Chaffles are an immediately discomfort inside the low carbohydrate/keto planet.
Incorporating almond flour gives them an even more standard waffle texture and helps do away with any eggy preference.
Seriously, consider them, they’re tasty! I use an inexpensive mini waffle maker (like Dash® Mini Creator Waffle) which makes ideal 4-” chaffles.
Numerous strategies to use chaffles, the sky’s the limit!
|Yield||2 4-inch chaffles|
- 1 large egg
- 1 tablespoon blanched almond flour
- ¼ teaspoon baking powder
- ½ cup shredded mozzarella cheese
- cooking spray
Whisk together egg, almond flour, and baking powder. Stir in mozzarella cheese and set batter aside.
Preheat a waffle iron according to manufacturer’s instructions.
Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool for 2 to 3 minutes, and they will begin to crisp up.
Using Cheddar cheese instead of mozzarella is a nice variation.
Per Serving:132 calories; protein 10.8g; carbohydrates 2g; fat 9g; cholesterol 111.1mg; sodium 270.8mg. Full Nutrition