You guys always how I make my perfectly crispy keto chaffles and today I am going to show you how. Chaffles are seriously my love language. They have been a staple in my low-carb and keto lifestyle for years! You have to be careful though because they are higher in calories and those calories can sneak up on ya.
If you're doing low-carb or keto and miss bread, this is a must. You can use them for sandwiches, toast or just as a snack to dip. What I love most about them is that they're so delicious and so versatile. You can make it sweet or savory and the flavor combinations are endless.
And let's be honest, there's a little something about fried cheese that just speaks to me.
I have even made these dairy free for my daughter who has a dairy and egg allergy. The texture isn't quite the same as real cheese but it definitely still works.
There are many versions of them, but I'll show you my go to. It's only three ingredients and you most likely have them in your pantry right now.
Start by plugging in your baby dash or waffle iron to pre-heat. When the light goes off on the baby dash, it means it's warm and ready to go.
Spray with a little bit of nonstick cooking spray.
Add a pinch of cheese to the baby dash then pour half of your batter, adding another pinch of cheese. This is a little secret that I swear by to ensure that you get an extra crispy chaffle.
Now, cook until the light goes off. If you don't have a baby dash with a light, cook for about 3 minutes. It should be a crispy, golden brown.
Remove your chaffle and let it cool on a paper towel. This will soak up any residual oil.
Repeat the steps for your second chaffle.
You can either use this for sandwich bread, avocado toast or cut it into strips and use as a breadstick. So much you can do with it! Be creative.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition facts will vary depending on what cheese you choose.