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.