Brown Bread Chaffle

Brown Bread Chaffle

4 from 13 votes
Recipe by Steve @ SeriousKetoCourse: Chaffles


Prep time


Cooking time




Total Carbs


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This 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.


  • 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


  • 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


  • 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.


  1. Love the texture. A bit to salty for me.

  2. Already done but they need to cool down before I can give it a try …. but it “looks” good so far 😉

  3. 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.

  4. 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 😇👍👍😇

  5. 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!

  6. 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.

  7. I really liked this recipe! Subbed with almond butter… really good texture!

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