This keto low carb Cheddar Jalapeno Popper Chaffle is the perfect bread substitute or cut up in pieces as a appetizer with your favorite dip.

Jalapeno Popper Chaffle
Jalapeno Popper Chaffle

Keto Chaffle Recipe Ingredients

  • 2 tablespoon coconut flour or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon Himalayan pink salt
  • 4 slices bacon, crumbled up (optional)
  • 2 large eggs
  • 2 jalapeno peppers (Wash and deseed them. You can cut them in pieces or large chunks)
  • 1/2 teaspoon xanthan gum
  • 1/2 cup sharp cheddar cheese, shredded plus more for griddle

How to make a Jalapeño Cheddar Popper Chaffle

  1. Wash, dry, and de-seed jalapeno peppers.
  2. You can dice them or cut up in large pieces
  3. In a pan on the stove, cook bacon until brown and crispy.
  4. In a small mixing bowl, whisk together flour, baking powder, xanthan gum and salt.
  5. In a mixing bowl, beat eggs until light and fluffy.
  6. Preheat waffle maker and spray generously with low carb non-stick spray.
  7. Add eggs and the shredded cheese, then beat until well combined.
  8. Add dry ingredients to egg mixture and beat until combined.
  9. Fold in diced jalapeno.
  10. Pour batter into waffle maker on medium, high heat and cook until starting to brown on the
    outside – about 5 minutes.
  11. Cool “chaffle” slightly, then topping with sour cream and crumbled
    bacon pieces.
  12. Serve and enjoy!

Jalapeno Cheddar Popper Chaffle

Recipe by Lucy ChesnaCourse: Appetizers, Snacks, BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

75

kcal
Total time

15

minutes

This Jalapeno Cheddar Popper Chaffle is perfect lunch, dinner, snack or as an appetizer.

Ingredients

  • 2 tablespoon coconut flour or almond flour

  • 1 teaspoon baking powder

  • ¼ teaspoon Himalayan pink salt

  • 4 slices bacon, crumbled up (optional)

  • 2 large eggs

  • 2 jalapeno peppers (Wash and deseed them. You can cut them in pieces or large chunks)

  • 1/2 teaspoon xanthan gum

  • 1/2 cup sharp cheddar cheese, shredded plus more for griddle

Directions

  • Wash, dry, and de-seed jalapeno peppers.
  • You can dice them or cut up in large pieces
  • In a pan on the stove, cook bacon until brown and crispy.
  • In a small mixing bowl, whisk together flour, baking powder, xanthan gum and salt.
  • In a mixing bowl, beat eggs until light and fluffy.
  • Preheat waffle maker and spray generously with low carb non-stick spray.
  • Add eggs and the shredded cheese, then beat until well combined.
  • Add dry ingredients to egg mixture and beat until combined.
  • Fold in diced jalapeno or put them on tip of the waffle mix after you put the batter on it.
  • Pour batter into waffle maker on medium, high heat and cook until starting to brown on the outside – about 5 minutes.
  • Cool “chaffle” slightly, then topping with sour cream and crumbled
  • bacon pieces.
  • Serve and enjoy!

Notes

  • To make this dairy free, use vegan or non dairy cheese substitutes and 3 tablespoons nutriental yeast for the cheesy taste

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