Bite-sized keto chaffles made with goat cheese and eggs, served with crème fraîche and raspberries.
Golden from cooking in butter and tender inside, these little keto bites pair warm cheese with the bright tartness of raspberries. The idea is a flourless batter made with eggs and grated goat cheese, served with crème fraîche and a little powdered erythritol to taste. Cooking in a poffertjes pan yields about 18 bites, or 2 servings of 9 bites. Find this recipe among my keto breakfasts.
What are keto chaffles?
Chaffles are flourless keto cheese waffles, cooked here as little bites in a poffertjes pan. Two eggs bind about 90 g of young or lightly aged goat cheese, firm enough to grate into shreds; once blended, the mixture becomes fluid enough for a piping bag, which fills the wells evenly.
The aim is a golden surface and a set but still tender center, with soft bites rather than dry ones. When serving, crème fraîche adds a mellow touch, raspberries balance the saltiness of the cheese with their tartness, and powdered erythritol is optional. Without flour, carbs stay low, while the cheese and eggs provide richness, protein and structure.
How this version works
The low-carb principle is simple: replace the usual grain-based structure with an egg and cheese mixture that cooks quickly and holds together without flour. Goat cheese that grates easily adds flavor and body, and helps the batter set.
The wells in the poffertjes pan help the batter set faster, distribute it evenly and produce bites that are easy to flip for even cooking. The toppings are deliberately simple: crème fraîche, raspberries and an optional touch of sweetness. With the quantities given, each serving with toppings contains 4 g of net carbs.
The main ingredients
The list is short, so every ingredient counts. Once grated, the 90 g of young or lightly aged goat cheese provide fat, milky flavor, a melting texture and browning; a firm cheese grates more cleanly than a very fresh goat cheese. The 2 eggs coagulate when heated, bind everything together and keep the center soft, as in an egg custard, while also providing moisture, protein and structure.
The butter used for cooking helps the bites release from the pan, enriches the edges and enhances browning, although the eggs and cheese are mainly responsible for holding them together. Divided between the two servings, the 10 raspberries balance the cheese and cream with their tartness, and the 125 g of crème fraîche, added when serving, coat the bites with a gentle creaminess. An optional dusting of powdered erythritol adds sweetness without added sugar, leaving the batter unchanged.
Grating the cheese yourself also helps you control the ingredients, as some store-bought grated cheeses contain starch, so it is worth reading the label. Once you understand the role of each ingredient, success mainly comes down to the cooking temperature, filling the wells evenly and flipping the bites in the same order.
Technique tips and serving
Blend the grated cheese and eggs in a food processor or with an immersion blender until smooth enough to pipe; an opening of about 5 mm gives an even flow. Preheat the poffertjes pan thoroughly, using a setting of around 6.5 as a guide for a cast-iron pan on an induction cooktop. Fill the wells to just below the rim and follow the same order when filling, flipping and removing the bites so that each cooks for a similar amount of time. Allow about 3 minutes on the first side, then 1 to 2 minutes on the second; the tops may still seem soft when you flip them.
Total cooking time, including all batches, is about 15 minutes, yielding golden bites that are fully set yet still tender inside. Add the crème fraîche and raspberries at the last moment, with a little powdered erythritol to taste. Let any leftovers cool before storing them in an airtight container in the refrigerator, with the toppings kept separate; gentle reheating in a pan preserves their structure best, whereas microwaving softens the surface.
You can find more dishes like this among my low-carb recipes.
Keto chaffles
Ingredients
- 90 g cheese (or goat cheese), young to aged young or lightly aged
- 2 eggs
- 10 raspberries
- 125 g crème fraîche
- powdered erythritol to taste
- butter (from grass-fed cows) for cooking
Instructions
- Grate the cheese and blend it with the eggs in a food processor.90 g cheese (or goat cheese), young to aged, 2 eggs
- Heat the pan. I used a cast-iron pan on an induction hob set to 6.5.butter (from grass-fed cows)
- Fill the piping bag and cut a hole about half a centimeter in diameter at the tip.
- Decide on an order for piping the batter into the wells. Follow the same order when turning them over and removing them once they are ready.
- Pipe the batter into the wells, filling them to just below the rim. There is enough batter for about 18 poffertjes.
- Cook the poffertjes for about three minutes. Turn them over even if the tops are still soft. They will sizzle again briefly, which is perfectly fine.
- Cook the other side for another one to two minutes.
- Serve in two portions of nine poffertjes, with a few raspberries and half the crème fraîche on each plate.10 raspberries, 125 g crème fraîche
- Sprinkle a little more powdered erythritol over the top if desired.powdered erythritol
