Savory Herb & Parmesan Low-Carb Chaffles

There’s something quietly satisfying about the sizzle of cheese hitting a hot waffle iron — that crisp crackle, the smell of warm parmesan and herbs filling the air. These savory herb-parmesan chaffles are my twist on classic cheese waffles, bursting with aromatic herbs and a nutty Parmesan crust. Golden, crisped edges give way to a tender, chewy inside that’s perfect for a sandwich, topped with avocado, or dipped in a warm tomato soup. Ready in minutes, they bring warmth, crunch and comfort to any low-carb kitchen — without the heavy carb load of bread or traditional waffles.

Recipe Info

• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: ~9 minutes
• Servings: 4 (2 chaffles each)
• Cuisine: American / Keto & Low-Carb
• Course: Breakfast / Snack / Light Meal

Ingredients

• 2 large eggs, lightly beaten
• 1 cup shredded low-moisture mozzarella cheese
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp superfine almond flour
• ½ tsp baking powder
• ½ tsp dried Italian herb mix (oregano + basil + thyme)
• ¼ tsp garlic powder
• ⅛ tsp sea salt (adjust to taste)
• ⅛ tsp freshly ground black pepper
• Cooking spray or a few drops olive oil (for waffle iron)

Optional add-ins (choose as desired):

• 1–2 tbsp chopped fresh chives or parsley — for fresh herbal note
• Pinch of red chili flakes — for mild heat

Instructions

1. Preheat waffle maker. Heat your mini waffle iron (or regular waffle iron) to medium-high. Lightly spray or brush with olive oil to prevent sticking.
2. Make batter. In a bowl, whisk together the eggs, mozzarella, Parmesan, almond flour, baking powder, herbs, garlic powder, salt, and pepper. Batter should be thick but pliable — if too stiff, you can add a teaspoon of water or unsweetened almond milk.
3. Cook chaffles. Spoon about ¼ cup of batter into the center of the hot waffle iron. Close and cook for 3–4 minutes (or per waffle maker instructions), until steam mostly stops, and the chaffle surfaces are golden brown and crisp.
4. Cool slightly. Remove carefully and let cool on a wire rack for 1–2 minutes — this helps the edges crisp up more. They’ll firm up as they cool.
5. Serve warm. Enjoy immediately plain, or use as a base for sandwiches, with sliced avocado, crispy bacon, or a smear of herbed butter.

🍽️ Tips & Variations

• Make it sandwich-ready: Double up two chaffles and use as low-carb “bread” for burgers or sandwiches.
• Extra herb flavor: Add a tablespoon of chopped fresh basil or rosemary for a more aromatic chaffle.
• Cheesy indulgence: Mix in a tablespoon of cream cheese to the batter for a slightly richer, softer chaffle texture.
• Spicy kick: Add a pinch of chili flakes or a dash of smoked paprika for a savory, slightly spicy twist — great with bacon or eggs.
• Meal-prep & freeze: Cook a batch, let cool, then freeze in a zip-bag. Reheat in toaster or oven for a quick low-carb breakfast.

Nutrition Facts

• Calories: ~170 kcal
• Protein: ~12 g
• Carbohydrates: ~2 g
• Fat: ~12 g
• Fiber: ~1 g
• Sugar: ~0.5 g
• Sodium: ~300 mg (varies based on cheese and added salt)

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Anderson Jorge

Parmesan Low-Carb Chaffles

Parmesan Low-Carb Chaffles

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Prep Time 5 minutes mins

Cook Time 4 minutes mins

Total Time 9 minutes mins

Servings: 4 4 (2 chaffles each)

Course: Breakfast, Snack

Cuisine: American

Calories: 170

Ingredients Method Notes

Ingredients

  

• 2 large eggs lightly beaten
• 1 cup shredded low-moisture mozzarella cheese
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp superfine almond flour
• ½ tsp baking powder
• ½ tsp dried Italian herb mix oregano + basil + thyme
• ¼ tsp garlic powder
• ⅛ tsp sea salt adjust to taste
• ⅛ tsp freshly ground black pepper
• Cooking spray or a few drops olive oil for waffle iron

Optional add-ins (choose as desired):

• 1 –2 tbsp chopped fresh chives or parsley — for fresh herbal note
• Pinch of red chili flakes — for mild heat

Method

 

1. Preheat waffle maker. Heat your mini waffle iron (or regular waffle iron) to medium-high. Lightly spray or brush with olive oil to prevent sticking.
2. Make batter. In a bowl, whisk together the eggs, mozzarella, Parmesan, almond flour, baking powder, herbs, garlic powder, salt, and pepper. Batter should be thick but pliable — if too stiff, you can add a teaspoon of water or unsweetened almond milk.
3. Cook chaffles. Spoon about ¼ cup of batter into the center of the hot waffle iron. Close and cook for 3–4 minutes (or per waffle maker instructions), until steam mostly stops, and the chaffle surfaces are golden brown and crisp.
4. Cool slightly. Remove carefully and let cool on a wire rack for 1–2 minutes — this helps the edges crisp up more. They’ll firm up as they cool.
5. Serve warm. Enjoy immediately plain, or use as a base for sandwiches, with sliced avocado, crispy bacon, or a smear of herbed butter.

Notes

• Protein: ~12 g
• Carbohydrates: ~2 g
• Fat: ~12 g
• Fiber: ~1 g
• Sugar: ~0.5 g
• Sodium: ~300 mg (varies based on cheese and added salt)

FAQs

1: Can I use a different cheese instead of mozzarella?
Yes — cheddar or a mild Colby-Jack work well. Just pick a low-moisture shredded cheese to keep chaffles crispy.

2: Are chaffles gluten-free and keto-friendly?
Yes — with almond flour and no grains, they remain gluten-free, low-carb, and keto-compatible.

3: Can I make these dairy-free or lighter?
You can try dairy-free shredded cheese alternatives, but texture and crispiness may differ. For lighter chaffles, use part-skim mozzarella and skip the Parmesan — but expect slightly softer texture.

4: How to keep chaffles crisp if I store and reheat them?
Store completely cooled chaffles in an airtight container. Reheat in a toaster or oven rather than microwave — this preserves crispness.