Prep Time5 mins

Cook Time7 mins

Total Time12 mins

Course: Breakfast

Cuisine: American

Keyword: Chaffles

Servings: 1

Calories: 296kcal


  • 1 egg beaten
  • ½ cup shredded mozzarella cheese (I like finely shredded but I have used both just fine.)
  • 1 tablespoon almond flour optional
  • 1 tablespoon swerve
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 2 tablespoons frozen blueberries


  • Preheat your waffle iron.
  • Crack the egg in a small bowl and beat.
  • Stir in the mozzarella cheese, almond flour, Swerve cinnamon, and vanilla.
  • If using a dash-mini, divide the mixture in two. (I use a shallow bowl and draw a line down the middle with a fork.)
  • Spread half of the mixture in your waffle iron, and top with half of the berries. Cook for 5 to 7 minutes, until golden brown.
  • If you are using a regular waffle iron, cook all the mixture at once for about 10 minutes, or until golden brown. (Cooking time will vary by the maker.)
  • Repeat with the remaining mixture.
  • Allow to cool slightly, and serve with butter and keto-friendly maple syrup.



  • Add 2 tablespoons full-fat ricotta cheese and 1 teaspoon grated lemon zest.
  • Add ¾ teaspoon baking powder.
  • Use ½ tablespoon coconut flour in place of the almond flour.
  • Add ½ teaspoon banana extract.

Tips and Tricks

  • If you are using the Dash Mini, the light will go off indicating that it is ready before it is actually ready. For best results, wait until the steam has subsided.
  • For best results, allow the chaffles to cool slightly before serving.
  • Read my full Chaffle Guide for storage tips, cleaning tips, and everything you want to know about chaffles!


Calories: 296kcal | Carbohydrates: 8g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 208mg | Sodium: 414mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 1mg