Low-Carb Chaffles (Keto Cheese Waffles)

Eating a low carb diet means you have to kiss most breads goodbye. There are some exceptions, like my amazingly delicious Keto-Freindly Cheddar Bay Biscuits, but up until now, sandwiches were something I’d learned to live without.

But not any more - these cute little 4-inch “Chaffles” are the perfect bread replacement for just about any kind of sandwich. I had been craving a BLT all summer long and now, thanks to chaffles, I’m able to give in to that craving whenever the mood strikes. They’re also phenomenal served like regular waffles - warm and dripping with melted butter. Did I mention the recipe calls for only 4 ingredients?

The ingredients: eggs, almond flour, shredded mozzarella cheese, and a splash of cream.

Place all the ingredients in a small blender and mix to combine. You don’t have to use a blender, but I find doing so results in the most bread-like texture.

Blend, blend, blend.

Pour 1/4 of the batter into a preheated mini waffle maker (this is the one I have). If you mix the batter in a blender, you won’t need to spray the waffle maker with oil.

close the waffle maker and let cook for about 3 1/2 minutes.

Ta-da! Eat them warm and slathered with melted butter, or allow them to cool completely and use them as a bread replacement in your favorite sandwich.

Today I’m in the mood for a delicious bacon, lettuce, and tomato sandwich.

Start with a cool chaffle and add your favorite mayo - we love Dukes!

Add lettuce - here I’m using Boston lettuce (aka butter or bibb lettuce). The leaves are tender and flavorful.

Add a thick slice of ripe summer tomato. Just look at that color!

Don’t forget to season that tomato with salt and pepper!!

And now add a couple of slices of bacon - you know I like it chewy.

And lastly, top with another chaffle smeared with a bit of mayo.

Alrighty, grab a handful of napkins and dig in!

Please excuse me while I enjoy every single bite!

Items used to make this recipe:

(affiliate links)

• nutirbullet https://amzn.to/2LmiLfU

• mini waffle maker https://amzn.to/3Log62t

• almond flour https://amzn.to/3oFvDkA

• Duke’s mayo https://amzn.to/3lEpq5C

• digital scale https://amzn.to/34uL2gV

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Chaffles (Keto Cheese Waffles)

makes 4 mini waffles (4-inch diameter)

Printable Recipe

Ingredients

• 2 large eggs (100g)

• 4 ounces shredded low-moisture, part skim mozzarella cheese (120g)

• 2 teaspoons finely ground almond flour (6g)

• 2 teaspoons heavy cream (15g)

Directions

1. Blend ingredients in a small blender or nutribullet.

2. Pour 1/4 the batter into preheated mini waffle maker; close lid and bake for 3 1/2 minutes.

3. Repeat with remaining batter. Serve cooked chaffles with plenty of melted butter, or cool and use to make sandwiches .

Nutritional stats per serving (2 mini waffles): 279 calories, 20g fat, 22g protein, 3 net carbs.

Cold Broccoli Salad (Keto)

It’s the end of August and all I can say is, don’t let summer end without trying this awesome Cold Broccoli Salad. It’s keto-friendly and super easy to make… and to be completely honest, you can skip blanching the broccoli if that’s too much trouble for you, but you’ll see in the photos below why I like to do it.

before blanching

after blanching

Prepare the broccoli. Just look at huge difference blanching makes! A quick minute in boiling water is all it takes, then rinse with cold water to stop the cooking process.

Drain well - really, well. Broccoli acts like a sponge and holds a lot of water.

Look at how much water my salad spinner got, and that was AFTER I drained it in a colander! Almost a full cup. Wow! That water would really dilute the dressing so you definitely want to get rid of it. If you don’t have a salad spinner (and you really should), wrap the broccoli in a clean kitchen towel (or I’ve heard of people also using a clean pillowcase) and swing your arm around and around like a giant propeller (of course, you’ll want to do this outside!).

Next you’ll need to cook the bacon. I think this recipe works best when the bacon is cooked on the chewy side more than the crisp side, but you do what you like.

Carefully chop the bacon and be sure to save all those bacon drippings - they’re going to add amazing flavor to the dressing.

For the dressing, you’ll need mayonnaise, red wine vinegar, kosher salt, and freshly cracked black pepper.

Whisk the dressing ingredients together in a large mixing bowl.

Add the blanched and drained broccoli….

And the bacon and bacon drippings - scrape every last bit out of the pan.

Toss everything together and try not to eat the entire bowl before you’ve had a chance to chill it - trust me, the flavors get better over time.

Serve cold or at room temperature. Enjoy!

Items used to make this recipe:

(affiliate links)

• salad spinner https://amzn.to/321kH2U

• Duke’s mayonnaise https://amzn.to/3oEwhPp

• red wine vinegar https://amzn.to/3GYnHBv

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Cold Broccoli Salad (Keto)

makes 8 servings

Printable Recipe

Ingredients

• 6 cups broccoli florets

• 6 slices bacon, cooked and crumbled (reserve drippings)

• 1/2 cup mayonnaise (we love to use Duke’s)

• 1 tablespoon red wine vinegar (we like this one)

• kosher salt and freshly ground black pepper to taste

Directions

1. Blanch broccoli in boiling water for 1 minute; rinse with cold water to stop the cooking and drain very well (use a salad spinner if you have one).

2. In a large mixing bowl, whisk together the bacon, bacon drippings, mayonnaise, vinegar, salt, and pepper; add broccoli and stir well to combine.

3. Chill well and serve cold or at room temperature.