My New Low-Carb Obsession

The whole freakin’ Internet knows how much I love carbs (as documented in a previous blog post). But that doesn’t mean that I don’t try to eat low or lower carb from time to time, especially when I find a recipe that sounds appealing.

So when I heard about “chaffles” a few months ago, I was intrigued.

The word “chaffle” is actually a portmanteau: It combines “cheese” with “waffle”. I love both of those things, but I was kind of confused as to how they could come together to create something that tasted good. After all, waffles are usually sweet, and cheese is savory…but then again, I’ve tried stranger combinations, so why not give chaffles a chance?

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Who would’ve thought that cheese and egg smooshed together by a waffle iron could taste so dang good?

Not too long ago, I broke out my mini waffle maker (best ten bucks I ever spent) to whip up my first batch of chaffles. The recipe was laughably easy. All I had to do was combine half a cup of shredded cheese (I went with mozzarella) with one large egg. And that was it! These are two ingredients that I have on hand almost always, so I was very pleased that the recipe didn’t require anything special. But then again, it’s the kind of recipe that’s just begging to be tweaked, added to, and played with according to taste and craving – more on that later.

I mixed my ingredients and added a spoonful of coconut flour (a little research online taught me that adding it in would yield in a more waffle-like texture, and I happened to have some on hand). Within a few minutes, I’d made two chaffles and was eager to try them. I’d also read online that people eat these with syrup, just like normal waffles, but I decided to try them plain.

I was wowed from my first bite – somehow, the cheese-egg-coconut flour mixture really¬†did¬†taste like waffles. I didn’t really care about the how or why behind it: All I knew was that I was a big, big fan of chaffles.

I’ve made them several times since, and I see no end in sight to my love for chaffles. How could I not enjoy something that’s actually satisfying (I couldn’t believe how full I felt after eating two), doesn’t annihilate my blood sugar, and is so stupidly simple to make? It’s also the perfect recipe to play around with – I can add a splash of vanilla and a dash of cinnamon to make them sweeter, a bit of garlic powder, marinara sauce, and pepperoni to make personal chaffle pizzas, or I can use chaffles to replace bread for a sandwich. The possibilities are endless, and I’m a sucker for versatility.

The funny thing is that chaffles have apparently been lauded by the keto community for many months now…they’ve basically been the biggest food trend since staples like impossible burgers and celery juice. While I’m far from a “keto person”, I do appreciate the different experiments with food that stem from that diet choice and will happily incorporate any winning recipes into my regular lineup. As for chaffles, they get a giant thumbs-up from me and will be appearing on my plate for a long time to come.

2 thoughts on “My New Low-Carb Obsession

  1. I was pushed, pushed hard, by a former endo to do a ketogenic diet. I resisted just as hard as she pushed. While I see the advantage of a keto diet I also do not think it would work well for a type 1 diabetic. She sent me to a metabolic specialist to try and convince me to go carbless. The specialist confirmed my thoughts. I was not a good candidate for a keto diet. The specialist told me a keto diet is better suited to an office worker than a highly active factory worker. For years I kept telling the old endo that 280 grams of carbs was not too much since the 150 grams called for was based off a 1200 to 1500 calorie per day diet. I was eating about 2800 to 3400 a day which was twice the amount that number was based on. I was eating less, percentage wise, than the 150 grams. A person needs to find their own way with diet, exercise and insulin doses. The key is to look at the bigger whole picture and not just a small little piece of the puzzle.

    Liked by 1 person

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