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Chaffle Po' Boy

Take a trip to New Orleans without leaving home by making this low-carb keto po' boy sandwich.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course, sandwich
Cuisine: American
Calories: 801
Ingredients Equipment Method

Ingredients
  

For the Chaffles
  • 2 large eggs
  • 2 tbsp almond flour
  • 2 tbsp full-fat plain Greek yogurt
  • 1/4 tsp baking powder
  • 1/2 cup shredded cheddar cheese
For the Cajun Slaw
  • 1 cup coleslaw mix
  • 3 tbsp mayonnaise
  • 1 tbsp full-fat plain Greek yogurt
  • 1 tsp Tabasco sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Cajun seasoning
For the Fried Fish
  • 1/4 cup avocado oil
  • 2 3-4 ounce flat white fish filets catfish, flounder, or tilapia
  • 1/4 cup heavy cream
  • 1/2 tsp lemon juice
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup pork rind crumbs
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • black pepper to taste
For Assembly
  • 1 medium Roma tomato sliced

Equipment

  • Dash mini-waffle iron

Method
 

For the Chaffles
  1. Mix together the eggs, almond flour, yogurt, and baking powder in a small bowl until it's a smooth batter.
  2. Preheat your Dash. Once the light turns off, sprinkle a tablespoon of the cheddar onto the grate, then pour 1/4 of the batter on top. You may need to spread it out with the back of a spoon as the batter is thick. Sprinkle another tablespoon of cheddar on top, close the Dash, and cook for 3-5 minutes, until the cheese is crispy and golden brown. Repeat for the remaining 3 chaffles.
For the Cajun Slaw
  1. Put the coleslaw mix into a medium bowl. In a small bowl, combine the mayonnaise, yogurt, tabasco, Worcestershire, and Cajun seasoning. Pour over the coleslaw mix and toss to combine.
For the Fried Fish
  1. Heat the oil in an enameled cast-iron skillet over medium-high heat.
  2. In a bowl, mix the heavy cream and lemon juice together until it thickens. Place the bowl near your cooking surface.
  3. On a dinner plate, combine the Parmesan, pork rind crumbs, Old Bay, garlic powder, and pepper until evenly mixed. Place the plate near your cooking surface.
  4. Dip a fish filet in the cream mixture, then dredge in the crumbs. Place it gently into the oil and repeat with the remaining fish filet. Cook for 3 minutes, then turn very carefully with a thin and flexible spatula. Cook for another three minutes, until golden brown, then remove from the heat.
For Sandwich Assembly
  1. Place a chaffle, pretty side down, on your serving plate. Top with a fish filet and half the tomato slices. Top the tomato slices with the slaw, and then top with another chaffle, pretty side up.
  2. Macros per serving: 801 calories, 3 grams net carbs, 39 grams protein, 71 grams fat. This is estimating the amount of cream, oil, and crumbs actually used, rather than the whole amounts.