Preheat the waffle iron. A mini waffle maker is ideal for classic chaffle size. Heat until fully hot. The hotter the plates, the crispier the edges.

Mix the dry ingredients. In a small bowl, whisk 2 tablespoons almond flour, 1/4 teaspoon baking powder, a pinch of salt, and optional spices (1/8 teaspoon each garlic and onion powder for savory, or 1–2 teaspoons sweetener for sweet).

Beat the egg lightly. In another bowl, whisk 1 large egg until smooth but not frothy. You don’t want too much air; that can make pockets and soften texture.

Add the cheese. Stir 1/2 cup shredded mozzarella into the egg until coated. Mozzarella gives a neutral flavor and a great crisp. If using cheddar, expect a deeper color and slightly softer finish.

Combine wet and dry. Fold the almond flour mixture into the egg-cheese mix until just combined. The batter will be thick and chunky—perfect for structure.

Grease the waffle iron. Lightly spray or brush with butter/oil. Don’t overdo it or it can fry the chaffle and make it greasy.

Cook the first chaffle. Add about 2 heaping tablespoons of batter to the center of the hot iron. Close and cook for 3–4 minutes without peeking. Aim for a deep golden color with crisp edges.

Let it rest on a rack. Transfer the chaffle to a cooling rack for 1–2 minutes. Resting allows steam to escape and locks in crunch.

Repeat with remaining batter. This recipe makes 2 mini chaffles or 1 large, depending on your iron.

Serve as desired. For savory: sandwich bun, pizza base, or topped with eggs and avocado. For sweet: a dusting of powdered sweetener, berries, or a pat of butter and sugar-free syrup.