Video summary

This BRAND NEW Chaffles Recipe Fixed EVERYTHING!

Main summary

Key takeaways

Cooking

Ingredients

  • 2 large eggs (room temperature)
  • ½ cup almond flour (preferably finely ground/sifted)
  • 1 cup low moisture part-skim mozzarella cheese (shredded and lightly packed)
  • 1 teaspoon lemon juice (fresh squeezed preferred, bottled acceptable)
  • 2 tablespoons low-fat Greek yogurt (0% milk fat used here; full fat can be substituted)
  • ½ teaspoon baking powder

Equipment

  • Belgian waffle maker (preferably one that makes 4 waffles at a time; e.g., Krups Belgian waffle maker)
  • Immersion blender with a suitable container (2-cup capacity recommended)
  • Cooking spray or avocado oil for greasing waffle maker
  • Kitchen scissors (optional, for shaping waffles)

Method

1. Preparation

  • Use room temperature eggs for better mixing and texture.
  • Preheat the waffle maker to medium setting (around 3 on the Krups model).
  • Spray waffle plates lightly with avocado oil to prevent sticking.

2. Mixing Batter

  • Crack 2 eggs into the immersion blender container.
  • Add ½ cup almond flour.
  • Add 1 cup shredded low moisture part-skim mozzarella cheese.
  • Add 1 teaspoon lemon juice to reduce eggy flavor.
  • Add 2 tablespoons Greek yogurt for smooth consistency and to further cut egginess.
  • Add ½ teaspoon baking powder.
  • Blend all ingredients with immersion blender until smooth and well combined.
  • If batter is too thick to pour, thin slightly with a small amount of water.

3. Cooking Chaffles

  • Pour batter evenly into each waffle mold (about a quarter of the batter per section).
  • Close the waffle maker and cook until the indicator light signals they are done.
  • Steam rising is normal; if excessive, open briefly and close again.
  • Use a fork to gently remove chaffles without scratching the waffle plates.
  • For larger or thicker chaffles, increase batter quantity or pour thicker layers.
  • Optional: Use kitchen scissors to trim chaffles into round shapes.

Tips & Troubleshooting

  • Use finely ground almond flour for better incorporation and texture.
  • Low moisture part-skim mozzarella works better than full fat for structure and consistency.
  • Lemon juice and Greek yogurt help eliminate the typical eggy taste.
  • Room temperature eggs prevent common kitchen failures.
  • If using a mini waffle maker (single chaffle at a time), expect longer cooking times.
  • Batter consistency should be thick but pourable; add water if too thick.
  • Cooking longer or at higher heat yields crispier chaffles; shorter cooking yields softer, fluffier texture.
  • Avoid scratching waffle plates when removing chaffles.

Serving Suggestion: Quick “Redneck Monte Cristo” Sandwich

  • Spread one chaffle with homemade Duke’s 2.0 mayonnaise (link provided in video).
  • Spread the other chaffle with sugar-free strawberry jelly (fiber-added).
  • Add slices of ham between the two chaffles.
  • No additional cheese needed since chaffles contain cheese.
  • This sandwich is a quick, keto-friendly take on a Monte Cristo without soaking or frying.

Variations Mentioned

  • Round chaffles can be made by trimming square chaffles with scissors.
  • Option to make chaffles without almond flour or eggs (viewer interest requested).
  • Different waffle makers can be used (mini waffle makers produce smaller chaffles).

Presenter/Channel: Southern Keto Referenced Recipes: Duke’s 2.0 Mayonnaise, Chocolate Chaffles, Chick-fil-A Bun Chaffles Additional Notes: Video includes tips on keto staples and improving consistency and flavor of chaffles.

Original video