Cinnamon (No) Sugar Mini Chaffles

Who remembers the chaffles craze a few years ago? If you were anywhere near the keto/low carb world, you couldn’t get away from them.

For the uninitiated, a chaffle is a cheese waffle made with just cheese and eggs, and the keto community often uses it in place of bread.

While the idea of a waffle made with just cheese and eggs did not appeal to me- I imagined it tasting way too eggy, I did like the idea of using those ingredients as the base of a low carb waffle, so I ran with it.

I’ve played around with different variations, (I have a have a savory one I’ll post soon!), but this cinnamon (no) sugar version is my favorite.

I was so obsessed with these sugar-free waffles that I ate them daily for 2 weeks straight during one of my keto diet stints. I also ate them a lot post-op since this is also a very bariatric friendly recipe.

Serving Suggestions

I like them with butter, berries and sugar-free pancake syrup. You may also serve them with bacon, sausage, greek yogurt, sugar-free whipped cream, or use them as the “bun” to a breakfast sandwich.

You could also brush some butter on the waffles, and dip them in a cinnamon & swerve mixture to really drive home the cinnamon sugar flavors.

Ingredients

2tbsp of almond flour

1/2 tablespoon swerve or your favorite sweetener. I’ve used both the granulated and brown versions

1/4 tsp of ground cinnamon

1/4 tsp baking powder

1 tbsp cream cheese -room temperature

1 tbsp low moisture part-skim shredded mozzarella

1 egg

How to make it:

Step 1: Preheat your waffle maker. I use a Dash mini waffle maker

Step 2: Mix dry ingredients -flour, baking powder, cinnamon, swerve; in a small bowl

Step 3: Place cream cheese and mozzarella in a different small bowl

Step 4: Add egg to the bowl with cheeses and whisk together until fully incorporated. There will still be some mozzarella cheese bits so batter will appear a bit lumpy. don’t worry about that.

Step 5: Add dry mix (flour, baking powder, cinnamon, swerve) to the wet ingredients mix

Step 6: Continue whisking/mixing until combined into a batter consistency. Again, The batter will be lumpy due to the cheese. 

Step 7: Pour waffle into your heated waffle maker, and cook according to your specific appliance. It takes about 2 minutes per waffle in the mini dash.

Step 8: Repeat until batter is all used- this recipe is enough for 3 mini waffles

Notes:

1. Remember to use Room temperature cheeses for ease of blending

2. Lumps are ok, especially if you use room temperature cheeses. Nothing wrong with it

3. This recipe makes 3 mini waffles but if you don’t have a mini waffle maker you may use a regular sized one and make one bigger waffle

4. I do not grease my waffle iron, and have zero sticking. I think the cheese takes care of that

5. I use the full fat version of cream cheese, using lower fat may change consistency but feel free to experiment!

6. As with most keto recipes, this is NOT a low fat recipe

7. You can make this ahead and freeze, then pop in the toaster to reheat. This is especially useful to those of us with restrictions due to weight loss surgery and our reduced stomach size.

Enjoy!