Brown Bread Chaffle
Course: Chaffles
Servings
1
servingsPrep time
3
minutesCooking time
3
minutesCalories
191
kcalTotal Carbs
4
gramsNet carbs
2
gramsFat
28
gramsProtein
8
gramsThis recipe was inspired by a couple of my YouTube followers, Joshua Benjamin and Alexandria Kreiman. I built off their ideas for a brown, “wheat” like bread chaffle, then tweaked it a bit for improved texture and chew.
Ingredients
1/4 tsp xanthan gum
1/4 tsp baking powder
1/8 tsp sea salt (or a 3 finger pinch)
1 large egg
2 TB pecan butter
1 TB heavy whipping cream
Directions
- Mix the xanthan gum, baking powder and salt in a small bowl until thoroughly combined. This keeps the xanthan gum from clumping.
- In a separate bowl or Pyrex measure cup, beat an egg, then add the pecan butter and heavy whipping cream. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and beat/whisk until combined.
- Use half of the batter in a Dash Mini waffle maker for each “slice” and cook for 3-4 minutes.
- Remove to a cooling rack for 5 minutes, then make a sandwich.
Recipe Video
Notes
- Nutritional info is based on a serving size of 2 chaffles and does not include anything you put in your sandwich.
- In the video, I use 1/4 tsp of salt. After some feedback in the comments, I have dialed that back to 1/8 tsp or a 3 finger pinch.
Love the texture. A bit to salty for me.
Already done but they need to cool down before I can give it a try …. but it “looks” good so far 😉
Wow, you really nailed it with this one. I added a bit of sweetener and made it as a breakfast waffle with butter & 0-carb maple syrup on top. Much better flavor and texture than a cheese chaffle.
I have to agree with Laura, it’s a little bit too salty but anyway tomorrow I will try it with something sweet on top!!???
Next time I will add less salt and also the next ones with sweetener ????
Best Chaffle ever!!!! Oh my gosh!!! This one is the BEST sandwich chaffle ever! Love the texture. Thank you!!! Thank you!!! Thank you!!! I used almond butter because I had made pecan last week and added sweetener to it. It turned out great! I’ll be making these a lot!
This recipe is *the* best keto bread alternative! I’ve made it three times so far — substituting tahini for the pecan butter, and adding 1/4 tsp oat bran. Other adjustments: lower salt, add OOO flavors for breakfast waffles. I’m planning to use the batter in a silicon “muffin top” mold to try for a flatter, round bread, which my husband will probably prefer as the waffle bread is thicker than he prefers.
I really liked this recipe! Subbed with almond butter… really good texture!
This is my favorite Chaffee recipe. The first time I made it I didn’t have pecan or Allman butter so I used peanut butter. I’ve since made it subsequent times with almond butter. The last time I made it I also added 1 tablespoon cocoa powder and 2 tablespoons Bochasweet. It was very good! I liked it better than the chocolate cupcake chaffleand I think this variation would be good for making Ice Cream sandwiches. The next time I make this chocolate version I’m going to use peanut butter instead.
Good Morning,
I really like your research into keto food. I am interested in your chaffle recipe. Do you have a plain chaffle recipe? Let me know. Thank you, Diane
If you check out my YouTube chaffle playlist, I have everything in there, starting with the basic chaffle:
https://youtube.com/playlist?list=PLOMI-eTG2nCkT1iKZfJVgHReyIjkjgzum
I’m always looking for unique chaffle recipes, so I was very excited to try this. These are really good! I used walnut butter instead of pecan butter, but they still came out really tasty. Will definitely make again. Thanks!
I just found this and I will be making it soon! I’m wondering if a drop or 2 of molasses would be a good addition? I will have to add it to my grocery list….. 🙂 I’ve checked several of your other recipes and I certainly will be trying some!
While the keto police might frown on that, I believe you should do whatever tastes great and doesn’t kick you out of ketosis.
Excellent. My search for a bread chaffle has ended. I added a bit of active dry yeast (maybe it enhanced the bready flavor), with all the ham sandwich stuff going on – can’t really tell. Our state tree of Texas is the pecan, and I can buy pecan butter locally. However it is $10 for a 8 ounce jar, perhaps I’ll try it with almond butter too. Appreciate all your recipe testing efforts.
Very good. I made it with less salt as recommended and actually think it would have been okay with the original amount (will try that next time). I thought it was very bread-like and had a good taste with just a little butter. Will try with a little sweetener as others have recommended but it was very good as is.