Low Carb Chaffles
If you miss bread on a low carb or keto diet, then this recipe is for you!
These low carb chaffles are an awesome to use anywhere you’d use bread or buns. Here’s a few ways I use them:
like bread for coldcut sandwiches
like a bun with a hamburger
for grilled sandwiches, like ham or tuna with cheese
for a toasted snack with almond butter with some sugar free jam.
for a waffle with butter and sugar free maple syrup
The possibilities are endless! These are definitely a staple in my low carb kitchen.
You can use any waffle maker, but if you want a smaller sized chaffle, I recommend the Dash Mini waffle maker. It’s a good investment because I know you’ll be using it over and over again to make these chaffles.
I make a big batch of them on Saturday morning, and then freeze them for use all week. I let a couple thaw out for sandwiches, or throw one in my toaster for a crispy toast, or a waffle desert.
Basic Chaffle Recipe:
1/2 cup shredded mozzarella cheese
1 large egg
2 tbsp almond flour (or 2 tsp coconut flour)
1/2 tsp psyllium husk powder
1/4 tsp baking powder
Preheat your mini waffle iron for about 5 minutes, until hot. I like to coat the waffle iron with butter or non-stick spray.
Stir together all the chaffle batter ingredients. Sprinkle in the psyllium powder so it doesn’t clump.
Scoop enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)
Cook until browned and crispy, about 3-4 minutes.
Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
Eat fresh, or freeze for later use.
Tip: put your waffle maker on a plate in case the waffle batter overflows, for easier cleanup.
