If your first reaction to this blog was, “What in the world is a chaffle?” don’t worry, you aren’t alone. The chaffle is a new keto craze sweeping the nation, and we’ve gotta admit, once we discovered how easy they are to make, we get it!
For those of you not familiar with the ketogenic diet, the most important thing to know is that you get the majority of your daily calories from fat. Now, this might sound like a dream come true, but try eating 2000 calories worth of avocados and then get back to us.
As you may have suspected, you can’t eat just any fats. Unsaturated fats are best. These include monounsaturated fats, polyunsaturated fats and omega 3s. Examples below:
- Monounsaturated – Nuts, avocados, olive oil, canola oil
- Polyunsaturated – Vegetable oils, sunflower oil
- Omega 3s – Salmon, mackerel, herring, fish oil
Okay, back to the chaffle. Due to the difficulty of getting in so many essential fats, keto dieters have gotten creative. The chaffle is basically just a low-carb waffle made with cheese and an egg. This simple solution cuts out the carbs from the waffle instead of just cutting out the waffle – brilliant!
Follow the recipe below to try it for yourself! If you like a more bread-like texture, try adding 1 teaspoon of coconut flour or almond flour.
Ingredients (makes 2 chaffles):
- 1 large egg
- ½ cup finely shredded mozzarella
- Heat a mini waffle maker.
- Crack the egg into a small bowl and whisk together the whites & yolk with a fork.
- Add the mozzarella. Stir to combine.
- Spray your waffle maker with non-stick spray.
- Pour half of the egg mixture into the heated waffle maker.
- Cook for 2-3 minutes.
- Carefully remove chaffle and place on plate.
- Cook remaining batter.
- Serve chaffles warm with a pat of butter.