Creamed chipped beef on toast (otherwise known as shit on a shingle) gets a keto upgrade with a chaffle base and a gluten-free and low-carb cream sauce.
Chaffles. So hot right now. And this trend was perfectly aligned with the second harvest of raspberries from the bushes we planted when we moved into this house three years ago. I probably have at least a cup more raspberries in the fridge that I need to figure out what to do with, plus more getting ripe every day. Expect more raspberry recipes from me in the near future, I guess, is what I’m getting at here.
This is a nice simple breakfast, but like most chaffle makers, it requires some equipment. The Dash Mini-Waffle iron is a must, as well as the Magic Bullet blender, unless you want to lug out your giant blender to do this. And while it’s not a necessity, and you can do it with a traditional hand mixer, an immersion blender with a whisk attachment is very useful for making the whipped cream.
To make the chaffle batter, combine an egg, one ounce of cream cheese, two tablespoons of almond flour, a tablespoon of Confectioner’s Swerve, two tablespoons of raspberries, 1/4 teaspoon each of baking powder and almond extract, and a small pinch of salt in your blender container. If you want you can also add a drop or two of red or pink food coloring. I didn’t, but it would be cute for sure. Blend until smooth. Heat up your Dash until the light goes out, then open it, pour half the batter onto the iron, and close it. Cook it until the light goes out again, about 3 minutes. Once it’s browned on the outside, lift it carefully with a fork and put it on the plate.
To make the whipped cream, combine two tablespoons of heavy cream, 1/4 teaspoon of almond extract, and your sweetener of choice in a small bowl. I used a teaspoon of Sukrin Gold Fiber Syrup, but you could definitely get away with any keto-approved liquid sweetener–a few drops of stevia if you don’t hate it like I do, or even some sucralose if you’re not sensitive to it. Use a hand mixer, immersion blender, or old school whisk if you feel like you need a workout for some reason, and beat it until it creates soft peaks and can mostly hold its own shape. Top each chaffle with half of the cream and sprinkle with 3 more tablespoons of raspberries before serving.
Raspberry Almond Chaffles
Two delectable sweet chaffles topped with almond whipped cream and raspberries.
1tspSukrin Gold Fiber Syrupor other sweetener of choice
Instructions
Preheat the Dash mini-waffle iron.
Put the egg, cream cheese, almond flour, Swerve, 2 tablespoons of the raspberries, 1/4 teaspoon of the almond extract, and the baking powder in the container of a blender and blend until smooth. Put half of the batter into the preheated Dash and cook until the light turns off again, about 3 minutes. Remove carefully with a fork onto a plate and repeat with the remaining batter.
While the second waffle cooks, put the heavy cream, remaining 1/4 teaspoon of almond flour, and the Sukrin gold or your preferred sweetener into a small bowl. Whisk, either by hand or appliance, until the cream makes soft peaks. When the second waffle is done, top both waffles with cream and the remaining raspberries.
Macros per serving (2 chaffles): 395 calories, 4 grams net carbs, 11 grams protein, 35 grams fat.
As an Amazon Associate I earn from qualifying purchases. Any embedded link to a product earns me a portion of the purchase price if you click and buy it.
A few weeks ago on Facebook, something strange happened in the keto groups. Suddenly, everyone was talking about “chaffles”, miniature waffles made from egg and cheese, made in a special miniature waffle iron that people were buying for $10 on Amazon. One person who worked at Bed, Bath, and Beyond had to attend a special training to learn about the features of the waffle maker after they experienced an “unexplained increase in sales”. Never underestimate the power of keto people finding a new fake bread source.
And to be fair, chaffles are pretty awesome, both in their utter simplicity as well as their usefulness and versatility. Recipes for chaffles are multiplying like tribbles all over the internet. I started out slow, just making a bacon and egg breakfast sandwich, but after that I was hooked. I have about a billion ideas for chaffle recipes swirling around in my head. I made two different chaffle recipes yesterday. I’ll be making another one tonight. I just came up with #4 today and will likely be giving that one a try this weekend. I might, just maybe, have a bit of a chaffle problem. I might need a chafflevention.
Know what else I’m addicted to? Hollandaise sauce. I’ve been known to drink it out of the container I make it in. No joke. I’m gross. I’m the only one in the house who likes it, and I hate seeing it go bad, you know? So it becomes a beverage. Don’t you dare judge me. It only made sense to try eggs Benedict with chaffles instead of English muffins. Honestly, can you think of anything more keto than butter, eggs, cheese, more eggs, even more eggs, and ham? I can’t.
This recipe has a few steps to it, but none are that difficult. I’ll start with the hollandaise. Making this the old-fashioned way is an enormous pain in the ass, not gonna lie. Half the time you’ll end up with really lemony scrambled egg butter. The key to easy hollandaise sauce that’s done in about five minutes without having to drag out a double boiler and stress about how hot it gets? An immersion blender, otherwise known as a stick blender. This is the one I use, but if you order a different one, just make sure it comes with a tapered cup for blending. You can make mayonnaise and salad dressings with it, and it makes pureed soups like my Loaded Faked Potato Soup an absolute breeze. This is one of those kitchen appliances that gets a ton of work in my house, and it doesn’t take up much space at all. If you don’t have one yet, get one. It’s a necessity.
To make the hollandaise, put three egg yolks and a tablespoon of lemon juice in the bottom of the cup that came with your immersion blender. Throw in a pinch or two of salt, and either a quarter teaspoon of dijon mustard or a dash or two of hot sauce if you’d like a little zip. Melt a stick of butter (1/2 cup) in the microwave, let it cool for a couple of minutes (the perfect time to start preheating your Dash and putting the water in your egg poacher pan to boil), then carefully pour it on top of the egg yolks in the blender cup. Put your blender down to the bottom of the cup and pulse it. You should see little creamy clouds of egg yolks emulsified with butter start to billow up from the bottom. Keep pulsing, and as it gets more and more emulsified you can start to lift the blender from the bottom while you’re pulsing. Eventually all the butter and egg yolks will be incorporated together into a thick and creamy sauce. I’ll put a video up at some point so you can see what this looks like, because it’s kind of hard to describe. You should be blending for less than a minute total.
The chaffles and eggs can be started at the same time. When I posted the picture of the finished product on Facebook, one of the things I heard the most was “How did you get your poached eggs so perfect?” I’ll fully admit it, I’m a cheater. I use this egg poacher pan, which makes perfectly-shaped poached eggs every time. You fill the bottom of the pan with water, heat it to boiling, then pop the eggs in the non-stick cups and put the lid back on. About four minutes later you get perfect poached eggs with runny middles. And this is about how long it takes to make a couple of chaffles. For two chaffles, beat one egg in a bowl and put it aside. Sprinkle about a tablespoon of shredded cheddar directly onto the waffle plates, then pour half the egg (about a tablespoon and
half) onto the cheese, then put another tablespoon of cheese on top.
Close the waffle iron and cook it for about two minutes. Open it gently and be careful with the steam. If it’s golden brown, it’s done. Remove it gently with a fork, then repeat for the second chaffle. If you want, stick the Canadian bacon in the Dash when you’re done–it’ll do a great job of heating that up too. To assemble, put a piece of Canadian bacon on each chaffle, top with a poached egg, and pour a tablespoon or two of hollandaise on top of each one. Serve with black coffee, and if you find a keto mimosa recipe, let me know!
Chaffles Benedict
A classic Eggs Benedict using cheesy mini-waffles instead of English muffins.
Put the egg yolks, lemon juice, salt, and optional dijon mustard or hot sauce into the bottom of the cup that came with your immersion blender.
Melt the butter in a separate container in the microwave, then allow it to cool for a couple of minutes. Pour the butter over the egg yolks.
Put the head of the immersion blender in the bottom of the cup and pulse it. You should see the bottom of the mixture begin to become cloudy and pale yellow. As you continue to pulse, the cloudy layer should begin to rise up to the surface. Gently rock and lift the head of the blender as you continue to pulse. Eventually, when the mixture is mostly emulsified, you can lift the head of the blender all the way to the surface to finish the sauce. It should be thick and creamy with no chunks, and should easily coat a spoon without running.
For the Chaffles
Heat up the waffle iron. Pour water in the bottom of your egg poacher pan and put it over medium-high heat.
Beat 4 of the eggs in a small bowl. Reserve the remaining eggs for poaching.
Sprinkle a tablespoon of cheese onto the bottom of the hot waffle iron. Add about a tablespoon and a half of the beaten eggs, being careful not to overfill, then sprinkle another tablespoon of cheese on top. Close the waffle iron and cook for about 2-3 minutes, until golden brown. Remove the waffle and repeat for all remaining egg and cheese. You should end up with 8 chaffles. Keep the finished ones in the oven on warm.
Fry the Canadian bacon in a frying pan, heat in the microwave, or heat two at a time in the waffle iron.
To poach the eggs, crack them directly into the cups and cook until the exterior is just set, about 4 minutes. Remove from heat. To assemble, place a slice of Canadian bacon on each chaffle, then top with a poached egg and Hollandaise. Sprinkle with pepper and serve immediately.
Macros per serving: 601 calories, 1 gram net carbs, 34 grams protein, 51 grams fat.
As an Amazon Associate I earn from qualifying purchases. Any embedded link to a product earns me a portion of the purchase price if you click and buy it.
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