Keto Grilled Cheese Chaffle

This Keto Grilled Cheese Chaffle is a low-carb twist on a nostalgic classic, using a cheese-and-egg "chaffle" in place of bread. The chaffles cook up in a waffle maker with a crisp, buttery exterior and a soft, slightly chewy interior, while a generous layer of melted cheese in the middle keeps every bite gooey and satisfying. A touch of almond flour adds light bread-like structure without the carbs, keeping each serving ultra low in net carbs and keto friendly. Perfect for a fast lunch, snack, or brunch, this recipe is endlessly customizable with your favorite cheeses and seasonings, and the chaffles store and reheat beautifully for make-ahead meals.

Course Brunch, Lunch, Main Course, Snack

Cuisine American, Keto, Low Carb

Keyword cheese chaffle, grilled cheese chaffle, keto chaffle, keto grilled cheese, keto sandwich, low carb grilled cheese

Prep Time 10

Cook Time 10

Total Time 20

Servings sandwiches

Calories 430kcal

Equipment

Waffle maker (mini or standard)
Medium mixing bowl
Whisk or fork
measuring spoons
Rubber spatula
Skillet or nonstick pan

Ingredients

For the chaffles

2 large eggs room temperature if possible
1 cup shredded cheddar cheese freshly shredded if possible, divided
3 tablespoons blanched almond flour fine grind
2 tablespoons grated Parmesan cheese optional, for extra crispness
1/4 teaspoon garlic powder optional
1/4 teaspoon Italian seasoning optional
1/8 teaspoon fine sea salt or to taste
1/8 teaspoon black pepper freshly ground, or to taste

For assembling and grilling

2 tablespoons butter softened, divided, plus more as needed for the pan
1/2 cup shredded cheese for filling such as cheddar, mozzarella, or provolone
2 tablespoons shredded cheese optional, for extra crispy edges in the waffle maker

Instructions

Preheat the waffle maker according to the manufacturer’s instructions until fully hot.
Add the eggs to a medium bowl and whisk until well combined and lightly frothy.
Stir in 3/4 cup of the shredded cheddar, almond flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper until a thick, even batter forms.
Lightly grease the waffle plates if needed, then spoon about 3 tablespoons of batter into the center of the waffle maker for each chaffle, spreading gently without overfilling; sprinkle a small pinch of the remaining shredded cheddar directly onto the plates first if you want extra crispy edges.
Close the waffle maker and cook the chaffles for 3 to 4 minutes, or until deeply golden and crisp around the edges and they release easily from the plates.
Transfer the cooked chaffles to a wire rack and let them cool for 2 to 3 minutes to set and prevent sogginess.
Spread one side of each chaffle lightly with softened butter.
Place one chaffle buttered side down in a skillet over medium heat, top with the shredded cheese for filling in an even layer, then place the second chaffle on top with the buttered side facing up.
Cook the assembled chaffle sandwich for 2 to 3 minutes per side, pressing gently with a spatula, until the outside is golden and crisp and the cheese inside is fully melted.
Transfer to a cutting board, let rest for 1 minute, then slice and serve hot with your favorite keto-friendly sides or dipping sauce.

Notes

For best texture, avoid overfilling the waffle maker so the chaffles cook evenly and crisp instead of steaming. Firmer cheeses like cheddar, low-moisture mozzarella, provolone, or Monterey Jack work better than very moist cheeses, which can make the chaffles soft or soggy. To prep ahead, cook chaffles and cool completely, then refrigerate in an airtight container for up to 5 days or freeze with parchment between layers for up to 3 months; reheat in a toaster oven or dry skillet until crisp before assembling the grilled cheese. Each grilled cheese chaffle is very filling, so consider serving with a simple green salad, low-carb slaw, or a small portion of keto tomato soup.

Nutrition