank you, Amy! I love those, too.
Donna Robinson
0I have made the Basic Chaffles, and love them for snacking. I haven’t tried the variations yet but definitely want to. I do need to venture out!!! It’s just so time consuming using my mini chaffle maker.
Maya | Wholesome Yum
0I’m so glad you love the basic version, Donna! I use and recommend this multi chaffle maker to make 4 at a time so it’s not so time consuming.
Elisa Castagna
0We have been making many of Maya’s recipes for years, but this is one of our favorites! The basic recipe is great for sandwiches, snacks etc. Followed it exactly and love it! Easy to freeze these too!
Maya | Wholesome Yum
0I’m so happy this is one of your favorites, Elisa! Thank you.
Ms G
0Yumm! Found your chaffle recipe recently and it did not disappoint. I’m still loving the classic cheese version ( all types; cheddars & miyoko mozzarella comes out fantastic ) and soon will do pumpkin spice. I especially like the addition of organic psyllium husk fiber. Great!
Maya | Wholesome Yum
0I’m so glad to hear that you like the different types you’ve tried! Thank you. I hope the pumpkin version is a hit, too.
Tiffany
0Been meaning to make these for a while and finally got a waffle maker to do so. Very nice recipe! I added a touch of chilli powder, black pepper & some fried off Italian pepperoni into the mix. Very impressed for a first attempt ☺️ will batch make a load next time for the freezer for easy breakfast or lunches. Thank you!
Wholesome Yum D
0Tiffany, I’m so glad you finally got to try them! Love that you added your own twist with the chili powder and pepperoni! Sounds like a delicious first batch, and freezer-ready extras are such a smart idea.
Marti
0The “basic chaffles” are the best I’ve tried out of several others I found online. Can’t wait to make the churro and your other versions!
Wholesome Yum D
0Marti, I’m so glad you loved the basic chaffles! I can’t wait for you to try the churro ones next, they’re one of my favorites. Let me know what you think when you do!
Betty Goodman
0I love the plain chaffles with wholesome Yum Maple Syrup and Maya’s whipped cream recipe. It’s a great guilt-free way to indulge my sweet tooth. Thank you for all of your delicious keto recipes!!
Wholesome Yum D
0I love that combo, Betty! A delicious way to satisfy a sweet tooth without the sugar crash. I’m so happy you’re enjoying the recipes, and you’re very welcome!
Beth
0These are EXCELLENT. I must be the last keto dieter on earth to try them, but I GET IT now. WOW!!
Wholesome Yum D
0I love this, Beth! Better late than never and I’m so happy they lived up to the hype!
Meghan
0These are so good! We made the Churro Chaffle and topped them with no sugar added mulberry jam and whipped cream. They are very easy to make, too!
Maya | Wholesome Yum
0I’m glad you liked the churro version, Megan! Thank you for sharing how you served them.
Raymond James Arcomano
0I have been adding a teaspoon of everything bagel seasoning to the basic recipe and it is fantastic. I also use ground flax seeds instead of the psyllium husk powder and it comes out fine. Great recipe!
Maya | Wholesome Yum
0Thank you for sharing, Raymond! Those are great additions and substitutions for these chaffles.
Michele
0These are so good and so easy to make!! Thank you!! Have just made the basic ones so far. Can’t wait to try the others!! ♥️ 😋♥️
Maya | Wholesome Yum
0I’m so glad you liked the basic chaffles, Michele! I hope you love the others just as much.
LUZ Blancarte
0I will make them. It sounds yummy!
Maya | Wholesome Yum
0Hope you love them, Luz!
Ellen
0Hello, What substitutions can I use for the Besti Monk Fruit Allulose Blend?
Maya | Wholesome Yum
0Hi Ellen, I have an entire section on substitutions in the post above, as well as impact of substituting.
Rhiannon Krigsvold
0I didn’t see any comment on what you could substitute for the Besti Monk Fruit Allulose in that section. I’m curious as well. Thank you
Maya | Wholesome Yum
0Sorry about the confusion! I’ve clarified underneath the flavors. You can use any sugar alternative, but the texture is better using Besti.
Claire
0Tried this for the 1st time today. Gorgeous! I used cilantro also
Maya | Wholesome Yum
0I’m happy you liked these, Claire! Cilantro is a nice addition for some of the savory versions.
Leah Patrick
0Just tried the basic recipe…made my first chaffles, to use as a hamburger bun. Taste’s great, can’t wait to try the other recipes here.
Maya | Wholesome Yum
0Congrats on your first chaffles, Leah! I’m glad you liked them and hope you try the other versions soon.
Sandi M
0I’m excited that I finally bought a mini waffle maker and could make a chaffle! The craving for a tuna sandwich rather than on a salad was insistent. I made a regular chaffle today to address my craving. Your plain chaffle was perfect! It’s so tasty with my tuna salad that had I known about chaffles prior to eating more healthy I would have made these. They hold up so well for a tuna sandwich.
Maya | Wholesome Yum
0I’m so glad you liked these, Sandi! They are perfect for a tuna salad sandwich. Enjoy!
Holly
0Hi, I made the pumpkin chaffles and they separated in between the 2 sides. It was really difficult to pull them off the waffle maker since they were still pretty soft in the middle. If I’d left them to cook any longer, they would have burned. Any ideas what went wrong?
Maya | Wholesome Yum
0Sorry to hear that happened, Holly! It can vary depending on your waffle maker, but if you’re sure they were dark enough and would have burned if you kept cooking, what I would recommend is letting them cool in the waffle maker for a bit before removing them. The pumpkin version is softer than some of the others, so it’s more fragile. Also, make sure to grease the waffle maker well to reduce sticking. Hope this helps!
Holly Barclay
0This is the first chaffle recipe I’ve liked and was crispy, but I had an issue with degree of doneness. The first one (basic) was overdone, but the churro one was burnt. Any suggestions?
Maya | Wholesome Yum
0I’m glad you liked these, Holly! If they were overdone or burned, it sounds like you just need to remove them from the waffle maker sooner next time. 🙂
Marie
0I’m about to try making these for the first time. DASH has a waffle maker that can do 4 at one time.
Maya | Wholesome Yum
0Hope you love them, Marie! Please let me know how they turn out for you. Yes, I often use this multi waffle maker too. 🙂
Marie
1We didn’t have syrup so I made the cinnamon churo recipe. Oh my gosh. No egg flavor and you would never know there was cheese in it. I can’t wait to try more variations. I’m thinking the Italian one and use it as a pizza base. What do you think?
Maya | Wholesome Yum
0I’m so happy you liked the churro version, Marie! Yes, the Italian one is great as a pizza base. I actually have a similar recipe for chaffle pizza here.
Rebecca London
0Delishious easy recipes! I had sort of given up on chaffles until I found these recipes. These are SO good!
Maya | Wholesome Yum
0Thank you, Rebecca! I’m so glad my recipe helped you finally enjoy chaffles!
Lorraine
0Hey thanks,
These chaffles are heaps better with the extra spoon of almond flour and psyllium husk. I don’t like the eggy taste of the other chaffles either these are more like bread texture. Cheers
Maya | Wholesome Yum
0You’re very welcome, Lorraine! I agree, those little additions make such a big difference in texture. Enjoy!
Amy
0Success! I tried the basic one, and pumpkin. They were both very good. I let mine cool on a rack and they were nice and crispy. The plain ones were good with our Keto Skordalia.
Maya | Wholesome Yum
0I’m happy to hear you liked both of them, Amy! Skordalia with the plain version sounds incredible.
Audri BadmanChasteen
0Made a pumpkin chaffle cake for my birthday. Chaffle recipes are so versatile to make things with. Made a cream cheese frosting for it and i got to safely eat my birthday cake
Maya | Wholesome Yum
0That sounds delicious, Audri! Thank you for sharing. Happy birthday!