chaffles – The Keto Guru

Keto Monte Cristo

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.

Ingredients:

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

Other ingredients

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

Instructions:

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.

Questions, comments? Drop me a reply below or fill out the contact me form!

Guru Crunchy Parmesan Chicken

There’s so much to love about this dish. Heck, there’s so much in this dish. When you want parmesan chicken, zoodles, garlic bread, and alfredo sauce, you just stack it all up. I have finally found the winning breading for the best tasting, crispiest chicken crust. Honestly, you can have this chicken on anything. It is going to be great on a salad, a chaffle sandwich, by itself to dip.. really, anyway you want it! I hope you enjoy it as much as I do. Below will be the recipe for the chicken only as you can search for the alfredo sauce and white bread chaffle in a separate post. The only thing we done differently on the chaffle is adding in garlic powder to give it a garlic bread taste!

Ingredients:

Batter

1 big bag of Kroger pork rinds (plain or spicy); 1 cup parmesan; 4 tbs almond flour; 2 eggs; seasonings of choice

Pack of chicken tenders (11 each)

Instructions:

Put an entire bag of pork rinds into your blender/processor. Add 4 tbs almond flour and 1 cup of parmesan cheese to the pork rinds. Blend until your pork rinds are in an almost powder state. Remove from blender and put into a large bowl. In a separate bowl, crack your 2 eggs and beat them. Add your seasonings directly to your egg.

Dip your chicken into the egg and then directly into your pork rind mixture, coating both sides generously. Place into air fryer and season the outside this time. Air fry for 12 minutes, flipping halfway.

Pull out once cooked and place on a wire rack. This helps them crisp up more. Plate with your favorite side or sides and enjoy.

Keto Guru Chicken and Chaffles

Your eyes don’t deceive you. One of the favorites, chicken and waffles, has been converted to Chicken and Chaffles! This meal was incredibly good and even surprised me. It all starts with a white bread chaffle, pecan crusted air fried chicken, Keto syrup, and some Keto confectioners sugar. Get ready for a flavor explosion, and it’s only 2 net carbs. Yeah, I said 2!!!!

Ingredients (2 chaffles, 2 chicken)

Chaffle:

1 egg; 3 tbs almond flour; 1 tbs sour cream; 1 tsp water; 1/4 tsp baking powder; cinnamon

Pecan crusted chicken:

2 Chicken tenders; egg wash; chopped pecans; seasonings of choice

Topped with:

2 tbs of butter; 3 tbs Lankanto Keto maple syrup; 1 tbs Swerve confectioners sugar

Instructions:

Chaffle:

In a bowl, beat your egg 1st. Then add your sour cream, water, baking powder, and cinnamon. Mix well before finally adding your almond flour. In your pre-heated waffle maker, add batter and cook until it stops steaming.

Pecan crusted chicken:

Beat an egg in a bowl for your egg wash. Crush your pecans using a chopper. I tried 1/2 in my mixer but it made the pecans like a butter. The using the chopper was way better. Dip your chicken tender in the egg and coat both sides in the crushed pecans and then season well. Fill your pre-heated air fryer with your chicken and air fry at 400 for 12 minutes, flipping halfway.

Plate your chaffle, add your butter. Put your tenders on top and then add your Keto syrup. Sprinkle the top with your confectioners sugar and enjoy!

Air Fried Keto Parm Shrimp

This was fun. If you like fried shrimp, then you will love this one. I did something a little different this time. Instead of using an egg wash for the batter, I used mayo. Sound nasty? Well it’s not. Actually, for shrimp, the mayo was a better binder for the Parmesan than the egg wash. Topped with our homemade spinach Alfredo sauce on top of a white bread chaffle, there is nothing bad about this! And do yourself a favor, don’t buy junk frozen shrimp. Buy you some good fresh caught Gulf shrimp. Farm raised and imported shrimp does taste different.

Ingredients:

Shrimp: 1 lb large/jumbo gulf shrimp; 2 cups mayo; Seasonings of choice; 6 oz. shredded Parmesan cheese

Alfredo sauce: 1 cup heavy whipping cream; 6 oz. shredded Parmesan cheese; 2 tbs grass-fed butter; 3 cups of baby spinach; salt and pepper

White bread chaffle: 1 egg; 3 tbs. almond flour; 1 tbs. sour cream; 1/4 tsp baking powder; 1 tsp water (I actually double this because the above ingredients yield 2 chaffles; I have a quad waffle maker)

Instructions:

Peel and de-vein your shrimp and set to the side. In a bowl, add your mayo and seasonings and mix well. On a plate, place the shredded Parmesan. Dip your shrimp into the mayo and ensure it’s coated well. Place coated shrimp on the parmesan, coat both sides and immediately place into the air fryer. Repeat until you fill up your air fryer. Mine is huge and can hold the entire lb of shrimp, but be careful that you don’t overload yours as they won’t cook even. Once full, set air fryer to 400 and cook for 15 minutes. Stop at 7 minutes and flip (yes some of the parmesan on the bottom will come off, just sprinkle a little more on top when you’re done flipping). Finish cooking until you hit the 15 minutes or your shrimp is cooked.

In a pot, melt your butter then add your cup of HWC. Stir until the butter is melted. Add in your bag of parmesan, 3 cups of spinach, salt and pepper, and stir until nice and smooth. Remove from heat.

For the chaffle, add the egg to a bowl and beat. Add in your sour cream, water and baking powder before you put in the almond flour (it seems to mix better). Once the almond flour has been added, mix until it’s nice and smooth. It should look like pancake batter. Put into your pre-heated waffle maker and cook until it stops steaming.

Plate your cooked chaffle, add your shrimp, and top with the spinach alfredo sauce and enjoy. And remember, this is just how I make them. You can tweak and add ingredients or remove ingredients as you see fit.