Cottage Cheese Chaffles

A quick, savory or sweet low-carb breakfast.

1/2 cup Cottage Cheese: Small curd works best for a smoother texture.
1 Large Egg: Acts as the binder for the batter.
1/2 cup Shredded Mozzarella Cheese: Provides the “chaffle” structure and a crispy exterior.
2 tbsp Almond Flour: (Optional) Adds a bit of heartiness to the texture.
Seasoning:
- For Savory: A pinch of garlic powder and dried chives.
- For Sweet: A drop of vanilla extract and a pinch of cinnamon.

Preheat the Iron: Plug in your mini waffle maker (or standard waffle iron) and let it heat up until the indicator light goes off. Lightly spray with a non-stick cooking oil if needed.
Mix the Batter: In a medium bowl, whisk the egg thoroughly. Fold in the cottage cheese, shredded mozzarella, and your choice of seasoning. If you prefer a smoother waffle, you can pulse these ingredients in a blender for 5 seconds.
Cook: Pour about half of the mixture (roughly 1/4 to 1/3 cup) onto the center of the waffle iron. Close the lid and cook for 3–5 minutes.
- Tip: Resist the urge to open the lid early! Wait until the steam stops rising to ensure the cheese has crisped up enough to release from the iron.
Cool and Crisp: Remove the chaffle carefully and let it sit on a wire rack or plate for 1–2 minutes. It will become crispier as it cools slightly.
Serve: Enjoy plain, or top with avocado and a fried egg (savory) or fresh berries and a dollop of Greek yogurt (sweet).

Low Carb: By replacing flour with cheese and egg, you significantly reduce the glycemic impact of your breakfast.
High Protein: Between the cottage cheese and the egg, this meal provides sustained energy to keep you full until lunch.
Versatile: You can make a large batch and toast them later in the week for an even faster morning routine.