Cottage Cheese Chaffle
A protein-packed, low-carb waffle made with cottage cheese, eggs, and melted cheese. Ready in under 10 minutes with crispy edges and a tender center.
Equipment
- 1 Waffle maker (mini or regular)
- 1 Mixing Bowl
- 1 Fork or whisk
- 1 Measuring cups and spoons
- 1 Spatula or tongs
Ingredients
- 1/2 cup Cottage cheese full-fat preferred
- 2 large Eggs
- 1/2 cup Shredded mozzarella cheese
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
- Non-stick cooking spray
Instructions
- Preheat your waffle maker according to the manufacturer's instructions until the ready light comes on.
- Combine cottage cheese and eggs in your mixing bowl and whisk them together until well blended.
- Add shredded mozzarella, baking powder, and salt to the wet mixture and stir until everything combines evenly.
- Spray your preheated waffle maker with non-stick cooking spray to prevent sticking.
- Pour half the batter onto the center of your waffle maker and close the lid gently.
- Cook for 3-5 minutes until the chaffle turns golden brown and crispy on the outside.
- Remove your chaffle carefully using a fork or spatula to avoid breaking it.
- Repeat with the remaining batter to make your second chaffle.
Notes
Store cooled chaffles in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Reheat in toaster, toaster oven, or air fryer for best crispy texture.