Rye Bread Chaffle
Course: ChafflesDifficulty: Medium
Servings
2
servingsPrep time
20
minutesCooking time
5
minutesCalories
276
kcalTotal Carbs
4
gramsNet carbs
3
gramsFat
21
gramsProtein
19
gramsThis recipe is “dirty keto” due to the inclusion of a small amount of rye flour. Due to the fermentation of the sourdough starter, however, this is still a low glycemic recipe and the rye flour adds less than 1g of net carbs per chaffle. There is a small amount of work to make the sourdough starter (just a minute or two per day), but after a week, you’ll have a starter that you can keep in the fridge and bust out whenever you want some low carb rye bread.
Ingredients
1/2 cup shredded mozzarella
1 TB pecan flour
1 TB pork rind crumbs
1/4 tsp baking powder
1 large egg
1 TB rye sourdough starter (see video)
1/2 TB brown mustard
1/4 tsp caraway seeds
Directions
- Combine mozzarella, pecan flour, pork rind crumbs and baking powder. For the best texture, do this in a food processor and pulse 7-8 times until your dry ingredients look like bread crumbs.
- Add the egg, rye sourdough starter (see the video on how to make this) and the brown mustard. Mix or process until you have a mostly smooth batter.
- Sprinkle in the caraway seeds and mix or pulse very briefly to incorporate.
- Cook the batter in a waffle maker until you no longer see steam coming out (roughly 5 minutes). You will have enough batter to fill two Dash Minis (with a little left over) or two square waffles in a Dash No Mess. If you double the recipe, it fills a Dash No Mess perfectly.
Recipe Video
Notes
- Nutritional info is based on a serving size of one chaffle.
This is not yet a comment about this recipe – my starter is going but not quite ready yet – but what I WOULD love to know – what do you use for a recipe calculator? I need a good reliable app or piece of software that I can enter in my ingredients and get the stats per serving! Thanks Steve! 🙂
I use Carb Manager. It’s not perfect, but I like it.
Thanks Steve!
Hi Steve, my question is why pecan flour versus almond, or any other nut flower?
Because it has a “darker” flavor — more like wheat or rye. I’ll also be using pecan flour in my future graham cracker recipe and in a pie crust.
Thanks for the info on the egg whites. I cannot handle the eggy taste in bread. My Cloud Bread was beautiful, but too eggy. I’m looking forward to this Rye Chaffle!
dump it out in the sink??? Can’t you split the starter into two containers and continue from there?
My favorite, Caraway Rye! You are a God Steve. Thanks 🙂
I have alpha-gal syndrome and am allergic to mammal. Is there a substitute for pork rinds?
Almond flour, hemp hearts, or just don’t put them in.
Can cream cheese be substituted for the mozzarella to make a after bread? I love every recipe I have tried. Been keto for 2 years. My MD recommended Dr Fung’s book. Read it in 2 days. Got my hubby to read it and he was on board. Most of your recipes are quick and easy. I am a nurse working full time. Having more quick and easy options on work days. This has been a Godsend. Thank you.
I haven’t tried, but I don’t see why it wouldn’t work. The texture will definitely be softer.
Thanks Steve! Made these in my No Mess using half mozzarella and half cream cheese. A little softer but still enough mozzarella to give them structure. Made a keto russian dressing and we had open face reubens with sauerkraut. Fantastic! Thank you!!
AMAZING!!! I just made a triple batch to freeze, with almond flour instead of pecan, because that is what I have, and only egg whites to avoid eggy flavor. These are a winner! Thank you.
I just made my second batch of rye chaffles. This time, I added a tablespoon of dark chocolate powder to a double batch and made pumpernickel chaffles (my favorite kind of rye bread). They taste amazing and only added 1 gram net carbs to the entire batch (4 chaffles)! I love this recipe and plan to use it every week to make chaffles (sometimes plain rye and sometimes pumpernickel).
Great tip!
What can I substitute for the mustard…or can I just leave it out?
The mustard is in there for both flavor and moisture. It’s a key component to helping give this a rye flavor.
Steve is there a shorter way or other product for sourdough flour your process is too much work. Is there a shorter way?
King Arthur makes some sourdough flavored powder. I haven’t tried it yet.
Have you tested to see if this recipe spikes your glucose levels?
If the starter is in the refrigerator for awhile, do you have to refresh it before you can use with rye and water? Or is it ready to go straight from the fridge each time? Thanks!
It certainly wouldn’t hurt it to let it sit out for a day with a fresh TB of rye and water to get it fully “awake” again.