Keto Pizza Chaffles

Low-carb, gluten-free, quick meal or snack

Yield

2 large chaffles (or 4 mini chaffles)

Nutrition (approx. per large chaffle)

• Calories: 260

• Net carbs: 2–3 g

• Fat: 20 g

• Protein: 15 g

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Ingredients

Chaffle Base

• 1 large egg

• ½ cup shredded mozzarella cheese (low-moisture, whole milk preferred)

• 2 tablespoons almond flour

• ¼ teaspoon baking powder

• ¼ teaspoon garlic powder

• ¼ teaspoon Italian seasoning

• Pinch salt

Pizza Toppings

• 2 tablespoons sugar-free pizza sauce (or marinara, keto-friendly)

• ¼ cup shredded mozzarella

• 6–8 slices pepperoni (or cooked sausage, bacon, or vegetables)

Optional toppings:

• Mushrooms (finely chopped)

• Bell peppers

• Olives

• Red pepper flakes

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Instructions

1. Preheat Waffle Maker

• Heat waffle maker to medium-high

• Lightly grease with non-stick spray or butter

2. Make Chaffle Batter

In a bowl, whisk together:

• Egg

• Almond flour

• Baking powder

• Garlic powder

• Italian seasoning

• Salt

Stir in shredded mozzarella until evenly combined.

3. Cook Chaffles

• Spoon half the batter into the waffle maker

• Close lid and cook 3–4 minutes until golden and crisp

• Repeat with remaining batter

For extra crispness, let chaffles cool for 1–2 minutes before topping.

4. Add Pizza Toppings

• Spread 1 tablespoon pizza sauce on each chaffle

• Sprinkle with mozzarella

• Add pepperoni or desired toppings

5. Melt and Finish

Choose one method:

Oven or Air Fryer (Best Texture):

• Place topped chaffles under broiler or in air fryer at 375°F (190°C) for 2–3 minutes until cheese melts

Microwave (Fastest):

• Heat 30–45 seconds until cheese is melted

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Variations

Crispy Crust Version

• Replace almond flour with 1 tablespoon coconut flour

• Cook chaffles 1 minute longer

Fathead-Style Pizza Chaffle

• Skip almond flour

• Use ¾ cup mozzarella + 1 egg

Meat Lover’s

• Add cooked sausage or bacon bits directly into the batter

Veggie

• Add finely chopped spinach or mushrooms (squeeze moisture out)

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Storage and Reheating

• Refrigerate cooked chaffles up to 4 days

• Freeze plain chaffles up to 2 months

• Reheat in toaster, oven, or air fryer for best texture

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Tips

• Use low-moisture mozzarella for crisp results

• Do not overload toppings or chaffles will soften

• Let chaffles cool slightly before topping for a firmer crust