How to Make Keto Pickle Chaffles
Pre-heat your waffle iron to a medium-high setting. If it's not non-stick, lightly grease it.
In a medium bowl, whisk together the egg, shredded mozzarella, pork panko, and pickle juice until it forms a thick, well-combined batter.
Pour half of the batter onto the hot waffle iron, spreading it into a thin, even layer.
Quickly arrange 4 of the drained pickle slices on top of the batter.
Top the pickles with the remaining half of the batter, 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 iron.
Carefully remove the chaffle and serve immediately while hot and crispy.
Pat your pickle slices thoroughly dry with a paper towel before adding them to the waffle iron. This is the key to preventing a soggy chaffle and achieving maximum crispiness.
Don't overfill your waffle iron. The mixture will spread as the cheese melts, and a thinner layer results in a crispier chaffle.
