Ultimate keto garlic bread chaffles are crisp, cheesy waffles that do garlic bread one better in chaffle form. Oregano and garlic powder season the almond flour and mozzarella batter, and a garlicky coconut butter spread plus a broiler-melted cheese lid finish the job. This batch makes two generous chaffles at 4.3 g net carbs each.
Say goodbye to carb-heavy cravings with the ultimate keto comfort food: Garlic Bread Chaffles! Imagine a crispy, cheesy waffle infused with savory garlic and herbs, then topped with even more melted cheese. It’s the perfect guilt-free side for your favorite soup or a satisfying snack all on its own. This recipe is incredibly simple and delivers that classic garlic bread experience in under 25 minutes. Let’s get cooking!
Ingredients
• For the Chaffles
• 2 tablespoons (30 ml / 1 fl oz) almond flour
• 1/2 teaspoon dried oregano
• 1/2 teaspoon (10 ml / 0.3 fl oz) garlic powder
• 1/2 teaspoon salt
• 1/2 cup or 60g (2.12 oz) grated mozzarella cheese
• 1 large egg, at room temperature
• For the Garlic Butter Topping
• 1/4 cup or 30g (1.06 oz) grated mozzarella cheese
• 1/2 teaspoon garlic powder
• 2 tablespoons (30 ml / 1 fl oz) coconut butter or unsalted butter, softened
Instructions
1. Preheat a non-stick waffle iron to a medium or medium-high setting.
2. In a medium bowl, combine the almond flour, oregano, garlic powder, salt, 1/2 cup (480 ml) mozzarella, and the egg. Mix with a whisk until the batter is fully incorporated.
3. Pour half of the batter onto the preheated waffle iron. Close the lid and cook for 5-7 minutes, or until the chaffle is golden brown, crispy, and steam is no longer visibly escaping.
4. Carefully remove the first chaffle with a silicone spatula and set it on a wire rack to cool. Repeat the process with the remaining batter.
5. While the chaffles cook, prepare the topping. In a small bowl, stir together the softened coconut butter and 1/2 teaspoon (10 ml / 0.3 fl oz) of garlic powder until smooth.
6. Arrange the cooled, crispy chaffles on a heatproof tray or baking sheet. Spread the garlic butter mixture evenly over the top of each one.
7. Sprinkle the remaining 1/4 cup (960 ml) of mozzarella cheese over the garlic butter.
8. Place the tray under a preheated broiler (grill) on medium-high for 2-3 minutes, or just until the cheese is melted and bubbly. Serve immediately.
Nutritional Information
• Nutrition Facts
• Servings: 2 medium chaffles
• Calories per serving: 329
• Fat per serving: 29.6g
Pro Tips
• For the crispiest chaffles, let them cool completely on a wire rack for a few minutes before adding the topping. This allows steam to escape and prevents them from becoming soggy.
• Use low-moisture, part-skim mozzarella for the best results. Pre-shredded cheese often contains anti-caking agents that can affect how it melts. Grating your own from a block is ideal.
• Don’t overfill your waffle iron. A little batter goes a long way, and overfilling will cause the cheesy batter to spill out and make a mess.
• These chaffles freeze beautifully! Cook a batch, let them cool completely, and store them in a freezer-safe bag with parchment paper between each one. Reheat in a toaster or air fryer.
FAQ
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffles, let them cool completely on a wire rack for a few minutes after cooking. This allows steam to escape and prevents them from becoming soggy before you add the garlic butter topping and broil them.
Q: What is the best cheese to use for this recipe
A: Low-moisture, part-skim mozzarella cheese is best for this recipe. Grating your own cheese from a block is highly recommended, as pre-shredded cheese often contains anti-caking agents that can affect how it melts and the final texture.
Q: Can I make garlic bread chaffles ahead of time
A: Yes, these chaffles can be made ahead and frozen. Cook the chaffles as directed and let them cool completely. Store them in a freezer-safe bag with parchment paper between each one. You can reheat them directly from frozen in a toaster or air fryer.
Q: How many calories are in one serving of garlic bread chaffles
A: One serving, which consists of one medium chaffle, contains 329 calories and 29.6g (1.04 oz) of fat.
Pro Tips
- Cook each chaffle 5-7 minutes until deep golden and no steam escapes — these are thicker than most chaffle batters and need the extra time to crisp through.
- Spread the garlic butter over cooled chaffles before the final broil; warm bases would melt the spread into the crumb instead of leaving a glossy garlic layer.
- Keep the broiler step to 2-3 minutes and watch it constantly. The mozzarella topping goes from bubbly to burnt in seconds.
- Unsalted butter works in place of coconut butter if you prefer classic garlic bread flavour — the carb count stays essentially the same.
- Serve straight from the broiler while the cheese is stretchy. The chaffle bases can be made ahead and refrigerated for 3 days, then topped and broiled when needed.
Frequently Asked Questions
How many carbs are in these garlic bread chaffles?
Each of the 2 medium chaffles has 4.3 g of net carbs with 15.9 g of protein and 29.6 g of fat — easily the centrepiece of a keto meal.
Can I use garlic butter instead of coconut butter?
Yes, softened unsalted butter mixed with the garlic powder is the more classic choice and keeps the macros the same.
Can I make them ahead?
Cook the two chaffle bases ahead and store them in the fridge for up to 3 days. Add the garlic spread and mozzarella and broil just before serving.
What goes well with them?
They're perfect alongside keto soups, with a big salad, or split and filled with sliced steak or chicken for a garlic bread sandwich.
Recipe card below.
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Ultimate Keto Garlic Bread Chaffles
Ingredients
Method
- Preheat a non-stick waffle iron to a medium or medium-high setting.
- In a medium bowl, combine the almond flour, oregano, garlic powder, salt, 1/2 cup (480 ml) mozzarella, and the egg.
- Mix with a whisk until the batter is fully incorporated.
- Pour half of the batter onto the preheated waffle iron. Close the lid and cook for 5-7 minutes, or until the chaffle is golden brown, crispy, and steam is no longer visibly escaping.
- Carefully remove the first chaffle with a silicone spatula and set it on a wire rack to cool.
- Repeat the process with the remaining batter.
- While the chaffles cook, prepare the topping.
- In a small bowl, stir together the softened coconut butter and 1/2 teaspoon (10 ml / 0.3 fl oz) of garlic powder until smooth.
- Arrange the cooled, crispy chaffles on a heatproof tray or baking sheet.
- Spread the garlic butter mixture evenly over the top of each one.
- Sprinkle the remaining 1/4 cup (960 ml) of mozzarella cheese over the garlic butter.
- Place the tray under a preheated broiler (grill) on medium-high for 2-3 minutes, or just until the cheese is melted and bubbly.
- Serve immediately.
- Don't overfill your waffle iron. A little batter goes a long way, and overfilling will cause the cheesy batter to spill out and make a mess.
