Tired of the same old keto breakfast? Say hello to your new obsession: Jalapeno Bacon Cheddar Chaffles! Imagine a crispy, cheesy waffle packed with smoky bacon and a spicy kick of jalapeno. This isn’t just a low-carb meal; it’s a flavor explosion that’s ready in just 30 minutes. Perfect for breakfast, lunch, or even as a savory snack, these chaffles will make you forget you’re even on a diet. Let’s get cooking!
Ingredients
• 1 cup / 225 g cream cheese, softened and divided
• 3 large eggs, at room temperature
• 1 cup / 115 g shredded cheddar cheese
• 3 tbsp coconut flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1 jalapeno, deseeded and finely diced
• 4 slices bacon, cooked and crumbled
• 1 jalapeno, deseeded and sliced, for topping
Instructions
1. Preheat your non-stick waffle iron to a medium or medium-high setting.
2. In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy. Reserve half of the beaten cream cheese for topping later.
3. To the remaining cream cheese in the bowl, add the room temperature eggs and beat until well combined. Stir in the shredded cheddar cheese.
4. In a separate small bowl, whisk together the coconut flour, baking powder, and sea salt.
5. Gradually add the dry flour mixture to the wet , mixing until just incorporated. Gently fold in the diced jalapenos.
6. Pour approximately ¼ of the batter onto the preheated waffle iron. Close the lid and cook for 4-6 minutes, or until golden brown and firm.
7. Using a silicone spatula, carefully transfer the cooked chaffle to a wire rack to cool and crisp up. Repeat with the remaining batter to make 4 chaffles.
8. To serve, top the crispy chaffles with the reserved cream cheese, crumbled bacon, and fresh jalapeno slices.
Nutritional Information
• Serving Size: 1 Chaffle
• Calories: 336
• Fat: 27.6 g
• Protein: 16 g
• Total Carbohydrates: 7.5 g
• Fiber: 2.9 g
• Net Carbs: 4.6 g
Pro Tips
• For the crispiest chaffles, let them cool on a wire rack for a few minutes after cooking. This allows steam to escape and prevents them from becoming soggy.
• Using room temperature eggs and softened cream cheese is crucial. It helps the combine smoothly for a lump-free batter.
• Avoid overfilling your waffle maker. A little batter goes a long way, and overfilling can cause a messy overflow and uneven cooking.
• You can make these chaffles ahead of time. Store them in the refrigerator and reheat in a toaster or air fryer to restore their crispiness.
FAQ
Q: How do I get my chaffles extra crispy
A: For the crispiest chaffles, let them cool on a wire rack for a few minutes after they come out of the waffle iron. This allows steam to escape and prevents them from getting soggy. You can also reheat them in a toaster or air fryer to restore their crispiness.
Q: Can I make these chaffles ahead of time
A: Yes, you can prepare these chaffles in advance. Store them in the refrigerator and reheat them in a toaster or air fryer when you’re ready to eat to make them crispy again.
Q: How many net carbs are in one Jalapeno Bacon Cheddar Chaffle
A: According to the nutritional information provided, one chaffle contains 4.6 grams of net carbs.
Q: Why is my chaffle batter lumpy
A: A lumpy batter is often caused by using cold ingredients. For a smooth, lump-free result, it’s crucial to use softened cream cheese and room temperature eggs as stated in the recipe.
