The Best Ever Keto Pepperoni Pizza Chaffles


Step 1Measure out all the ingredients for the waffles. Preheat the waffle maker. You can use a 4-inch Dash Mini Waffle Iron or a regular waffle maker.

Step 2You can either place all of the ingredients in a bowl and mix until combined.

Step 3To make your chaffles fluffier with better texture, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor. I used a small Bamix blender which is ideal for blending small amounts. Blending is optional but highly recommended.

Step 4To make 2 small waffles, spoon half of the batter (about 4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.

Step 5When 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.

Step 6Repeat for the remaining batter. The chaffles will be soft when they are warm but will crisp up as they cool down completely.

Step 7Once cooked, top each waffles with a tablespoon (15 ml) of marinara sauce.

Step 8Add grated mozzarella and parmesan.

Step 9Finally top with pepperoni slices. Place under a broiler for 3 to 5 minutes until the pepperoni is crisped up and the cheese is melted.

Step 10Garnish with basil and optionally drizzle with olive oil. These Pizza Chaffles can be stored in a sealed container the fridge for up to 3 days. Reheat before serving.