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square image of keto chaffle club sandwich cut and served on white dish
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4.73 from 97 votes

Keto Chaffle Sandwich Ideas

Take the basic chaffle recipe up a notch by turning them into endless savory and sweet sandwiches. Fill them with ingredients like deli meat and cheese for clubs or chaffle burgers, peanut butter and jelly, or even sloppy joes and grilled cheese for fun, customized creations.
Prep Time5 minutes
Cook Time8 minutes
Course: bread, Breakfast, Dinner, lunch
Cuisine: American, casual
Keyword: Chaffle, Chaffle Bread
Servings: 1
Calories: 291kcal
Author: Kasey Trenum

Ingredients

Basic Chaffle Ingredients

Instructions

Basic Chaffle Instructions

  • Preheat the dash mini waffle maker for 3-4 minutes until hot - brush plates with melted butter or oil. Sprinkle cheddar cheese on each plate.
  • In a small bowl, whisk 1 egg white until foamy, then mix in 1⁄2 cup shredded cheddar. Let batter sit for 1-2 minutes.
  • When the waffle maker is ready, ladle half of the batter onto the bottom plate and spread evenly with the back of a spoon. Close the top plate gently.
  • Cook 3-4 minutes until deep golden brown. Carefully remove crisp chaffle with fork.
  • Repeat the process with the remaining batter to make a second chaffle. Allow to cool 1-2 minutes before serving.
  • See notes on how to build different chaffle sandwiches.

Video

Notes

Making Our Fave Chaffle Sandwiches - Start by prepping a basic cheddar chaffle batter and baking until beautifully browned.
  • Grilled Cheese: Butter the exterior of each chaffle and fill it with cheeses of choice. Add ham or turkey for more protein. Brown in skillet for 2-3 minutes per side until melted perfection.
  • Chaffle Club: Layer mayo, lettuce, tomato, deli meat, bacon, and cheese on an open-faced chaffle. Top with the second chaffle and press gently. Toast for 5 minutes in the oven at 375°F for a crispy, melty stack.
  • Keto PB&J: Mix nut butter and sugar-free jelly, spread between chaffles
  • Savory Sloppy Joe: Pile flavorful sloppy joe filling on two chaffle "buns" for a hearty, saucy handheld.
  • There are additional sandwich ideas in the post above. 
Tips for Making Crispy Chaffles - Achieving a deliciously crispy texture is easy with a few simple tricks: 
  • Use Egg Whites - Cracking the egg and separating the white from the yolk is an extra step that pays off. Egg whites provide structure without added fats that make chaffles dense or chewy. The absence of the fatty yolk allows chaffles to cook up lighter and crispier. Beat one large egg white until foamy and use it instead of the whole egg in the chaffle batter. 
  • Let Them Cool - It's tempting to devour hot chaffles straight from the waffle maker, but allowing them to cool and set first is key. As soon as they release cleanly from the hot plates, transfer the chaffles to a cooling rack.
  • Double Cook - For ultra-crisp chaffles, double cooking is the trick. Once cooled, return the chaffles to the mini waffle maker on medium heat for 1-2 minutes per side to dehydrate and re-crisp the exterior. The second go-round ensures moisture evaporation for the crispiest texture. Alternately, cut in wedges and bake in a hot oven or toaster oven until crisp.
  • Store Properly - Maintaining crispness means storing chaffles the right way. Let fully cool before placing in an airtight container. To preserve texture, avoid stacking or wrapping hot chaffles in plastic too quickly, as trapped condensation leads to sogginess. If they lose their crunch, crisping back up is just a quick heat touch away! 

Nutrition

Serving: 2chaffles | Calories: 291kcal | Carbohydrates: 1g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 223mg | Sodium: 413mg | Potassium: 116mg | Sugar: 1g | Vitamin A: 804IU | Calcium: 432mg | Iron: 1mg