Eating a low carb diet means you have to kiss most breads goodbye. There are some exceptions, like my amazingly delicious Keto-Freindly Cheddar Bay Biscuits, but up until now, sandwiches were something I’d learned to live without.
But not any more - these cute little 4-inch “Chaffles” are the perfect bread replacement for just about any kind of sandwich. I had been craving a BLT all summer long and now, thanks to chaffles, I’m able to give in to that craving whenever the mood strikes. They’re also phenomenal served like regular waffles - warm and dripping with melted butter. Did I mention the recipe calls for only 4 ingredients?
The ingredients: eggs, almond flour, shredded mozzarella cheese, and a splash of cream.
Place all the ingredients in a small blender and mix to combine. You don’t have to use a blender, but I find doing so results in the most bread-like texture.
Blend, blend, blend.
Pour 1/4 of the batter into a preheated mini waffle maker (this is the one I have). If you mix the batter in a blender, you won’t need to spray the waffle maker with oil.
close the waffle maker and let cook for about 3 1/2 minutes.
Ta-da! Eat them warm and slathered with melted butter, or allow them to cool completely and use them as a bread replacement in your favorite sandwich.
Today I’m in the mood for a delicious bacon, lettuce, and tomato sandwich.
Start with a cool chaffle and add your favorite mayo - we love Dukes!
Add lettuce - here I’m using Boston lettuce (aka butter or bibb lettuce). The leaves are tender and flavorful.
Add a thick slice of ripe summer tomato. Just look at that color!
Don’t forget to season that tomato with salt and pepper!!
And now add a couple of slices of bacon - you know I like it chewy.
And lastly, top with another chaffle smeared with a bit of mayo.
Alrighty, grab a handful of napkins and dig in!
Please excuse me while I enjoy every single bite!
Chaffles (Keto Cheese Waffles)
makes 2 serving (four mini waffles, enough for 2 sandwiches)
2 large eggs (100g)
4 ounces shredded low-moisture, part skim mozzarella cheese (120g)
2 teaspoons finely ground almond flour (6g)
2 teaspoons heavy cream (15g)
Blend ingredients in a small blender or nutribullet.
Pour 1/4 the batter into preheated waffle maker; close lid and bake for 3 1/2 minutes.
Repeat with remaining batter. Serve cooked chaffles with plenty of melted butter, or cool and use to make sandwiches .
Nutritional stats per serving (2 mini waffles): 279 calories, 20g fat, 22g protein, 3 net carbs.