Grilled Cheese Chaffle

Grilled cheese chaffle with a perfectly crispy, golden cheese waffle that works like bread for a gooey grilled cheese. This easy chaffle recipe makes a low carb, keto-friendly cheesy waffle sandwich with a stretchy melted cheese pull.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Breakfast, Lunch

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

For the chaffles (2)

2 large eggs
1 cup mozzarella cheese, shredded
2 tbsp cream cheese, softened
0.25 tsp garlic powder

For the filling

4 sharp cheddar or American cheese slices
1 tbsp butter for pressing
1 tomato soup for dipping

Equipment

1 mini waffle maker
1 skillet

Method

Make the chaffles

Preheat a mini waffle maker and spray the plates with cooking spray.
Mix large eggs, shredded mozzarella cheese, softened cream cheese, and garlic powder together until smooth and combined.
Pour half the batter into the waffle maker, close, and cook for 3–4 minutes until golden and set.
Repeat with the remaining batter to make the second chaffle, also cooking 3–4 minutes until golden and set.

Grill the sandwich

Sandwich sharp cheddar slices between the two chaffles so the cheese is sealed inside.
Cook the sandwich in a buttered skillet over medium heat, pressing gently, for 2–3 minutes per side until the exterior is golden and the cheese is fully melted.

Serve

Slice the grilled cheese chaffle and serve with tomato soup for dipping.

Notes

For the crispiest chaffles, let them cook until they look deep golden before removing, then assemble immediately so the cheese starts melting right away. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to re-crisp. Freezing is not recommended because the chaffle texture softens after thawing. For a dairy-light option, use reduced-fat mozzarella and cheddar-style plant-based cheese slices that melt well.