Easy Gluten Free Low Carb Breakfast Chaffle Waffles
If you miss a quick breakfast toaster waffle, then this Easy Gluten Free Low Carb Breakfast Chaffle Waffles recipe is exactly what you are searching for!This easy recipe is prepared in the blender to create a super smooth batter of the simple ingredients that is thick like traditional waffle batter.
Equipment
- Waffle Iron
- Blender or Food Processor
- Wire Rack or Cooling Rack
- Fork
Ingredients
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1/4 cup Almond Flour
- 1 cup Shredded Mozzarella Cheese
- 1 teaspoon Baking Powder
- 1/4 teaspoon Ground Cinnamon
Instructions
- Preheat waffle maker so it is nice and hot once you get the batter all blended up.
- Add the eggs and vanilla extract to the blender. Now add in the mozzarella cheese, baking powder, cinnamon and almond flour.3 large Eggs, 1 teaspoon vanilla extract, 1/4 cup Almond Flour, 1 cup Shredded Mozzarella Cheese, 1 teaspoon Baking Powder, 1/4 teaspoon Ground Cinnamon
- Start on medium then immediately turn it to high. Stop and scrape down the inside of the blender once before you continue blending into a smooth batter. It should resemble a traditional waffle batter.
- Using a thin spatula, scrape the batter into the preheated waffle maker and spread from the middle to the outside leaving a thin border. Let the waffles cook for 2-3 minutes.
- You do not want to wait until the steam stops with these waffles as if you do, they will be too crispy and not chewy at all. The lid of the waffle maker should open easily without pulling the waffles apart.
- Store and heat left over waffles in the refrigerator up to five days. If you want to make a lot of them and freeze, freeze 1st for one hour on a baking sheet, then transfer to a large freezer zip top bag.
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Half of recipe | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 177 |
| % Daily Value* | |
| Total Fat 11.6g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 287mg | 96% |
| Sodium 194mg | 8% |
| Total Carbohydrate 3.5g | 1% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 0.9g | |
| Protein 14.2g | |
| Vitamin D 26mcg | 131% |
| Calcium 161mg | 12% |
| Iron 2mg | 9% |
| Potassium 357mg | 8% |
- Pumpkin Chaffles: substitute 1/4 cup pure pumpkin puree for one of the eggs and switch out the regular ground cinnamon with pumpkin pie spice.
- Chocolate Chip Chaffles: After you spread the batter into the waffle maker, sprinkle on a few mini sugar free chocolate chips like with keto pancakes. Use the spatula to gently bring some of the batter over the chips so they do not burn. This technique is better than mixing into the batter as they tend to sink.
- Chocolate Chaffles: Add in one tablespoon of cocoa powder to the batter with the almond flour. Take them to the next level when you sprinkle on chocolate chips too!
- Cinnamon Roll Chaffles: Turn these into cinnamon roll chaffles with a special cinnamon swirl. Pour and spread the batter into the waffle maker and drizzle on a cinnamon mixture in a thin stream. Mix 2 tsp ground cinnamon, 1 tsp liquid stevia and 1 tsp water in a small bowl. Once the cinnamon roll chaffles are cooked, drizzle with an icing made of 2 tablespoons confectioners erythritol, 1/2 teaspoon vanilla and 1 tablespoon unsweetened almond milk. You can enjoy them without the drizzle, but my personal preference is to include it for hte full effect.
Nutrition
Calories: 177kcalCarbohydrates: 3.5gProtein: 14.2gFat: 11.6gSaturated Fat: 4gCholesterol: 287mgSodium: 194mgFiber: 0.6gCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!