Coconut Flour Chaffle
This Coconut Flour Chaffle is soft enough for sandwich bread but sturdy enough to be a burger bun! It's the perfect nut-free, grain-free, keto bread substitute.
Equipment
Ingredients
- 3 eggs
- 2 tablespoons coconut flour not packed
- ½ teaspoon baking powder
- 1 cup shredded cheese*
Instructions
- In a small mixing bowl, whisk eggs. Add coconut flour, baking powder and shredded cheese then stir to combine.
- Allow mixture to sit for at least 5 minutes, giving the coconut flour enough time to absorb the moisture and create the perfect texture. This part is very important for consistent, delicious chaffles. While you are waiting, preheat the mini waffle maker.
- Once the machine is preheated and the mixture has had time to sit, spoon 2 tablespoons of the mixture onto the hot waffle iron. Spread it around a bit to make it fill the entire mold, then close the lid. Keep the lid closed until there is absolutely no steam coming from the appliance (4-5 minutes).
- Remove from the maker when both sides are golden brown and cooked through. Continue with remaining batter for 6 coconut flour chaffles.
Notes
*You can use any shredded cheese you prefer. Mozzarella is mild, will produce the most "neutral" bread substitute, and is lower in calories, fat, and cholesterol. Cheddar is more flavorful, gets crispier, and is lower in carbs. You can choose the cheese based on your personal preferences.
For firmer, crisper chaffles, allow them to cool several minutes on a wire rack.
This recipe makes 6 chaffles, and each chaffle has 1.8 net carbs.
Nutrition
Serving: 1 chaffleCalories: 123kcalCarbohydrates: 2.7gProtein: 7.9gFat: 8.9gCholesterol: 111.6mgSodium: 160.9mgFiber: 0.9gSugar: 0.7g
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