I swear, I’ll get off the chaffle kick someday. But not someday soon, as I have two ideas that I still need to make–one that was suggested to me by a guy on Reddit, and another that I’m doing just because I love them. This, along with the McGriddles I made last week, are the latter. And honestly, as much as I love McGriddles, this recipe might be even better. I could barely tell the difference, which is saying something.
As always, you’ll need your handy dandy Dash mini-waffle iron for the chaffle buns, and a Magic Bullet Blender is a good addition. Useful, but not at all necessary, are these cool silicone rings that you can use to make eggs and pancakes into perfect circles. Which, incidentally, are the exact same size as the Dash.
Seriously, aren’t those perfect?
To make the chaffle batter, use 4 eggs, 4 tablespoons of almond flour, 2 ounces of cream cheese, a half-teaspoon of baking powder, and between 1/2 and 1 teaspoon of your favorite sweetener, if you want. I like the sweetener in this recipe because it makes it taste less cheesy and more like white bread. I use Sukrin Gold, but Swerve would probably be fine. Just know I haven’t tried it, so if it blows up your kitchen it’s not my fault. Throw all of the above into a blender and blend it until there are no longer any chunks of cream cheese.
Heat up your Dash. While you’re making the chaffles, fry the eggs. You’ll want to break the yolks if you’re making this for meal prep, because unbroken yolks might explode in the microwave. If you’re going to be eating these right away, though, you can have runny yolks to your heart’s consent. It’s not accurate to the original recipe, but it’s good, so why not?
When the Dash is hot, sprinkle about 1/8 of a teaspoon (a small pinch) of yellow flax seed meal and a tablespoon of mozzarella cheese directly onto the iron. I used the flax seed to try to mimic the corn meal dusting on an English muffin. Top it with a couple of tablespoons of egg batter, and then sprinkle the same amount of flax seed and cheese on top. Close the Dash and cook for about three minutes. Mine makes an audible click when the light turns off, and that’s when it’s about done.
This is about how much you want it to be filled up.
Repeat the process until you have ten chaffles. To make a sandwich, top a chaffle with a slice of Canadian bacon, then a fried egg, then a slice of American cheese (as always, the real stuff you get from the deli, not the Kraft singles nonsense), then another chaffle. Let them cool off and then store them in sandwich bags in the fridge. To reheat, put them on a plate and wrap them loosely in a paper towel, then heat for 30 to 40 seconds in your microwave.
Chaffle Egg McMuffins
A keto copycat of the famous McDonald's Egg McMuffin made with chaffles!
In a blender, combine the raw eggs with the almond flour, cream cheese, baking powder, and Sukrin Gold and blend until there are no longer any chunks of cream cheese.
Heat up the Dash. When the light turns off, sprinkle approximately 1/8 teaspoon of the flax seed meal and 1 tablespoon of the shredded mozzarella directly onto the iron. Add about two tablespoons of egg mixture (see above picture for an example of how full the iron will be) and then repeat with another 1/8 teaspoon of flax seed and 1 tablespoon of cheese. Close and cook for about three minutes, then remove gently with a fork. Repeat until you have ten chaffles.
To assemble the sandwich, top one chaffle with the Canadian bacon, then the egg, then the cheese, then top with another chaffle. Repeat until you have five sandwiches. Let them cool then store in the fridge in sandwich bags.
Macros per sandwich: 343 calories, 3 grams net carbs, 24 grams protein, 26 grams fat.
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Chaffles. So hot right now. And this trend was perfectly aligned with the second harvest of raspberries from the bushes we planted when we moved into this house three years ago. I probably have at least a cup more raspberries in the fridge that I need to figure out what to do with, plus more getting ripe every day. Expect more raspberry recipes from me in the near future, I guess, is what I’m getting at here.
This is a nice simple breakfast, but like most chaffle makers, it requires some equipment. The Dash Mini-Waffle iron is a must, as well as the Magic Bullet blender, unless you want to lug out your giant blender to do this. And while it’s not a necessity, and you can do it with a traditional hand mixer, an immersion blender with a whisk attachment is very useful for making the whipped cream.
To make the chaffle batter, combine an egg, one ounce of cream cheese, two tablespoons of almond flour, a tablespoon of Confectioner’s Swerve, two tablespoons of raspberries, 1/4 teaspoon each of baking powder and almond extract, and a small pinch of salt in your blender container. If you want you can also add a drop or two of red or pink food coloring. I didn’t, but it would be cute for sure. Blend until smooth. Heat up your Dash until the light goes out, then open it, pour half the batter onto the iron, and close it. Cook it until the light goes out again, about 3 minutes. Once it’s browned on the outside, lift it carefully with a fork and put it on the plate.
To make the whipped cream, combine two tablespoons of heavy cream, 1/4 teaspoon of almond extract, and your sweetener of choice in a small bowl. I used a teaspoon of Sukrin Gold Fiber Syrup, but you could definitely get away with any keto-approved liquid sweetener–a few drops of stevia if you don’t hate it like I do, or even some sucralose if you’re not sensitive to it. Use a hand mixer, immersion blender, or old school whisk if you feel like you need a workout for some reason, and beat it until it creates soft peaks and can mostly hold its own shape. Top each chaffle with half of the cream and sprinkle with 3 more tablespoons of raspberries before serving.
Raspberry Almond Chaffles
Two delectable sweet chaffles topped with almond whipped cream and raspberries.
1tspSukrin Gold Fiber Syrupor other sweetener of choice
Instructions
Preheat the Dash mini-waffle iron.
Put the egg, cream cheese, almond flour, Swerve, 2 tablespoons of the raspberries, 1/4 teaspoon of the almond extract, and the baking powder in the container of a blender and blend until smooth. Put half of the batter into the preheated Dash and cook until the light turns off again, about 3 minutes. Remove carefully with a fork onto a plate and repeat with the remaining batter.
While the second waffle cooks, put the heavy cream, remaining 1/4 teaspoon of almond flour, and the Sukrin gold or your preferred sweetener into a small bowl. Whisk, either by hand or appliance, until the cream makes soft peaks. When the second waffle is done, top both waffles with cream and the remaining raspberries.
Macros per serving (2 chaffles): 395 calories, 4 grams net carbs, 11 grams protein, 35 grams fat.
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My stepfather is from Buffalo, and I spent most of my childhood and well into my adulthood going up there at least once a year to visit my grandparents and eat amazing food. Everyone knows about the chicken wings. They went from fairly niche when I was a kid to pretty much a requirement on the appetizer list of every mid-range restaurant in North America nowadays. I’ll probably post my chicken wing recipes at some point, but today I’m here to talk about the lesser-known Buffalo specialty, the 3rd W in the restaurant formerly known as BW3, the Beef on Weck.
“What’s a weck?” It’s short for kimmelweck, the name of the roll that the Beef on Weck is known for. It’s a crusty kaiser roll topped with caraway seeds and a ton of kosher salt. That roll is piled with thinly sliced fresh roast beef, dipped in au jus, and served with a bunch of horseradish. It was sold in bars in Buffalo in the early 1900s, and thanks to the delicious salty sandwiches, they’d sell a LOT more beer. Genius, really, when you think about it. If you’re ever in Buffalo, stop by Schwabl’s for the best beef on weck in the city, in my opinion.
Being keto, I figured that Beef on Weck was lost to me. I tried a version with cloud bread, but it didn’t hold up well to the au jus. I considered one with a fathead roll, but it just seemed like it would be too dense. When the chaffle trend exploded, it occurred to me that I could actually make a kimmelweck out of a chaffle. A chaffleweck, so to speak. And when those gears start turning in my brain, I only have one real option.
If you want to make these for your non-keto family too, get some plain kaiser rolls, brush the tops with egg white, sprinkle a hefty pinch each of kosher salt and caraway seeds on top, and put them in a 300 degree oven for about 8 minutes, until the tops are no longer shiny. But you’re probably reading this for yourself, so here’s how you make this sandwich keto.
First you’ll want to start with the au jus. Pour a cup of beef broth into a small saucepan, and add a beef bouillon cube (I use Better than Bouillon because, well, it is. For the teaspoon you’d use in this recipe, it only adds one net carb to the whole pot of au jus, which is enough for four sandwiches. Add a half teaspoon of Worcestershire sauce, then bring it to a simmer. Sprinkle 1/8 teaspoon of xanthan gum on top and whisk it in. You don’t want this to hit Thanksgiving gravy levels of thickness, but you definitely want it to coat a spoon a bit. Once it’s thickened, reduce the heat to as low as it can go and let it rest while you make the buns.
For the buns, you’ll need the Dash mini-waffle maker. I’d imagine you already have one if you’re reading this, but if you don’t, get one. There are a billion different chaffle recipes floating around out there, and I keep going all chaffle evil genius, so I’ll keep you in recipes if you’re worried about it. This one uses the standard chaffle base with one beaten egg and 1/4 cup of shredded cheese per two waffles, plus a hefty pinch of kosher salt and caraway seeds sprinkled on the iron before you put in any of the rest of the stuff, for the top chaffle only. I used Swiss cheese for this one, but if you don’t like Swiss, provolone would work just fine. Heat up your chaffle iron, sprinkle it with the caraway seeds and salt, and then add a tablespoon of the shredded cheese. Let that brown for a few seconds, then pour on half of the egg, then another tablespoon of the cheese. Close the chaffle iron and let it cook for about three minutes.
When it’s golden brown and holds its own shape, carefully remove it from the waffle iron with a fork, place it on a plate with the caraway seeds down, and spread horseradish on the other side. Repeat with the remaining cheese and half an egg, but don’t use the caraway seeds and salt on the bottom bun.
The waffle iron sprinkled with caraway seeds and salt, waiting for the cheese and egg.The finished top bun.
While the bottom bun is cooking, put 1/4 pound of high quality deli-sliced roast beef into the au jus and swirl it around to warm it up and get it all juicy. You’ll definitely want it more thinly sliced than I have it in the picture here, but I wasn’t the one who shopped for it, so I get what I get and I don’t throw a fit. You don’t want to heat it up too terribly much or it’ll lose the yummy rareness. Pile the roast beef onto the bottom bun and top it with the top bun (funny how that works) and serve it with lots of napkins. If you are dirty keto, this would be fantastic with a low-carb beer on a football Sunday. I can only hope your team is better than mine. I got the Buffalo food, but I also got the Buffalo sports teams. You take the good, you take the bad…
Beef on Chaffleweck
The beef on weck, a Buffalo classic sandwich, has been given a keto makeover with a chaffle kimmelweck roll!
Combine the beef broth, bouillon, and Worcestershire sauce in a small saucepan over medium-low heat and bring to a simmer. Sprinkle the xanthan gum over the surface and whisk in until there are no more clumps and the au jus thickens. Reduce the heat to as low as possible and keep at a bare simmer as you make the rest of the ingredients.
For the Sandwich
Heat up the Dash until the light turns off. Sprinkle 1/4 teaspoon each of caraway seeds and salt evenly over the waffle iron. Add 1 tablespoon of the shredded cheese, about 2 tablespoons of the egg, and top with another tablespoon of cheese. Close the lid and cook until the waffle is crispy and holds its own shape, about 3 minutes. Repeat 3 more times, then do the bottom buns the same way only without the caraway seeds and salt. If you want, you can keep the buns in the oven on warm as you make them.
When you're making the last set of buns, put the roast beef into the au jus and turn it to coat, allowing the beef to warm up a bit but not cook. Put 1/4 pound of beef on each bottom bun, top with a teaspoon or so of horseradish, then the top bun. Serve immediately.
Macros per serving: 309 calories, 1 gram net carbs, 38 grams protein, 17 grams fat.
Keyword beef, beef on weck, Buffalo, high protein, keto, lchf, low carb, low-calorie, sandwich
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The keto sensation that’s sweeping the internet, chaffles are a mini-waffle made from cheese and eggs. Here they’re the base for a classic Eggs Benedict.
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