The Paffle

The Paffle

Recipe by Steve @ SeriousKeto
4.7 from 13 votes Only logged in users can rate recipes
Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

4

minutes
Cooking time

5

minutes
Calories

192

kcal
Total Carbs

1

gram
Net carbs

1

gram
Fat

13

grams
Protein

17

grams

If you’re looking to add some extra texture and flavor to your chaffle, add some pork rinds and create at paffle. The taste and texture may remind you of seasoned tater tots and it makes a great sandwich bun. Try it with a roast beef and cheddar, or a turkey and Swiss. This packs enough flavor that the only condiment you might need is mayo.

Ingredients

  • 1 large egg, beaten

  • 1/3 cup shredded mozzarella

  • 1/2 cup pork rind crumbs (crush pork rinds in a plastic bag)

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • 1/4 tsp smoked paprika

Directions

  • Mix all ingredient in a bowl or 2 cup Pyrex measuring cup.
  • Split batter in half and scoop into mini-waffle maker
  • Cook until you no longer see steam coming out of the waffle maker (4-5 minutes), then transfer to a wire rack to cool for 1-2 minutes.
  • Repeat steps 2 and 3 for the second paffle.

Recipe Video

Notes:

Products Used in this Video

6 Comments

  1. Delicious!!! Made a steak sandwich out of them with dijon mustard and mayo… what a treat! I will be adding these to my weekly meals. Thank you for the great recipe!

  2. Karen Miller

    Thank You! I really like this Paffle, finally a crispy no-egg tasting chaffle. This is my favorite so far.

  3. Dorothy Lawrence

    I love it taste great. I like to put a Tablespoon of less fat cream cheese on and add everything bagel seasoning. I can only eat one.

  4. Jennifer Polovitch

    Seriously good stuff right here. Thanks Steve.

  5. Don Burdeyney

    Finally got around to making this for breakfast yesterday. Served it with some sugar free maple syrup and butter. Wowzers – this is our new go to chaffle.

  6. Linda Converse

    I made these today to use as a bun for pulled pork. I used barbecue pork rinds which gave me a barbecue flavor without the sauce. I used 1/2 mozzarella and 1/2 sharp cheddar. Perfect with pulled pork and dijon mustard!

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