5-minute savory olive and sun-dried tomato chaffle brings briny sliced olives and finely chopped sun-dried tomatoes into a cheddar-and-Parmesan waffle. The Parmesan fries directly on the iron for the crust while ground flaxseed holds the batter together. Two small chaffles, one bowl, and serious Mediterranean flavor.
Craving something savory, cheesy, and incredibly fast? Meet your new favorite low-carb obsession! This savory chaffle delivers everything you love about a crispy cheese crust and a fluffy, flavorful center, all in about five minutes. Packed with the rich tastes of cheddar, parmesan, sun-dried tomatoes, and olives, it’s the perfect guilt-free solution for a quick breakfast, lunch, or satisfying snack.
Ingredients
• 1/3 cup / 38g (1.34 oz) shredded Cheddar cheese
• 1/3 cup / 33g (1.16 oz) grated Parmesan cheese, divided
• 1 large egg
• ¼ teaspoon baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) ground flaxseed
• 6 to 8 sliced olives
• 2-3 sun-dried tomatoes, finely chopped
Instructions
1. Preparation Method
2. In a small bowl, combine the cheddar cheese, half of the Parmesan cheese, the egg, baking powder, and ground flaxseed. Mix until thoroughly combined.
3. Stir in the finely chopped sun-dried tomatoes.
4. Preheat your waffle iron. Lightly grease the plates if necessary, then sprinkle the remaining Parmesan cheese directly onto the bottom plate.
5. Pour the batter mixture evenly over the cheese-lined waffle iron and top with the sliced olives.
6. Cook for 3-5 minutes, or until golden brown, crispy, and steam is no longer escaping from the iron.
7. Carefully remove and serve immediately. This recipe makes 2 small chaffles.
Nutritional Information
• (Estimated per serving, recipe serves 2)
• Calories: 245 kcal
• Net Carbs: 3g (0.11 oz)
• Protein: 18g
• Fat: 19g
Pro Tips
• For the ultimate crispy cheese crust, do not skip sprinkling Parmesan directly onto the hot waffle iron before adding the batter.
• Let the finished chaffle rest on a wire rack for 60 seconds before eating. This allows it to firm up and reach maximum crispiness.
• Feel free to customize your fillings. Crumbled bacon, chopped jalapeños, or a pinch of Italian seasoning are all fantastic additions.
• Avoid overfilling the waffle maker, as the egg and baking powder will cause the batter to expand as it cooks.
FAQ
Q: What is a chaffle
A: A chaffle is a low-carb and keto-friendly waffle made primarily from cheese and egg. The name is a combination of ‘cheese’ and ‘waffle.’ They are known for being incredibly quick to make, versatile, and delicious.
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffle, sprinkle Parmesan cheese directly onto the hot waffle iron before adding the batter. After cooking, let the chaffle rest on a wire rack for about a minute. This allows it to firm up and achieve maximum crispiness.
Q: Can I customize this savory chaffle recipe
A: Absolutely! This recipe is very versatile. Feel free to add other low-carb ingredients like crumbled bacon, chopped jalapeños, fresh herbs, or a pinch of Italian seasoning to the batter before cooking.
Q: What can I serve with a savory chaffle
A: These chaffles are great on their own as a snack, but they can also be served with a side salad for a light lunch, used as a bun for a low-carb sandwich, or served alongside a bowl of soup instead of bread.
Pro Tips
- Do not skip sprinkling the grated Parmesan directly onto the hot waffle iron before the batter — that is where the crispy cheese crust comes from.
- Finely chop the sun-dried tomatoes and stir them into the batter so every bite gets some; big pieces make the chaffle cook unevenly.
- Avoid overfilling the waffle maker — the egg and baking powder make the batter expand as it cooks.
- Let the finished chaffle rest on a wire rack for 60 seconds so it firms up to maximum crispiness.
- Crumbled bacon, chopped jalapeños, or a pinch of Italian seasoning all mix into the batter without changing the method.
Frequently Asked Questions
Is this olive and sun-dried tomato chaffle keto?
Yes — each serving has 3 g of carbs with 18 g of protein and 19 g of fat, with flaxseed and cheese replacing any flour.
What can I add to the batter?
Crumbled bacon, chopped jalapeños, or a pinch of Italian seasoning — all three are the recipe's own suggestions for extra flavor.
Why isn't my chaffle crispy?
The Parmesan needs direct contact with the iron before the batter, and the chaffle needs its 60-second rest on a wire rack before serving.
Can I make these ahead?
Cook them ahead and reheat in a toaster or dry waffle iron until hot and crisp — microwaving softens the cheese crust.
Recipe card below.
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5-Minute Savory Olive and Sun-Dried Tomato Chaffle
Ingredients
Method
- Preparation Method
- In a small bowl, combine the cheddar cheese, half of the Parmesan cheese, the egg, baking powder, and ground flaxseed.
- Mix until thoroughly combined.
- Stir in the finely chopped sun-dried tomatoes.
- Preheat your waffle iron. Lightly grease the plates if necessary, then sprinkle the remaining Parmesan cheese directly onto the bottom plate.
- Pour the batter mixture evenly over the cheese-lined waffle iron and top with the sliced olives.
- Cook for 3-5 minutes, or until golden brown, crispy, and steam is no longer escaping from the iron.
- Carefully remove and serve immediately. This recipe makes 2 small chaffles.
- Let the finished chaffle rest on a wire rack for 60 seconds before eating. This allows it to firm up and reach maximum crispiness.
