This right here is real deal. If you’ve ever had this fried delicacy at a restaurant, you would remember how oily/greasy it was. Not this version. Even better, it’s very low carb and low calories. The raspberry dipping sauce is the icing on the cake. It takes less than an hour to make. Just make sure you get all your stuff prepped and ready and it whips up in a jiff.
White Bread Chaffle (I double this recipe because I have a 4 way waffle griddle). If you have keto bread or PSMF bread, then you can skip the chaffle sections.
- 3 tbs almond flour
- 1 tbs sour cream
- 1 tsp baking powder
- 1 tsp water
- 1 large egg
Raspberry jam dip
- 6 oz organic raspberries
- 1/2 cup powdered sweetener
- 1 tbs fresh squeezed lemon juice
- 1 egg (bread topping)
- 1 tbs butter (bread topping)
- 2 tsp. Vanilla
- 1 tsp. cinnamon
- Deli sliced black forest ham
- Sliced turkey breast
- Swiss cheese
I suggest starting first making your raspberry jam. That way you can put it in the fridge to chill while you make the rest of the sandwich.
Place your raspberries in a mixing bowl. Using an immersion blender, blend the raspberries until they are smooth. I bought my immersion blender on Amazon and very happy with it: https://amzn.to/3gGySCn
Once your raspberries blended, add the Keto approved powdered sweetener and lemon juice and mix. Place in fridge.
Time to make the white bread chaffle. In a mixing bowl, beat your egg.
Add the sour cream, baking powder, and water and mix well.
Add your almond flour. I add the almond flour last because it’s easier to mix.
Pour your mixture into your pre-heated waffle iron. I use the Dash 4 waffle maker. It’s nice because you can double your recipe and make more than 1 chaffle at a time. You can find it here on Amazon: https://amzn.to/3a6jMDN . If you have a single waffle maker, make sure you split your batter evenly so you don’t overflow it.
Cook the chaffle until there is no more steam. I like to open it up at this point and flip them over for another minute or two to ensure they are done.
Now it’s time to assemble the sandwich. Get your ham and turkey on a plate with your cheese and microwave it a few minutes to knock the chill off of it. This is a lot of meat so adjust as you see fit. This sandwich is designed to be meaty!
On only 1 side of each chaffle, spread the raspberry jam evenly. You should go light here as the more you add, the more carbs you are getting.
Add your meat/cheese to one side of the chaffle and place the other half on top. In a small bowl, add your egg, vanilla, cinnamon, and 1 tbs of melted butter. Using a brush, brush your egg/butter mixture on the top of the chaffle or dip them in a shallow bowl.
Place the buttered side down on a skillet, on low. While it’s cooking on the bottom, brush the top. Flip when you have the desired crust on bottom. Cook the bottom a few minutes as well and remove and plate.
Cut your sandwich diagonally (easy to dip). Lightly dust with your Keto approved powdered sugar. You can buy it on Amazon here: https://amzn.to/3kudvGu
Place your raspberry jam in a little bowl to dip in and enjoy.
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