Eggless Chafle
Course: ChafflesCuisine: AmericanDifficulty: Medium
Servings
2
servingsPrep time
5
minutesCooking time
4
minutesCalories
130
kcalTotal Carbs
4
gramsNet carbs
2
gramsFat
8
gramsProtein
9
gramsThis recipe was a special request from one of my YouTube subscribers whose daughter has a severe egg allergy. It was a very challenging recipe to get up to my standards, because without the protein structure of egg or the gluten of flour, you have to get pretty creative to get something that holds together like a waffle. The substitute for the egg is aquafaba, the thick liquid that is found in a can of chickpeas.
Ingredients
2 TB almond flour
1 TB coconut flour
1 TB whey protein isolate (see notes)
1 tsp “pixie dust” (see notes)
1/4 tsp xanthan gum
1/4 cup shredded mozzarella
1/4 cup aquafaba
Directions
- Combine almond flour, coconut flour, whey protein, pixie dust, xanthan gum and mozzarella in a food processor and pulse until the consistency of bread crumbs.
- Add the aquafaba and process until you have a batter.
- Divide the batter between two Dash Mini waffle makers and cook for roughly 4 minutes (when just a small amount of steam is coming out of the waffle maker).
- Allow to cool for a couple of minutes, then serve with syrup.
Recipe Video
Notes
- You can use any flavor of whey protein isolate you want, though I recommend vanilla or Quest cinnamon crunch. If you want to make a savory chaffle, use unflavored whey protein and add the seasoning of your choice (like 1/4 tsp of Everything But the Bagel seasoning).
- Pixie dust is a blend of 20g golden flax seeds, 10g chia seeds, and 5g of psyllium husk powder run through a spice grinder or coffee grinder. This acts as a thickener that can be used in place of — or in conjunction with — xanthan gum.
- Nutritional information is based on a single chaffle serving.
This looked so good and just perfect for a substitute conventional keto-friendly waffle, but I can’t do the Whey powder. It’s a shame there is nothing out there to replace that one ingredient.
In any case, thank you again, Steve, for such a giving and caring recipe and for all of your time and effort that you constantly put in.
I’m not sure how this would work, but you could try an additional tsp of pixie dust and 1/4 tsp of baking powder. That might give you the combination of lift and structure that the whey was there for. If you do try it, please let me know how it works out.
Hi Steve, in your experiments did you test gelatin or agar agar egg?
I did not. I have both of those ingredients in my “modernist cuisine” pantry, though. Have you tried using either?
do you think i could use a flax-egg in place of the aquafaba? thanks!
I tried that and it didn’t work well.
ok, thanks. does the aquafaba need to be whipped like egg whites, or just poured in?
Could we make this batter the night before and store it in the fridge, to use the morning after?
I haven’t tried that. I’d be more inclined to make the chaffle the night before, then toast it the next day.
Could you give me the measures of pixie dust in teaspoons please?