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I first heard about the Chaffle while listening to Gretchen Rubin’s podcast, “Happier”. I was immediately intrigued and got right to recipe testing with various flours, knowing I wanted to make a nut-free version. Although these ‘waffles’ were originally created by the keto community (hence the reliance on almond flour) I didn’t care too much about making them keto-friendly. I just wanted them to taste awesome and have a light, fluffy consistency. Enter arrowroot flour.

Although arrowroot isn’t considered keto with approximately 7g of carbs per tablespoon, it still fits my criteria of being gluten-free and bonus- it’s a paleo-friendly flour (grain free), although the cheese in this recipe is not.

Use this recipe as a base to create an entire meal. You can top your chaffle with anything you like.

My current chaffle-topping obsession lately has been using left over grass-fed blade roast, simmered with some good-quality BBQ sauce, jalapenos, green onions and a side of pickles.


Nut-free Chaffle Recipe

chaffle recipe

Makes 1 chaffle.

You will need a waffle maker for this recipe

  • Author: Leigh


  • 1 cup of hard cheese, grated (I like using an aged goat cheddar)
  • 2 eggs
  • 4 tbsp arrowroot flour
  • 1 tsp garlic powder
  • salt and pepper

Optional: avocado oil cooking spray for the waffle maker


  1. Combine all the ingredients together in a mixing bowl and whisk together until well combined
  2. Heat the waffle iron for 3 minutes
  3. Pour the mixture into the waffle iron. It is a thick mixture so if you have a top pouring waffle maker you may need to open it up and spread the batter evenly over the surface
  4. Cook for approximately 4 minutes, checking halfway through to ensure the chaffle isn’t burning.
  5. Transfer to a plate and enjoy hot

If you make this recipe, I would love to see what you top your chaffle with so tag me over on instagram, @holistic_leigh