Time: 30 min.
Complexity: easily
Servings: 4

These low-carb cheese and egg chaffles will win over keto dieters with their fluffy texture and crispy edges. Of all the cheeses, Cheddar was our favorite. Green onions and parsley were also added to the batter for flavor. To ensure the waffles are as fluffy as possible, use only a fine grater for the cheese. This will help it blend better with the egg than larger pieces.

Ingredients:

• 4 large eggs
• 2 cups finely grated mild cheddar or Gouda
• 2 green onions, thinly sliced
• 1 tbsp finely chopped fresh parsley
• Cooking spray
• Unsalted butter for serving
• Sugar-free maple syrup, for serving
• Special equipment: waffle iron

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cheddar cheese, green onions

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Preparation:

Step 1
• Preheat a waffle iron to medium-high heat. Beat the eggs in a large bowl until smooth. Add the cheddar, green onions, parsley, 1/4 teaspoon of salt, and a few grinds of black pepper.
Step 2
• Spray the waffle iron with cooking spray, then ladle 1/4 cup batter into each well. Close the lid and cook until the waffles are golden brown and fluffy, 4-5 minutes. Transfer the cheese waffles to a serving plate. Repeat with the remaining batter.
Step 3
• Brush each waffle with a pat of butter and drizzle with maple syrup.

Votes: 3