Carnivore Chaffles Recipe (Makes 8)
Ingredients:
- 4 large eggs
- 2 tbsp heavy cream (optional, for extra fluffiness)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper (optional, for flavor)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend of your choice)
- Optional: 2-3 tbsp cooked bacon crumbles (for added flavor)
Instructions:
- Preheat the Waffle Maker:
- Preheat your small waffle maker according to the manufacturer’s instructions. If it has a temperature setting, aim for a medium heat to ensure the chaffles cook through without burning.
- Prepare the Chaffle Batter:
- In a mixing bowl, crack the 4 eggs and whisk them well until they’re fully beaten and a bit frothy.
- If you like a fluffier texture, add 2 tablespoons of heavy cream to the eggs and continue whisking until combined. The cream is optional but adds richness to the chaffles.
- Season the egg mixture with salt and pepper to taste.
- Stir in the shredded cheese of your choice. Mozzarella is great for a softer, gooey chaffle, while cheddar gives a firmer, slightly more flavorful bite. If you’re adding bacon crumbles, mix them in as well.
- Cook the Chaffles:
- Lightly grease the waffle maker with cooking spray or a bit of butter, especially if you don’t have a non-stick surface.
- Pour enough batter into the waffle maker to cover the bottom, but don’t overfill. You want a thin layer so the chaffles cook evenly.
- Close the waffle maker and cook for about 3-4 minutes or until the chaffles are golden brown and crispy. You may need to adjust the time depending on your specific waffle maker, so check to see if the edges are crispy and the cheese is melted.
- Serve and Enjoy:
- Carefully remove the chaffles from the waffle maker. You can use a fork or tongs to help lift them out without burning yourself.
- If you like extra crispiness, place the chaffles on a baking sheet and bake in the oven at 350°F (175°C) for another 3-5 minutes, or until they reach your desired level of crispiness.
- Serve immediately with your favorite toppings or dips (e.g., butter, sour cream, avocado, or even sugar-free syrup if you’re on a keto/carnivore diet). You can even stack them to make mini sandwiches or enjoy them as a side to your main dish.
Customization Ideas:
- Cheese: Feel free to use any cheese you prefer. Mozzarella gives a great soft, chewy texture, while cheddar makes them crispier and adds more flavor. You can also use cream cheese for a slightly different texture.
- Add-Ins: You can change up the flavor by adding things like cooked bacon, chopped sausage, or even herbs like rosemary or thyme for a savory twist. For a more decadent version, add a few teaspoons of ranch seasoning or garlic powder.
- Sweet Chaffles: If you’re in the mood for something sweet, you can skip the salt and pepper, add a few drops of vanilla extract, and a sprinkle of cinnamon or erythritol. You can even top them with whipped cream or fresh berries!
Storage:
- Store any leftover chaffles in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage. To reheat, just pop them in a toaster or air fryer to bring back that crispy texture.
These chaffles are a great low-carb, cheese-and-egg-based treat that can be enjoyed as a snack, breakfast, or even a quick meal. Feel free to get creative with your toppings and mix-ins!
Let me know if you’d like to try any other variations!