Jk! It is the patties & cheese from a mcdouble (threw out the buns). Then placed that inside my net zero carb yeasted keto buns, along with tomato, lettuce etc…
It tasted good. I bet McDonald’s could make a lot of money with this… I think they should pay me $1 million for a consult, giggle.
I get the double Quarter pounder with no buns all the time, so yummy! Yes they would kill it if they catered to the low carb crowds!
How about a quadruple McChaffleburger:
Some people are bringing Chaffles along to McDonald’s… 
)
That looks so frickign delicious 
Can I have recipe for it? Did you buy the sausage mcmuffin for 1 dollar and taken them out? I’ve done that… also I crack several eggs into the pan, popping the yokes with finger, let fry into large unscrambled flat omelette… then I use a tuna can or jar lid ring to cut out the egg… tastes pretty close to the egg which comes in the egg mcmuffin… so cheap $1 per sandwich using their sausage and cheese. That chaffle looks so good, I want to try it…
Oh wait I misread… it’s a burger. It’d probably taste good for the breakfast sandwich as well
Basically, anything you get from McDonald’s “without a bun”, just substitute some chaffles for the bun. Like I said, some people are bringing them along when they go out with “the fam” to McDonald’s.
I buy two round eggs, sausage, and bacon and use the round eggs for the bun, if I go there for breakfast.
The kiosks kick butt because it’s so easy to customize extra patties, no sugary condiments, etc.
Spec out exactly what you want, no matter how “weird”, and you don’t have to explain it five times to somebody who can’t register that you really don’t want a bun.
The basic recipe is 1 egg and 1/2 cup of shredded cheese, which would make two chaffles.
Check out the technique in this video
The Serious Keto YouTube channel has many videos with chaffle variations
To make my chaffles consistently, I put the mini-waffle maker on my kitchen scale and then do:
The cheese on the top and the bottom helps to keep the chaffles firm and crispy. And no overflow of contents making a mess because I eyeballed the amount of filling incorrectly. Oh, and don’t stack the chaffles if you make a number of them. It keeps the heat within them and makes them soft. I see some videos where they put them individually on a cooling rack. That helps the cheese crisp up as the chaffle cools.
The fun thing is watching the weight go down as the chaffle cooks, as water leaves as steam. When it hits 40 grams of weight, I know the chaffle is done.
I bought this shaker bottle, so I can do a lot of eggs (or batter) at once, to store in the fridge so it’s ready to go. With my method of creating the chaffles, it’s much easier to dispense 25 grams of egg/batter out of that shaker cup.
I’ve tried a number of different recipes, but I keep coming back to the basic recipe above. It’s savory if I spread some Jalapeno cream cheese on it. Or sweet if I top it with SF maple syrup. I tried making some churro chaffles the other night, making a special batter, but I didn’t care for them. It turned out much better to just do the basic recipe and then cut into strips and toss into a Ziploc bag of granulated sweetener and cinnamon. MUCH better.
I typically use an Italian blend shredded cheese. But if I’m doing savory, I might go for a sharp cheddar.
