Cheryl McColgan shows how to make a chaffle, a keto waffle made with just an egg and shredded cheese in a mini waffle maker. It cooks in about a minute and gets fluffy inside with crispy edges. You can add zucchini or cauliflower, or use it as a sandwich bun.
Hi, I'm Cheryl McColgan, founder of Heal, Nourish, Grow, and coming to you today to just show you a very quick little keto recipe that requires one special piece of equipment. And if you've been on Instagram for a little bit, this will not be new to you. I'm holding it like this because it's extremely hot on the outside, so once you get it set up and plugged in, try to leave it alone. But it's a mini waffle maker. It's the cutest little thing, and you can find it— a lot of people have found them at Target, or I have a link to to it on my Instagram for my Amazon page. It's like $8, $10 depending on who you get it from. Anyway, it's a cute little piece of kitchen equipment. I'm not usually one for having extra kitchen gadget items, but I think this one will be super fun. So the recipe is so easy. All you need is an egg and some shredded cheese. That's pretty much it. And you just scramble your egg. Okay, beat that up. And then pop over to your waffle maker. And I don't think you want to really— my very technical way of opening the bag there. I don't think you really want to measure anything a lot. I mean, this probably ends up being about a half a cup of cheese if I had to guess, but you simply put in a little dollop of cheese on the bottom of the waffler. And then pour in your egg. And one egg just about fills it up perfectly. You need to like even it out just a bit there, and then a little bit more cheese on the top, and then you close it. Voilà! So that easy. And then, I don't know, we'll have to see how long this actually takes to cook. If I had to guess how quickly eggs cook usually on the stove, I'm gonna say maybe a minute or something like that. So we'll give it some time here. But this is the first time I've actually used this little guy, but it's been so popular everywhere on Instagram. Like, literally everybody has just been making these tiny waffles, using them as a sandwich bun, using them as traditional waffles with syrup and whatever, um, having variations with zucchini in them. And, you know, basically you can just put whatever you like and put the egg in there and call it a day. I'd really like to try, I have a recipe over at the site, HealNourishGrow, for potato, so it's not, it's keto latkes. So over the holidays when you make potato pancakes, you can make a substitute potato pancake out of cauliflower, and usually you fry them. I would like to actually pop that in here and see if that works. So that might be a little future experiment I might try. But this is getting, so it's expanding. I don't know if you can see the side of it, and again, it's super hot, so I'm not going to pick it up. But it's definitely cooking and puffing up and not quite there yet, so I'll give it some more time. All right, there we go. So that is actually cooked, not super crispy yet, so I'm just going to give it a little bit more. So depending on how you like it, if you want your cheese crispy, I would cook it for a little longer, obviously. And The other thing I don't like, I don't like when my eggs get overcooked because they get a little tough, but if you're using this for a sandwich bun, that might actually be a little better. So I'm getting impatient, so I think I'm just going to take it off and then we can do more experiments later to see if I want it crispier. But actually, this— I wonder if this would have made— I wonder if you could mix this up and make two It is sticking a little bit. I didn't spray or anything. I wasn't sure if that was necessary for this particular recipe, but in the future I'd probably give it a light coating of some, um, spray avocado oil or something like that. And there we go. So let me just unplug this here. In the bottom, it's super crispy. Let me just give you a good close-up here. But yeah, it's got a fluffy, real fluffy texture still, and it's probably hotter than Hades, but let me go ahead and give it a try. So we— so it's actually really good. The texture of it right now while it's still real hot is the egg is nice and fluffy. It's just got a light coating of cheese. I'd probably actually do a little more cheese in the future, but getting ready to go dairy-free for a little bit here, so— but it's not August yet, so I'm able to try this cheesy thing today. So yeah, I give this an A+. I mean, I think if you're going to use it as a bun I might experiment with only pouring half of the egg in there, and then that way you could actually make 2 buns out of 1 egg. So that could be good, and a little bit more cheese, I think, so it makes it crispier. So anyway, yeah, give that a try. And if you don't have a Baby Waffler but you have a bigger waffler, you can still do it. It just might not fill the whole thing, but it'll still work fine. So anyway, thanks for joining me for that little experiment, and I'll talk to you soon.
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