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What happens when you combine tacos, waffles and chaffles? You end up with these delicious Keto Taco Chaffle Bowls! Your favorite cheese waffles are shaped into bowls and filled with taco beef, homemade pico de gallo, avocado and lime wedges. This is an easy summer dish your whole family will love!
To make the taco beef filling, I used my own homemade taco sauce but you can use any sugar-free taco sauce. You won't need the whole batch in this recipe but it will keep in the fridge for up tp a week, or in the freezer for months.
I also used homemade tomato salsa because fresh salsa is better and it's easy to make anyway, plus it's the perfect addition or other meals so you don't have any leftovers. These are some of the meals that will go well with some salsa:
How to Make Chaffle Bowls with a Waffle Bowl Maker
To make these chaffle bowls I used a Dash Waffle Bowl Maker which is not the only option you will find on Amazon but it's one of the most affordable options in the US and it's been working great for over two years.
I bought this waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.
How about the UK? The same Dash Waffle Maker is a lot more expensive in the UK so you may want to check other options too. Waffle bowls have been popular and I think you'll also be able to find similar products in Canada and other countries.
Chaffle Bowls Without a Waffle Bowl Maker
If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.
Use a Regular Waffle Maker
Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.
Use a Muffin Pan to Make Smaller Cups
Another way would be to use a medium-large muffin pan to make 8 mini bowls. It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)
If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles instead of the usual 4 waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.
To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon or 2 level tablespoons (33 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.
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Hands-on Overall
Serving size taco chaffle bowl
Nutritional values (per serving, taco chaffle bowl)
Net carbs7 grams
Protein36 grams
Fat51.2 grams
Calories650 kcal
Calories from carbs 4%, protein 23%, fat 73%
Total carbs13.5 gramsFiber6.5 gramsSugars3.8 gramsSaturated fat17.2 gramsSodium836 mg(36% RDA)Magnesium101 mg(25% RDA)Potassium1,025 mg(51% EMR)
Ingredients (makes 4 chaffle bowls)
Chaffle bowls:
Taco filling:
- 500 g ground beef (1.1 lb)
- 2/3 cups taco sauce (160 ml/ 6 fl oz) - you can make your own taco sauce
- 1 cup tomato salsa (g/ oz) - you can make your own salsa
- 1 large avocado, sliced (200 g/ 7.1 oz)
- 1 small head lettuce (200 g/ 7.1 oz)
- Optional: lime wedges, sour cream and fresh cilantro to serve
Instructions
- Preheat the Dash waffle bowl maker (or see recipe tips for alternatives). Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor. Process until smooth.
- Spoon a quarter of the batter (4 level tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
- When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
- To make the taco meat filling you'll need taco sauce. You can use homemade taco sauce or any sugar-free taco sauce).
- Place the beef in non stick pan or a skillet and cook until the meat is opaque, for 5 to 7 minutes. Add the taco sauce and cook for another 5 minutes. Taste and season with salt and pepper if needed.
- To assemble the chaffle bowls, spoon the cooked taco beef inside. Add the tomato salsa, sliced avocado and optionally serve with lime wedges, sour cream and cilantro. You can use homemade tomato salsa or any sugar-free tomato salsa).
- Always assemble just before serving. The cooked beef can be stored in the fridge in a sealed container for up to 4 days.
Ingredient nutritional breakdown (per serving, taco chaffle bowl)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Cheddar cheese |
| 0.9 g | 6.5 g | 9.4 g | 114 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Taco Sauce, homemade (KetoDiet blog) |
| 1.3 g | 0.5 g | 0.3 g | 11 kcal |
| Simple Tomato Salsa - Pico De Gallo (KetoDiet blog) |
| 1.7 g | 0.4 g | 0.1 g | 12 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.3 g | 80 kcal |
| Lettuce (Little Gem), fresh |
| 0.8 g | 0.3 g | 0.2 g | 6 kcal |
| Total per serving, taco chaffle bowl |
| 7 g | 36 g | 51.2 g | 650 kcal |
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