Ham and Cheese Chaffles (Printable)
Crispy golden chaffles with ham, cheddar, and Parmesan. A quick low-carb option ready in 15 minutes.
# What You’ll Need:
→ Wet Ingredients
01 - 2 large eggs
02 - 2 tablespoons unsweetened almond milk or regular milk
→ Cheeses
03 - 1 cup shredded sharp cheddar cheese
04 - 2 tablespoons grated Parmesan cheese
→ Meats
05 - 1/3 cup diced fully cooked ham
→ Dry Ingredients
06 - 2 tablespoons almond flour
07 - 1/4 teaspoon baking powder
→ Seasonings
08 - 1/4 teaspoon garlic powder
09 - 1/8 teaspoon freshly ground black pepper
10 - Pinch of kosher salt
# How-to Steps:
01 - Preheat your waffle maker according to the manufacturer's instructions until the indicator light signals it's ready for cooking.
02 - Crack eggs into a medium mixing bowl and pour in almond milk. Whisk vigorously until the mixture is uniform and slightly frothy.
03 - Add shredded cheddar, Parmesan, diced ham, almond flour, baking powder, garlic powder, black pepper, and salt to the egg mixture. Stir thoroughly until all ingredients are evenly distributed and a thick batter forms.
04 - Lightly coat the waffle maker plates with nonstick cooking spray or a small amount of oil to prevent sticking.
05 - Pour half of the batter into the center of the preheated waffle maker. Use a spatula to spread the batter evenly toward the edges. Close the lid firmly and cook for 4 to 5 minutes until golden brown and crispy.
06 - Carefully open the waffle maker and remove the cooked chaffle. Repeat the cooking process with the remaining batter.
07 - Transfer chaffles to a wire cooling rack for 2 to 3 minutes to maintain crispiness. Serve warm while still crispy.
# Expert Advice:
01 -
- These come together in literally 15 minutes start to finish, making them perfect for busy mornings or midnight snack attacks
- The texture is incredibly crispy on the outside while staying tender inside, nothing like the rubbery low-carb experiments you might have tried before
02 -
- Letting the cooked chaffles rest on a wire rack instead of a plate is crucial because steam from the bottom will make them soggy otherwise
- Do not open your waffle maker too early or you will tear the chaffle, wait until the steam stops rising and you can smell the cheese getting golden
03 -
- Shred your own cheese from a block instead of buying pre-shredded cheese because the anti-caking agents in pre-shredded cheese can prevent proper melting
- If your batter seems too thick, add another teaspoon of almond milk, but remember that a thicker batter usually results in a crispier final product