Ingredients
Scale
- 1 large egg
- 1/2 cup shredded mozzarella cheese (or cheddar for a sharper taste)
- 1 tablespoon almond flour (optional, for a breadier texture)
- 1/4 teaspoon garlic powder (for savory) or cinnamon (for sweet)
- A pinch of salt
- Non-stick cooking spray or butter for the waffle maker
Instructions
- Step 1: Preparation: Plug in your mini waffle maker and allow it to preheat until the indicator light turns off. In a small mixing bowl, crack the egg and whisk it vigorously with a fork. Add the shredded mozzarella cheese, almond flour, salt, and your chosen seasoning. Stir the mixture until the cheese is evenly coated in the egg. Ensure there are no large clumps of almond flour remaining to guarantee a smooth batter.
- Step 2: Cooking: Lightly grease the waffle iron plates with cooking spray or a small dab of butter. Pour half of the egg and cheese mixture onto the center of the preheated waffle maker. Close the lid and cook for 3 to 5 minutes. Resist the urge to open the lid early! The steam needs to escape to ensure the cheese crisps up properly. Once the steam stops rising and the chaffle is golden brown and firm, carefully remove it with a silicone spatula and repeat the process with the remaining batter.
- Step 3: Plating: Place your hot chaffles on a wire rack for about 60 seconds. This brief cooling period allows the cheese to set and results in a much crunchier texture. Serve your chaffles as a stack with a dollop of butter and sugar-free syrup, or use them as “buns” for a breakfast sandwich filled with avocado, crispy bacon, and a fried egg. Enjoy your delicious, low-carb creation immediately.
- Cook Time: 8 minutes