Juicy, tender, and crispy at the same time? Yes, this chicken parmesan chaffle recipe is everything you will need for a nutritious lunch.
Serves 4 | Prep time 5 minutes | Cooking time 5–7 minutes
Ingredients
Batter
- 2 cups cooked shredded chicken breast
- 4 eggs
- 3 tablespoons tomato sauce
- ¼ cup almond flour
- Salt and pepper to taste
- ½ teaspoon dried garlic
- 1 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 2 tablespoons cream cheese
- 1 cup grated mozzarella cheese
Other
- 2 tablespoons butter to brush the waffle maker
- 1 cup tomato sauce
Directions
- Preheat the waffle maker.
- Add the chicken, eggs, almond flour, and tomato sauce to a bowl and season with salt and pepper and dried garlic.
- Mix everything with a fork and stir in the parmesan cheese, dried oregano, and cream cheese.
- Mix again until fully combined.
- Brush the heated waffle maker with butter and add a few tablespoons of the grated mozzarella cheese to create a crust for the chicken parmesan chaffle.
- Top with some of the batter. Add more mozzarella cheese on top.
- Close the lid and cook for about 5–7 minutes depending on your waffle maker.
- While the chaffle is cooking, warm the tomato sauce in the microwave or on the stovetop over medium heat.
- Repeat with the rest of the batter.
- Serve with tomato sauce on top.
Nutrition (per serving)
Calories 361, fat 24.3 g, carbs 5.0 g, sugar 1.8 g, protein 32.1 g, sodium 592 mg
This recipe is from Sarah Spencer’s cookbook Keto Chaffles Quick and Easy Ketogenic Diet Low-Carb Waffle Recipes.
To learn more, click here or on the cover
To download and print the recipe, click here
I have Sarah’s Keto Chaffles book. This recipe in the book is the same except there is no almond flour, or any flour. So what is the deal? Flour or no flour? Are there other missing ingredients in the book that will result in cooking up disasters?
Hi Jan, I updated the recipe and added almond flour. I think it works better when you add about 1 tablespoon of almond flour or other keto-friendly flour per serving. It makes the waffle have more consistency. If you use coconut flour, you can us less like 1/2 tablespoon per serving would be enough. But it can work without the flour if you let it rest a bit more, like 5 minutes in the waffle maker with the power turn off and the lid opened. I hope that answers your question. The one I did both ways with and without almond flour turned out very well using both methods.