14 Sep The BEST Chaffle Recipe! – Keto Waffle Bread
The BEST Chaffle Recipe! This Keto Chaffle is tasty without being too eggy or cheesy, firm enough to hold all of your toppings, and crispy, not soggy. The perfect keto bread substitute!
Affiliate Notice
If you purchase a product through a link provided in this post, I may receive a small commission to support blog expenses at no additional expense to you. For more information, see my Privacy Policy. All opinions expressed are my own. Thank you for your support!
There are a ton of chaffle recipes flooding the interwebs right now. I’ve put off trying them until this week because 1) I don’t like keto bread substitutes in general, and 2) my mini waffle maker has been packed away in our camper from our last trip.
I finally tried a few of the recipes out there and wasn’t really impressed by them, although I do like the idea of a quick sandwich bread substitute that only needs a few ingredients and a couple minutes to make. Some were super eggy and flimsy and some were way too cheesy. (How is too cheesy even a thing? I don’t know, but somehow they were.)
I wanted a good chaffle recipe that was firm enough to hold all of my sammie fixins without falling apart or getting soggy and not so cheesy that the flavor overpowers the toppings.
That’s why I played around with ingredients all day until I came up with THE BEST CHAFFLE RECIPE. It’s
- Tasty ✔️ – Garlic powder adds a little depth.
- Firm ✔️ – Blanched almond flour adds structure to the chaffle, keeping it from falling apart beneath mounds of shaved corned beef, sauerkraut, Swiss cheese and Thousand Island dressing. (Oh, yes, I did make a Reuben Chaffle, and it was DELISH.)
- Crispy ✔️- Plenty of mozzarella cheese ensures this chaffle isn’t getting soggy under the marinara sauce when you whip up an impromptu Pizza Chaffle.
This chaffle recipe isn’t meant to be used as a waffle substitute. It’s savory and doesn’t have that super fluffy texture you’d want in a sweet breakfast waffle. It’s for all those yummy sandwiches you’ve been missing like BLT Chaffles, Reuben Chaffles, Big Mac Chaffles, and Chicken Salad Chaffles. It’s also perfect for Pizza Chaffles, BBQ Chicken Chaffles and Tostada Chaffles.
The BEST Chaffle Recipe
Ingredients
- 1/2 c. finely shredded mozzarella
- 2 tbsp. blanched almond flour
- 1/4 tsp. garlic powder
- 1/4 tsp. baking powder
- 1 large egg
- avocado oil spray
Instructions
- Heat your mini waffle maker.
- Combine chedese, almond flour, garlic powder, and baking powder in a mixing bowl.
- Incorporate egg into the cheese mixture and mix well.
- Spray mini waffle maker with avocado oil once heated.
- Spoon half of the chaffle mixture into the mini waffle maker.
- Cook 3-4 minutes or until browned. Remove with two forks or tongs.
- Repeat for second chaffle.
Notes
Nutrition
Be sure to Pin the BEST Chaffle Recipe for later!
A Note on Nutrition Facts
I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
Copyright Notice
Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited. Excerpts and single photos may be used provided full credit is given to www.farmsteadchic.com with a link back to the original content.
Joy
Posted at 18:09h, 18 MaySeriously the best!
Rose Vickers
Posted at 16:04h, 12 SeptemberOMG This recipe is a blessing! I have been experimenting Forever trying to come up with anything that could be used for sandwiches or garlic toast and all the other bread favorites. I could never get used to the taste or texture of Almond or Coconut flour. Soooooo from my many containers of all the other flours I accumulated, I used 1 Tb Chick Pea flour, 1/2 Tb Buckwheat, 1/2 Tb Tapioca flour. Added 1 tsp Flax seed. No Mozzarella on hand so I used 2 slices of Pepper Jack cheese shredded. No sweetener. FABULOUS!! I’m so excited now to try other cheese. Thank you for this starter recipe and introducing me to the Mini Waffle Maker! Sorry for the long post, but I’m so happy that I will be able to stick to a new food lifestyle 😊
Kristi Barnes
Posted at 09:05h, 15 FebruaryThank you so much for your comment! I’m so glad you found a blend you love! Almond and coconut flours are definitely an acquired taste/texture. 🙂
Leslie
Posted at 11:25h, 16 OctoberHave you ever tried this without any sweetener at all?
Kristi Barnes
Posted at 15:15h, 23 OctoberYes. It’s fine! The sweetener takes a bit of the cheesy taste out for me, but others have made it without and like it as well.
Eileen
Posted at 18:21h, 26 OctoberFirst time I have ever tried a Chaffle recipe and it was great. I really appreciated the tip on putting something heavy on the waffle maker. I did not put the sweetener in, and used less salt and will probably leave the salt outfall together next time. My husband and I are intermittent fasters in addition to following a Keto diet and have found that we just can’t take a lot of salt anymore, probably because cheese usually is salter already. Thanks again for such a great recipe!!!
Kristi Barnes
Posted at 09:04h, 15 FebruaryThank you for your comment! Someone else mentioned not using salt, so I will add a note in the recipe that some may want to leave it out. That is wonderful and thank you again!
Lose Weight Fast
Posted at 19:47h, 10 JanuaryMy spouse and I stumbled over here from a different web page and thought I might as well check things out.
I like what I see so now i am following you.
Look forward to looking into your web page
again.
Ylanda
Posted at 21:43h, 10 JanuaryAbsolutely amazing. My daughter isn’t keto and said this is the best sandwich she has ever had. I did half corned beef and half smoked turkey and used a keto Smoky Remoulade in place of the Russian dressing. It’s definitely my favorite!
Kristi Barnes
Posted at 08:08h, 21 Januaryoh, yay!! That sounds amazing! I am so glad you both liked it.
Jill
Posted at 15:57h, 31 JanuaryThoughts on if I only have a regular sized waffle maker? Just means I will get fewer with the recipe? Up the recipe by 1/2 and then still put 1/2 of the mixture into the waffle maker?
Kristi Barnes
Posted at 08:48h, 15 FebruaryHi Jill. Does it make a super thin waffle? If so, the amounts may be about the same. I would double the recipe and do a little testing to see which amount makes the perfect chaffle and you can just freeze the extras.
Linda
Posted at 14:05h, 01 MarchExcellent. I just made recipe as is and got one waffle in my regular size maker. Hubby and I each had half made into turkey bacon avocado sandwich. Wow, great job. This will be our ‘bread’ for our hiking sandwiches. Thanks
Kristi Barnes
Posted at 07:39h, 08 MarchI’m so glad you like it. Thank you!
Jacqueline Douglas
Posted at 15:55h, 08 FebruaryCan you make ahead and freeze these? Its delish but cringe at taking. out the waffle maker every time we want a sandwich…lol
(I eliminated the salt as we found it to be salty – perhaps the salt in the cheese?)
Kristi Barnes
Posted at 09:02h, 15 FebruaryYes! I feel the same. You can definitely freeze them. I cut small sheets of parchment paper and layer them in a freezer bag. I heat them back up in the oven or toaster oven, but these are firm enough that a toaster should work fine too.
And yes, different brands of cheese have varying levels of salt. It’s such a personal preference that it’s hard to call. I usually just say “salt to taste,” but that’s not really possible with this one.
Marky
Posted at 12:40h, 07 MarchThis IS ABSOLUTELY the best tasting chaffle ever…. but, in the nutrition chart is says 1 chaffle is 4 carbs… so for a sandwich it would be 8? This not including the meat and everything else?
Now that I’ve tasted yours, how am I to go back to a less carby substiture?
Kristi Barnes
Posted at 07:37h, 08 MarchThank you! I guess it depends on your daily carb limit and how badly you want a sandwich. I would rather go without a bread substitute than eat a spongy, eggy chaffle. There are so many variations of low carb eating (ranging from under 10 carbs per day to 50, 100, more?) Many people following a super-low-carb keto diet eat only OMAD as well. I use these mainly as mini pizzas myself. I top them with cheese and toppings like a traditional pizza, or I also like buffalo chicken and BBQ brisket ones. When I do make a sandwich, I pile it high with meat, a little cheese and dressing + lettuce/sauerkraut and then split it with my husband. I can put away some food, but I physically can’t eat a whole Big Mac Chaffle or Reuben Chaffle myself at once, so I can’t recommend two of these for a serving.
Barbara Hasenauer
Posted at 12:02h, 17 MarchIs this the chaffle recipe you use for the buttery Corned beef chaffle?. I’m new to this and I was looking for the buttery chaffle recipe… thank you..
Kristi Barnes
Posted at 15:27h, 10 Januaryyes 🙂
MWTILSLEY
Posted at 22:32h, 10 NovemberLove this recipe. I tried it as it is written the first time. It was great. The second time I made it I added an ounce of cream cheese and 2 more tablespoons of almond flour. It was a perfect bun for our bacon cheeseburger.