Cheese and Spinach Chaffle Muffins

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Keto chaffle muffins made with eggs, cheese, and spinach — perfect for a savory, low-carb breakfast or snack. This American-inspired keto recipe (vegetarian), ready in about 20 minutes, pairs large eggs, shredded mozzarella cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 large eggs
• 1 cup shredded mozzarella cheese
• 1 cup, chopped fresh spinach
• 1/2 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• for greasing olive oil spray

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a waffle maker or chaffle maker and lightly grease it with olive oil spray.
2. Step 2: In a mixing bowl, crack 4 large eggs and whisk until smooth.
3. Step 3: Add 1 cup shredded mozzarella cheese, 1 cup chopped fresh spinach, 1/2 tsp baking powder, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the eggs. Stir until well combined.
4. Step 4: Pour about 1/3 cup of the batter onto the preheated waffle maker and close the lid. Cook for 3-4 minutes until the chaffle muffin is golden brown and set.
5. Step 5: Carefully remove the chaffle muffin and repeat with the remaining batter to make 3-4 muffins.
6. Step 6: Serve warm, optionally topped with a pat of butter or keto-friendly dipping sauce.