Last weekend, after a rainy Saturday morning spent deep-cleaning the garage with my husband and two kids, we came inside soaked and starving. I wasn’t in the mood to cook anything elaborate, and honestly, the kids were already rummaging through the pantry.
That’s when I remembered a quick little hack I’d saved from Pinterest weeks ago—a grilled cheese chaffle. Cheesy, crispy, and low carb? Yes, please.
I grabbed some eggs, shredded cheddar, and fired up the waffle maker while still in my wet sneakers. In less than ten minutes, we had warm, golden chaffles that looked and smelled like mini grilled cheese sandwiches. I added some leftover tomato soup from the night before, and just like that, instant comfort food. It hit the spot in a way that reminded me of lazy snow days growing up, curled up with a blanket and a bowl of soup.
Everyone loved it. My husband even asked me what kind of bread I used. When I told him there wasn’t any, he just raised his eyebrows and took another bite. That’s when I knew this low-carb switch was a keeper.
Short Description
A quick, low-carb twist on grilled cheese using cheddar-based waffles (“chaffles”) as bread—golden, crispy, and incredibly satisfying.
Key Ingredients
Chaffle Batter:
- 1 large egg
- ¼ tsp garlic powder
- ½ cup shredded cheddar cheese
Sandwich Assembly:
- 2 slices American cheese
- 1 tbsp unsalted butter
Tools Needed
- Mini waffle maker
- Small bowl and whisk
- Nonstick skillet
- Spatula
Cooking Instructions
Step 1: Preheat Waffle Maker
Preheat your mini waffle iron according to the manufacturer’s directions (typically 3–4 minutes).
Step 2: Make Chaffle Batter
In a small bowl, whisk the egg, garlic powder, and cheddar cheese until fully combined.
Step 3: Cook Chaffles
Pour half the batter into the waffle maker. Close and cook for about 4 minutes, until golden and firm. Remove and repeat with the remaining batter.
Step 4: Melt Butter in Skillet
Heat a nonstick skillet over medium heat. Add butter and melt to coat the pan evenly.
Step 5: Assemble Sandwich
Place one chaffle in the skillet. Layer with two slices of American cheese, then top with the second chaffle to form a sandwich.
Step 6: Grill Chaffle Sandwich
Cook for about 1 minute on one side until beginning to brown. Carefully flip and cook an additional 1–2 minutes until cheese is melted and both sides are crisp and golden.
Step 7: Serve Hot
Remove from the pan and serve immediately while the cheese is melted and gooey.
Troubleshooting: If the chaffles stick to the waffle iron, lightly grease with butter before next batch. If the sandwich browns too quickly, lower heat slightly to avoid burning while the cheese melts.
Why You’ll Love This Recipe
Flavor Explosion: Melty American cheese inside a crisp cheddar waffle—balanced, cheesy, delightful.
Quick and Easy: Under 15 minutes from egg crack to first bite.
Low Carb Friendly: Great alternative to bread for anyone watching carbs.
Versatile: Add a slice of ham, tomato, or spinach for extra flavor.
Kid & Adult Approved: Comfort food that’s simple, familiar, and feels indulgent.
Mistakes to Avoid & Solutions
Chaffle Sticks to Iron:
Solution: Lightly butter the waffle plates between batches.
Burnt Chaffle Exterior:
Solution: Reduce cook time or lower heat—aim for golden, not dark brown.
Cheese Not Melting Inside:
Solution: Preheat the skillet fully and press down gently on the sandwich for 30 seconds each side.
Chaffle Too Thin or Weak:
Solution: Use ½ cup cheddar per chaffle—any less may not hold the sandwich together well.
Serving and Pairing Suggestions
Serve as: A cozy lunch, light dinner, or indulgent snack.
Pair with: Crisp side salad, tomato soup, or sliced avocado.
Serving Style: Serve straight from the skillet as a warm family-style stack or plate individually with fresh herbs.
Storage and Reheating Tips
Storage: Let cool completely, then wrap individually in foil or store in an airtight container in the fridge for up to 3 days.
Reheating: Rewarm in a 350°F oven for 5–7 minutes or in a skillet over low heat to preserve crispness.
Freezing: Wrap each chaffle sandwich tightly and freeze. Reheat from frozen in the oven at 350°F for ~15 minutes.
FAQs
1. Can I use mozzarella instead of cheddar?
Yes! Use ½ cup shredded mozzarella for a milder flavor and stretchy bite.
2. Can I make these ahead?
Prepare chaffles in the morning and assemble/grill sandwiches later, just heat gently.
3. Are these gluten-free?
Yes, made with cheese and egg only, they’re naturally gluten-free.
4. What if my waffle maker is small?
Adjust batter amount, fill halfway so chaffles don’t overflow.
5. Can I make multiple at once?
Yes, store cooked chaffles in the fridge and assemble sandwiches as needed.
Tips & Tricks
Leave the batter to sit for a minute so cheese binds well.
Clean your waffle maker promptly while still warm to avoid stuck-on cheese.
Add a pinch of herbs (like chives or oregano) for extra flavor.
Press the sandwich gently with a spatula while grilling for uniform browning.
Experiment with filling—turkey, bacon, or sautéed mushrooms work great too.
Recipe Variations
1. Ham & Cheese Chaffle Melt
Add two slices of ham inside with the American cheese.
Same cook method—adds protein boost and savory flavor.
2. Spinach Feta Chaffle
Mix 2 tbsp chopped spinach and 2 tbsp crumbled feta into the batter.
Use mozzarella or Swiss for sandwich assembly.
3. Sweet & Savory Chaffle
Add 1 tsp maple syrup to batter.
Swap cheddar for pepper jack and serve with a side of sugar-free syrup.
Final Thoughts
Later that evening, as we curled up for a family movie night, I felt oddly proud of that simple lunch. It wasn’t anything fancy, but it turned a soggy day into something warm and cozy.
It’s those little wins—quick meals, full bellies, and happy faces—that make me feel like I’ve got this whole “mom” thing down, at least for today.

Quick Low Carb Grilled Cheese Chaffle
Ingredients
Chaffle Batter:
- 1 large egg
- ¼ tsp garlic powder
- ½ cup shredded cheddar cheese
Sandwich Assembly:
- 2 slices American cheese
- 1 tbsp unsalted butter
Instructions
- Heat your mini waffle iron (about 3–4 minutes).
- Whisk egg, garlic powder, and cheddar in a small bowl.
- Pour half the batter into the waffle maker. Cook 4 minutes until golden. Repeat with remaining batter.
- Melt butter in a skillet over medium heat.
- Place one chaffle in the skillet. Add cheese slices, then top with the second chaffle.
- Cook 1–2 minutes per side until crisp and cheese melts.
- Remove from skillet and enjoy hot.