📝 About This Recipe
Experience the legendary flavor of a New York deli without the carb heavy burden. These 'chaffles'—a clever marriage of cheese and waffles—recreate the chewy, savory satisfaction of an everything bagel using a protein-rich base. Perfectly golden and flecked with garlic, onion, and seeds, they provide the ultimate low-carb canvas for your favorite breakfast spreads.
🥗 Ingredients
Chaffle Base
- 2 Large Eggs (at room temperature)
- 1 cup Shredded Mozzarella Cheese (part-skim or whole milk for best melt)
- 2 tablespoons Super-Fine Almond Flour (provides the 'bread-like' structure)
- 1/4 teaspoon Baking Powder (ensures a light, airy rise)
- 1 pinch Fine Sea Salt
Everything Seasoning Mix
- 1 teaspoon Dried Minced Garlic
- 1 teaspoon Dried Minced Onion
- 1 teaspoon Sesame Seeds (use a mix of white and black for aesthetics)
- 1 teaspoon Poppy Seeds
- 1/2 teaspoon Flaky Sea Salt (Maldon works beautifully here)
Classic Toppings
- 4 tablespoons Full-Fat Cream Cheese (softened for easy spreading)
- 4 ounces Smoked Salmon (Lox) (thinly sliced)
- 2 sprigs Fresh Dill (for garnish)
- 1 tablespoon Capers (drained)
- 1/4 Red Onion (paper-thin slices)
👨🍳 Instructions
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1
Preheat your mini waffle maker (like a Dash) or a standard waffle iron. Allow it to get fully hot until the indicator light signals it is ready.
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2
In a small mixing bowl, combine the dried garlic, dried onion, sesame seeds, poppy seeds, and flaky salt to create your 'Everything' seasoning blend.
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3
In a medium mixing bowl, whisk the two eggs vigorously until the yolks and whites are fully incorporated and slightly frothy.
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4
Stir in the shredded mozzarella, almond flour, baking powder, and a pinch of salt. Mix until the cheese is evenly coated in the egg and flour mixture.
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5
Add half of your prepared 'Everything' seasoning directly into the batter and fold it in to ensure flavor in every bite.
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6
Lightly grease the waffle iron with a quick spray of avocado oil or coconut oil, even if it is non-stick.
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7
Sprinkle a small pinch of the remaining seasoning directly onto the bottom plate of the waffle iron; this creates a toasted crust on the outside.
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8
Pour approximately 2-3 tablespoons of the batter into the center of the waffle iron. Do not overfill, as the cheese will expand.
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9
Sprinkle another pinch of seasoning over the top of the batter before closing the lid.
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10
Cook for 3 to 5 minutes. Resist the urge to peek! The steam will stop escaping when the chaffle is nearly done and crispy.
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11
Carefully remove the chaffle with a silicone spatula and place it on a wire cooling rack. This is the secret to a crispy texture; if placed on a plate, the steam will make it soggy.
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12
Repeat the process with the remaining batter until you have four beautiful, golden-brown chaffles.
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13
Let the chaffles sit for 2 minutes on the rack to firm up and reach maximum crunch.
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14
Spread a generous layer of cream cheese over two chaffles, then layer with smoked salmon, red onion, capers, and fresh dill.
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15
Top with the remaining chaffles to serve as a sandwich, or serve open-faced for a stunning presentation.
💡 Chef's Tips
For the crispest chaffle, use finely shredded cheese rather than thick cuts. Always let the chaffles rest on a wire rack for at least 2 minutes; they crisp up significantly as they cool. If you don't have almond flour, you can substitute with 1 teaspoon of coconut flour, though the texture will be slightly denser. Avoid using pre-shredded cheese from a bag if possible, as the potato starch coating can add unnecessary carbs and affect the melt. Make a large batch and freeze them! They toast up perfectly in a standard toaster or air fryer right from the freezer.
🍽️ Serving Suggestions
Serve alongside a hot cup of black coffee or a keto-friendly latte. Pair with a side of sliced avocado seasoned with lime and chili flakes. Serve open-faced with a poached egg on top for a luxurious 'Eggs Benedict' style brunch. Accompany with a crisp cucumber and tomato salad to cut through the richness of the cheese and salmon. Enjoy as a savory snack on its own with a side of spicy mayo for dipping.