Keto Taco Chaffle Bowls


Step 1Preheat 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.

Step 2Spoon 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.

Step 3When 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.

Step 4To make the taco meat filling you'll need taco sauce. You can use homemade taco sauce or any sugar-free taco sauce).

Step 5Place 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.

Step 6To 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).

Step 7Always assemble just before serving. The cooked beef can be stored in the fridge in a sealed container for up to 4 days.