Easy chicken cordon bleu chaffles (keto-friendly) pack diced ham, cooked chicken, Swiss, and mozzarella into crisp little waffles. They taste like the classic dinner in snack form and come together in 20 minutes flat. Each mini chaffle has just 0.6 g net carbs and 11.1 g of protein — brilliant for meal prep or a quick lunch.
Get ready to transform a classic dinner into a fun, bite-sized, and incredibly easy meal! These Chicken Cordon Bleu Chaffles capture all the savory goodness of the traditional dish—tender chicken, salty ham, and nutty Swiss cheese—but in a delightfully crispy, keto-friendly waffle form. Perfect for a quick lunch, a protein-packed breakfast, or even a satisfying snack, this recipe comes together in under 20 minutes. Say goodbye to boring low-carb meals and hello to your new favorite chaffle!
Ingredients
• 4 tablespoons chopped ham
• 1/4 cup or 60g (2.12 oz) diced cooked chicken
• 1/4 cup or 30g (1.06 oz) shredded Swiss cheese
• 1 large egg, at room temperature
• 1/4 cup or 30g (1.06 oz) shredded mozzarella cheese
Instructions
1. Directions
2. Preheat your mini waffle iron on a medium to medium-high setting until the indicator light shows it’s ready.
3. In a medium bowl, lightly whisk the egg. Add the chopped ham, diced chicken, shredded Swiss cheese, and shredded mozzarella cheese.
4. Stir all the together until they are well combined into a thick batter.
5. Spoon one-fourth of the batter onto the hot waffle iron, spreading it slightly. Close the lid and cook for 4-5 minutes, or until the chaffle is golden brown and steam is no longer coming from the iron.
6. Carefully remove the finished chaffle with a silicone spatula and transfer it to a wire cooling rack. This helps it get extra crispy.
7. Repeat the process with the remaining batter to make a total of four chaffles. Serve immediately.
Nutritional Information
• Servings: 4 mini chaffles
• Calories: 118 kcal
• Protein: 11.1g
• Fat: 6.7g
• Net Carbs: 0.6g (0.02 oz)
Pro Tips
• For an extra crispy exterior, sprinkle a little mozzarella directly onto the waffle iron before adding the batter and again on top before closing the lid.
• Avoid overfilling the waffle maker, as the cheese will spread and the batter will expand as it cooks.
• Letting the chaffles rest on a wire rack for a minute or two after cooking is the secret to achieving maximum crispiness.
• These chaffles can be made ahead! Store them in the refrigerator and reheat in a toaster or air fryer to bring back their perfect crisp texture.
FAQ
Q: Can I use a different type of cheese for this chaffle recipe
A: Absolutely! While Swiss cheese provides the classic Cordon Bleu flavor, you can easily substitute it with Gruyere, Provolone, or even a sharp white cheddar for a different but equally delicious taste.
Q: How do I store and reheat leftover chaffles
A: Store leftover chaffles in an airtight container in the refrigerator for up to 3-4 days. For the best crispy texture, reheat them in a toaster, toaster oven, or an air fryer for a few minutes until warm and crisp.
Q: What is the best way to get my chaffles extra crispy
A: The secret to extra crispy chaffles is to sprinkle a small amount of mozzarella cheese directly onto the hot waffle iron before adding the batter. You can also let the finished chaffles rest on a wire rack for a minute after cooking, which helps them firm up and become crispier.
Q: Do I need a mini waffle maker for this recipe
A: A mini waffle maker is ideal for creating the bite-sized chaffles as described in the recipe. However, you can use a standard-sized waffle maker. Simply use more batter per waffle and adjust the cooking time accordingly, likely adding a few extra minutes.
Pro Tips
- Dice the ham and cooked chicken small so the batter holds together on the iron; large chunks make the chaffles crumble when you lift them out.
- The Swiss cheese is what gives the cordon bleu flavour, but mozzarella alongside it keeps the chaffles melty and pliable rather than oily.
- Spread the batter slightly toward the edges of the iron before closing the lid so the chaffles cook into even rounds with crisp borders.
- Cook 4-5 minutes until golden with no steam escaping, then rest the chaffles on a wire rack for a minute or two to reach maximum crispness.
- These are perfect for using up leftover roast chicken. Store cooked chaffles in the fridge for 3 days and re-toast to serve.
Frequently Asked Questions
Are chicken cordon bleu chaffles keto?
Absolutely — each mini chaffle has 0.6 g net carbs with 11.1 g of protein and 6.7 g of fat, making them one of the leanest keto chaffle recipes around.
Can I use deli ham?
Yes, chopped deli ham works well. Choose a low-sugar, minimally processed brand since some glazed hams carry extra carbs.
Can I make them ahead?
Yes, they're ideal for meal prep. Cook the batch, cool it, and refrigerate for up to 3 days. Re-crisp in a toaster oven before serving.
What sauce goes with them?
A quick Dijon-mayo dip (mayonnaise stirred with a little Dijon mustard) suits the cordon bleu flavours and keeps the carb count near zero.
Recipe card below.
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Easy Chicken Cordon Bleu Chaffles (Keto-Friendly)
Ingredients
Method
- Directions
- Preheat your mini waffle iron on a medium to medium-high setting until the indicator light shows it's ready.
- In a medium bowl, lightly whisk the egg.
- Add the chopped ham, diced chicken, shredded Swiss cheese, and shredded mozzarella cheese.
- Stir all the together until they are well combined into a thick batter.
- Spoon one-fourth of the batter onto the hot waffle iron, spreading it slightly. Close the lid and cook for 4-5 minutes, or until the chaffle is golden brown and steam is no longer coming from the iron.
- Carefully remove the finished chaffle with a silicone spatula and transfer it to a wire cooling rack. This helps it get extra crispy.
- Repeat the process with the remaining batter to make a total of four chaffles.
- Serve immediately.
- Letting the chaffles rest on a wire rack for a minute or two after cooking is the secret to achieving maximum crispiness.
