These waffles are also widely known as “chaffles” because they often contain cheese. There are groups on Facebook where dedicated low carbers and keto dieters are fully invested in the art of creating new variations. They are made with a few ingredients that most of us have at home and are the perfect substitute for sandwich bread, bagels or crackers when toasted. The Dash Mini Waffle Maker is great for making these, but you could also pour the batter into a larger waffle maker. They freeze and reheat very well in the toaster or toaster oven, perfect for Sunday meal prep. Today I served mine with two different kinds of smoked salmon, some red onion pickled in lemon juice, mini cucumber slices, cream cheese (use the dairy free almond variety if you prefer) and finish it off fresh herbs like chives and dill.

Ingredients for the basic waffles:
Yields: 16

8 large eggs
1/2 cup mayonnaise of your choice (I use Duke’s but avocado oil mayonnaise is also great)
1/2 cup fine almond flour (Bob’s Red Mill is great)
1 level teaspoon baking powder
pinch of salt, garlic powder and smoked paprika, fresh black pepper
8 teaspoons water

Customize it as you like! Some of my favorite options are a few tablespoons of shredded cheddar cheese, adding some Everything Bagel spice (Trader Joe’s), adding chopped herbs or even shredded vegetables like zucchini that’s been pressed to release extra moisture.

Equipment: Mixing bowl, waffle maker

Method:

Stir all ingredients to combine in a medium bowl while preheating your waffle maker. Pour about 2 tablespoons of batter into the waffle maker for each waffle. Cook for 2-4 minutes and carefully lift out with a fork. Repeat the process until all the batter is used up.

Make a smaller batch on a Sunday morning.

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