Chaffles with Almond Flour Recipe

Shredded mozzarella cheese: This cheese gives the chaffles their crispy texture and cheesy flavor.

Egg: Acts as a binder to hold all the ingredients together.

Almond flour: A low-carb, gluten-free flour made from finely ground almonds, adding a nutty flavor and texture.

Baking powder: Helps the chaffles rise and become fluffy.

To achieve an extra crispy texture for your chaffles, make sure to spread the batter evenly across the waffle maker. Additionally, allowing the waffles to rest for a minute or two after cooking will help them firm up and become even crispier.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar provides a similar texture and melts well, though it will impart a slightly different flavor.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a mild flavor and similar melting properties, making it a good alternative.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This mixture can mimic the binding properties of an egg, suitable for those avoiding animal products.

• large egg - Substitute with chia egg: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit until it forms a gel-like consistency. This works similarly to a flax egg.

• almond flour - Substitute with coconut flour: Coconut flour is a low-carb alternative, but it absorbs more liquid, so use only 1 tablespoon and add an extra egg to balance the moisture.

• almond flour - Substitute with sunflower seed flour: Sunflower seed flour has a similar texture and nutritional profile, making it a good nut-free alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ⅛ teaspoon of baking soda mixed with ¼ teaspoon of cream of tartar to replicate the leavening effect of baking powder.

• baking powder - Substitute with self-rising flour: If you use self-rising flour instead of almond flour, you can omit the baking powder since self-rising flour already contains a leavening agent.

• Allow the chaffles to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chaffles in an airtight container. If stacking, separate each chaffle with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 5 days. This keeps the chaffles fresh and ready for a quick reheat.
• For longer storage, place the chaffles in a single layer on a baking sheet and freeze for about 1-2 hours. This flash-freezing method prevents them from sticking together.
• Once frozen, transfer the chaffles to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the chaffles directly from the freezer. Use a toaster, oven, or even a microwave. For the best texture, a toaster or oven is recommended to bring back the crispiness.
• If reheating in the oven, preheat to 350°F (175°C) and bake for about 5-10 minutes, or until heated through and crispy.
• For a quick reheat in the toaster, pop the chaffles in for a couple of minutes until they are warm and crispy.
• Avoid microwaving for too long as it can make the chaffles rubbery. A short burst of 20-30 seconds should suffice if using a microwave.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chaffles on a baking sheet lined with parchment paper. Bake for about 5-7 minutes or until they are heated through and regain their crispy texture. This method ensures even heating and maintains the crispy exterior.

• Toaster Method: Pop the chaffles into a toaster or toaster oven. Toast on a medium setting for 2-3 minutes. This method is quick and brings back the crunch without drying them out.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the chaffles in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and crispy. This method is great for adding a bit of extra butter or olive oil for added flavor.

• Microwave Method: Place the chaffles on a microwave-safe plate. Microwave on high for 30-60 seconds. While this method is the fastest, it may not retain the crispiness as well as other methods. For best results, use a microwave crisper tray if available.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chaffles in the air fryer basket in a single layer. Cook for 3-4 minutes, or until they are heated through and crispy. This method is efficient and keeps the chaffles nice and crunchy.

• Waffle maker: This is essential for cooking the chaffles to a golden brown and crispy texture.

• Mixing bowl: Use this to combine the shredded mozzarella, egg, almond flour, and baking powder.

• Whisk: This helps in thoroughly mixing the ingredients together.

• Measuring cups: These are necessary for accurately measuring the shredded mozzarella and almond flour.

• Measuring spoons: Use these to measure out the baking powder.

• Spatula: This will help you remove the chaffles from the waffle maker without breaking them.

• Non-stick spray: Use this to lightly coat the waffle maker to prevent the chaffles from sticking.

Preheat the waffle maker: Preheat your waffle maker while you mix the ingredients to save time.

Use pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Mix ingredients in advance: Combine shredded mozzarella, egg, almond flour, and baking powder the night before and store in the fridge.

Double the batch: Make a double batch and freeze the extra chaffles for a quick meal later.

Non-stick spray: Use non-stick spray on your waffle maker to ensure easy removal and quick cleanup.