Keto Chaffle Cookbook: 100+ Quick and Easy Low Carb Ketogenic Waffle Recipes to Lose Weight and Boost Metabolism by Amy Laska

Author:Amy Laska
Language: eng
Format: mobi
Tags: Low Carb, Ketosis, Chaffles, Healthy Fats, Grain-Free, Sugar-Free, Fast Meals, Gluten-Free, Weight Loss, Waffles, Ketogenic Diet, Health, Nonfiction, Dairy-Free, High Fat, Breakfast, Cookbook, Banting, Easy Cooking, LCHF
Published: 2020-02-02T18:30:00+00:00

1 large egg (separated)

1/2 cup almond flour

2 tablespoons erythritol (or any sweetener)

1/2 teaspoon gluten free baking powder

1/4 teaspoon sea salt

2 tablespoons almond butter

2 tablespoons butter (or coconut oil for dairy products)

1/4 cup unsweetened almond milk

1/2 teaspoon vanilla extract

Preparation

Preheat the chaffle iron over high heat. Lightly grease (usually spray with oil).

Meanwhile, in a medium bowl, beat the egg white to the stiff peaks. Set aside.

In a large bowl, combine almond flour, erythritol, baking powder and salt. Set aside.

In a small bowl in the microwave, or a small saucepan on the stove, melt almond butter and almond butter. Beat together, and then add the butter mixture to the bowl of dried flour.

Add the yolk, almond milk and vanilla to the dough. Stir until smooth.

Fold the egg whites in the dough. Mix enough not to have white bags separated from the rest of the dough, but be careful not to break them too much. The dough should be light and fluffy.

Transfer half of the dough (approximately 3/4 cup, 177 ml) to the lightly greased chaffle iron. Close and cook until steam stops, about 5 minutes. Unplug and let it cool a little on the iron to make it easier to remove. (It will cool as it goes from hot to warm). Repeat with the remaining mixture.

Tip: To make the crunchy chaffles, carefully remove them from the chaffle iron, then toast in a toaster, toaster oven or normal oven for a few minutes.

Nutritional information

1 serving contains

(Percentage of daily requirement in percent)

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