These mini rye chaffles are a delight to have for breakfast. They’re sugar free and keto friendly.
- 2Tbsp.egg white powder
- 0.5tsp.baking powder
- 0.5tsp.konjac flouror glucomannan powder
- 3tsp.caraway seeds
- 4oz.mozzarella cheesegrated
Preheat your waffle maker.
Place the eggs and water in a blender and switch the blender on low.
While the blender is running, add the egg white powder, baking powder, konjac flour, and caraway seeds.*
Add the grated mozzarella and turn the blender on high. Blend into a smooth, thick liquid.
Spoon 2 tablespoons of chaffle mix onto the center of the lower plate and close the lid.
Cook for 6 minutes, raise the lid, and remove the chaffle before repeating for the remaining 7 chaffles.
*You can increase or decrease the caraway seeds to your taste.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is email@example.com.
Serving: 1mini chaffleCalories: 68.83kcalCarbohydrates: 1.54gProtein: 6.05gFat: 4.21gSaturated Fat: 2.01gPolyunsaturated Fat: 0.32gMonounsaturated Fat: 1.28gTrans Fat: 0.1gCholesterol: 55.7mgSodium: 156.07mgPotassium: 64mgFiber: 0.46gSugar: 0.41gVitamin A: 50.98IUVitamin C: 0.12mgCalcium: 127.23mgIron: 0.3mgNet Carbs: 1.07g