Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
If you ask me, chaffles are one of the best low-carb breakfast discoveries ever.
This French toast version brings all the cozy morning vibes of the classic breakfast favorite, but with a clever waffle maker twist. The egg-and-cheese base creates a perfectly crispy outside while keeping that soft, custard-like middle we all love.
I’ve added just the right mix of cinnamon and vanilla to give it that traditional French toast flavor, and a pat of butter melts beautifully into all those little waffle pockets. When you top it with sugar-free syrup, it’s hard to believe it’s not the regular thing.
It’s a breakfast that feels like a treat but keeps things simple – perfect for busy mornings when you want something special.
Why You’ll Love This French Toast Chaffle
- Keto-friendly breakfast – With almond flour and sugar alternatives, this chaffle gives you all the classic French toast flavors while keeping it low-carb and keto-friendly.
- Quick preparation – Ready in just 15-25 minutes, it’s perfect for those busy mornings when you want something special but don’t have hours to spend in the kitchen.
- Simple ingredients – Most of these ingredients are common keto pantry staples, making it easy to whip up whenever the French toast craving hits.
- Perfect texture – The combination of cheese and almond flour creates that classic crispy-outside, soft-inside texture that makes French toast so irresistible.
What Kind of Cheese Should I Use?
For this chaffle recipe, you’ve got some flexibility when it comes to cheese choice. Queso or mozzarella both work well here because they have a mild flavor that won’t overpower the sweet, French toast-style seasonings. Regular low-moisture mozzarella is probably the easiest to find and works great – just make sure to shred it yourself rather than using pre-shredded, since freshly shredded cheese melts better. If you’re using queso, go for queso Oaxaca or queso quesadilla, which have similar melting properties to mozzarella. Just avoid using stronger-flavored cheeses like cheddar or provolone, as they’ll compete too much with the cinnamon and vanilla flavors we’re going for.
Options for Substitutions
This keto-friendly chaffle recipe can be adjusted with several easy swaps:
- Swerve brown and Lakanto sweetener: You can use any keto-friendly sweetener you have on hand. Monk fruit, erythritol, or allulose work well – just adjust the amount to match your preferred sweetness level. Regular sugar works too if you’re not following a keto diet.
- Almond flour: Coconut flour can work as a substitute, but use only 2 teaspoons instead of 2 tablespoons since it’s more absorbent. Ground sunflower seeds are another good option for those with nut allergies.
- Shredded Queso or mozzarella: Any mild, melting cheese works here. Try mild cheddar, Monterey Jack, or even provolone. The cheese is essential for the chaffle texture, so don’t skip it!
- Vanilla essence: Vanilla extract or vanilla bean paste work just as well. You could also try almond extract for a different flavor profile.
- Cinnamon: Feel free to swap this with pumpkin pie spice or apple pie spice for a different twist, or use a mix of nutmeg and cinnamon.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chaffles is getting that perfect crispy exterior while maintaining a soft, French toast-like interior – the key is preheating your waffle maker until it’s properly hot, as a lukewarm iron will give you soggy results. A common mistake is overmixing the batter, which can make your chaffle dense and heavy; instead, stir just until the ingredients are combined, leaving some small lumps in the mixture. To prevent sticking (a frequent chaffle catastrophe), make sure to spray both sides of your waffle maker with cooking spray before each batch, and resist the urge to peek too early – waiting until the steam significantly reduces ensures your chaffle won’t tear apart when opening the iron. For the best texture, let your chaffle cool on a wire rack for 1-2 minutes after cooking, as this helps it achieve that signature crispiness while staying tender inside.
What to Serve With French Toast Chaffles?
These keto-friendly chaffles are perfect for breakfast or brunch, and there are lots of tasty ways to serve them! A pat of butter and sugar-free maple syrup are classic toppings that make these taste just like traditional French toast. You can also add some fresh berries like strawberries, raspberries, or blackberries on top to keep things low-carb while adding natural sweetness. For an extra special breakfast, try adding a dollop of whipped cream (made with a keto-friendly sweetener) and a sprinkle of extra cinnamon on top – it feels fancy but stays within your carb goals.
Storage Instructions
Keep Fresh: These French toast chaffles are best enjoyed right after making, but if you have extras, pop them in an airtight container and keep them in the fridge for up to 3 days. Place a piece of parchment paper between each chaffle to prevent them from sticking together.
Freeze: Good news – chaffles freeze really well! Let them cool completely, then place them in a freezer bag with parchment paper between each one. They’ll stay good in the freezer for up to 2 months, perfect for when you need a quick breakfast.
Warm Up: When you’re ready to enjoy your stored chaffles, just pop them in the toaster or air fryer for a minute or two until they’re warm and crispy again. If you’re using frozen chaffles, no need to thaw first – they can go straight from freezer to toaster!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 15-20 g
- Fat: 22-27 g
- Carbohydrates: 5-10 g
Ingredients
- 1 egg
- 1 tablespoon swerve brown sweetener
- 1 tablespoon lakanto sweetener
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons almond flour
- 1.5 oz shredded queso or mozzarella cheese
Step 1: Prepare the Batter
Begin by combining all the ingredients in a bowl.
Mix well until the batter is fully combined and smooth.
Ensure there are no lumps for an even cook.
Step 2: Cook the Chaffles
Preheat your chaffle maker.
Once ready, place half of the batter in the center of the chaffle maker.
Spread the batter slightly to fill the openings but avoid overfilling.
Close the lid and cook until the steam stops, and you can easily open the lid without resistance, indicating the chaffle is cooked through.
Step 3: Coat with Cinnamon and Sweetener Mixture
While the chaffle is cooking, mix some additional cinnamon, Lakanto, and brown sugar Swerve on a plate.
Once the chaffle is cooked, gently remove it from the chaffle maker and place it directly into the cinnamon-sweetener mixture.
Turn to coat both sides evenly.
Step 4: Cool the Chaffles
Transfer the coated chaffle to a cooling rack and let it sit for a few minutes to maintain its crispness.
This step will also help excess moisture to evaporate, enhancing the texture.
Step 5: Serve with Syrup
Just before serving, drizzle the chaffle with a sugar-free maple syrup like ChocZero for a delightful finishing touch.
Enjoy your delicious and low-carb breakfast treat!