Other Sellers on Amazon
Sweet & Savory Keto Chaffles: 75 Delicious Treats for Your Low-Carb Diet Paperback – 30 June 2020
Enhance your purchase
Frequently bought together
About the Author
Chaffles—cheese waffles—are the new trend in the low-carb and keto community, and they have taken over on social media.
That’s for good reason: Chaffles are super fuss-free and versatile, and you only need a few common ingredients to make them. They can be used to make bread, sandwiches, or even a slice of cake!
How to Make Chaffles
The basic chaffle is made with just two ingredients: cheese and eggs. Although I love the simplicity, the texture is soft, cheesy, and eggy, which is not necessarily what you desire. I’ve tried and tested every possible way there is to make these wonderful keto waffles to bring you 75 creative recipes with the best textures and flavors. Apart from the chaffle recipes, I will show you how to swap individual ingredients to make them dairy-free, nut-free, and even egg-free.
How to Use This Book
Nutrition values for each recipe in this book are per serving unless stated otherwise. The nutrition data are derived from the USDA National Nutrient Database (ndb.nal.usda.gov).
Nutrition facts are calculated from edible parts. For example, if one large avocado is listed as 200 g/7.1 oz, this value represents its edible parts (pit and peel removed) unless otherwise specified. Optional ingredients and suggested sides and toppings are not included in the nutrition information.
You can use raw cacao powder and unsweetened cocoa powder (Dutch process) interchangeably. Ingredients are all full-fat unless otherwise specified. All ingredients should be sugar-free, unless you use dark 85% to 90% chocolate, which contains a small and acceptable amount of sugar.
By following the swaps below and those listed on page 15, you can adjust almost any chaffles to any dietary needs.
- Heavy whipping cream or mascarpone > coconut cream
- Almond milk > coconut milk or seed milk
- Nuts and nut butters > seeds, seed butters, and coconut butter
- Butter in sweet chaffles > palm shortening (use sustainable sources)
- Butter for cooking > ghee, duck fat, lard, or even olive oil (only light cooking)
Spicy Fish Chaffle Stacks
If you prefer your fish cakes with a spicy kick like I do, give these a try. You can always adjust the heat by using mild curry powder and paprika instead of chili. Then swap the Sriracha for tomato paste and you’ve got a kid-friendly meal!
These chaffles are like a cross between snickerdoodle cookies and churros. They are soft inside and crispy on the outside with crunchy cinnamon coating. Feel free to serve with soft and fluffy whipped cream.
No customer reviews
|5 star (0%)||0%|
|4 star (0%)||0%|
|3 star (0%)||0%|
|2 star (0%)||0%|
|1 star (0%)||0%|
Review this product
Most helpful customer reviews on Amazon.com
A couple of tips. I've used our regular waffle maker after locating it in storage and giving it a good cleaning as it has been years since its last use. It makes savory chaffles just fine, but sweet ones tend to stick more. I had purchased the little Mini-Dash when I purchased the cookbook - it works great for the sweet chaffles (as well as the savory). It may not be practical for a family but it's fine for the two of us. When you put the batter on (I've had to add a little almondmilk to a few batches to thin the batter some as it can be very thick), let the batter sit on the hot griddle for a bit - you'll see it expand as the cheese melts and the baking powder causes it to rise - be careful of how much you add to the griddle - maybe 2 Tablespoons max per chaffle - or else it may overflow and make a mess on your counter. The recipes make exactly as many as Martina says it does. Martina also recommends you blend the batter mixture in a small blender or with an immersion blend. It does make for a smoother batter, but this morning I just mixed it with a fork -- cooked up fine, so I think I'll just use a fork from now on as makes for less clean-up. I thought this cookbook would just be gimmicky thing, but we've really enjoyed the recipes made so far. They don't taste egg-y at all. The outside is beautifully crisp while the inside is soft. Great for toast, waffle-substitutes, open-faced sandwiches, etc. I'm thinking of getting the little Mini-Dash panni press so the chaffles won't look like waffles but they are out-of-stock on Amazon right now. Have fun bringing "bread" back into your life if you are low-carb or keto!
1. It is the best way to make chaffles. The texture is amazing, the flavor is nice and balanced and I can tell they really tested these recipes. The sweet chaffles are not ridiculously sweet and the savory waffles are not greasy like some of the recipes I've made before. About half of the recipes are sweet and half are savory. The perfect balance!
2. There are photos of every single recipe! Many cookbooks don't have enough photos and I need to know how the recipe looks before I make it.
3. There are detailed nutrition facts: carbs, net carbs, fat, protein and calories. This is a must if you track your macros.
4. There are some nut free, egg free and dairy free tips. I can eat all of these but I thought this may be useful to know in case you have allergies.
5. The recipes are quick and you will (in most cases) need just a few ingredients that are easy to find.
6. It's a compact book, not huge and bulky. I don't have a lot of space and it's more practical.
Before I discovered chaffles, I would eat regular waffles like twice a year. With these recipes I can have chaffles every week. With 75 recipes there will never be a shortage of yummy things to try. So far my biggest problem has been deciding what to make next...lol. That's a fantastic problem to have.
So far we've made the Avocado Toast Chaffles, Taco Chaffles, Pepperoni Pizza Chaffles, and the Blueberry Muffin Chaffles (which are amazeballs)!
I really like that there are savory and sweet options. Looking for to making my way through the book.
Reviewed in the United States on 27 July 2020