Savory Keto Protein Waffles


Step 1Preheat a mini waffle maker, or use a regular waffle maker.

Step 2Place the egg white, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.

Step 3To make 4 small waffles, spoon 2 tablespoons of the batter (about 28 g/ 1 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.

Step 4When 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.

Step 5Let the chaffles cool down completely.

Step 6Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.

Step 7Enjoy immediately or store the waffles, without any topping, 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. These waffles freeze well and can be kept in the freezer for up to 6 months.