Spinach and Mushroom Chaffle

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

A savory, cheese-filled breakfast chaffle packed with fresh spinach and mushrooms, cooked to golden perfection in a waffle maker. This american-inspired keto (low carb) ready in about 15 minutes pairs almond flour, cheddar cheese, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 5 min Serves 2 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your waffle maker to medium-high heat (about 375°F) and lightly grease with cooking spray.
  2. Step 2: In a medium bowl, combine 1/2 cup almond flour, 1/4 cup grated cheddar cheese, 1/4 cup grated mozzarella cheese, 1 egg, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; mix until a dough forms.
  3. Step 3: Stir in 1/4 cup fresh spinach and 1/4 cup finely chopped mushrooms until evenly distributed.
  4. Step 4: Place 1/2 cup of the mixture onto the preheated waffle maker, spreading it out slightly with a spatula.
  5. Step 5: Close the lid and cook for 4-5 minutes until golden brown and crisp, checking after 3 minutes to prevent burning.
  6. Step 6: Carefully remove the chaffle with a fork and let it cool for 2 minutes before serving.

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Frequently asked questions

How long does Spinach and Mushroom Chaffle take to make?

Total time is about 15 minutes (10 min prep + 5 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 Spinach and Mushroom 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 almond flour from drying out.

Can I substitute ingredients in Spinach and Mushroom 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 Spinach and Mushroom 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 Spinach and Mushroom 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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