Prepare the chaffles according to directions above. If you plan on serving immediately, keep the chaffles in the oven on warm while you make the creamed chipped beef.
Rinse the beef in a bowl of warm water a few times to reduce saltiness if desired. Cube the beef, then fry in a non-stick skillet in your fat of choice for 2-3 minutes.
Add the beef broth and simmer for another 2-3 minutes, then add the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer while you finish your chaffles. If the sauce is too thick, thin it with additional beef broth 2 tablespoons at a time until it reaches your desired consistency.
To serve, pour a scant 1/4 cup of creamed chipped beef over one chaffle.
Macros per serving, not counting the chaffles: 147 calories, 2 grams net carbs, 9 grams protein, 12 grams fat. Make sure to calculate the macros for the chaffle recipe you choose to use. If you use the savory cheddar recipe I provided in the notes above, it adds an additional 90 calories, 1 gram of net carbs, 7 grams of protein, and 7 grams of fat.