Burger Bun Chaffle
Course: N/ACuisine: N/ADifficulty: Easy
Servings
2
servingsPrep time
3
minutesCooking time
5
minutesCalories
137
kcalTotal Carbs
2
gramNet carbs
2
gramsFat
12
gramsProtein
10
gramsThis recipe was submitted to me by YouTube subscriber, Dave Watson. Dave says this is his “go to” recipe when he needs a keto bun for his burger. After tasting it, I can see why.
Ingredients
1 large egg, beaten
1/2 cup shredded mozzarella
1 TB almond flour
1/4 tsp baking powder
1 tsp sesame seeds
1 Pinch of onion powder
Directions
- Combine all ingredients
- Pour half into a mini waffle maker (or split between two)
- Cook for 5 minutes or until you no longer see steam coming from the waffle maker.
- Remove to a wire rack and allow to cool.
you forgot the 1 tbsp almond flour
Thanks for the catch. I’ve updated the recipe and the macros.
Any ideas on what to use in place of.the cheese? I cant have dairy….
I make a Burger/Philly Cheese Steak Chaffle using 1 egg, 1 tablespoon Almond Flour or Unflavored Protein Powder, 1/2 cup mozzarella, tablespoon minced garlic, 1/4 teaspoon Himalayan salt, 1 teaspoon psyllium husk.
I decided to give this one a try after watching your video on the 5 different versions. I’m glad I did, it turned out great.
Thanks for tes†ing out the recipes so that we don’t have to. Keep up the great work.
Good call on the xanthan gum in the video!
I tried these with about 1/8 teaspoon of xanthan gum, and a dash of nutritional yeast.
They held their structural integrity through to the last bite of extra juicy 1/2 pound burger patties, without being too dense or chewy.
The nutritional yeast really solidified the “bread” taste.
They were so good that if I ever quit keto, I believe I’d still prefer to make these over using traditional buns.
This is the best Chaffle for a burger! I subbed pecan flour for the almond flour because it’s lower carb, and I like it. I also used Everything but the Bagel seasoning instead of just sesame seeds. This is the perfect bread replacement. Life changer! Thank you, Steve! (And thank you for the rye bread chaffle, soooo good for my Reuben!)
Steve, thank you for having a website that gets to the point. I really like not having to scroll through ten pages to find the recipe. Can’t wait to make a Reuben.
These are seriously too good!! I use everything bagel seasoning and cook them a little longer till their crispy..top them with a shmear of cream cheese and smoked salmon..my go to lunch!
I tried this with the griddle version, as described, except a medium egg, because I don’t have large eggs. It was a bit “fluffy” for me, at 5800 feet. I added 1/2 tsp psyllium husk powder and 1/2 tsp sesame seeds as per another of your videos, and they came out much better. The second half of the batch I added 1/2 tsp of water and went 7 minutes (5800 feet thing) and I think it came out pretty good. I’ll probably try it with a 1/3-pound grass-fed angus patty from Costco tomorrow. Kinda surprised none of mine got as crispy as yours, but maybe because not the waffle iron. I have one of those on order, too.
I’ve updated my recipe, after a bit more fiddling. Turns out you can do more with less, like dropping the almond flour. Current recipe, using the mini griddle:
1 medium egg
1/4 cup mozzarella
3/4 tsp psyllium husk powder
1/2 tsp baking powder
1/4 tsp sesame seeds (pre-toasted are better) sprinkled on top before closing the lid
There may be a benefit in waiting a couple minutes before cooking after mixing, if you use two griddles. It seems to do better if you give the baking powder a chance to start. I also make them and set them on the rack before preparing the burger. I then toast them at the last minute.
For the uninitiated, they come up very similar to “sandwich thins,” but I think they’re actually better, not to mention only 4 carbs, 2 fiber: 2 net.
Approximately how many grams of cheese should I have in my 1/2 cup? I was having so much trouble making my entry in MyFitnessPal for your macros. I end up with the wrong calories and carbs.
It should be 110-115g depending on how tightly packed it is.
I tried the recipe as is and it was pretty good. Although it tasted a little bit eggy, it is much better than a lettuce wrap. Until recently I haven’t really even tried bread replacement for about 5 months.
Tonight I made it and subbed 2 egg whites for the large egg, added 1/4 tsp psyllium husk powder and 1/8 tsp xanthan gum. In doing so I couldn’t taste the egg or really the cheese either.
I doubled the recipe and it yeilded almost 7 chaffles on the Dash mini. I thought that I could have a sandwich and save the extra in the fridge or freezer for later. My non-keto wife was hungry and wanted to try it, so I gave her the small one. She kept coming back to snack on it and soon it was gone. She decided to use two for her sandwich, and then my almost 3 year old daughter wanted one for hers (but now I don’t have enough left for another sandwich). They both liked it, so now I just have to convince my son to try it and I might not have to buy burger buns again.
Awesome! Thanks for sharing your version.
Thank you for the great recipe. This will be our go-to for burger buns!
For the limited amount of effort required, these are a big win for me. Have invested many MANY hours and $$$ trying to get keto burger bun recipes to work, but if they are able to hold a burger they are too dense and overwhelm the burger.
This is not perfect, but it is by far the best solution I have found. Also doesn’t require I freeze 5 extra burger buns when I rely only need 1.
Than you!
I just had a ranch guac burger on this and WOW! This will be a go-to for sure. Only difference in mine was that I bought the Dash mini thinking I purchased the waffle maker and I when I opened the box just now, it was the griddle. It still worked, just doesn’t look the same! Thank you!
First time making and eating a burger chaffle….though I used it for a ham and swiss sandwich. It was sooooo wonderful! Will make a chaffle bacon and eggs breakfast sandwich tomorrow!
This is literally a lifesaver for those of us diabetics who have to watch our carbs. I just love the recipe.
This was a fabulous burger!!! My first time making a burger with a chaffel. Loved it. This will definitely be my go to. I didn’t change a thing. Thank you!
Can I save the batter in the fridge for my husband to use in the morning.? Or make make more and have him toast it?
I’d making them in bulk and let him toast them. I did a video on bulk chaffle making on YouTube.
Delicious!!! Thanks for the recipe!!
Can I freeze them? I’d like to make a whole bunch and freeze individually.