I like this recipe because it’s foolproof and incredibly adaptable. With just a few ingredients, I can make a crispy, cheesy chaffle in minutes. The addition of cream cheese gives the batter extra richness and a smooth, slightly tangy flavor that makes every bite delicious. Whether I’m using them for sandwiches, pizza bases, or breakfast, these chaffles fit seamlessly into a keto or low-carb lifestyle.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 large egg 2 tbsp cream cheese (softened) 1/2 cup shredded mozzarella cheese (or cheddar for a sharper flavor) 1/4 tsp baking powder (optional, for fluffier texture) Pinch of salt (optional) Butter or oil spray (for greasing the waffle maker)
Directions
Preheat the waffle maker: I plug in and preheat my mini waffle maker (a Dash Mini Waffle Maker works great). I lightly grease it with butter or oil spray.
Make the batter: In a small bowl, I whisk together the egg and softened cream cheese until smooth and creamy. I stir in the shredded cheese, baking powder, and salt if I’m using them.
Cook the chaffles: I pour half the batter into the preheated waffle maker, close the lid, and cook for about 3–4 minutes, or until the chaffle is golden brown and slightly crispy. I repeat with the remaining batter.
Serve: I let the chaffles sit for 1–2 minutes to crisp up before serving. I enjoy them warm as-is or use them as sandwich buns, pizza crusts, or even as a base for sweet toppings like berries and whipped cream.
Servings and Timing
Makes 2 mini chaffles Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Variations
I like to play with flavors depending on what I’m in the mood for. For a savory chaffle, I add garlic powder, herbs, or a sprinkle of parmesan to the batter. For a sweet version, I mix in a few drops of vanilla extract and a keto-friendly sweetener like erythritol, then top with sugar-free syrup or cream cheese frosting. When I want a spicy twist, I use pepper jack cheese or add a pinch of chili flakes to the mix.
Storage/Reheating
I store leftover chaffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into a toaster or air fryer for a couple of minutes until warm and crisp again. I can also freeze them—layered with parchment paper—for up to a month. I reheat frozen chaffles straight from the freezer without thawing for the best texture.
FAQs
What does “chaffle” mean?
It’s a mix of “cheese” and “waffle”—a low-carb waffle made primarily from eggs and cheese.
Can I use other types of cheese?
Yes, I can use cheddar, pepper jack, or a blend for different flavors. Mozzarella gives the mildest result.
Do I need baking powder?
No, but I like to add it for a fluffier texture. Without it, the chaffle is denser and crispier.
How do I keep my chaffles from being soggy?
I let them cool for a minute or two after cooking to help them crisp up. Cooking them until golden also makes a difference.
Can I make these without a mini waffle maker?
Yes, I can use a standard waffle maker; I just double or triple the recipe to fill the larger plates.
Can I make them dairy-free?
Yes, I can use dairy-free cream cheese and shredded vegan cheese substitutes.
What are the best uses for chaffles?
I use them as sandwich buns, burger buns, pizza bases, or even taco shells when folded.
Can I make them ahead?
Yes, I often make a batch ahead of time and refrigerate or freeze them for quick meals during the week.
Are these keto-friendly?
Absolutely. They’re high in fat, moderate in protein, and very low in carbs.
How do I make a dessert-style version?
I add vanilla extract and a low-carb sweetener, then top with keto whipped cream or berries.
Conclusion
I love how these keto cream cheese chaffles are both simple and endlessly flexible. Whether I’m making them savory for a sandwich or sweet for breakfast, they always turn out crisp, cheesy, and satisfying. They’re quick to prepare, easy to customize, and a perfect go-to recipe for anyone following a low-carb lifestyle.
These Keto Cream Cheese Chaffles are crispy, golden, and deliciously cheesy low-carb waffles made with just a few simple ingredients. They’re quick to prepare, versatile, and perfect as sandwich buns, pizza crusts, or classic breakfast waffles—without any guilt or extra carbs.
Ingredients
1 large egg
2 tbsp cream cheese, softened
1/2 cup shredded mozzarella cheese (or cheddar for a sharper flavor)
1/4 tsp baking powder (optional, for fluffier texture)
Pinch of salt (optional)
Butter or oil spray, for greasing the waffle maker
Instructions
Preheat: Preheat a mini waffle maker (such as a Dash Mini Waffle Maker) and lightly grease it with butter or oil spray.
Make the batter: In a small bowl, whisk together the egg and softened cream cheese until smooth. Stir in shredded cheese, baking powder, and salt.
Cook the chaffles: Pour half the batter into the waffle maker, close the lid, and cook for 3–4 minutes, or until golden brown and crisp. Repeat with the remaining batter.
Serve: Let chaffles rest for 1–2 minutes to crisp up before serving. Enjoy warm as-is, or use as sandwich buns, pizza bases, or topped with sweet keto-friendly toppings.
Notes
For savory chaffles, add garlic powder, herbs, or grated parmesan.
For sweet chaffles, add a keto sweetener and vanilla extract, then top with sugar-free syrup or whipped cream.
Let chaffles cool for a minute after cooking for maximum crispness.
Mozzarella creates a mild flavor; cheddar adds sharpness.
Use baking powder for a fluffier, more waffle-like texture.
