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I gasped out loud when I first ate one of these. Way back in the day, my favourite café used to have a savoury hotcake dish on the menu that I adored, and these chaffles are so close to them that all of my fond memories were ignited.
To get the best chaffle texture, we're using our blending technique. And I'm telling you it's worth the extra step. Once you blend the batter, you will never go back to your old chaffle recipe. Blending creates a beautifully fluffy texture that is even with no cheesy chunks and no eggy taste.
Just like the original chaffle recipe, I used a 4-inch Dash Mini Waffle Iron. If you don't have one, feel free to use a regular waffle maker and double the batch to make about 3 regular-sized chaffles.
Pro tip: add a bit of pancetta for a delightful twist. Enjoy!
For more awesome chaffles tips and allergy-free options for nut-free, egg-free and even dairy-free chaffles, check out this post.
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Serving size 1 chaffle
Allergy information for Keto Italian Bread Pizza Chaffles
✔ Gluten free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, 1 chaffle)
Net carbs3.5 grams
Calories from carbs 8%, protein 28%, fat 64%
Total carbs5.5 gramsFiber2.1 gramsSugars0.8 gramsSaturated fat4 gramsSodium398 mg(17% RDA)Magnesium47 mg(12% RDA)Potassium253 mg(13% EMR)
Ingredients (makes 2 mini chaffles)
- 1 large egg white
- 1/4 cup grated low moisture mozzarella (28 g/ 1 oz)
- 1/4 cup grated parmesan cheese (23 g/ 0.8 oz)
- 2 tbsp almond flour (12 g/ 0.4 oz)
- 1 tbsp flax meal (7 g/ 0.3 oz)
- 1/8 to 1/4 tsp Italian herbs
- 1/8 tsp garlic powder
- 1/4 tsp gluten-free baking powder
- 3 pieces drained sun-dried tomatoes, chopped (15 g/ 0.5 oz)
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