Crack the eggs into a medium mixing bowl and whisk them well until the yolks and whites are completely blended. The mixture should look smooth and slightly frothy, which helps the chaffle cook evenly and gives it a lighter texture.

Add the keto-friendly sweetener, vanilla extract, and cinnamon to the eggs. Whisk again until everything is fully incorporated and the batter smells warm and fragrant. Make sure the sweetener is evenly dissolved so each bite has balanced flavor.

Sprinkle in the almond flour, then add the shredded cheese. Stir gently but thoroughly until the mixture comes together into a thick, cohesive batter. It should be thick enough to hold its shape slightly, yet still easy to spoon or pour without being dry.

Preheat the waffle maker fully so it’s nice and hot before cooking. Lightly grease both plates with butter or oil using a brush or paper towel to prevent sticking and to help the chaffle develop a golden, crisp exterior.

Pour the batter into the center of the hot waffle maker and spread it slightly, leaving some space around the edges since the batter will expand as it cooks. Close the lid gently and avoid opening it too early to ensure even cooking.

Cook the chaffle for about 4–5 minutes, or until steam begins to slow and the outside looks deeply golden and crisp. Cooking time may vary slightly depending on the waffle maker, so let visual cues guide you.

Carefully remove the chaffle and place it on a plate or wire rack. Let it rest for 1–2 minutes before serving, which allows the exterior to firm up and become even crispier.

Serve the chaffle warm with your favorite toppings, such as butter, sugar-free syrup, or a few fresh berries, and enjoy it while it’s at its best texture and flavor.