Hey readers! Anthony here, or as I’m better known: The Primal Food Dude (Follow my cooking and Dad adventures on IG @theprimalfooddude).
I’m a chef, restaurant owner, health coach and I happen to be married to the owner of this blog, The Northeast Ginger.
If you’re new to the Keto World, you’ve probably never heard of “chaffles.”
But I promise that once you try them, you’ll be obsessed.
They are a great replacement for bread and are packed with nutrients.
Eat them on their own, use them for a sandwich or use them to make avocado toast. The possibilities are endless, plus, they make for a great toddler snack.
Yield: 22 chaffles
-1 dozen eggs
-16 oz shredded mozzarella cheese
-1/4 tsp salt
-2 tbsp butter
-add all ingredients to a blender and pulse until well mixed
-using a mini waffle maker, pour a small amount of the mixture into the maker – just enough to cover the surface. Any more than that and your chaffles will be too thick and overflow out of the waffle maker.
-cook each chaffle for roughly 2-3 minutes, or until golden brown.
-store in the fridge for up to one week. Or freeze and defrost as needed.