Well, I tried the Sour Cream today at lunch and it wasn’t bad… Not much difference either, if I’m being honest. Similar to the ones above I made today’s as shown below.
Sour Cream based Chaffle
- 2 large Eggs
- 2 tbsp. Almond Flour
- 2 tbsp. Sour Cream
- 3 tbsp. Shredded Mozzarella (Not packed but loose scoops)
- 1/4 tsp. Baking Powder
- 1/8 tsp. Salt
Cooked them for the same 6 minutes, but also put them in the oven for an additional 6 minutes to melt the cheese and heat the meats. But they weren’t burnt, but the images might appear so a little.
They came out a lot like the Cottage Cheese ones, and because of the meats and Mayo, I couldn’t really taste that much different. (Really need to try some plain to get the real taste though) But I’m liking both of these versions being it provides a medium textured Chaffle that doesn’t break up as easy like the Wonder Bread version and not as hard as the basic Mozzarella/Egg one. Plus you’re not using all that cheese in each one as well. So either Sour Cream or Cottage cheese works for me.