To experiment and develop the tastiest chaffle recipes the world has ever seen. To spread the discoveries and techniques gained through experimentation to chaffle/baking enthusiasts, and people of the low carb lifestyle. To transfer knowledge and understanding of the fundamental properties of chaffle creation to all who would seek it.

What is a chaffle?

If you’ve never heard the term, it is simply a waffle made from egg and cheese. It has recently gained significant popularity in the world of low carb diets due to the fact that it is high in fat and protein, with minimal carbohydrates coming from the cheese. There are countless variations on the theme, creating different flavor and texture profiles by changing the type of cheese used, and adding additional ingredients.

Chaffles are fairly calorie dense, and can be eaten alone as a meal, used as an accompaniment to a meal, or used in place of bread or buns to make a meal low carb. It only takes minutes to make a chaffle from scratch, or you can make a large batch ahead of time and store them in the refrigerator or freezer for future use. Overall, the chaffle is very versatile and can be a powerful tool in sustaining a low carb lifestyle.

About Me

In May of 2019 I switched to a ketogenic diet, and between May and August lost 30lbs and 3 inches off my waist. The more research I read on the subject, the more frustrated I got with the state of our current government and medical industry dietary recommendations. I had only intended on following the diet for a short while because it was too expensive in my eyes, after all, I had been living off of $1 frozen pizzas and pasta for the previous 2 years (carbs are cheap energy). After coming to the conclusion that low carb was the “preferred” human diet, I was conflicted.

It was around September of 2019 that I discovered the chaffle, and it helped me stick with a low carb diet. Before I had started on the low carb journey, I was an avid baker, making muffins, cookies, cheesecakes, etc. I was especially fond of waffles, and was fairly practiced at making the fluffiest Belgian style and Liege waffles. I’ve actually owned two dash minis since 2018, long before I switched to low carb, so it’s fair to say they’ve gotten a lot of use. I’ve tried a lot of low carb baking, and while much of it tastes pretty good, most of it does not come close to replicating what can be accomplished with wheat flour and gluten.

After several people asked me about what I eat regularly and how I make it, I decided to create this website to organize all of recipes and tips in one place, which will hopefully help others stick with a low carb diet without costing a fortune. Hopefully it will also help those of you with an insatiable sweet tooth by reducing gastronomical discomfort caused by common “low carb” ingredients like inulin, sugar alcohols, and inflammatory ingredients found in off the shelf options.