Jalapeño Bacon Cheddar Chaffles
Crispy keto jalapeño cheddar chaffles with sharp cheddar, mozzarella, bacon, and a mild fresh jalapeño kick. Made in a standard four-section waffle iron.
Servings: 3
Calories: 535kcal
Equipment
- WafWaffle iron
- Cooling rack
Ingredients
- 4 large eggs
- ½ cup almond flour
- 2 tsp baking powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon pieces
- ¼ cup finely diced jalapeño seeds and membranes removed
- ½ tsp garlic powder
Instructions
- Preheat the Waffle Maker. Preheat a standard four-section waffle maker on high, following its ready indicator. Lightly grease if needed.
- Mix the Base. You'll need: 4 large eggs, ½ cup almond flour, 2 tsp baking powder, and ½ tsp garlic powder. Whisk the ingredients together in a medium bowl until smooth.
- Fold in the Fillings. You'll need: 1 cup shredded mozzarella cheese, 1 cup shredded sharp cheddar cheese, ¼ cup finely diced jalapeño, and ½ cup cooked bacon pieces. Fold into the batter until evenly distributed. The batter will be thick.
- Cook the Chaffles. Spoon the batter onto the hot waffle plates, leaving room for it to spread without overflowing. Close and cook on high for approximately 3 minutes, until golden and the steam has mostly subsided.
- Rest and Crisp. Let the waffle rest in the closed hot waffle maker for 1–2 minutes. Carefully transfer to a wire rack and cool for approximately 3 minutes. Repeat with the remaining batter.
Notes
Nutrition values are estimates based on standard ingredient references and may vary with ingredient brands, weights, and actual yield.
Nutrition
Calories: 535kcal | Carbohydrates: 9g | Protein: 36g | Fat: 41g | Saturated Fat: 16g | Sodium: 1300mg | Fiber: 2g | Sugar: 2g | Net Carbohydrates: 7g