I already have one Monte Cristo recipe on here, but sometimes when you have a new invention, you have to readjust. And I’m having a lot of fun with this chaffle business. Every day I think of new ideas I want to try. At this point I’m keeping a list. So expect more chaffles up in here.
The chaffles are the key on this one. As always, you’ll need your Dash mini-waffle iron, and a Magic Bullet blender or other type of blender is also useful, because it’s hard to mix up the cream cheese in the batter without it. You’ll also need Sukrin Gold, Swerve Brown, or another brown sugar substitute, as well as a bit of your white granulated sweetener of choice.
How you make this recipe is a bit like my Reuben recipe, in that you’ll be heating the filling up separately from the bread rather than grilling it like a panini. We’re not making French toast like in my original Monte Cristo recipe because the bread by itself a version of French toast. I basically went for the sweetest, most delicious eggy bread possible. If you don’t want it as sweet, cut back the sweeteners by half. These chaffles would also make an excellent breakfast just on their own, with a little butter and syrup.
You’ll also want to be very specific in how you load your blender for this one. If the cream cheese isn’t right next to the blades, it’s a lot harder to get the batter smooth. So if you have a Magic Bullet, you’ll want to load it like this: 1 egg, 1 tablespoon of almond flour, a half tablespoon of granular sweetener such as monkfruit or Swerve, 1/4 teaspoon of cinnamon, 1/8 teaspoon of baking powder, and 1 tablespoon of cream cheese, in that order. In a standard blender, reverse the order. Blend all that up, and then heat up your Dash. When it’s ready, sprinkle 1/2 teaspoon of your brown sugar substitute directly onto the iron, let it melt, then pour on half of the batter. Sprinkle another 1/2 teaspoon on top, then close the waffle iron and let it cook for 3-5 minutes, until it’s golden brown on both sides. Remove it, put it on a plate, and repeat the process for the second chaffle.
While the second chaffle is cooking, layer 2 ounces of ham and 2 ounces of smoked turkey in a round microwave-safe bowl. I ended up using more turkey than ham because that’s what I had, but it’s best if you use an equal amount of both. You’ll want a bowl about the size of the chaffles so you don’t get a ton of overlap. Put a slice of Swiss or Provolone cheese on top and microwave for about 40 seconds, so the meat gets hot and the cheese melts. Take the chaffle that’s already finished and spread your favorite sugar-free jelly on the ugly side (there’s always an ugly side and a pretty side). Invert the contents of the bowl onto that chaffle, so the cheese is on the jelly, then put the bottom chaffle on the meat, invert, and serve.
Bruleed French Toast Chaffle Monte Cristo
A Monte Cristo sandwich made with a sweet French toast chaffle.
Place all ingredients except for the brown sugar substitute in a blender, making sure the cream cheese is closest to the blades. Blend until smooth and slightly foamy.
Preheat your Dash. When the light turns off, open it and sprinkle 1/2 teaspoon of the brown sugar substitute directly onto the iron. Pour half the batter onto the iron, then sprinkle with another 1/2 teaspoon of brown sugar substitute. Close the iron and cook for 3-5 minutes, until golden brown. Remove from the iron and repeat with the remaining ingredients.
For the Filling
Spread the jelly onto the inside surface of the first chaffle. This should be the surface that was facing up as it cooked.
Layer the ham, turkey, and cheese in a small microwave-safe round bowl. Heat in the microwave for 40 seconds, until the cheese is melted. Invert the bowl onto the top chaffle, so the cheese is directly underneath the jelly. Put the bottom chaffle on, flip it over, and serve.
Macros per serving: 368 calories, 7 grams net carbs, 34 grams protein, 22 grams fat.
Keyword chaffles, high protein, keto, lchf, low carb, sandwich
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A classic deli staple, the reuben sandwich is given a keto twist by using a simple modification to the basic chaffle recipe to create a rye sandwich bread!
Let’s be honest here. This stuff is called Shit on a Shingle. But I can’t exactly put that on a Pinterest image, you know? So we’ll just pretend that it’s called something else, and move on with our lives.
I don’t always make recipes because someone from Reddit essentially dares me to, but here we are. I posted my Chaffles Benedict recipe on there, and somewhere in the comments of the post, a guy mused as to whether anyone had ever done Shit on a Shingle with chaffles. Shit on a chaffle? Whatever. I used to eat the Stouffer’s Red Box version with a spoon when I was a kid. Who needs toast? But I can understand that people might consider the shingle to be an essential part of this dish, so I did it with a chaffle, because a dude on Reddit gave me the idea, and here we are.
It’s important to note a few adjustments you might want to make to this recipe. First, I did a basic savory chaffle for this recipe, with 1 egg and 1/4 cup of cheddar yielding 2 chaffles, because they get a little crispier and I wanted to mimic toast with these. But that’s also a bit saltier, and this recipe is already super salty, so if you want to have a softer texture that isn’t as salty, try the slightly sweeter version of the chaffle that I used in my Chaffle McMuffins, just leaving out the flax seed meal.
Another thing you can do to cut the saltiness is rinse off the dried beef a few times in a bowl of warm water before you put it in to fry. I didn’t do that, and this dish is on the edge of too salty for me. And I like salt. So be careful.
That having been said, this recipe is super easy, as long as you’re half decent at multitasking. Start your chaffles a bit before you start the gravy, so they’re all done at the same time. If you’re making this for meal prep, that becomes a bit less necessary. If you’re doing the savory chaffles, put a tablespoon of cheddar directly on the Dash mini-waffle maker, then top with half a beaten egg, then another tablespoon of cheese. Cook for about 3 minutes, until the cheese is golden brown. Remove and repeat until you have 8 chaffles total. If you’re doing the slightly sweet chaffles, check the recipe I linked above.
While the chaffle-making is going on, make the gravy. I used the Knauss brand of dried beef to make mine. I’d link to this on Amazon, but for some reason it’s horrifically expensive on there and I don’t want to rip off my readers. So just buy it in a grocery store. The packets I used had three ounces apiece, and I used two of them. Other brands may have a little less, so adjust your macros accordingly. If you want, rinse the beef in a bowl of warm water a few times, changing the water each time, to get the saltiness down a notch. If you like things super salty, though, just go ahead and do it straight. Cut the beef into small cubes, then fry it for a couple of minutes in a tablespoon of butter or bacon grease. Then add 1/2 cup of beef broth and simmer it for a couple of minutes while you cube up an entire package of cream cheese. Add the cream cheese and 1/3 cup of heavy cream, and whisk until it’s smooth. Grind in pepper, stir, grind in more pepper, stir, and repeat this more than you think is necessary. You want visible pepper. Turn it down to a simmer and stir occasionally. If you think it’s too thick, water it down with a little more beef broth. Serve it over the chaffles when it’s done–you’ll get a scant 1/4 cup per serving. This one reheats well, so it’s great for meal prep. It’s my breakfast this week.
Prepare the chaffles according to directions above. If you plan on serving immediately, keep the chaffles in the oven on warm while you make the creamed chipped beef.
Rinse the beef in a bowl of warm water a few times to reduce saltiness if desired. Cube the beef, then fry in a non-stick skillet in your fat of choice for 2-3 minutes.
Add the beef broth and simmer for another 2-3 minutes, then add the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer while you finish your chaffles. If the sauce is too thick, thin it with additional beef broth 2 tablespoons at a time until it reaches your desired consistency.
To serve, pour a scant 1/4 cup of creamed chipped beef over one chaffle.
Macros per serving, not counting the chaffles: 147 calories, 2 grams net carbs, 9 grams protein, 12 grams fat. Make sure to calculate the macros for the chaffle recipe you choose to use. If you use the savory cheddar recipe I provided in the notes above, it adds an additional 90 calories, 1 gram of net carbs, 7 grams of protein, and 7 grams of fat.
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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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