Savory Chaffles with Ham and Jalapenos (Low Carb, Gluten Free)
Low carb ham and cheddar “chaffles” have jalapeno and scallions for extra flavor. These low carb waffles are perfect for people on a low carb or keto diet!
OK, I know what you’re thinking.
What on earth is a chaffle?
No, that’s not a typo. A chaffle is a grain-free, low carb waffle that’s great for people following a keto diet. At their simplest, chaffles are a mixture of eggs and cheese that’s baked in a waffle iron until it’s light and fluffy inside and crisp on the edges. Just like the perfect homemade waffle.
These low carb waffles have taken the internet by storm over the last few weeks – and for good reason! They’re an amazing low carb substitute for bread, and people have been stuffing them with all sorts of fun fillings and also using them to make sandwiches and pizzas.
I’ll be honest. At first, I thought they sounded weird. But the more I thought about it, the more appealing a savory chaffle sounded. I eat carbs but Shawn doesn’t, so I made these chaffles with ham, jalapeno peppers, and scallions as a treat for him.
Of course, I couldn’t stop nibbling at them myself! It really is impressive how fluffy and bread-like they are! They definitely taste cheesy, but they aren’t eggy at all.
If traditional waffles are more your style and you aren’t counting carbs, try my sweet corn waffles with blueberry sauce or this buttermilk waffle recipe.
If you love jalapenos and cheese, you might also want to ry these low carb smoked jalapeno poppers.
How do you make a savory low carb waffle?
These savory ham and cheese chaffles are so easy to make! Start by grating 2 ounces of cheddar cheese. You can use pre-shredded cheese, but I really liked how they came out when I shredded a fresh block with my finest grater.
Next, mix in 2 eggs along with two teaspoons of coconut flour, diced ham steak, grated jalapeno pepper, and chopped scallions.
Cook the batter in a hot waffle iron coated with coconut oil or ghee spray for 2-3 minutes, or until it’s golden brown and puffed. It should pull off of the waffle iron really easily. It will be soft and bready and first, but the edges will crisp up as the cheese cools.
A lot of people like to use a mini waffle maker for this, but I use my full-size version. Just spoon the batter in the middle and know that you’re waffle won’t be as big as the waffle iron is.
When the cheese is grated really finely, it practically melts into the egg and creates a thick batter before it even hits the hot waffle iron. I use the same grater to grate my jalapeno. That way it blends evenly into the batter and you don’t have to worry about accidentally getting too much in one bite. It might give the batter a slightly green tinge, but that will go away once they’re cooked.
Are chaffles healthy?
My first reaction to the thought of a cheese and egg waffle was that there was no way that it’s healthy. But when you break it down into its individual ingredients, it’s really not much different than an omelet. Plus they use less cheese than most omelets do, with just ¼ ounce of cheese each. They are a little high in fat and cholesterol, but low in carbs and moderate in calories, so it all depends on what you prioritize for your personal diet.
Sharp cheddar is naturally low in lactose, but you can also make these chaffles with non-dairy cheese shreds.
Can you make sweet chaffles?
Yes! Sweet keto waffles are totally a thing. Most are made with mozzarella cheese instead of cheddar for a milder flavor. I love the look of these pumpkin chaffles and can’t wait to make them myself. If you’re weirded out by the thought of cheese for breakfast, I’m a big fan of Swerve’s low carb pancake and waffle mix.
Savory Chaffles with Ham and Jalapenos
Ingredients
- 2 ounces sharp cheddar cheese
- ½ jalapeno pepper
- 2 large eggs
- 2 ounces ham steak
- 1 scallion
- 2 teaspoons coconut flour
Instructions
- Shred the cheese using the finest grater you have. Remove the seeds from the jalapeno and grate it on the same grater. Finely chop the ham and scallion.
- Combine all ingredients in a bowl. Mix well.
- Pour 1/4 of the batter into a hot waffle iron sprayed with cooking spray (I like using coconut oil or ghee spray for the best flavor). Cook 2-3 minutes, until golden brown and crispy around the edges.
- Remove the waffle from the waffle iron – it will continue to crisp as it cools.
- Repeat with the remaining batter.
- Enjoy these chaffles warm or at room temperature.
With some substitutions (veg and dairy free) I am all over this! Mouth is watering right now…the whole family will love it!