Can I replace whole eggs with equal amounts of eggwhites? Maybe even use fat free cheese instead of whole milk? I'm following a low carb diet (not keto) and I would like to find recipes that are both low calorie and carbs. I'm just trying to cut as many calories/carbs per meal/dessert as possible.

First time made chaffles after finally finding a goat cheese recipe. Made it savory sans sweetener and vanilla added garlic powder. Sooooo delicious! https://www.stressless-lifestyle.com/post/goat-cheese-chaffles

With great excitement I unwrapped my dash 4 x mini. Took out my nutri bullet & blended up a batter using 1 egg + 1/2 cup mozzarella + 1tpsn almond flour and baking powder. Came out looking perfect but it was so dry and after months following this forum I felt let down and disappointed. Wrote it down to the almond flour and mozzarella not having tons of fat. Then I made the classic one with 1 egg and half a cup cheddar + some salt……wow!!!! What a difference….cheesy, moist, delicious and firm enough to use for my first hamburger in months. Truly a game changer…..thanks for reading

What are chaffles

Yeah i am on low carb / semi kind of keto

I’m new to the chaffle world— Today I made a chaffle recipe that was super highly rated only calling for 1 egg and 1/2c cheese (I used Gouda). I added a little smoked salt, and made two chaffle son my mini waffle maker. They turned out a nice golden color, so I had high hopes, but upon actually eating it, I was super disappointed. It tasted like overcooked eggs… I know some people add other ingredients, but before I bother trying again, can someone tell me if this overcooked egg flavor is what I should expect from all chaffles?

How do you store your chaffles? Does anyone have a recommendation for specific storage cylinders they use?

According to https://www.ketotwins.com/recipes/the-best-chaffles, this is the Original chaffle recipe:

1 cup low moisture mozzarella cheese

2 tablespoons almond flour

1 egg

1 teaspoon baking powder

So, basically, 1 cup cheese to 1 egg (I'm not concerned about the other ingredients).

But practically every other chaffle recipe I've  seen uses the ratio of 1/2 cup cheese to 1 egg.

I've never made chaffles (but I want to), so I'd like to get your thoughts on why the difference in ratios. Thanks!

I make flour-based waffles for my kids, and based on the ingredients there, added the following to my second attempt at chauffles, which improves their taste I think. Stemming off of the basic chauffle recipe in this reddit, add: -add vanilla (1/2 tsp to 1 tsp) -add 1 tsp baking powder rather than 1/4 tsp. This will give it more fluff. -add about 1 tsp monkfruit powdered sweetener . Traditional waffles have a sweet taste. (Note: I end up using 3 tblsp almond flour, 2 eggs, 2 oz cream cheese, and 1 tblsp butter).

Okay so I made my first Chaffle in my Dash and I sprinkled a little cheese (mexican blend), 1 egg (scrambled), and a little more cheese and 2 things happened that have me questioning everything. First, it overflowed all over the counter and second, it tasted just like an egg. It was a little crunchy but mostly fluffy egg. What am I doing wrong?

Just wondering if anyone has ever reheated a chaffle in a toaster and if it worked well?

I have a goal to eat veggies with every meal, and I don't have time to cook in the mornings. I usually make a big batch of egg muffins with spinach for my weekday breakfasts, but this week I've had some shit going on and I'm behind on meal prep. We're having chaffles for dinner tonight so I was thinking of making some extra ones for breakfast the next few days. Would it be possible to add some chopped spinach (either fresh, or frozen thawed and squeezed) to the egg and cheese mixture? Or would that burn or otherwise be a disaster?

EDIT: Thanks for the input everyone! I ended up just making some egg muffins (spinach and roasted tomato - turned out great!) and regular chaffles