Ingredients
Method
- Plug in a mini waffle maker to preheat and lightly grease it if it isn't nonstick.
- Halve the jalapeños, remove the seeds and ribs if you want less heat, and mince them very finely.
- In a bowl, beat the eggs until smooth. Stir in 1.5 cups of the cheddar, the almond flour, baking powder, garlic powder, salt, and jalapeño.
- Sprinkle about 1 tablespoon of the remaining cheddar onto the hot waffle iron, spoon in about 3 tablespoons of batter, and top with a little more cheese.
- Close the lid and cook 3 to 4 minutes, until the steam slows and the chaffle is deep golden. Lift it out with a fork and set it on a wire rack.
- Repeat with the remaining batter to make 8 chaffles. Serve warm.
Nutrition
Notes
Net carbs: 3 g per serving of two chaffles (total carbs minus fiber). Refrigerate up to 5 days or freeze up to 2 months; re-crisp in a toaster or air fryer at 375°F for 3 to 4 minutes. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.