Yogurt Chaffles

4.98 from 46 votes

Quick and easy to make, these keto yogurt chaffles are loaded with protein to keep you feeling full til lunch. Finish with your favorite toppings!

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Start your day right with these low carb and gluten-free yogurt chaffles. Ready to enjoy in less than 10 minutes and made with just 5 ingredients. They are perfect for those busy mornings!

Three yogurt waffles with toppings and one of them getting cut
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Ingredients & substitutions

  • Cheese: You can use any kind of cheese, but melty kinds like cheddar and mozzarella work best. Freshly grated rather than pre-grated is preferable, but you can use pre-grated for ease.
  • Egg: Use one large egg to bind the ingredients together.
  • Almond flour: Almond flour gives the chaffles more substance, while keeping the recipe low carb and gluten-free.
  • Baking powder: A little baking powder helps the chaffles to get nice and light and fluffy.
  • Yogurt: Yogurt adds a great texture and a little moisture to balance the almond flour. It will help to keep you feeling full. You can use plain or greek yogurt.
Ingredients to make the recipe: egg, cheese, almond flour, yogurt and baking powder


How to make chaffles

  1. Add your ingredients for the yogurt chaffles to a large bowl.
  2. Whisk well to combine.
  3. Open waffle iron and grease if it it’s non-stick. Sprinkle cheese.
  4. Pour some of the batter into the waffle iron without overfilling it. Sprinkle more cheese if you’d like.
  5. Cook until the edges are crispy and the chaffels or golden brown.
  6. Use a spatula to remove and repeat with the remaining batter.
6 image collage to show how to make the recipe

Tips for making the recipe

  1. Use room temperature eggs. They will combine easier with the other ingredients and will also rise more when cooked in your waffle maker.
  2. Preheat your waffle maker before adding the batter. This will help to produce nice crispy edges.
  3. Don’t open the waffle iron to check on doneness. You can quickly check at 3 minutes, but it’s best to err on the side of cooking them longer than to keep checking.
  4. Let your yogurt chaffles sit for a couple of minutes before serving. As they sit they will crisp up even more. It helps to let them sit on a wire rack.

Frequently asked questions

Can you make more than one chaffle?

The mini waffle maker is perfect for making small individual chaffles. But you can easily double and triple the recipe to make this in a larger size waffle maker.

Can you make them ahead of time?

Yes! These yogurt chaffles are great for breakfast meal prep. They will keep well in the fridge for up to 5 days and can be reheated in a toaster oven or under the broiler to crisp them back up.
They will also freeze well for up to a month. If frozen, they should be thawed in the fridge overnight before reheating.

What toppings can you add?

You can enjoy the chaffles with savory toppings like avocados, tomatoes or yogurt and scallions. You can also absolutely enjoy them with sweet toppings like fresh berries and whipped cream too.

3 stacked chaffles on top of each other on a plate garnished with green onions

I love how quick and easy these yogurt chaffles are to make, and they are so perfect for those busy mornings or post workout fuel. They are loaded with protein and will give you the energy you need to face the day.

More breakfast recipes:

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Yogurt Chaffles

Quick and easy to make, these keto yogurt chaffles are loaded with protein to keep you feeling full til lunch. Finish with your favorite toppings!
5 from 46 votes
Servings 1 chaffle
Course Breakfast
Calories 323
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
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  • Place the egg, ½ cup shredded cheese, almond flour, baking powder and yogurt in a medium size bowl. Whisk to combine until well blended.
  • Heat a mini or regular waffle iron and grease if needed. Sprinkle shredded cheese into the waffle iron. Add ⅓ of the batter (about 2 heaping tablespoons) and add another sprinkle of cheese, if desired.
  • Close the lid and cook for 3-4 minutes or until the chaffles are golden and crisp.
  • Enjoy on their own or with toppings like avocados, tomatoes or yogurt and scallions.


Storage: Store any leftovers in an airtight container for up to 5 days. Reheat them in a toasted oven or under a broiler.


Calories: 323kcal, Carbohydrates: 6g, Protein: 22g, Fat: 24g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 211mg, Sodium: 424mg, Potassium: 235mg, Fiber: 2g, Sugar: 2g, Vitamin A: 636IU, Vitamin C: 1mg, Calcium: 404mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.98 from 46 votes (39 ratings without comment)

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  1. Elizabeth Q says:

    I just had to make these even though I had no yoghurt, guesstimated the amount of (cheddar &pecorino)cheese I grated, and used a frying pan… so good! Easy and quick

    1. Yumna Jawad says:

      I’m glad you made it work and enjoyed! Thank you!

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