Preheat your waffle maker.
Place the eggs and water in a blender and switch the blender on low.
While the blender is running, add the egg white powder, baking powder, konjac flour, and caraway seeds.*
Add the grated mozzarella and turn the blender on high. Blend into a smooth, thick liquid.
Spoon 2 tablespoons of chaffle mix onto the center of the lower plate and close the lid.
Cook for 6 minutes, raise the lid, and remove the chaffle before repeating for the remaining 7 chaffles.