Keto Chaffle Cuban Sandwich
A Florida favorite, the Cuban sandwich gets a keto makeover with sourdough chaffle buns.
Equipment
- Dash mini-waffle iron
Ingredients
For the Chaffles
- 1 large egg
- 1 tbsp almond flour
- 1 tbsp full-fat Greek yogurt
- 1/8 tsp baking powder
- 1/4 cup shredded Swiss cheese
For the Sandwich Filling
- 3 ounces roast pork
- 2 ounces deli ham
- 1 slice Swiss cheese
- 3-5 sliced pickle chips
- 1/2 tbsp Dijon mustard
Instructions
For the Chaffles
- Preheat the Dash mini-waffle iron.
- Beat together the egg, almond flour, yogurt, and baking powder in a small bowl.
- Sprinkle 1/4 of the shredded Swiss directly on the preheated waffle iron. Top with half of the beaten egg mixture, then add another 1/4 of the Swiss on top. Close the Dash and cook for 3-5 minutes, until golden brown and crispy.
- Repeat with the remaining ingredients.
For the Sandwich Fillings
- Layer the pork, ham, and slice of Swiss cheese in that order in a small microwaveable bowl. Microwave for 40-50 seconds, until the cheese melts.
- Spread the inside of one chaffle with the mustard, then top with the pickles. Invert the bowl onto the top chaffle so that the melted Swiss is touching the pickles. Place the bottom chaffle onto the roast pork and invert the sandwich so that the pork side is down and the mustard side is up.
- Macros per serving: 522 calories, 4 grams net carbs, 46 grams protein, 33 grams fat.