Shortcake Chaffle
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
3
servingsPrep time
5
minutesCooking time
3
minutesCalories
105
kcalTotal Carbs
2
gramsNet carbs
1
gramFat
9
gramsProtein
5
gramsThis recipe was submitted to me by one of my viewers, SimpleTruths (aka “Deb”). It’s a delightful little recipe that yields 3 light, slightly spongy keto waffles that make for a great shortcake substitute.
Ingredients
1 large egg
2 TB almond milk (30 mL)
2 TB blanched almond butter (33g)
1 TB almond flour (7g)
1/4 tsp gelatin powder
1/4 tsp xanthan gum
1/4 tsp baking powder
1 pinch sea salt
1 tsp granular sweetener (I prefer BochaSweet)
Directions
- In a bowl or Pyrex measuring cup, whisk together the egg, almond milk and almond butter until smooth. Set aside.
- In a separate bowl whisk together the almond flour, gelatin, xanthan gum, baking powder, salt and sweetener
- Pour dry ingredients into the wet ingredients and whisk until smooth.
- Pour 1/3rd of the batter into a Dash Mini or other mini waffle maker and cook for 3 minutes. Remove to a wire rack to cool and repeat with the remaining 2 chaffles.
Recipe Video
Notes
- Nutritional info is based on a serving size of 1 chaffle.
I subbed SK’s Macadamia Coconut Butter for the almond butter and it worked perfectly. Delicious!
Hi. I love the look of this recipe! Would it be ok to substitute vegetarian gelatine for the beef please?
Many thanks x
I haven’t tried it but I don’t see why not.
I absolutely love these shortcake chaffles. Thank you so much!
I’m thinking of cooking these in my pancake dash maker. I think the texture would be even more cake like.
Do you have to use a mini waffle iron? Does a regular size waffle iron work too?
A regular waffle iron should work fine.