Summary of "This BRAND NEW Chaffles Recipe Fixed EVERYTHING!"

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.