Keto Pizza Chaffles
Keto Pizza Chaffles are crispy, cheese-rich pizza-inspired treats made in a waffle maker, featuring a combination of eggs, mozzarella, parmesan, and Italian seasonings topped with your favorite pizza toppings. These low-carb delights come together in minutes and are perfect for quick weeknight dinners or satisfying keto cravings without the guilt.
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Servings: 2 servings
Ingredients
- 1 egg room temperature
- 1 heaping tablespoon almond flour adds structure without carbs
- 1/2 cup shredded mozzarella plus more for topping, use full-fat for richness
- 1 tablespoon grated parmesan for extra umami and crispness
- 1/8 teaspoon Italian seasoning dried herbs work perfectly here
- 1/8 teaspoon garlic powder for savory depth
- Pizza toppings of your choice sauce, pepperoni, fresh basil, mushrooms, sausage, bacon
Instructions
- Mix the Dry Ingredients: In a small bowl, whisk together almond flour, Italian seasoning, and garlic powder until evenly combined, about 30 seconds.
- Combine Wet and Dry: Crack the egg into the bowl and whisk vigorously for about 1 minute until the mixture is smooth and no lumps remain.
- Add the Cheese: Fold in the shredded mozzarella and grated parmesan using a spatula, stirring until the cheese is fully incorporated, another 30 seconds.
- Prepare Your Waffle Maker: Preheat a mini waffle maker over medium heat and lightly grease it with cooking spray or butter, about 2-3 minutes.
- Pour and Cook: Pour half the batter into the center of the waffle maker and close the lid gently, cooking for 4-5 minutes until the edges are golden brown and crispy.
- Check for Doneness: Open the waffle maker carefully and check that the chaffle is firm and holds together, if it sticks, cook another 30 seconds.
- Remove and Keep Warm: Using a small spatula or fork, carefully lift the chaffle out and place it on a plate, repeat with remaining batter to make a second chaffle.
- Add Toppings: While the chaffles are still warm, top with pizza sauce, mozzarella, pepperoni, and any additional toppings you prefer, allowing the residual heat to slightly melt the cheese.