Rye Bread Chaffle

Rye Bread Chaffle

4 from 13 votes
Recipe by Steve @ SeriousKeto Course: ChafflesDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

5

minutes
Calories

276

kcal
Total Carbs

4

grams
Net carbs

3

grams
Fat

21

grams
Protein

19

grams

This 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.

Products used in this recipe/video:

10 Comments

  1. 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! ๐Ÿ™‚

  2. Char Cunningham

    Thanks Steve!

  3. Hi Steve, my question is why pecan flour versus almond, or any other nut flower?

    • Steve @ SeriousKeto

      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.

  4. Thanks for the info on the egg whites. I cannot handle the eggy taste in bread. My Cloud Bread was beautiful, but too eggy. Iโ€™m looking forward to this Rye Chaffle!

  5. dump it out in the sink??? Can’t you split the starter into two containers and continue from there?

  6. My favorite, Caraway Rye! You are a God Steve. Thanks ๐Ÿ™‚

  7. Sue Richards

    I have alpha-gal syndrome and am allergic to mammal. Is there a substitute for pork rinds?

Leave a Comment

Your email address will not be published. Required fields are marked *

*