Name: Keto Gingerbread Chaffle
Prep time: 5 min
Cook time: 5 min
Yield: 2 servings
Ingredients: 1/2 cup mozzarella cheese (grated); 1 medium egg; 1/2 teaspoon baking powder; 1 teaspoon erythritol (powdered); 1/2 teaspoon ginger, ground; 1/4 teaspoon nutmeg, ground; 1/2 teaspoon cinnamon, ground; 1/8 teaspoon cloves, ground; 2 tablespoons almond flour

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This easy keto gingerbread chaffle recipe is a great holiday breakfast and the whole family will enjoy this sweet and warm spiced chaffle.

All the warm flavours of gingerbread make this chaffle recipe a quick dessert or sweet low carb breakfast. Best served warm straight from the waffle making, you can also make these gingerbread chaffles ahead and reheat them.

What Is A Chaffle?

If you are new to keto and wonder what a chaffle is, it’s the simple combination of cheese and egg cooked in a waffle maker. A combination of cheese and waffle explains the name! Mozzarella is a popular cheese to use but Cheddar cheese works well too.

Can You Freeze Chaffles?

Yes, you can freeze a chaffle and reheat them in the toaster or toaster oven. Wrap them up in clingfilm or place in a zip lock bag before placing in the freezer.

Can You Make Chaffles Ahead Of Time?

Making a chaffle is quick and easy but you could make a batch beforehand when you want a breakfast in a hurry. Store them in an airtight container and keep in the fridge.

How to Make an Easy Gingerbread Chaffle

The warm spices that give this chaffle recipe a gingerbread flavour are a mix of:

Ginger, ground
Nutmeg, ground
Cinnamon, ground
Cloves, ground

Add a low carb sweetener to give the chaffle a sweeter taste and you have a delicious chaffle recipe!

OTHER CHAFFLE RECIPES TO ENJOY

Pumpkin Pecan Chaffle

Garlic Cheesy Chaffle Breadsticks

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Keto Gingerbread Chaffle

A chaffle recipe for the holidays with all the flavours of gingerbread

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: chaffle recipes

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: servings

Calories: 207kcal

Author: Angela Coleby

Ingredients

1/2 cup mozzarella cheese grated
1 medium egg
1/2 teaspoon baking powder
1 teaspoon erythritol powdered
1/2 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
2 tablespoons almond flour

US Customary - Metric

Instructions

Turn on your waffle maker and lightly grease it (I give it a light spray with olive oil)
In a bowl, beat the egg.
Add the mozzarella, almond flour, spices, baking powder and erythritol. Mix well
Spoon the batter into your waffle maker and evenly spread out. (If you have a smaller waffle maker use half the mixture to make one waffle, then repeat)
Close the lid and cook for 5 minutes.
Using tongs, remove the cooked waffles
Serve with whipped cream or a cream cheese frosting.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

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