Light, fluffy, and absolutely delicious, chaffles are the perfect low-carb, keto-friendly solution to sandwich bread! Here’s a savoury chaffle recipe that’s perfect for meal prep.

You will need:

• 2 large eggs

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• 2 tablespoons almond flour (blanched and finely ground)

• 1/2 teaspoon psyllium husk powder (or golden flaxseed meal)

• 1/2 teaspoon baking powder

Mix all ingredients together. Use a half of the mixture to make one chaffle in a hot waffle maker. They cook very quickly so check periodically.

Instructions:

• Preheat your waffle iron. This ensures that when the batter hits the surface, it starts cooking right away for a crispy exterior.

• Mix all the ingredients together in a bowl until well combined. This includes the eggs, shredded cheese, almond flour, psyllium husk powder, and baking powder.

• Cook: Pour the batter into the preheated waffle iron and cook until the chaffles are golden brown and crispy. 

• Cool: Let the chaffles cool on a wire rack. This prevents them from becoming soggy.

• Store: Once cooled, store the chaffles in an airtight container in the refrigerator, separating each with parchment paper. They will keep in the fridge for up to 5 days.

• Freeze: For longer storage, freeze the chaffles in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They will keep for up to 6 months.

• Reheat: To reheat, pop them in the toaster, toaster oven, skillet, or conventional oven at 180°C/ 350°F until warmed through and crispy. Avoid the microwave as it can make them too soft.