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Chaffles 2.0 Carnivore
Chaffles have become a popular alternative to traditional waffles due to their unique nutritional profile and versatility. Unlike traditional waffles, which are typically high in carbohydrates, chaffles are carb-free and are primarily made from cheese and pork panko. This makes them an ideal choice for individuals following low-carb or ketogenic diets, as they provide a satisfying waffle experience without the spike in blood glucose levels. Additionally, chaffles serve as excellent substitutes for buns in various dishes, offering a crunchy texture and savory flavor that complements a wide range of fillings. Moreover, they are an excellent vehicle for allulose, a sugar substitute that does not impact blood glucose levels, allowing for guilt-free indulgence in sweet and savory culinary creations. Overall, chaffles offer a delicious and versatile option for those seeking a healthier alternative to traditional waffles, both as a standalone breakfast item and as a bun replacement in meals.
Our chaffle recipe stands out from the rest with a unique twist focused on enhancing moisture and achieving a lighter texture. Through careful improvisation, we've crafted a chaffle experience that delights the palate with its fluffy consistency and rich, satisfying flavor.
Chaffles offer the convenience of batch preparation and freezer storage, allowing for easy meal planning and quick, on-the-go options. Simply whip up a batch, freeze them in zip lock bags or air tight containers, and when ready to enjoy, pop them in the toaster for a warm and crispy treat in minutes. This make-ahead approach ensures that delicious chaffles are always at your fingertips, whether for a speedy breakfast or a satisfying snack.
Grated Cheese/Pork Rind Chaffles
This is a carnivore recipe.
Grated Cheese/Pork Rind Chaffles
This is a carnivore recipe.
Some recipes for cheddar chaffles are a little too chewy for my taste. My recipe has a few more ingredients than traditional chaffles, but come out of the waffle iron softer and lighter.
Ingredients
1 cup shredded cheddar cheese
3 eggs
1/2 cup cream or half and half
1/2 cup crushed pork rind panko
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
These are good as is, with allulose syrup, or can be made savory by adding garlic and herb seasoning, chili powder, or a pinch of red pepper. Chopped pepperoni and parmesan work well together.
Put all ingredients into a mixing bowl and stir. You can use a fork or a mixer, just make sure to blend well. The photo on the left is an overhead shot of ingredients in a bowl.
Use a waffle iron to "bake" the chaffles. Have it preheated to medium high. Lightly spray the baking plates with avocado oil. Put about 1/4 cup of batter in each 4-inch square of the waffle iron. I bake mine on medium high for 2 minutes, 40 seconds, but timing may vary. The chaffles shown on the right were cooked in a Belgian Waffle iron. They are thicker.
The savory version is good to use as buns or open face sandwiches. We like them slathered in butter.
A sweet version pork rind chaffles substitutes mozzarella cheese for the cheddar and adds 6 Tbsp. Allulose and 3 Tbsp. vanilla or other flavoring. Yes, it seems like a lot of flavoring, but 3 Tbsp. is correct. I like to serve these chaffles smothered in butter and allulose syrup.
These chaffles were baked in a regular small grid waffle iron. Use about 2-3 Tbsp. batter in each section. The third photo shows chaffles stacked with parchment paper dividers, ready for freezing.
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