Chaffles

Chaffles are cheese based waffles. This was the dish dujour in the Keto world for a while. The original versions had baking powder, mozzarella cheese, a whole egg, and a little almond or coconut flour.  They squeaked like a rubber tire when you bit into them, and had an odd texture, and smelled eggy. I abandoned that venture pretty quick.  But, now I'm back on the bandwagon. The Keto Twins perfected the chaffle to eliminate the things I disliked.  I've adapted it. 

These are best made in a Dash or other brand mini waffle iron.  I've done them on a George Forman grill, with the grill propped up so the cheese doesn't ooze out before solidifying. 

These are perfect to dip in tomato soup!  

Chaffles

2 cups finely shredded cheese....I like a blend of cheese, but use whatever you like

2 Tbsp almond flour

1/2 tsp xanthan gum 

1 egg 

1 Tbsp sour cream or plain yogurt

1/2 tsp Mrs. Dash Table Blend, or any other seasoning you like (optional)

1 Tbsp nutritional yeast (optional)

Heat up a mini waffle iron. Stir the dry ingredients, including optional seasonings, together. Add the egg & sour cream and mix well. The mixture will stick together but not be wet. Add a tablespoon in the center of the hot waffle iron and spread very thin.  Close the lid and wait until the light turns off before opening the lid again. Gently pull off with a fork and cool on a wire rack. Thicker chaffles can be made by adding 2 tablespoons to the waffle iron. Cool completely and store in an airtight container for 2-4 days. 

For a sweet "chaffle", or regular waffle, use the Lazy Sandwich Bread recipe.