Cheddar and Chive Chaffle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crispy, cheesy keto breakfast waffle made with simple ingredients and fresh chives for a savory morning boost. This american-inspired keto (low-carb) ready in about 20 minutes pairs (50g) shredded cheddar cheese, (25g) cream cheese, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 375 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup (50g) shredded cheddar cheese, 1/4 cup (25g) softened cream cheese, 1 large egg, 1/4 cup (25g) almond flour, and 1/4 tsp baking powder. Mix until a smooth, sticky dough forms.
  2. Step 2: Heat a waffle iron to medium-high (375°F/190°C) and lightly grease with cooking spray. Place 2 tablespoons of dough onto the center of the iron, spreading it to cover the center without touching the edges.
  3. Step 3: Close the lid and cook for 4-5 minutes, or until golden brown and crisp. Carefully remove with a silicone spatula and set aside. Repeat with the remaining dough to make a second chaffle.
  4. Step 4: Whisk 1 large egg with 1 tbsp chopped fresh chives in a small bowl. Brush this mixture evenly over the top of each cooked chaffle and let set for 1 minute before serving.

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Frequently asked questions

How long does Cheddar and Chive Chaffle take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheddar and Chive Chaffle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (50g) shredded cheddar cheese from drying out.

Can I substitute ingredients in Cheddar and Chive Chaffle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheddar and Chive Chaffle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheddar and Chive Chaffle low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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