Preheat the waffle maker. Heat a mini waffle maker (like a Dash) for 3–5 minutes until fully hot. Lightly grease with butter or spray.
Mix the batter. In a small bowl, whisk the eggs until smooth. Stir in shredded cheese, Parmesan, almond flour (if using), baking powder, salt, and pepper until combined.
Fill the waffle maker. Sprinkle a thin layer of cheese directly onto the hot plates for extra crisp edges. Spoon in about 2–3 tablespoons of batter—just enough to cover the surface without overflowing.
Cook until golden. Close the lid and cook for 3–4 minutes, until the steam slows and the chaffle turns deep golden brown. Do not peek early.
Release and cool briefly. Use a silicone spatula to lift the chaffle out. Let it sit on a wire rack for 1 minute to crisp up.
Repeat. Re-grease if needed and finish the remaining batter.
Preheat thoroughly so the cheese crisps instead of steaming.
Don’t overfill. Too much batter leads to spillover and soft edges.
Let them rest on a rack instead of a plate to avoid soggy bottoms.
Cheese on the plates first creates that irresistible lacy edge.
