Earlier this fall, I started experimenting with what’s known as a “lazy” or “dirty” keto diet.
It’s basically a way of eating that keeps carbs under 20 grams a day, which pretty much cuts out all cereal, pasta, rice, sugar, potatoes, pizza dough, baked goods and, most importantly, all-things bread.
And because keeping carbs to a minimum can be a struggle — think bun-less burgers and eggs with no toast — some genius created the chaffle, a mixture of eggs and cheese cooked in a waffle maker until crisp.
Today, there are so many variations of the chaffle I struggled to find its origins to include in this column. Perform one online search for “chaffle” and “Pinterest” together and you’ll see what I’m talking about. I even joined a couple of Facebook groups dedicated to this low-carb option to bread and, let me tell you, the members there have many, many opinions when it comes to making chaffles.
So, when the headline of a recent New York Post story read, “I tried ‘chaffle’ waffles so you don’t have to,” well, let me just say, Hell hath no fury like a chaffle eater scorned.
The author, Suzy Weiss, described her experience cooking chaffles as, “The six minutes of cook time was a disgusting, multisensory experience. Chunky, wet mixture oozed out of the sides of the iron. Eau de burnt cheese filled the air…”
And when it came to taste, Weiss didn’t mince her words. “It was like sucking on a sponge — bland, and just a little sour. It had the mouthfeel of reheated airplane eggs. Insomuch as a food is its shape, then, yes, fine, it was a waffle. By chaffle logic, a gummy bear would hibernate.”
So, I’m writing this column in defense of this simple food, which has fans taking them to fast-food restaurants and replacing the buns with chaffles so they can still enjoy a guilty pleasure, but without the carbs.
I happen to be a fan and, even though I fell off the chaffle wagon this holiday season, will be back at it this weekend. I typically spend at an hour or two every Sunday making enough chaffles to get me though the week. I make a variety, including some sweet variations, which work great if I want something for dessert or brunch, including chicken and chaffles or chocolate chaffles.
If your plan for 2020 is to cut out some carbs, chaffles are a great alternative and when it comes to variations, you’re really only limited by your imagination. Flavour combinations to consider include, sugar-free chocolate chips; jalapeno, cheddar and bacon; sugar-free peanut butter; zucchini; cauliflower; cinnamon; or use as a base for pizza.
Here are a couple of tips and recipes to ensure your first attempt at chaffles makes you a fan too.
Basic chaffle (two net carbs)
1 large egg beaten
½ cup of shredded mozzarella
Method
Preheat your waffle iron — it has to be hot.
Mix ingredients together.
Once your waffle iron is ready, sprinkle some grated cheese right onto the hot griddle before pouring in the batter.
Sprinkle a handful of grated cheese on top of the batter and close the lid.
Because I have a larger machine, I cook mine for six to eight minutes — until it stops steaming.
“Wonder Bread” chaffle (three net carbs)
This is a good recipe to use for sandwiches.
1 large egg beaten
1 tbsp. almond flour
1 tbsp. mayonnaise
1/8 tsp. baking powder
1 tsp. water
Method
Preheat your waffle iron.
Mix ingredients together.
Pour into waffle maker.
Cook until it stops steaming.
Sweet chocolate chaffles (two net carbs)
1 egg beaten
2 oz. cream cheese softened or melted on low in the microwave.
2 tsp. unsweetened cocoa powder
1.5 tbsp. sweetener or to taste
1 tsp. vanilla
1 tbsp. coconut flour
½ tsp. baking soda
Serve with butter or sugar-free syrup or jam.
Preheat your waffle iron.
Mix ingredients together.
Pour into waffle maker.
Cook until it stops steaming.
Tips
- I make chaffles with all kinds of pre-shredded cheese and so far they’ve all been great. Some true Keto followers insist you have to grate your own cheese due to the products used to keep it from clumping, but for lazy keto I buy it by the bag and it’s been a lifesaver when I’m busy.
- A lot of chaffle lovers purchase mini waffle makers, but I own a large one, which allows me to make four at a time.
- Your waffle iron has to be really hot.
- To spray or not to spray, depends on you. I never spray my waffle maker and have had no problems with sticking.
- Let your eggs get to room temperature or place your eggs in a bowl of warm water to take the chill off.
- Place your waffle maker on a cookie sheet to catch the drips.
- Cooking times can vary, depending on your waffler maker, but if you cook your chaffle until it stops steaming, you should be good.
- If you start to open your waffle maker and your chaffle is sticking, close the lid and give it another minute or two.
- Once your chaffles have cooled, you can store them in your fridge or freezer.
- Reheat chaffles in a toaster, a frying pan or in your oven.
