Chaffles

(Full Metal KETO AF) #292

@jeanbar Happy forum anniversary! :smiley:

#293

I joined r/chaffles, I bookmarked this topic and I’m making chaffles this weekend!! It will be a rainy weekend, perfect for experimentation :slight_smile:

(Hyperbole- best thing in the universe!) #294

Yesterday I made a chancake, because I don’t have a waffle iron. It wasn’t pretty, but I could see it working out with some tweaking. Letting it cool on a rack seems to be key.

(Steve) #295

Very Crispy Chaffle Burger Buns

  1. Preheat your greased iron I use a silicone brush to get the oil into the waffle divots.
  2. Measure out 30 grams of shredded cheese or a half cup and sprinkle on the bottom iron plate. I have been grating a block low moisture mozzarella (pizza cheese) and keeping it in a Tupperware container for fast chaffles.
  3. Pour on 38 grams of beaten egg, enough to cover the waffle divots. I beat up enough eggs that I will use in two days and store it in an empty water bottle for easy pouring. You can also use egg whites to cut down on the eggy taste. (38 grams is perfect for my iron, you will have to work out what is the right amount for you own iron. One whole egg weighs 60 grams which is to much for my iron.)
    4 Cook for 7 minutes All waffle irons are different on time! To be consistent and produce a perfect chaffle every time, measure your ingredients and time how long it takes. For my double waffle iron, 7 minutes is perfect.
    5 Steam out your chaffle to crisp it up When the chaffle comes out of the waffle iron rest it on a bakers rack to get rid of the hot steam and to crisp it up. Start another batch and so on.
  4. Serve with the cheesy crisp side out and the softer side next to the burger

This is a basic crispy burger recipe and it can be built on as you advance in chaffle making. The key to a crispy chaffle is to lightly grease the iron, all of the cheese on the bottom plate, egg on top and steam out and rest the chaffle to firm up.

burgerday
burgerday.JPG1632×1224 542 KB

(Susan) #296

Thanks for posting this, Steve!! I cut/pasted this to a wordpad note for my Keto folder on my desktop! I am sure many of us will find this very handy!

(Steve) #297

Thanks Susan
I really like the simplicity on this basic recipe, egg in a pourable bottle and cheese in a Tupperware for a quick chaffle. That’s great that the kids are interested… maybe they will want to branch out to experiment?

(Rebecca 🌸 Frankenfluffy) #298

Double-decker bacon chaffles with creamy mushrooms. Heaven!

Cooked 6 rashers of bacon, chopped them and stirred them into the chaffle batter just before cooking. Mushroom mix is just mushrooms, butter and cream.

image
F90EC4D2-7B3F-4FD5-B550-34FD7F5E4BDA.jpeg1936×2592 928 KB

image
39FC9918-A6B8-4F92-BC48-C3336C8EA3D3.jpeg2592×1936 1.09 MB

#300

It’s probably too late an answer, but I just use a George Foreman grill (that I already have) rather than a dedicated waffle maker. Not as pretty an outcome, but works just fine. I know other Aussie low-carbers who simply use their old jaffle-makers or panini presses.

(Steve) #301

What is a jaffle maker? I wondered about the George Foreman grill, glad that it works even though it’s not pretty.

#302

My first chaffles :slight_smile: learned two things: 1. brush with coconut oil between rounds and 2. get that other, harder mozzarella.
I think I need to put more egg and I just remembered I have some unflavored whey protein powder that I can use to try Ketoconnect’s protein powder ones…

image
15888615-8577-4FEC-AACB-3A3D605B8FA9.jpeg2448×3264 1.87 MB
image
3128196D-B41D-468A-A2DF-E45A45B67896.jpeg2448×3264 1.8 MB

(Mary) #303

Thanks @buxomlass - we’re traveling, however, and arrived in Australia 7 weeks ago with 2 backpacks. No GF grills or jaffa makers or panini presses :grinning:. I bought the waffle maker that @ChrisW recommended and it works just fine, plus it won’t break my heart to pass it along to another mad keto chaffle maker when we head to NZ (or the UK or wherever).

(Elizabeth ) #304

I love this thread! Going to try the cleaning tips - the grease struggle is real.

(Steve) #305

Brushing the waffle divots with coconut oil makes it a little more crispy. Pour in just enough beaten egg to cover the divots. They look really good! Oh and if you want them really crispy rest them on a baking rack while still hot to blow off the hot steam.

#306

Thanks for the advice, I will definitely take it :slight_smile:

(Kristen Ann) #307

I made chaffle crab cakes. They were amazing, no picture bc they just looked like thick chaffles. Crab meat, pork rinds, almond flour, parm, old bay, egg, mayo, Worcester sauce, and yellow mustard powder.

(Steve) #308

What a great idea, I never thought of that! Maybe served with a spicy aioli

(Kristen Ann) #309

Yeah the first time I made them I put a garlic mayo on them. The second time, I made a tiny bit of crab dip to top them, then put mozzarella on top of the crab dip, broiled and dusted with old bay. It tasted like crab bread from MD.

(Steve) #310

I’m putting this on my chaffle list
Thanks

(Susan) #311

I used Avocado cooking spray that I bought at Costco and this works well too; totally Keto so all good.

(PJ) #312

The smoke point of MCT oil is 320. Does anybody know the max heat of a waffle maker? I would like to add a little, along with the jack (I don’t use mozz, as jack is higher oil and lower carb) for more moisture in the chaffle esp. if I’m adding some kind of meal/spice to the mix.