Chaffles are a great swap for bread that can be used for sandwiches, burger buns, dipped in soup - you’re only limited by your imagination
Chaffles
Chaffles (cheese waffles) are a low carb craze. When you see how easy and tasty they are you’ll realise why!
Ingredients
- 2 large egg
- 250 g mozzarella cheese, grated
- salt, to taste
- coconut oil spray
Instructions
- Preheat a waffle maker.
- Crack the eggs and beat with a whisk or fork. Add the grated cheese and stir through.
- Season with salt.
- Spray the waffle maker with coconut oil spray.
- Pour approximately a quarter of the mixture into the waffle maker and cook for 2-3 minutes.
- Remove the cooked chaffle and repeat the process with the rest of the batter.
Notes
This is a basic chaffles recipe. If you’re feeling creative, add your own flavours: chopped herbs, spring onion, chilli or bacon work well. All sorts of grated cheeses work well in this flexible recipe too, from cheddar to mozzarella.
Store in the fridge in an airtight container for up to 5 days. Layer between sheets of baking paper to prevent sticking.
Freeze for up to 3 months in a ziplock bag with the air pressed out.
To reheat, place fresh or frozen in the toaster, or warm in the oven at 175°C/347°F until warm and slightly crispy.
Our CEO Zoe loves to top these with bacon and a poached egg. She had us at YUM!
Nutrition (per serve)
Net Carbs: 0.1gProtein: 33.3gFat: 33.9gFiber: 0g
