Full disclosure: when folks started talking about the Chaffle, I pretty much tuned out. I think this was because I didn’t like the word “Chaffle.” I know the word is a portmanteau of “cheese” and “waffle,” and by titling this recipe “Cheese Chaffle,” I’m being redundant. Who cares.
I finally made several variations of the Cheese Chaffle, and this recipe is the clear winner. Plus it’s super simple. AND I got a super cute little Dash mini-waffle maker, so now I’m a chaffle convert. For sure I’ll be posting more chaffle content, including repurposing my all-time fave Blueberry Muffin recipe into a Blueberry Chaffle (coming soon).
When making this recipe, you can use crushed pork rind dust or almond flour. The pork rind dust lends an extra richness to the flavor profile, and is of course, zero carb. But that can be a strong flavor for some, so feel free to use that almond flour instead.
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- 1 cup shredded sharp cheddar, finely chopped
- 1/2 cup crushed pork rind dust (or almond flour)
- 1/4 teaspoon salt
- 2 eggs
- 1/8 teaspoon ground cayenne (optional for heat)
- Spray olive oil or coconut oil for waffle iron
- Turn on waffle iron. Mix together all ingredients, except oil for the waffle iron. When iron is hot, spray with oil on the top and bottom. Scoop 1/4 cup of the batter onto the center of the waffle iron. Flatten a bit with a spatula. Close waffle iron and press to spread batter evenly. Let cook 90 seconds to 2 minutes, pressing again for the final 10 seconds. Open waffle iron, use a spatula to lift out waffle. Repeat two more times with remaining batter. Serve immediately.