Embedded Files
Chaffles 2.0 Ketovore
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, these chaffles are low carb-free and are primarily made from cream cheese and coconut flour. 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, savory chaffles serve as excellent substitutes for buns in various dishes, offering a softer texture than panko based chaffles and sweet or 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.
Chocolate birthday dessert.
Chocolate birthday dessert.
The chocolate chupcake recipe became a chaffle dessert when baked in a waffle iron and served with allulose sweetened whipped cream. Garnish is shaved Goalz allulose-sweetened chocolate. Goalz mini chocolate chips are also fun to use.
How these came to be:
How these came to be:
I had some chupcake batter prepared in the refrigerator. Just for fun, I thought I would try baking it in a waffle iron. Voila! In case you missed it, here is the chupcake recipe again. https://www.improvisational-keto-kitchen.com/recipes/desserts/chupcakes and directions with photos.
Cream Cheese/Coconut Flour Chaffles
This is a sweet or savory ketovore recipe.
Cream Cheese/Coconut Flour Chaffles
This is a sweet or savory ketovore recipe.
Ingredients:
8 eggs
8 oz. cream cheese, softened
2/3 cup Allulose if you want sweet chaffles, omit for savory
1/2 cup coconut flour
1/2 tsp. baking soda*
1/2 tsp. cream of tartar*
1/2 tsp. salt
2-3 Tbsp. vanilla extract for sweet flavors
Directions:
Using a mixer, thoroughly beat cream cheese until smooth. It takes longer than you think it should. Mix in eggs, one at a time and beat well after each. I’ve tried to rush this step and it comes out lumpy. Mix in remaining ingredients. This batter is slightly thinner than the carnivore batter, so they will spread more in the waffle iron. Fill the waffle iron so the batter barely covers the bottom. Bake for about 2 minutes, 40 seconds.
Sweet Variations:
Blueberry- add blueberries before baking. Be aware that they get really, really hot while baking.
Almond Poppy Seed- Add 3 Tbsp. almond extract and 1/2 cup poppy seeds.
Orange Hazelnut- 3 Tbsp. orange flavoring and 1 cup coarsely chopped hazelnuts.
Chocolate- Mix in 1/2 cup or more Hershey’s No Sugar Added Chocolate Syrup.
Cinnamon and/or nutmeg, cloves, ginger
Savory Variations:
Add 2 or 3 Tbsp. of savory flavors, such as:
Garlic and herb mix
Dry ranch dressing powder
Taco seasoning
Italian herbs
Mix in grated parmesan cheese, or put on top of the batter in the waffle iron before baking.
*Baking powder is a leavening agent that is commonly used in cake-making. It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler like corn flour or rice flour which absorbs moisture. Rather than adding spurious carbohydrates from flour or starch in baking power we simply use cream of tartar and baking soda.
Page updated
Google Sites
Report abuse