Description
Cottage cheese chaffles are a quick, protein-rich twist on traditional waffles, perfect for breakfasts or low-carb lunches.
Ingredients
- 1 cup full-fat cottage cheese (226 g)
- 2 large eggs
- 1/2 cup shredded cheddar cheese (50 g)
- 2 tbsp almond flour (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 tbsp melted butter or olive oil (optional)
- 1–2 tsp sweetener (erythritol/stevia) or 1 tsp vanilla extract (optional)
- Non-stick spray or melted butter for greasing
Instructions
- Preheat your waffle iron to medium-high and grease with non-stick spray or melted butter.
- Combine cottage cheese and eggs in a blender and blend until mostly smooth.
- Transfer the mixture to a bowl and stir in shredded cheese, almond flour, baking powder, salt, and any additional seasonings.
- Let the batter rest for 1–2 minutes.
- Spoon about 1/4 to 1/3 cup batter per waffle pocket and spread slightly.
- Close the iron and cook for 3–5 minutes, until golden brown.
- Transfer to a rack to avoid steaming. Repeat with remaining batter.
- Serve immediately with toppings of choice.
Notes
For a lighter chaffle, omit almond flour. For sweetness, use vanilla and sweetener. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American