Breakfast
Cheddar and chive chaffles
Cheese and egg pressed in a waffle iron, and the crust is fried cheese rather than batter — leave it in ninety seconds past done and it goes from soft to genuinely crisp.
2gnet carbs
23gfat
18gprotein
285kcal
Per serving20 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggs4
- Sharp cheddar5½ oz
- Almond flour1½ oz
- Chivesa small bunch, snipped
- Baking powderhalf a teaspoon
- Black pepperto taste
Method
6 steps · 20 minutes
- Heat the waffle iron fully before the first one goes in. A cold iron is why the first chaffle always sticks.
- Beat the egg and stir in the grated cheddar, almond flour, baking powder, chives and pepper.
- Half fill the iron. It spreads more than a wheat batter and overfilling welds the hinge shut.
- Close it and leave it four minutes without lifting the lid. Opening early tears the top off.
- Lift it onto a rack rather than a plate, and let it sit two minutes. It crisps as it cools, exactly like a cheese crisp does.
- They freeze well and go straight from the freezer into a toaster, which is the reason to make four.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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