⏱ Prep 10 min · Cook 5 min per waffle · Makes 4

🛒 Ingredients

• 1½ cups blanched almond flour
• 2 tsp baking powder
• 3 tbsp granular erythritol or allulose blend
• ¼ tsp fine salt
• 3 large eggs, separated
• ¼ cup melted butter, cooled
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• Butter or spray for the iron

👩‍🍳 Method

1. Preheat the iron to medium-high and grease it well.
2. Whisk almond flour, baking powder, sweetener and salt in a large bowl.
3. Whisk yolks, butter, almond milk and vanilla together, then stir into the dry mix until just combined.
4. Whip the whites to stiff peaks (about 2 minutes) and fold in two additions so the batter stays airy.
5. Rest 5 minutes so the flour hydrates.
6. Pour ⅓ cup per waffle and cook 4–5 minutes; when the light turns, add 1–2 minutes until deep golden.
7. Cool on a wire rack, not a plate.

💡 Pro tip: Sift clumpy almond flour once. It is the cheapest fix for grit.

⏱ Prep 10 min · Cook 5 min per waffle · Makes 4

🛒 Ingredients

• 1½ cups blanched almond flour
• 2 tsp baking powder
• ¼ tsp baking soda
• 3 tbsp sweetener
• ¼ tsp salt
• 3 eggs, separated
• ¼ cup melted butter
• ¼ cup sour cream
• ¼ cup water
• 1 tsp vanilla

👩‍🍳 Method

1. Heat and grease the iron.
2. Whisk almond flour, baking powder, baking soda, sweetener and salt.
3. Mix yolks, butter, sour cream, water and vanilla; combine with the dry mix.
4. Whip whites to stiff peaks and fold in gently.
5. Rest 5 minutes, then cook 5–6 minutes until crisp.

💡 Pro tip: The sour cream and baking soda give a tender, tangy crumb that mimics buttermilk.

⏱ Prep 10 min · Cook 6 min · Makes 4 large

🛒 Ingredients

• Everything in Recipe 1
• 1 tbsp coconut oil, melted
• 1 tbsp unflavored whey or egg-white protein

👩‍🍳 Method

1. Whisk the protein into the dry ingredients.
2. Stir the coconut oil in with the wet ingredients.
3. Make the batter as in Recipe 1, folding in whipped whites last.
4. Rest 5 minutes and cook in a Belgian iron for 6 minutes total.
5. Rest on a rack 2 minutes; the shell keeps crisping as it cools.

💡 Pro tip: Protein sets the outer shell, which is what gives that Belgian crunch.

⏱ Prep 15 min · Cook 5 min per waffle · Makes 4

🛒 Ingredients

• Recipe 1 ingredients
• ¼ cup butter for browning (use as the melted butter)
• ¼ cup toasted pecans, finely chopped
• Extra brown butter to serve

👩‍🍳 Method

1. Brown the butter in a pan, 3–4 minutes, until nutty and amber; cool 5 minutes.
2. Make the batter as in Recipe 1 using the brown butter.
3. Fold in the pecans as the very last step.
4. Rest 5 minutes and cook 5–6 minutes.
5. Serve with a spoonful of extra brown butter.

💡 Pro tip: Toast the pecans first. Raw nuts turn soft and taste flat.

⏱ Prep 5 min · Cook 5 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup mozzarella
• 1 tbsp almond flour
• 1 tbsp sweetener
• ¼ tsp vanilla
• 1 tbsp fresh blueberries, lightly mashed

👩‍🍳 Method

1. Mix egg, cheese, almond flour, sweetener and vanilla.
2. Fold in the mashed blueberries.
3. Pour into the greased iron and cook 4–5 minutes.
4. Top with whipped cream and a few whole berries.

💡 Pro tip: Mash berries lightly and blot on paper towel so extra juice doesn’t make it soggy.

⏱ Prep 4 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• 1 oz cream cheese
• 2 tbsp almond flour
• 1 tbsp unsweetened cocoa
• 2 tsp monk fruit or erythritol
• ¼ tsp baking powder
• 1 tsp sugar-free chocolate chips

👩‍🍳 Method

1. Blend egg, cream cheese, almond flour, cocoa, sweetener and baking powder until smooth.
2. Stir in chips.
3. Cook in a greased hot mini iron 4 minutes.
4. Drizzle with sugar-free chocolate sauce.

💡 Pro tip: A pinch of salt makes the chocolate taste richer.

⏱ Prep 6 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• 1 oz cream cheese
• 2 tbsp almond flour
• 1 tbsp sweetener
• ½ tsp cinnamon
• ½ tsp vanilla
• ICING: 2 tbsp cream cheese, 1 tbsp powdered sweetener, 1 tsp heavy cream

👩‍🍳 Method

1. Blend the chaffle ingredients until smooth.
2. Cook 4 minutes in a greased iron.
3. Beat icing ingredients until silky.
4. Cool the chaffle 1 minute, swirl the icing on and dust with cinnamon.

💡 Pro tip: Ice it only after it cools slightly, or the icing melts away.

⏱ Prep 4 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• 1 tbsp natural peanut butter
• 1 tbsp sweetener
• ½ cup mozzarella
• ¼ tsp baking powder

👩‍🍳 Method

1. Whisk egg, peanut butter and sweetener until smooth.
2. Stir in cheese and baking powder.
3. Cook 4–5 minutes in a greased iron.
4. Serve with sugar-free jam.

💡 Pro tip: Use peanut butter with only peanuts and salt to keep carbs low.

⏱ Prep 5 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• 1 oz cream cheese
• 2 tbsp almond flour
• 1 tbsp sweetener
• ½ tsp lemon zest
• 1 tsp lemon juice
• ½ tsp poppy seeds
• GLAZE: 1 tbsp powdered sweetener + ½ tsp lemon juice

👩‍🍳 Method

1. Blend egg, cream cheese, flour, sweetener, zest and juice.
2. Fold in poppy seeds.
3. Cook 4 minutes.
4. Whisk the glaze and drizzle once cooled.

💡 Pro tip: Zest gives bright lemon flavor without adding moisture.

⏱ Prep 4 min · Cook 5 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup mozzarella
• 1 tbsp almond flour
• ¼ tsp baking powder
• 2 tbsp sugar-free pumpkin purée, blotted
• ½ tsp pumpkin pie spice
• 1 tbsp sweetener

👩‍🍳 Method

1. Blot the purée on paper towel for 1 minute.
2. Mix all ingredients.
3. Cook 5–6 minutes in a greased iron.
4. Serve with whipped cream and a dusting of spice.

💡 Pro tip: Moisture is the enemy; blot the purée and always cook the full time.

⏱ Prep 4 min · Cook 5 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup mozzarella
• 1 tbsp almond flour
• ½ tsp ground ginger
• ¼ tsp cinnamon
• pinch of cloves
• 1 tbsp brown-style sweetener

👩‍🍳 Method

1. Combine all ingredients.
2. Cook in a greased iron 5 minutes.
3. Top with whipped cream or cream cheese.

💡 Pro tip: A tiny pinch of black pepper adds that classic gingerbread warmth.

⏱ Prep 4 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup mozzarella
• ½ tsp Italian seasoning
• 1 tbsp grated parmesan
• TOP: 1 tbsp sugar-free marinara, mozzarella, pepperoni

👩‍🍳 Method

1. Whisk egg, mozzarella, seasoning and parmesan.
2. Cook 4 minutes until crisp.
3. Spread marinara, add cheese and pepperoni.
4. Broil 2 minutes until bubbly.

💡 Pro tip: Don’t skip the cooling rack; it keeps the base crisp under the toppings.

⏱ Prep 8 min · Cook 4 min · Makes 1 sandwich

🛒 Ingredients

• 2 plain chaffles (the base chaffle in Chaffles 101)
• 2 slices cooked crisp bacon
• 2 lettuce leaves
• 2 tomato slices, patted dry
• 1 tbsp mayonnaise

👩‍🍳 Method

1. Make 2 chaffles and cool completely on a rack.
2. Spread mayonnaise on one chaffle.
3. Layer bacon, tomato and lettuce.
4. Close and eat right away.

💡 Pro tip: Pat tomatoes dry and put lettuce against the chaffle as a moisture barrier.

⏱ Prep 5 min · Cook 5 min · Makes 1

🛒 Ingredients

• 1 egg
• ¼ cup shredded cheddar
• ¼ cup mozzarella
• 1 tbsp cream cheese
• 1 tbsp diced pickled jalapeño, patted dry
• 1 tbsp crumbled bacon

👩‍🍳 Method

1. Mash egg and cream cheese until mostly smooth.
2. Mix in cheeses, jalapeño and bacon.
3. Cook 5 minutes until deeply golden.
4. Serve with sour cream.

💡 Pro tip: Pat the jalapeños dry; their brine makes chaffles limp.

⏱ Prep 4 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup mozzarella
• ¼ tsp garlic powder
• ¼ tsp Italian seasoning
• 1 tbsp almond flour
• TOP: 1 tbsp garlic butter, chopped parsley, grated parmesan

👩‍🍳 Method

1. Mix the chaffle ingredients and cook 4 minutes.
2. Brush with garlic butter and sprinkle with parmesan.
3. Broil 1 minute and finish with parsley.

💡 Pro tip: Dip into warm marinara for a pizzeria feel.

⏱ Prep 4 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• 1 oz cream cheese
• ¼ cup mozzarella
• 1 tsp everything bagel seasoning
• TOP: cream cheese, smoked salmon, capers

👩‍🍳 Method

1. Mix egg, cream cheese and mozzarella until combined.
2. Sprinkle half the seasoning on the iron, pour batter, top with the rest.
3. Cook 4–5 minutes.
4. Cool slightly, spread with cream cheese and add salmon.

💡 Pro tip: Seasoning on the iron toasts and sticks to the crust.

⏱ Prep 5 min · Cook 4 min · Makes 1

🛒 Ingredients

• 1 egg
• ¼ cup shredded Swiss
• ¼ cup mozzarella
• 2 tbsp minced ham
• ½ tsp Dijon mustard

👩‍🍳 Method

1. Whisk egg and mustard.
2. Stir in cheeses and ham.
3. Cook 4 minutes until golden.
4. Wrap in parchment for grab-and-go.

💡 Pro tip: Choose a sugar-free ham to keep carbs near zero.

⏱ Prep 15 min · Cook 4 min · Makes 2 sandwiches

🛒 Ingredients

• 4 plain chaffles
• 4 pork-rind-crusted chicken tenders
• 2 tbsp sugar-free maple syrup
• Hot sauce or hot honey-style sugar-free drizzle

👩‍🍳 Method

1. Crush pork rinds, dip tenders in egg then rinds, bake at 400°F (200°C) for 18 minutes.
2. Cook and cool 4 chaffles.
3. Stack chicken between chaffles.
4. Drizzle syrup and hot sauce.

💡 Pro tip: Bake the tenders on a wire rack for crunch on every side.

⏱ Prep 6 min · Cook 4 min · Makes 1 shell

🛒 Ingredients

• 1 egg
• ½ cup shredded cheddar
• ½ tsp taco seasoning
• FILLING: cooked ground beef, lettuce, salsa, sour cream

👩‍🍳 Method

1. Whisk egg, cheddar and taco seasoning.
2. Cook 4 minutes until firm but still warm.
3. Drape over a spoon handle for 1 minute to shape.
4. Fill with beef and toppings.

💡 Pro tip: Fold while still warm; cooled chaffles crack.

⏱ Prep 10 min · Cook 5 min per waffle · Makes 3

🛒 Ingredients

• ¼ cup coconut flour
• 1½ tsp baking powder
• 2 tbsp sweetener
• ¼ tsp salt
• 4 eggs
• ¼ cup melted butter
• ¼ cup milk of choice
• 1 tsp vanilla

👩‍🍳 Method

1. Whisk eggs, butter, milk and vanilla.
2. Add dry ingredients and whisk smooth.
3. Rest 5 minutes; it will thicken.
4. Pour in a greased iron and cook 5–6 minutes.

💡 Pro tip: If the batter is too thick, whisk in 1 tbsp milk at a time.

⏱ Prep 10 min · Cook 5 min per waffle · Makes 3

🛒 Ingredients

• Recipe 20 ingredients
• 1 tsp ground cinnamon
• CINNAMON BUTTER: 2 tbsp butter, 1 tsp sweetener, ½ tsp cinnamon

👩‍🍳 Method

1. Add cinnamon to the dry mix and make batter as in Recipe 20.
2. Cook 5–6 minutes.
3. Mash cinnamon butter ingredients and spread on hot waffles.

💡 Pro tip: Cinnamon-butter melts into the grid for flavor in every bite.

⏱ Prep 10 min · Cook 5 min per waffle · Makes 4

🛒 Ingredients

• 1 cup raw sunflower seeds, ground fine
• 2 tsp baking powder
• 3 tbsp sweetener
• 3 eggs
• ¼ cup melted butter
• ⅓ cup milk
• 1 tsp vanilla
• Squeeze of lemon juice

👩‍🍳 Method

1. Blend seeds into a fine flour; don’t over-blend into butter.
2. Mix dry ingredients, then wet.
3. Add the lemon juice (prevents green tint).
4. Rest 5 minutes and cook 5–6 minutes.

💡 Pro tip: A green tint is harmless; lemon juice or a little more baking powder avoids it.

⏱ Prep 3 min · Cook 5 min · Makes 1

🛒 Ingredients

• 1 egg
• ½ cup sharp cheddar
• 1 tsp chopped chives
• pinch of garlic powder

👩‍🍳 Method

1. Mix everything.
2. Cook in a greased mini iron 4–5 minutes.
3. Eat with butter or use as a sandwich bun.

💡 Pro tip: Sharp cheddar gives the most flavor per gram of carbs.

⏱ Prep 5 min · Cook 8 min · Makes 1½ cups

🛒 Ingredients

• 1 cup water
• ¾ cup allulose or erythritol blend
• ½ tsp maple extract
• ⅛ tsp xanthan gum
• 1 tbsp butter

👩‍🍳 Method

1. Simmer water and sweetener 5 minutes until dissolved.
2. Whisk in xanthan gum slowly to avoid clumps.
3. Off the heat, stir in butter and extract.
4. Cool; it thickens as it chills. Refrigerate up to 2 weeks.

💡 Pro tip: Allulose gives the best no-aftertaste, no-crystal result.

⏱ Prep 3 min · Cook 6 min · Serves 4

🛒 Ingredients

• 1 cup strawberries or raspberries
• 2 tbsp sweetener
• 1 tsp lemon juice
• ½ cup heavy cream
• ½ tsp vanilla

👩‍🍳 Method

1. Simmer berries, sweetener and lemon 6 minutes until jammy.
2. Whip cream with vanilla to soft peaks.
3. Spoon compote over waffles and top with cream.

💡 Pro tip: A pinch of salt wakes up the berry flavor.

Chaffles are cheese-and-egg based: chewy, savory-leaning, 4 minutes. Waffles use nut or coconut flour and are fluffier and more traditional. Both fit keto.

Yes: coconut flour (use ¼ amount), ground sunflower seeds, or flourless chaffles (recipes 20–23).

Opening early, stacking while hot, or too much moisture (like pumpkin or berries). Cook longer, rest the batter, cool on a rack.

Absolutely. Freeze flat, then bag for up to 3 months. Reheat in a toaster, not a microwave.

Allulose-based syrups taste closest to maple with no cooling aftertaste. Our DIY recipe 24 is cheap and thick. Check labels for maltitol, which can spike glucose.