Sam and I first began making keto waffles back in 2016. We have posted a recipe video for that called “Keto Waffle Bread.” The concept for that recipe is nearly the same as a chaffle, just the increase in almond flour and baking soda along with the addition of butter give it a much more bread like feel.

The chaffle however, is sort of like a crust-less quiche, but maybe perhaps…better! It has an incredible crust that forms its outside due to the hot iron touching the entire surface whereas a quiche is cooked through baking and doesn’t form that incredible crust.

I simply loved the Mediterranean version that we made and the Bacon, Green Onion and Cheddar (Quiche Lorraine) version was equally excellent. Please do give these a try and let us know how they turn out!

Keto Chaffles

Mediterranean Ingredients:

Total Fat: 8.5 g | Net Carbs: 1.5 g | Protein: 10.8 g

2 Large Eggs

2 Tbsp Almond Flour

1/4 Tsp Salt

1/4 Tsp Black Pepper

1 Tbsp Zatar (Mediterranean Spice Blend)

1 Tsp Red Pepper Flakes

1 Cup Shredded Mozzarella Cheese

Keto Chaffles

Quiche Lorraine Ingredients:

Fat: 25.7 g | Net Carbs: 3.1 g | Protein: 34.9 g

2 Large Eggs

2 Tbsp Almond Flour

1/4 Tsp Salt

1/4 Tsp Black Pepper

1/2 Cup Bacon

1/3 Cup Diced Green Onion

1 Cup Shredded Cheddar

Instructions:

Combine Eggs, Almond Flour and spices then whisk well. Add flavor ingredients and mix well. Preheat your waffle iron. Make sure to let it get really hot as your product will release better and turn out with a better crust. Cook the product for about 5 minutes in a nice medium brown crust forms.

Keto Chaffles

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