Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 large chaffles

Nutritional Info (Per Serving):

315 Cal | 22.6 g Fat | 18.2 g Protein | 7.7 g Carb | 3 g Fiber | 4.7 g Net Carb


1 cup / 225 grams frozen baby spinach, thawed ½ teaspoon ground black pepper

½ teaspoon salt

½ teaspoon cumin

1 cup / 115 grams grated cheddar cheese

8 eggs, at room temperature

For the Avocado Sauce:

1 medium avocado, pitted, diced

¼ teaspoon ground black pepper

1/3 teaspoon salt

2 limes, juiced

2 tablespoons coconut milk, unsweetened


  1. Take a non-stick waffle iron, plug it in, select the medium or medium-high heat setting and let it preheat until ready to use; it could also be indicated with an indicator light changing its color.
  2. Meanwhile, prepare the batter for the chaffles, and for this, squeeze moisture from the spinach in a fine sieve as much as possible and then chop it.
  3. Take a large bowl, add spinach in it along with cheese, cumin, black pepper, salt and eggs, and stir with a hand whisk until smooth.
  4. Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
  5. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  6. In the meantime, prepare the sauce, and for this, place diced avocado in a blender along with remaining ingredients and process

for 1 minute until smooth.

  1. Let chaffles stand for some time until crispy, then drizzle with prepared avocado sauce and serve straight away.