1tbspalmond flouror coconut flour for thicker dough, optional
1 tbspheavy creamoptional
1dashsaltor whatever seasonings you want
Preheat the waffle iron until the light comes on to indicate it's hot.
While the iron is preheating, mix up all the ingredients in a small bowl. This is your chaffle "dough."
Spoon a blob of dough onto the middle of your waffle iron and close. Don't use too much dough or put it near the edges because it spreads out more than you'd think as it cooks.
Wait about 3 or 4 minutes, until there isn't any more steam escaping from the iron
Open the iron to check the chaffle. You want some browning around the edges of each waffle square. It also won't stick when it's done cooking.
Let the chaffles cool because they get a little more crisp once they are cool.
I've found I can use more or less cheese without impacting the outcome at all. If I use what looks like too much cheese, I add some cream. Thicker dough makes slightly thicker chaffles. As you might expect, coconut flour also makes it thicker than almond flour, since coconut flour soaks up a lot of moisture.Use these as waffles with sugar free syrup, sure, but also as buns for burgers (with Bagal spices?), crust for pizzas (add garlic powder!) or whatever else your lovely little brain may think up. You can even add sweetener for a shortbread to top with fruit.The ingredients all have fairly neutral flavors so spices really change the taste of these puppies. I didn't find them to taste eggy as I've seen others say but then again, I always use some kind of spice for them.