Chaffle Egg McMuffins
A keto copycat of the famous McDonald's Egg McMuffin made with chaffles!
Equipment
- Dash mini-waffle iron
- Blender
Ingredients
- 4 large eggs
- 1/4 cup almond flour
- 2 ounces cream cheese
- 1/2 tsp baking powder
- 1/2 to 1 tsp Sukrin Gold Fiber Syrup optional
- 1.25 tsp yellow flax seed meal
- 10 tbsp shredded mozzarella
- 5 fried eggs over hard
- 5 slices Canadian bacon
- 5 slices deli American cheese
Instructions
- In a blender, combine the raw eggs with the almond flour, cream cheese, baking powder, and Sukrin Gold and blend until there are no longer any chunks of cream cheese.
- Heat up the Dash. When the light turns off, sprinkle approximately 1/8 teaspoon of the flax seed meal and 1 tablespoon of the shredded mozzarella directly onto the iron. Add about two tablespoons of egg mixture (see above picture for an example of how full the iron will be) and then repeat with another 1/8 teaspoon of flax seed and 1 tablespoon of cheese. Close and cook for about three minutes, then remove gently with a fork. Repeat until you have ten chaffles.
- To assemble the sandwich, top one chaffle with the Canadian bacon, then the egg, then the cheese, then top with another chaffle. Repeat until you have five sandwiches. Let them cool then store in the fridge in sandwich bags.
- Macros per sandwich: 343 calories, 3 grams net carbs, 24 grams protein, 26 grams fat.