KETO BREAKFAST SANDWICH (WITH CHAFFLES)
A quick, filling keto-friendly breakfast that tastes like the real deal
KEY INFO
- Prep Time: 5-10 minutes
- Cook Time: 15 minutes
- Total Time: 20-25 minutes
- Servings: 1 sandwich
- Difficulty: Easy-Moderate
- Diet: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Mini waffle maker
- Medium frying pan
- Mixing bowl
- Spatula
- Alternative: Air fryer or toaster oven for reheating
INGREDIENTS
For Chaffles (makes 2):
- 1 large egg
- 120g/½ cup shredded mozzarella cheese
- 15g/2 tbsp almond flour (optional, for texture)
- ¼ tsp garlic powder
- Pinch of salt
Filling:
- 2 slices bacon
- 1 large egg
- 1 slice cheddar cheese
- Salt and pepper to taste
Optional Add-ins:
- Avocado slices
- Sugar-free mayo
- Hot sauce
METHOD
- Heat your mini waffle maker.
- Mix chaffle ingredients in a bowl until well combined.
- Pour half the mixture into the waffle maker and cook for 4 minutes until golden brown and crispy.
- Repeat with remaining batter.
- While chaffles cook, fry bacon in pan over medium heat until crispy (about 6-8 minutes).
- In the same pan, fry egg to desired doneness (about 3 minutes for over-medium).
CRUCIAL TIPS
- Don’t overfill the waffle maker – it will expand
- Let chaffles cool for 1 minute to achieve maximum crispiness
- Cook bacon first so you can use the fat for the egg
STORAGE & VARIATIONS
Storage:
- Chaffles keep in fridge for 3 days
- Reheat in toaster or air fryer for best results
Common Mistakes:
- Using too much batter (leads to overflow)
- Not letting chaffles crisp fully
- Overcrowding fillings
Variations:
- Swap bacon for sausage patty
- Add avocado for healthy fats
- Use different cheese varieties in chaffle base
- Make it spicy with hot sauce or jalapeños
Nutrition (approximate per sandwich):
- Calories: 550
- Net Carbs: 3g
- Protein: 35g
- Fat: 45g
