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Martina Slajerova - Sweet & Savory Keto Chaffles

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Sweet & Savory Keto Chaffles: summary, description and annotation

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You can have waffles and your keto diet too! Written by beloved keto author Martina Slajerova, Sweet & Savory Keto Chaffles gives you 75 delicious and creative options for this trending treat.With a mouthwatering photo and nutrition information for every recipe, these game-changers include low-carb snacks, desserts, and sandwicheswith options for egg-free, dairy-free, and vegan chaffles too.Chaffles are the epitome of simplicity and versatility. Made from only two ingredientscheese and eggschaffles are a versatile bread substitute that can be used for sandwich bread, a base for pizza, waffles, a low-carb dessert, or made sweet or savory like a fat bomb.Whether you follow the keto and low-carb lifestyle or just like the creativity of chaffles, youll find plenty of delicious options, including:- Avocado Toast Chaffles- Egg Sandwich Chaffles- Cauli Chaffle Latkes- Pepperoni Pizza Chaffles- Taco Chaffles- Monte Christo Chaffles- Apple Cinnamon Dipper Chaffles- Blueberry Muffin Chaffles- Triple Chocolate Chaffle Cake- Smores Chaffles

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SWEET SAVORY KETO CHAFFLES 75 Delicious Treats for Your Low-Carb Diet Martina - photo 1
SWEET & SAVORY
KETO CHAFFLES
75 Delicious Treats for Your Low-Carb Diet Martina Slajerova Best-selling author of
The KetoDiet CookbookChapter 1 Why Chaffles Chafflescheese wafflesare the new trend in the low-carb - photo 2
Chapter 1 Why Chaffles Chafflescheese wafflesare the new trend in the low-carb - photo 3
Chapter 1
Why Chaffles?
Chafflescheese wafflesare the new trend in the low-carb and keto community, and they have taken over on social media. Thats for good reason: Chaffles are super fuss-free and versatile, and you only need a few common ingredients to make them. They can be used to make bread, sandwiches, or even a slice of cake!
How to Make Chaffles The basic chaffle is made with just two ingredients - photo 4
How to Make Chaffles
The basic chaffle is made with just two ingredients: cheese and eggs. Although I love the simplicity, the texture is soft, cheesy, and eggy, which is not necessarily what you desire. Ive tried and tested every possible way there is to make these wonderful keto waffles to bring you 75 creative recipes with the best textures and flavors.
MINI WAFFLE MAKER VERSUS REGULAR WAFFLE MAKER
To make mini chaffles, youll need a 4-inch (10-cm) Dash Mini Waffle Maker.
MINI WAFFLE MAKER VERSUS REGULAR WAFFLE MAKER
To make mini chaffles, youll need a 4-inch (10-cm) Dash Mini Waffle Maker.

You can find one for around $15. In addition to the waffle grid, you can even get a mini panini maker from the same brand; it can be used interchangeably. Dont worry if you dont have a mini waffle maker; you can use a regular-sized waffle maker. If you do that, the yield will change and instead of 2 to 3 small round chaffles, youll get 1/ to 2 regular-sized (5-inch/12.5-cm) Belgian square chaffles, or 1 to 1/ large (7-inch/18-cm) round Belgian waffles. Chaffles made in a Belgian waffle maker tend to be drier and may crisp up more, so keep that in mind. If you dont have a waffle maker, simply cook the batter on a greased pan just like pancakes!

THE BEST CHEESE FOR CHAFFLES
Shredded part-skim, low-moisture mozzarella is ideal for both sweet and savory chaffles.

For savory chaffles you can use any hard cheese, including mild or mature cheddar, Monterey Jack, Swiss cheese, Emmental, goat or sheep cheese, or the like. If you cant eat dairy, some types of grated hard vegan cheese will work. The ones Ive tested were coconut- and almond-based. Keep in mind that not all vegan cheeses are healthy (always check the label) and most are relatively high in carbs. If you cant use cheese, you can always make Classic Keto Waffles without it.

THE BEST SWEETENERS FOR CHAFFLES
To keep your chaffles low in carbs, use natural low-carb sweeteners such as erythritol, Swerve (made with erythritol and inulin), monk fruit, and stevia.
THE BEST SWEETENERS FOR CHAFFLES
To keep your chaffles low in carbs, use natural low-carb sweeteners such as erythritol, Swerve (made with erythritol and inulin), monk fruit, and stevia.

Keep in mind swapping granulated sweeteners for stevia will affect the yield, as stevia does not have bulking effects. You can also use xylitol and yacon syrup in moderation. Allulose is used in some recipes, such as keto-friendly caramel treats (). The carb count in allulose is similar to erythriol and the calories are similar to xylitol. Its as sweet as sugar and, just like sugar, it has the ability to caramelize. Unlike erythritol, it does not crystalize, and it is a great option in chilled desserts.

If you cant find allulose, swap it for a powdered erythritol-based sweetener such as Swerve. The results wont be as smooth, but it is a good alternative.

BLENDING VERSUS MIXING
You can simply mix the batter using a fork or a whisk. For best results I always recommend blending the batter, especially if youre making sweet chaffles. Its worth the extra effort as it makes chaffles fluffier, improves the texture, and masks any eggy taste. Also, blending makes the batter thick and reduces the risk of it spilling over the waffle maker while its cooking.

If youre using sweeteners, its better to stir them in after the blending. Adding the sweetener before blending makes the batter a little runnier and more likely to leak out of the waffle maker. The blender you use will determine how smooth the batter is and may affect the number of chaffles you get. Any small blender, small food processor, or immersion blender will work. Blending is easier for large batches of chaffle batter.

HOW TO STORE CHAFFLES
Cooked chaffles can be stored for up to 3 days at room temperature or in the fridge for up to 1 week.
HOW TO STORE CHAFFLES
Cooked chaffles can be stored for up to 3 days at room temperature or in the fridge for up to 1 week.

Wrapping the chaffles in aluminum foil keeps them fresh. Zip-top-bags, however, make them sweat and they can go moldy. Cooked chaffles can be frozen for up to 3 months and allowed to defrost at room temperature. To reheat chaffles, pop them in a toaster, waffle maker, or oven for a few minutes to crisp up.

WHAT TEXTURE SHOULD I EXPECT?
Warm chaffles fresh from the waffle maker will be soft, and some types of sweet chaffles may be fragile. Thats why its best to first open the lid of your waffle maker and let the chaffle cool slightly for 15 to 30 seconds before using a spatula to gently transfer it to a cooling rack.

As the chaffles cool down, they will harden and crisp up. Depending on the batter and the cheese you used, youll get slightly different textures. The cooking time for chaffles varies between 2 and 5 minutes, or even longer if you prefer your chaffles crispier. Be aware that some types of cheese, such as shredded mozzarella, and ingredients such as cacao powder and chocolate chips may burn. Make sure to check the chaffles after 2 minutes and then after every 1 minute until theyre ready.

HOW MANY CHAFFLES PER PERSON?
Most recipes in this book make 2 savory or 3 sweet chaffles.

Depending on the occasion and type of meal, you can serve 1 to 2 chaffles per person. I made it easy; most recipes list values per individual chaffle.

LEAKPROOF TIPS TO ENSURE YOUR CHAFFLES DONT OVERFLOW
The size of the egg matters. A large egg should weigh approximately 50 grams (1.8 oz), and a large egg white will weigh about 33 g/1.2 oz, but you may get 1020% more or less even if its a large egg. The recipe will still work with a slightly larger egg, but the batter is more likely to leak out of your waffle maker. With a mini waffle maker, you will be working with small amounts of batter and there will be a risk of it overflowing.

Always keep an eye on the batter. If its about to overflow, slightly lift the lid to reduce the pressure on the batter. This should stop the leak. You can also use a spatula to gently move any batter that is about to leak out back inside. Another way to prevent leaking is to add the batter in two parts per chaffle. To do that, spoon part of the batter into the waffle maker.

Close the lid and cook for 1 minute. Lift the lid and spoon more batter in. Close the lid and cook for 2 to 4 minutes. Make sure to stick with the recommended amount of baking powder. Youll need less baking powder for sweet chaffles than you will for savory chaffles, as most sweeteners also act as a raising agent. If you use too much baking powder, the batter is more likely to overflow and your chaffle maker will get messy.

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