Low Carb Almond Flour Breakfast Chaffles

5 from 2 votes

Low Carb Almond Flour Breakfast Chaffles

These low-carb almond flour breakfast chaffles are amazingly flavored with Italian herbs, baked until perfectly crispy, and easy to make. They are packed with protein and ideal for a nutritious breakfast or brunch.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings: to 8 waffles

Calories: 316kcal

Author: Mariska Ramondino

Equipment

1 Waffle Maker

Ingredients

6 large eggs
½ teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground basil
2 teaspoons ground oregano
1 teaspoon freshly chopped rosemary Optional but highly recommended
3 cups grated or shredded cheese (270 grams) Choose an aged cheddar or Parmesan cheese or a combo of both
1 cup almond flour 93 grams
A bit of olive oil to coat the waffle maker. Or use coconut oil or melted butter

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Instructions

Preheat your waffle iron maker on a medium heat setting (I use setting 5, with 7 being the highest setting on my waffle maker.)
Place the eggs, salt, and herbs in a bowl. Beat the eggs until everything is well combined.
6 large eggs, ½ teaspoon salt, 1 teaspoon garlic powder, 2 teaspoons ground basil, 2 teaspoons ground oregano, 1 teaspoon freshly chopped rosemary
Stir the cheese in the beaten eggs.
3 cups grated or shredded cheese (270 grams)
Then whisk in the almond flour until well combined.
1 cup almond flour
Brush hot waffle iron plates with a bit of coconut, olive oil, or butter and spoon about ¼ cup of the batter onto each waffle iron plate. Close and cook the chaffles.
A bit of olive oil to coat the waffle maker.
Cook until the automatic light turns green, about 3 to 4 minutes. Use a fork to lift the waffles carefully out of the waffle iron. Place them on a plate or cooling rack to cool slightly—they will get crispier.

Notes

Notes on how to make the cheese waffles:

Batter consistency: You'll get a beautiful yellow batter filled with cheese that is relatively thick in texture. It will need some help to slide onto the hot waffle iron.

Waffle iron setting: I bake them on a medium waffle iron setting (5) to get them golden crispy and avoid burning the cheese. I always use a bit of olive oil to coat the waffle iron and give the chaffles that golden brown crispy touch.

Storage: Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Reheat by popping them in a toaster on a low to medium setting to give them a fresh, slightly crunchy texture and warm them up.

Nutrition