Cottage Cheese Chaffle

A simple, low-carb chaffle made with cottage cheese, eggs, and cheese, perfect for savory or sweet toppings.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 chaffles

Course: Breakfast, Snack

Cuisine: American

Calories: 130

Main ingredients

1 cup full-fat cottage cheese 226g
2 large eggs room temperature recommended
1/2 cup shredded cheddar cheese or mozzarella for milder taste
2 tbsp almond flour optional — improves structure; omit for very low-carb
1 tsp baking powder for lift
1/4 tsp salt adjust to taste
1/2 tsp garlic powder optional — for savory chaffles
1/4 tsp onion powder optional — for savory chaffles
1 tbsp melted butter or olive oil for extra crispiness; optional
1–2 tsp sweetener erythritol/stevia or 1 tsp vanilla extract — only if making sweet chaffles
non-stick spray for greasing the waffle iron

Preparation

Preheat your waffle maker/chaffle iron. Lightly grease with non-stick spray or brush with melted butter.
Add 1 cup cottage cheese to a blender or food processor. Blend for 15–30 seconds until relatively smooth.
Crack in 2 large eggs and blend again until completely combined.
Transfer the wet mix to a mixing bowl. Add 1/2 cup shredded cheddar, 2 tbsp almond flour, 1 tsp baking powder, 1/4 tsp salt, and optional spices (garlic, onion). Stir until evenly distributed.
Let batter rest for 1–2 minutes.

Cooking

Pour or spoon batter into the preheated waffle maker. Use about 1/3 to 1/2 cup of batter per chaffle.
Close the lid and cook for 3–5 minutes until golden brown.
Use a fork to lift the chaffle out carefully. Transfer to a wire rack.
If desired, place cooked chaffles on a baking sheet and bake at 200°C (400°F) for 3–5 minutes for extra crispiness.
Serve warm with toppings of choice.

Store cooked chaffles in an airtight container for up to 3 days. Freeze for up to 2 months.