BBQ bacon cheeseburger chaffle is the low-carb comfort food that finally replaces the bun. Crispy cauliflower-and-cheddar waffles pile high with browned beef, diced bacon, sugar-free BBQ sauce, and a broiler-blanket of melted cheddar. Thirty minutes, four servings, and not a single crumb of regret.
Who says you can’t have a juicy, loaded cheeseburger on a low-carb diet? Ditch the bun and get ready to fall in love with the ultimate comfort food mashup: the BBQ Bacon Cheeseburger Chaffle! We’re talking a crispy, savory waffle made from cauliflower and cheese, piled high with seasoned ground beef, smoky bacon, and a blanket of glorious, melted cheddar. It’s messy, it’s decadent, and it’s everything you’ve been craving, ready in just 30 minutes.
Ingredients
• Toppings
• Salt and freshly ground black pepper to taste
• 12 ounces / 340 g (12 oz) cheddar cheese, shredded
• 4 tablespoons sugar-free barbecue sauce
• 4 slices bacon
• 4 ounces / 113 g (4 oz) ground beef, 70% lean
• Waffle Dough (Chaffles)
• Salt and freshly ground black pepper to taste
• 3 tablespoons (45 ml / 1.5 fl oz) grated parmesan cheese
• 4 tablespoons (60 ml / 2 fl oz) almond flour
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup / 125 g (4.4 oz) cauliflower crumbles
• 2 large eggs
• 3 ounces / 85 g (3 oz) cheddar cheese, shredded
Instructions
1. In a medium bowl, combine the cauliflower crumbles and the 3 ounces (85 g / 3 oz) of shredded cheddar cheese.
2. Add the almond flour, parmesan cheese, eggs, onion powder, garlic powder, salt, and pepper to the bowl. Mix until well combined and set aside.
3. Dice the bacon and cook in a large skillet over medium-high heat until it begins to render its fat.
4. Add the ground beef to the skillet. Break up the meat with a spoon and cook with the bacon until fully browned, about 5-7 minutes.
5. Carefully drain 1-2 tablespoons (30 ml / 1 fl oz) of the rendered fat from the skillet and stir it into the cauliflower waffle batter. Set the meat mixture aside off the heat.
6. Use an immersion blender to blend the waffle batter until it forms a smooth, thick paste.
7. Preheat your waffle iron. Spoon a quarter of the batter onto the iron and cook until golden brown and crispy, about 4-6 minutes. Repeat with the remaining batter to make 4 chaffles.
8. While the last chaffle cooks, return the skillet with the meat mixture to low heat. Stir in the sugar-free barbecue sauce and warm through.
9. To assemble, place the 4 cooked chaffles on a baking sheet. Top them evenly with the BBQ meat mixture, followed by the 12 ounces (340 g / 12 oz) of shredded cheddar cheese.
10. Broil for 1-2 minutes, watching carefully, until the cheese is bubbly and melted. Serve immediately.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 415
• Fat: 33.9g
• Protein: 18.8g
Pro Tips
• For the crispiest chaffles, use frozen cauliflower crumbles, thaw them, and squeeze out as much excess moisture as possible in a clean kitchen towel before mixing.
• Don’t forget to grease your waffle iron well, even if it’s non-stick. The cheese in the batter can be prone to sticking.
• Customize your toppings! Add sliced jalapeños for a kick, a dollop of sour cream, or some chopped green onions for freshness.
FAQ
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffles, use thawed frozen cauliflower crumbles and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth before you mix the batter. This is the most important step for a crispy, non-soggy result.
Q: Can I make these chaffles ahead of time
A: Yes, you can prepare the chaffles in advance. Store them in an airtight container in the refrigerator for up to 3 days. To restore their crispiness, reheat them in a toaster, air fryer, or oven before adding the toppings.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, a standard blender or a food processor will work just as well. Simply transfer the batter to your appliance and blend until it forms a smooth, thick paste.
Q: Can I use fresh cauliflower instead of frozen
A: Absolutely. You can use fresh cauliflower crumbles or rice a head of fresh cauliflower yourself. Whether using fresh or frozen, the key step for crispy chaffles is to remove as much moisture as possible before mixing the batter.
Pro Tips
- Use frozen cauliflower crumbles, thawed and wrung out hard in a clean kitchen towel. Squeezing out every drop of moisture is what makes the chaffles crispy instead of limp.
- Blend the waffle batter with an immersion blender until it forms a smooth, thick paste before cooking. A uniform batter cooks into a sturdier chaffle that holds the heavy toppings.
- Grease the waffle iron well even if it's non-stick. The cheddar in the batter loves to stick, and a good coating guarantees an intact chaffle.
- Stir 1-2 tablespoons of the rendered bacon-beef fat back into the batter. It's flavour you've already paid for, and it keeps the chaffles rich and keto.
- Watch the broiler like a hawk during the final 1-2 minutes. The shredded cheddar goes from bubbly to burnt fast, and the chaffles should stay crisp underneath.
Frequently Asked Questions
Why are my chaffles soggy?
Almost certainly excess cauliflower moisture. Thaw frozen crumbles and squeeze them dry in a kitchen towel before mixing, and make sure the waffle iron is fully preheated.
Can I make the chaffles ahead of time?
Yes. Cook the chaffles and refrigerate them for up to 4 days, then crisp them in the toaster or a dry skillet before topping. Add the BBQ meat and broiled cheese just before serving.
Can I use a different barbecue sauce?
Any sugar-free barbecue sauce keeps the carbs at 5g per serving. Regular sauce would add a significant sugar load and pull the chaffle out of keto range.
Can I freeze this cheeseburger chaffle?
Freeze the plain cooked chaffles, not the assembled stacks. Reheat them from frozen in a toaster or oven until crisp, then add the meat, cheese, and broiler finish fresh.
Recipe card below.
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BBQ Bacon Cheeseburger Chaffle
Ingredients
Method
- In a medium bowl, combine the cauliflower crumbles and the 3 ounces (85 g / 3 oz) of shredded cheddar cheese.
- Add the almond flour, parmesan cheese, eggs, onion powder, garlic powder, salt, and pepper to the bowl.
- Mix until well combined and set aside.
- Dice the bacon and cook in a large skillet over medium-high heat until it begins to render its fat.
- Add the ground beef to the skillet. Break up the meat with a spoon and cook with the bacon until fully browned, about 5-7 minutes.
- Carefully drain 1-2 tablespoons (30 ml / 1 fl oz) of the rendered fat from the skillet and stir it into the cauliflower waffle batter.
- Set the meat mixture aside off the heat.
- Use an immersion blender to blend the waffle batter until it forms a smooth, thick paste.
- Preheat your waffle iron. Spoon a quarter of the batter onto the iron and cook until golden brown and crispy, about 4-6 minutes.
- Repeat with the remaining batter to make 4 chaffles.
- While the last chaffle cooks, return the skillet with the meat mixture to low heat.
- Stir in the sugar-free barbecue sauce and warm through.
- To assemble, place the 4 cooked chaffles on a baking sheet.
- Top them evenly with the BBQ meat mixture, followed by the 12 ounces (340 g / 12 oz) of shredded cheddar cheese.
- Broil for 1-2 minutes, watching carefully, until the cheese is bubbly and melted.
- Serve immediately.
- Don't forget to grease your waffle iron well, even if it's non-stick. The cheese in the batter can be prone to sticking.
