The Best Cheddar and Herb Chaffle

A chaffle is a low-carb, cheese-and-egg-based waffle that's taken the keto world by storm, thanks to its fluffy texture and crispy edges. We opted to use Cheddar for the cheese and added scallions and parsley for a sweet and savory twist on the popular dish. For the fluffiest chaffle, use only finely shredded cheese––it will blend better with the egg than large shreds.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 to 4 servings (makes about 4 chaffles)
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Ingredients

4 large eggs

2 cups finely shredded mild Cheddar  

2 scallions, thinly sliced 

1 tablespoon finely chopped fresh parsley 

Kosher salt and freshly ground black pepper 

Nonstick cooking spray 

Unsalted butter, for serving 

Sugar-free maple syrup, for serving 

Directions

Special equipment:
a waffle iron
  1. Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
  2. Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter. 
  3. Top each chaffle with a pat of butter and drizzle with maple syrup.