Stove Top Chaffle Wonder Bread

About

One of the latest crazes in the Keto diet is Wonder-Bread “Chaffles”! Most Keto chaffles have two things that are missing from this modified recipe. You’ll need shredded cheese and a waffle maker for your typical chaffle. However, not everyone has a waffle maker at home! This recipe uses a cast iron skillet with a little oil to cook the chaffles. While cheese can melt quickly in a waffle-maker, cheese is omitted from this recipe and replaced with heavy cream for a denser and more stable product. Listed further down in this introduction are all the ways you can use your new chaffle recipe.

What Are Wonder Bread Chaffles Used For?

If you don’t know what Wonder Bread is, it’s a brand of sliced bread known for its milky and fluffy taste and texture. However, it also happens to be one of the more over-processed packaged breads sold in grocery stores. These Keto chaffles have “Wonder Bread” in the name because of the dairy added and denser ‘sandwich bread’ texture. Pile some yummy sandwich ingredients between two chaffles for a little sandwich snack. These chaffles are also quite flexible, to fold one up as a taco too. Since chaffles have an eggy taste, they’re best served with breakfast. However, they hold any savory flavor well!

What Else Can I Add To Chaffles?

This is quite a basic Keto recipe. If you’d like to add more flavor to your stove top chaffles, try adding additional ingredients straight to the batter! Add a sprinkle of shredded cheese to the batter for more taste. Cheddar, pepper jack, or smoked cheeses would all taste great. Add freshly chopped green onion, parsley, or Italian herbs for a brighter taste. Garlic powder, onion powder, paprika, or a pinch of cumin will all compliment savory flavors. Let other users know in the comments what you added to your batter for more fun ideas.

Ingredients

3 large raw egg
2 tablespoon heavy cream
¼ teaspoon baking powder
2 tablespoon paleo baking flour by bob's red mill
1 ½ teaspoon avocado oil

Instructions

Start by whisking together the eggs and cream. Then, whisk in sifted baking powder and paleo flour with a pinch of salt. While the baking powder and flour are in small amounts, they can easily clump together if not fully whisked into the batter. The original recipe here makes about ¾ cup of batter or 2 TB per serving. You can store the batter in your refrigerator for later or move on to the next step.
Use a pastry brush or marinade brush to spread the avocado oil across a cast iron skillet. Heat the skillet over medium-low heat until the pan is hot. Test by sprinkling a drop of cold water in the pan. If it’s hot enough, the water will crackle and pop. Pour just 1 tablespoon of batter into the hot pan, letting the edges of the batter cook quickly. Use a spatula to fix the edges and form a circle-shape quickly. Then, pour the second tablespoon of batter onto the same area so the chaffle has a slightly thicker center than the outside edges.
Cook the chaffle for just around 20 seconds before flipping over with a spatula. The chaffle should only need 15-20 seconds more on the other side before releasing from the skillet. Transfer the cooked chaffle to a serving plate to cool and start the next one. Repeat Step 2 until all your batter is used up. Adjust the heat as necessary to avoid burning the chaffles in your cast iron skillet. Let all chaffles cool completely before using.