Say goodbye to boring, bread-less lunches! If you’re on a keto or low-carb journey and desperately miss the satisfying crunch of a classic BLT, your world is about to change. Meet the Chaffle BLT: a revolutionary sandwich where the ‘bread’ is a savory, crispy waffle made from cheese and egg. It’s ridiculously easy, packed with flavor, and ready in under 10 minutes. Get ready to fall in love with lunch all over again!
Ingredients
• For the Keto Chaffles (Makes 2)
• 1 cup / 113g shredded provolone cheese
• 2 large eggs
• 1 tbsp / 15g diced green onion
• ½ tsp Italian seasoning
• For the Sandwich Assembly
• 4 strips cooked bacon
• 1 medium tomato, sliced
• 2 large butter head lettuce leaves
• 2 tbsp / 30g mayonnaise
Instructions
1. Easy Chaffle BLT
2. Preheat your waffle maker according to the manufacturer’s . Lightly grease it with cooking spray or butter.
3. In a medium bowl, whisk together the shredded provolone cheese, eggs, diced green onion, and Italian seasoning until well combined.
4. Pour half of the cheese mixture onto the hot waffle maker, spreading it out gently to cover the surface.
5. Close the lid and cook for 3-5 minutes, or until the chaffle is golden brown, crispy, and steam is no longer coming from the sides. Carefully remove the chaffle and let it cool on a wire rack for a minute to firm up. Repeat with the remaining mixture.
6. To assemble your sandwich, spread mayonnaise on one chaffle. Layer with cooked bacon, sliced tomato, and butter head lettuce. Top with the second chaffle and serve immediately.
Nutritional Information
• (Estimated)Serving Size: 1 SandwichCalories: 930 kcalFat: 78gCarbohydrates: 5gNet Carbs: 4gProtein: 54g
Pro Tips
• for the Perfect Chaffle
• For an extra crispy chaffle, sprinkle a little extra cheese directly onto the waffle iron before adding the batter and again on top before closing the lid.
• Let the chaffles cool completely on a wire rack before assembling. This prevents them from becoming soggy from the fillings and helps them firm up.
• Don’t overfill the waffle maker. The batter will expand slightly as it cooks, and overfilling can cause a messy overflow.
• Feel free to swap the provolone with other low-moisture shredded cheeses like cheddar, mozzarella, or a Mexican blend for different flavor profiles.
FAQ
Q: Can I use a different cheese for the chaffles
A: Yes, you can easily swap the provolone. The recipe suggests using other low-moisture shredded cheeses like cheddar, mozzarella, or a Mexican blend to create different flavor profiles for your chaffle.
Q: How do I make my chaffles extra crispy
A: For an extra crispy chaffle, sprinkle a small amount of shredded cheese directly onto the hot waffle iron before you add the batter. You can also add another sprinkle on top of the batter before closing the lid for maximum crispiness.
Q: Can I make these chaffles ahead of time
A: Absolutely. You can make the chaffles in advance and store them in an airtight container in the refrigerator. To restore their crispiness, simply reheat them in a toaster, air fryer, or a hot skillet before assembling your BLT.
Q: Why did my chaffle get soggy
A: To prevent a soggy chaffle, it’s important to let it cool completely on a wire rack after cooking. This allows it to firm up and release steam, ensuring it stays crisp when you add the mayonnaise and other fillings.
