Preheat your waffle maker: Set a mini waffle iron to high heat. Let it get fully hot—this is key for crisp edges.

Whisk the wet ingredients: In a small bowl, whisk 2 eggs until smooth. Add 1 teaspoon avocado oil or melted butter and whisk again.

Add dry ingredients: Stir in 1 tablespoon coconut flour, 1/2 teaspoon baking powder, and a pinch of salt. For savory, add 1/8 teaspoon each garlic and onion powder. For sweet, add 1/4 teaspoon vanilla and 1–2 teaspoons keto sweetener. Mix until just combined.

Fold in the cheese: Add 1/2 cup shredded low-moisture mozzarella and fold until evenly distributed. The batter will be thick—this is normal.

Grease the iron: Lightly brush or spray the waffle plates with oil. Don’t skip; it helps crisping and easy release.

Cook the chaffles: Spoon about 2–3 tablespoons of batter into the center of the hot iron. Spread slightly but don’t overfill. Close and cook 3–4 minutes, until deeply golden and the steam mostly stops.

Let it crisp: Carefully remove and place on a wire rack for 1–2 minutes. This quick rest helps the chaffle firm and crisp.

Repeat: Continue with remaining batter. You’ll get 2–3 mini chaffles depending on your iron.

Serve: Enjoy as-is, or top with avocado, fried egg, bacon, or sugar-free syrup and berries for a sweet twist.