Ingredients
Batter 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 (50g)
- 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
- as needed Non-stick spray or additional melted butter For greasing the waffle iron
Method
Preparation
- Preheat your waffle maker or chaffle iron. Lightly grease it with non-stick spray or brush with melted butter.
- Add cottage cheese to a blender and blend for 15-30 seconds until relatively smooth.
- Crack in the eggs and blend again until completely combined.
- Transfer the wet mix to a bowl. Add shredded cheddar, almond flour (if using), baking powder, salt, and optional spices. Stir until evenly distributed.
- Let the batter rest for 1-2 minutes while ensuring the waffle iron is hot.
Cooking
- Pour or spoon the batter into the preheated waffle maker, using about 1/3 to 1/2 cup of batter per chaffle.
- Close the lid and cook for 3-5 minutes until golden brown edges and a set center.
- Use a fork to carefully lift the chaffle out and transfer to a wire rack.
- For extra crispiness, place cooked chaffles on a baking sheet and bake at 200°C (400°F) for 3-5 minutes.
Serving
- Serve warm with toppings of your choice.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 6gProtein: 10gFat: 10gSaturated Fat: 4gSodium: 350mgFiber: 1gSugar: 2g
Notes
Experiment with different cheeses for varied flavors. For sweetness, add additional sweetener or top with fruit after cooking.
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