I made these this weekend and they were delicious: https://www.buttertogetherkitchen.com/white-bread-keto-chaffle/
To me the texture was closer to toast and I preferred it to the egg and mozzarella one I made last weekend. I also liked that there was no cheese as I’m trying to cut out dairy.
Edited for typo
Pumpkin Bread Chaffles.
These sound really good, but I can’t find the ingredient list! I pinned the page, and scrolled through the whole thing. Saw the how-to instructions, and lots of descriptive narrative, but no ingredients?
Just a note @ctviggen
I have a Ninja kitchen (food processor, blender, smoothie cups) which is high-power, high-speed. I only “shred” cheese in the normal way for precisely one dish now because it needs a tiny fine-shred fresh off the block.
Otherwise, I use my well worth the $ cheese knife [1] to cut up big blocks into 1" cubes, toss them in the ninja, and minced them to “fine crumble.”
[1] https://www.amazon.com/gp/product/B002QFV8JY/
(PS works great for super hard butter, too)
Put that into a variety of quart-sized ziploc-style bags, and spread it out a bit so they stack flat, and some I put in fridge for fresh use, and others I put in freezer. They defrost well and if they are being used in anything “melty” it’s fine.
I use monterey jack for nearly everything because it’s insanely low-carb comparatively (the only thing lower is gruyere which I can’t afford), high fat, and such a neutral taste it subs perfectly for mozzarella. (Aside from that I sometimes use colby-jack blend, or cheddar). It makes much moister chaffles btw. And it melts much better in other dishes.
Anyway, so when I get time, I chop up and mince in the Ninja a few pounds of cheese, usually at least 2# of each type, and put them in the bags and in the freezer and some the fridge. Obviously if you also need ‘slices’ from your block, you can do that while you are cutting up the blocks for the crumbles. You can do a ton of this in a very short amount of time. Do the mildest cheeses first and you don’t need to wash it between them, just dust it out lightly with your fingertips.
Then you have ready to use cheese for a long time. In other words – if you’re going to do it at all, do it in bulk all at once! Then it’s worth the trouble. 
PJ
I got to the recipe eventually but it was a long way down!!
Did take a screenshot of them but don’t know how to post. Sorry.
Here you go:
INGREDIENTS
1 Egg
3 tbsp Almond Flour
1 tbsp Mayonnaise
1/4 tsp Baking Powder
1 tsp Water
All recipe blogware is like that. When you go to a page, if you just want to go to the recipe, hit Ctrl+End, and then page up a time or two through comments. The recipe is always at the bottom of a seemingly endless stream of rambling and photos.
Great idea to start at the bottom. All the blah blah blah is boring and the endless ads you have to scroll by. Especially annoying on a phone without a mouse to do the scrolling for you.
Since they are offering them for free I probably shouldn’t complain LOL.
Thanks for this! I too had given up with all the pop ups and adverts before I got to the recipe!
Interesting to see mayonnaise as an ingredient - last week I was feeling creative when making an omelette and squeezed in some mayonnaise when I was beating the eggs. Made for more of a calzone than an omelette - very interesting!
Excited to try these chaffles!
@Jamboribs So Steve I picked up a sandwich press like you made the brownies in for $2.50 at the Goodwill this morning. I was wondering about where to start egg and cheese wise for that. I don’t want to go sweet for my first attempt. I will be trying Muenster Cheese since I have that. Slightly higher and different fat to protein compared to full fat Mozzarella. For 30g of Cheese
Mozzarella 6.4g each of Fat and Protein
Muenster 9.6g Fat and 7.5g Protein
I see you used two eggs in the brownie recipe. Did you only fill 3 of the 4 cups?
I was thinking 2 Eggs / 60g. Muenster Cheese, I was going to use the blend method. What do you think? 
I needed to eat dinner so I went for it.
Garlic Herb Chaffle Wedges. I added a tablespoon of almond flour to what I posted with salt, garlic granules and Italian seasoning. I brushed the cooker with Bacon Grease. Pretty good. They suck up the juice well and I got really full before finishing this.
Here’s a taco salad chaffle bowl recipe using the mini dash bowl. Kinda want one now! https://m.youtube.com/watch?v=6Ze3NDa8Nog
I can’t say enough about how delicious it was. I made homemade raspberry jelly for it, after seeing this video.
I like them with jam and sour cream. And Jarlsberg. I used to make it with French Toast and really made a Dagwood out of it!
