Chaffle

Jalapeño Cheddar Chaffles

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Looking for a keto-friendly treat? These Jalapeño Cheddar Chaffles are the answer! Wondering what chaffles are? These crispy, cheesy waffles are a fantastic keto snack that suits any time of the day. The best part? They’re customizable, simple to freeze, reheat, and can serve as a keto bread alternative!

For those new to the chaffle craze, these delectable creations are low in carbs and high in fat—a perfect fit for the keto diet. Crafting these savory delights is a breeze. All it takes is a quick mix of ingredients, a pour into a preheated waffle iron, and removal when the steam dissipates. Initially soft, a brief 1-2 minute cool down and voila! Your chaffle will crisp up nicely.

Ingredients Needed:

Eggs (large-sized)

Shredded Cheddar Cheese (substitutable with another preferred variety)

Almond Flour & Baking Powder

Jalapeños (chopped and seeded, fresh or canned)

How To Make:

Crafting these chaffles is a cinch! Similar to making traditional waffles, you’ll mix your batter and pour it into a preheated waffle iron. Combine eggs, cheese, almond flour, baking powder, and jalapeños in a medium bowl. Preheat your waffle maker and apply a light coating of oil to prevent sticking.

Once the batter is smooth and the waffle maker is hot, pour it in, filling the iron to about 3/4 full—overfilling leads to messy spills. Let it cook for 2-3 minutes until the steam subsides. Take it out and allow a 1-2 minute cooling period for that desired crispy texture.

Pro Tips:

While chaffles naturally crisp up upon cooling, you can intensify the crunch factor! Prior to pouring the batter, sprinkle shredded cheese on the bottom waffle iron. Then, pour in your batter and top it off with a bit more cheese. The result? A crispy outer layer with a soft and fluffy interior.

Storing & Reheating Chaffles:

Stash your chaffles in an airtight container in the fridge for up to four days. For batch prep, freeze them by either using parchment paper between each chaffle in a bag or freezing them on a baking sheet for an hour before transferring to a freezer bag. They’re best within two months but can last up to six.

When reheating, various methods work. While microwaving is quick, it tends to make chaffles soggy. Opt for the air fryer (350 degrees for about 3 minutes) for super crispy results or the oven (350 degrees for 4-6 minutes) for larger quantities and decent crispiness.

Jalapeño Cheddar Chaffles

0.0 from 0 votes
Recipe by admin Course: BreakfastCuisine: Keto
Calories

140

kcal
Total time

3

minutes

Recipe: Jalapeño Cheddar Chaffles These Jalapeño Cheddar Chaffles are perfect for keto meal prep, each boasting just 1.5 net carbs!

Ingredients

  • 3 large eggs

  • 1 cup shredded cheese (any variety or mixture)

  • 1/4 cup almond flour

  • 1/2 teaspoon baking powder

  • 1/4 cup chopped and seeded jalapeño (fresh or canned)

Directions

  • Combine eggs, shredded cheese, almond flour, and baking powder in a small bowl, mixing thoroughly.
  • Preheat the waffle maker according to its directions. Lightly spray with cooking oil if needed.
  • Spoon the batter into the waffle maker and cook for 2-3 minutes until the steam dissipates. This recipe yields 6 chaffles.

Nutrition Facts

  • Calories: 140kcal
  • Carbohydrates: 1.8g
  • Protein: 8.1g
  • Fat: 9.5g
  • Cholesterol: 111mg
  • Fiber: 0.3g
  • Sugar: 0.5g

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