Ingredients:

  • 1 cup shredded Low-Moisture Mozzarella Cheese, divided
  • 1 large Egg
  • 2 Tbsp finely ground Almond Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp fine Sea Salt
  • Pinch freshly ground Black Pepper (optional)
  • Avocado or Coconut Oil Spray, as needed

Instructions:

  1. Preheat the mini waffle iron thoroughly. Lightly spray the surfaces with oil (even non-stick irons benefit from a quick spritz for guaranteed release).
  2. In a small bowl, whisk together the almond flour, baking powder, salt, and pepper. This prevents clumps and ensures even leavening.
  3. Add the large egg to the dry mixture and whisk until smooth. The mixture will resemble a thick, creamy batter.
  4. Gently fold in 1/2 cup (55g) of the shredded mozzarella until just combined. Reserve the remaining 1/2 cup for the exterior crust.
  5. Create the Cheese Moat: Place a thin ring of the reserved shredded mozzarella around the perimeter of the hot waffle plate (this forms the signature crispy, lacey edges).
  6. Scoop half of the chaffle batter into the centre of the waffle iron (on top of the cheese moat). Do not overfill.
  7. Cap the Chaffle: Sprinkle a light layer of the remaining shredded mozzarella over the top of the batter.
  8. Cook the First Batch: Close the lid firmly. Cook for 4–5 minutes, or until steam production slows significantly and the exterior is deep golden brown.
  9. Carefully lift the chaffle out using a silicone spatula. Immediately repeat steps 5–8 with the remaining batter.
  10. The Crispness Secret: Transfer the finished chaffles to a wire cooling rack immediately. Allow them to rest for 3–5 minutes. This releases steam and ensures maximum crispiness. Serve warm.