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Keto Egg And Cheese Chaffle

You’ll want to save this 2 Ingredient Keto Egg and Cheese Chaffle recipe to make Again and Again!! The Egg and Cheese Waffle is the latest Craze in the Keto World for a Reason. They’re really Easy to Make and are so Tasty. The Best Part is they Only have 1.6 g of Carbs per Waffle!

Keto Egg and Cheese Chaffle

WHAT IS A CHAFFLE?

A Chaffle is a Low Carb Waffle made with only 2 ingredients… Eggs and Cheese!  They can be made with any Type of Grated Cheese and can be made in many different Flavours. My Family Loves Sweet Cinnamon Sugar Chaffles, which uses Mozzarella and a bit of Cinnamon and Stevia. We also quite often make Pizza and Tuna Melt Chaffles too.

Keto Egg and Cheese Chaffle

HOW TO MAKE A CHAFFLE

To Make a Chaffle you start by preheating  your waffle maker. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Pour the chaffle batter into 2 ungreased  waffle maker spots. Cook for approx. 6 – 8 minutes. or until golden brown.

Keto Egg and Cheese Chaffle

CHAFFLE VARIATIONS

The best part about the Chaffle is definitely how versatile they are. There’s so many things you can do with them. We like to use the batter to make carnivore pancakes, which my husband Loves! I often use them to make Chaffle Sandwiches. We’re always surprised at how bread like they are. Listed below are a few things we’ve made with the Chaffle batter. What Kind of Chaffles have you made? Let us know in the comments below.

Keto Egg and Cheese Chaffle

Chaffle Sandwiches – From Steak Sammies to BLT’s…There’s no limit to the different types of sandwiches that can be made with these delicious chaffles!

Chaffle Tuna Melts – Use the chaffle as a base for the tuna melt. Mix the tuna with mayo, spread the tuna over the chaffle then cover with cheese. Melt in the oven until cheese is melted.

Cinnamon Sugar – Use mozzarella for sweet chaffles and add in a 1/2 tsp of cinnamon and a 1/2 a tsp of sweetener to the batter before cooking.

Pizza Chaffles – Mix in 1 Tbsp low carb tomato sauce and 2 tbsp of diced pepperoni or you can use the chaffle as a base and put your pizza toppings on top.

Peanut Butter Chaffles – Use mozzarella cheese and add sweetener and 2 tbsp of peanut butter.

Chocolate Chaffles – Use mozzarella cheese and add 2 tbsp of cocoa powder, 2 tbsp of almond flour and a little sweetener.

Keto Egg and Cheese Chaffle

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Egg and Cheese Chaffle

KETO EGG AND CHEESE CHAFFLE

Have You Tried Egg and Cheese Waffle Aka “The Chaffle” Yet? If not…You really should give them a try. They’re so quick and easy to throw together, they taste Amazing and they’re naturally Gluten free, Keto and Carnivore!

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Egg and Cheese Chaffle

“You’ll want to save this 2 Ingredient Keto Egg and Cheese Chaffle recipe to make Again and Again!! The Egg and Cheese Waffle is the latest Craze in the Keto World for a Reason. They’re really easy to make and are so tasty. The best part is they only have 1.6 g of Carbs per Waffle!”

INGREDIENTS

2 Eggs

1 Cup Mozzarella Cheese (shredded)

DIRECTIONS

1. Preheat your waffle maker. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined.

2. Pour the chaffle batter into 2 ungreased  waffle maker spots. Cook for approx. 6 – 8 minutes. or until golden brown.

This recipe makes 2 regular sized Keto Egg and Cheese Chaffles or 4 mini Chaffles.

Keto Egg and Cheese Chaffle

RECIPE TIPS:

– This recipe can be made with any type of grated cheese. Typically mozzarella is used for the sweeter ones and cheddar is used when a little more flavour is desired.

– If using an older waffle iron, you may want to grease your iron a small amount before adding the batter.

– Let the Chaffles cool completely before freezing or storing in fridge.

– Reheat @ 400 F in the oven, toaster oven, air fryer or a skillet

NUTRITIONAL INFO

1 Batch of Keto Egg and Cheese Chaffle = 2 Servings / 2 Chaffles

Each Serving or 1 Chaffle =

240 Calories | 17.3 g Fat | 1.6 g Carbs | 0 g Fibre | 18.7 g Protein

Source: https://www.officiallyglutenfree.com/2019/08/keto-egg-and-cheese-chaffle/

Keto Chocolate Peanut Butter Fudge

Keto Chocolate Peanut Butter Fudge

Prep Time10 mins
Total Time2 hrs
Course: Dessert
Cuisine: LCHF, No sugars
Servings: 20
Calories: 111kcal
Author: GB Hernandez

Ingredients

  • 1 cup Coconut Oil
  • 40 g Cocoa powder (unsweetened)
  • 1/2 cup PBfit Powdered Nut Butter https://pbfit.com/product/pbfit-original/
  • 1/2 cup Stevia (Baking)

Toppings

  • 2 tbsp Peanut butter

Instructions

  • Mix coconut oil with PBfit, cocoa powder, and stevia stir until well combined.
  • In an 8*8 square pan place parchment paper and pour the batter evenly, freeze for at least 1 hour.
  • Once ready drizzle with the peanut butter and freeze again for another 20 minutes.
  • Serve and keep refrigerated.

Notes

Recipe source: https://ketogenic.com/recipes/keto-chocolate-peanut-butter-fudge/

Fluffy Keto Buns

Fluffy Keto Buns

Sure, hamburger salad tastes delicious without the bread — but when you crave a pillowy-soft roll, this recipe for keto buns is ready for patties, pulled meat, or a simple schmear of grass-fed butter.
These keto hamburger buns taste just like the real thing — all with no gluten, grains, or nuts. What’s the secret? Psyllium husk! This fiber-rich supplement helps these keto buns rise and allows the dough to stretch without gluten-filled white flour. With added rise from baking powder and beaten egg whites, these buns are perfectly chewy and fluffy. Since psyllium husk can be harsh on your gut, these rolls are best enjoyed in moderation. However, when you’re stuck in a rut between wraps and salads, this recipe is a delicious change in routine.
Just like with regular rolls, you can use these keto hamburger buns beyond burger night: Use them as a sandwich base with homemade mayo, a base for shredded meat, or a dinner roll where you would normally serve a side of bread.
Cook Time40 mins
Servings: 4
Calories: 120kcal
Author: Sheridan Austin

Ingredients

  • 28 g Coconut flour
  • 12 g Psyllium husk
  • 4 Egg (whites)
  • 2 Egg (yolks)
  • 1 tsp Baking powder
  • 15 g Apple cider vinegar
  • 236 g Water
  • Salt and pepper

Optional

  • 1 tsp Thyme (dried) optional
  • 1 tsp Oregano (dried) optional

Instructions

  • Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  • With a hand mixer or whisk, beat the egg whites until they form a foam with stiff peaks. Set aside.
  • Mix all remaining ingredients in a separate bowl. Gently fold in the egg whites.
  • Form four thick, evenly sized rolls from your dough and place on the baking sheet. (Thickness is important so buns don’t flatten.)
  • Bake for 40 minutes, or until cooked all the way through. If you cut one open and it still is moist, place them (even the one you have cut open) back in the oven for a few more minutes.
  • Remove from your oven and serve warm.

Notes

Recipe source: https://blog.bulletproof.com/keto-buns-recipe/

Keto Croissants

Keto Croissants

Prep Time10 mins
Cook Time13 mins
Course: Snack
Cuisine: French, Gluten free, Grain free
Servings: 16
Calories: 114kcal
Author: GB Hernandez

Ingredients

  • 339 g Shredded cheese
  • 60 g Cream cheese
  • 3 Egg (whites)
  • 56 g Coconut flour
  • 25 g Butter (melted)
  • 12 g Psyllium husk
  • 30 g Water (sparkling) Room temperature
  • Pink sea salt

Instructions

  • Preheat the oven to 196°C (385°F)  and line parchment paper on a baking sheet.
  • Add the cheese and cream cheese to a large microwavable bowl, stir and microwave it for a minute, stir and microwave it again for another 30 – 60 seconds stir again until well incorporated.
  • Stir in the beaten egg whites, coconut, psyllium husk and pinch of salt. Knead with your hands until you achieve a dough consistency, add sparkling water and continue kneading, if the dough becomes hard, microwave it for 10 – 15 seconds.
  • Place the dough between to sheets of parchment paper and spread with a rolling pin to 1/3 inches thickness. Brush half of the melted butter onto the dough.
  • With a pizza cutter start by dividing the dough dough into 4 equal square, then into triangles, around 4 inches wide at the bottom.
  • Roll the triangles up starting at the wide part, slightly make a curve to shape these a little crescent.
  • Place them on the baking sheet at least 2 inches apart, brush the remaining of the butter on top and bake them for 12 minutes or until golden brown.

Notes

Recipe source: https://ketogenic.com/recipes/croissants/

Fat Head Pastry

Fat Head Pastry

Fat Head pastry is famous in the low carb world. It is grain free, gluten free, low carb and incredibly filling. The base is made from cheese, cream cheese, an egg and ground almonds/almond flour – that’s it!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Coconut Flour Recipes, Dinner, Lunch, Lunch boxes
Cuisine: Gluten free, Grain free, Keto, LCHF, Low carb, No sugars, Wheat free
Servings: 6 Slices
Calories: 203kcal
Author: ditchthecarbs.com

Ingredients

  • 170 g Shredded cheese Mozzarella is the best or Edam/mild cheese
  • 85 g Almond flour
  • 2 tbsp Cream cheese
  • 1 Egg
  • 1 pinch Sea salt To taste

Optional

  • 0.5 tsp Rosemary (dried)
  • 0.5 tsp Garlic (dried)
  • Other flavourings

Instructions

  • Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  • Stir then microwave on HIGH for another 30 seconds.
  • Add the egg, salt, rosemary and any other flavourings, mix gently.
  • Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  • Make fork holes all over the pizza base to ensure it cooks evenly.
  • Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220°C/425°F for 12-15 minutes, or until brown.
  • To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  • Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220°C/425°F for 5 minutes.

Notes

Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Recipe source: https://www.ditchthecarbs.com/fat-head-pizza/