I’m not sure what method or recipe that you are cooking?
I use either the Crispy Chaffle or the Fluffy Chaffle
Crispy Chaffle method is: Add 1/2 the cheese to the iron and pour the egg on top add the other 1/2 of cheese and cook. I find that it brings out the salty cheesy taste as it crisps up.
The Fluffy Chaffle Method is: Mix the egg and cheese together by weight and pour the mixture onto the iron and cook. It results in a milder taste, it is also my preferred chaffle for eggs benedict and sweet based chaffles.
I think it could also be the cheese that you are using. I made some chaffles with Monterrey jack and they were pretty mild in salt and cheesy taste. I would try that for a sweet based chaffle, I think you will be surprised once you get chocolate or cinnamon in there. The other point I would like to make is measure by weight. Specific to my chaffle iron,I use 38 grams of beaten egg in a basic single chaffle recipe. If I weigh my extra large eggs that I presently have on hand, one whole egg weighs in at 60 or so grams. That is a huge difference jamming a whole egg into one chaffle. The same goes for the cheese, 1/2 a cup of cheese needs to be weighed for your particular iron to be consistent on every chaffle. I weighed out 25 grams of cheese for a single chaffle but that is for my iron. If i used the 1/2 cup method of measuring cheese it could possibly weigh in at 40 grams because it was a finer shred or packed in too tightly. I also don’t want extra carbs sneaking in on the keto diet.
Write down your weights, cook time and different cheeses to hone in on your perfect chaffle.
I picked up cheap scales from Amazon for under $10