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.
