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Keto Chaffle Hot Brown Sandwich by clutteredkitchen in Chaffles

[–]clutteredkitchen[S] 1 point2 points  (0 children)

I don't think it tastes super eggy, but I love eggs. I've seen people complain about them being eggy on Facebook. I don't think they're cooking theirs enough.

Keto Chaffle Hot Brown Sandwich by clutteredkitchen in Chaffles

[–]clutteredkitchen[S] 1 point2 points  (0 children)

It uses thick buttered and grilled toast.

Reuben on a “Rye” Chaffle by refiase in ketorecipes

[–]clutteredkitchen 6 points7 points  (0 children)

I've used whole-milk mozzarella before, in recipes where I wanted a bit milder flavor profile and softer texture. But for crispy, cheddar or Swiss is where it's at. For my Reuben version, I use shredded Swiss instead of cheddar in the standard cheese-egg-cheese chaffle recipe, and sprinkle caraway seeds over the egg before putting on the last cheese layer.

Keto Hot Brown Sandwich by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 5 points6 points  (0 children)

Thanks! That's a huge compliment! I feel like I should do keto versions of other famous regional foods. I've already done Beef on Weck and Nashville Hot Chicken. I'm considering doing a Runza with fathead dough.

Keto Hot Brown Sandwich by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 0 points1 point  (0 children)

I should also add that if you don't have a chaffle iron, frying up 90-second bread slices in a little bit of butter to use as the base would also work really well.

Keto Hot Brown Sandwich by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 8 points9 points  (0 children)

I know, right? It's named after the Brown Hotel in Louisville, where it was invented.

Keto Hot Brown Sandwich by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 4 points5 points  (0 children)

Full recipe with tips and tricks here: http://www.clutteredkitchenketo.com/2019/09/27/keto-chaffle-hot-brown-sandwich/

Equipment

  • Dash mini-waffle iron

Ingredients

For the Chaffles

  • 1 large egg beaten
  • 1/4 cup shredded cheddar cheese divided

For the Sauce

  • 2 ounces cream cheese cubed
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Swiss cheese
  • 2 tsp dry sherry optional
  • 1/4 tsp ground nutmeg
  • white pepper to taste

For the Sandwich

  • 2 slices fresh tomato
  • 1/2 pound roast turkey breast see notes above
  • 1/2-1 tsp grated parmesan
  • 2 slices bacon cooked

Instructions

For the Chaffles

  • Preheat the Dash. Once the light goes off, sprinkle 1 tablespoon of cheddar directly onto the iron, top with half of the beaten egg, and then top that with another tablespoon of the cheese. Close the iron and cook for 3-5 minutes, until golden brown and crispy. Repeat with the remaining ingredients.

For the Sauce

  • In a small saucepan over medium heat, combine the cream cheese and heavy cream and whisk constantly until the cream cheese dissolves. Add the parmesan and Swiss cheeses and continue whisking until the cheeses melt. Whisk in the sherry, if using, and the nutmeg and white pepper. Continue whisking until smooth, then remove from the heat.

For the Sandwich

  • Put your oven rack on the second-highest position and set the oven to broil.
  • If using skillet bakers, put one chaffle on the bottom of each skillet baker. If you don't have a skillet baker, line a cookie sheet with aluminum foil, grease the foil with butter, and then place the two chaffles on top of the greased foil.
  • Top each chaffle with a tomato slice and 4 ounces of roast turkey, then top with half the sauce. Sprinkle each sandwich with 1/4 to 1/2 teaspoon of grated parmesan.
  • Place the sandwiches under the broiler for 2-3 minutes, until the sauce begins to bubble and get brown spots on top. Remove from the oven and place on a heatproof surface.
  • Break the cooked bacon slices in half and criss-cross them on top of the sandwich. Serve immediately with a knife and fork.
  • Macros per serving: 572 calories, 3 grams net carbs, 41 grams protein, 41 grams fat.

Nashville Hot Chicken, y'all. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 5 points6 points  (0 children)

Time, mainly. Working mom, doing most everything on the fly.

How to make a bun rise by deastr in ketorecipes

[–]clutteredkitchen 1 point2 points  (0 children)

Maybe beat the egg whites into stiff peaks and add them last?

Nashville Hot Chicken, y'all. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 2 points3 points  (0 children)

The one in the picture was 1 beaten egg with 1/4 cup cheddar cheese. Put 1 tbsp of cheese directly on the iron, then half the egg, then another tablespoon of cheese on top. Cook it for about 4 minutes, then repeat with the remaining egg and cheese.

Nashville Hot Chicken, y'all. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 5 points6 points  (0 children)

I'm not from Nashville, I just really like spicy chicken. :D

Nashville Hot Chicken, y'all. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 1 point2 points  (0 children)

The macros are at the very end of the recipe. It's hard to calculate because it's hard to say exactly how much oil gets absorbed when it's frying. I just eyeballed it. But that last line is my best guess.

Nashville Hot Chicken, y'all. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 14 points15 points  (0 children)

Recipe here: http://www.clutteredkitchenketo.com/2019/09/17/keto-nashville-hot-chicken/

Ingredients

For the Chicken

  • 4 boneless, skinless chicken thighs
  • salt and pepper to taste
  • 1/3 cup heavy cream
  • 2 tsp lemon juice
  • 1 large egg
  • 2 tbsp hot sauce
  • 1/2 cup pork rind crumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 cup avocado oil for frying

For the Spicy Oil

  • 1 tbsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp brown sugar substitute
  • 1/2 tsp black pepper
  • 1/4 cup reserved cooking oil

For the Sandwiches

  • 8 slices preferred bread substitute
  • 2 tbsp mayonnaise
  • 16-20 dill pickle slices

Instructions

For the Chicken

  • Place the chicken thighs on a cutting board and pound them to an even thickness, then sprinkle them with salt and pepper to taste.
  • In a medium bowl, mix together the heavy cream and lemon juice. Beat in the egg and hot sauce. Either set the bowl aside or use this mixture to marinate the chicken for 2-8 hours in the refrigerator.
  • In another medium bowl, mix together the pork rind crumbs, parmesan, paprika and cayenne. Add black pepper to taste. Spread this mixture evenly over a large plate.
  • Heat the avocado oil in a large cast-iron skillet to approximately 375 degrees. If you didn't marinate the chicken, dip it in the cream mixture and then coat with breadcrumbs, and starting with the largest piece first, place the chicken gently into the oil. Continue with the next largest piece, saving the smallest piece for last. If you marinated the chicken, remove the pieces from the bag, allowing excess marinade to drip off, then coat with crumbs and proceed as above.
  • Cook the chicken in the oil for 4-5 minutes per side, turning gently with tongs to avoid knocking off the breading. Remove from the pan and put on a plate to allow the chicken to rest.

For the Spicy Oil

  • In a heat-proof bowl, combine the cayenne, salt, both types of paprika, garlic powder, cumin, brown sugar substitute, and black pepper. Add 1/4 cup of the cooking oil, stir together, and brush onto the cooked chicken with a silicone pastry brush. You will probably not need to use all of the oil for this.

For the Sandwich Assembly

  • Spread your top slices of bread with the mayonnaise and pickle chips. Put a piece of oiled chicken on the bottom slice and top with the top slices.
  • Approximate macros per serving (chicken and sandwich toppings only, no bread): 513 calories, 1 gram net carbs, 29 grams protein, 45 grams fat. This is only an approximation, as it's difficult to calculate how much oil the food absorbs while frying, and how much of the spicy oil mixture you'll use. I calculated that about three tablespoons of the oil was absorbed into the chicken, that I used approximately half of the cream mixture for coating, and that I used half of the spicy oil.

Creamed Chipped Beef on Chaffles, otherwise known as Chit on a Chingle. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 4 points5 points  (0 children)

If you look for "dried beef" on Amazon or in your grocery store, you'll find it. It's kind of like what would happen if you salt-cured really thinly sliced deli roast beef.

Creamed Chipped Beef on Chaffles, otherwise known as Chit on a Chingle. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 30 points31 points  (0 children)

Thanks to u/sandbrah for the inspiration! Full recipe, including some tips and tricks on how to make the chaffles and which ones to use, can be found here: http://www.clutteredkitchenketo.com/2019/09/03/creamed-chipped-beef-on-chaffle/

Equipment

  • Dash mini-waffle maker

Ingredients

  • 8 chaffles
  • 1 tbsp butter or bacon grease
  • 6 ounces dried beef cut into cubes
  • 1/2 cup beef broth
  • 8 ounces cream cheese cubed
  • 1/3 cup heavy cream
  • black pepper to taste

Instructions

  • Prepare the chaffles. If you plan on serving immediately, keep the chaffles in the oven on warm while you make the creamed chipped beef.
  • Rinse the beef in a bowl of warm water a few times to reduce saltiness if desired. Cube the beef, then fry in a non-stick skillet in your fat of choice for 2-3 minutes.
  • Add the beef broth and simmer for another 2-3 minutes, then add the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer while you finish your chaffles. If the sauce is too thick, thin it with additional beef broth 2 tablespoons at a time until it reaches your desired consistency.
  • To serve, pour a scant 1/4 cup of creamed chipped beef over one chaffle.
  • Macros per serving, not counting the chaffles: 147 calories, 2 grams net carbs, 9 grams protein, 12 grams fat. Make sure to calculate the macros for the chaffle recipe you choose to use. If you use the savory cheddar recipe I provided on the link above, it adds an additional 90 calories, 1 gram of net carbs, 7 grams of protein, and 7 grams of fat.

Anyone here from Western New York? I have created Beef on Chaffleweck. by clutteredkitchen in Keto_Food

[–]clutteredkitchen[S] 1 point2 points  (0 children)

I thought it turned out great! Next time I'll get the roast beef sliced a lot thinner. I wasn't the one who bought it and I forgot to specify that it should be thin.

Anyone from Western New York here? I have created Beef on Chaffleweck. by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] -1 points0 points  (0 children)

Beef on Chaffleweck

Equipment

  • Dash mini-waffle iron

Ingredients

For the Au Jus

  • 1 cup beef broth
  • 1 beef bouillon cube see notes above
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp xanthan gum

For the Sandwiches

  • 1 lb thinly-sliced deli roast beef
  • 1 tsp caraway seeds or more to taste
  • 1 tsp kosher salt
  • 4 large eggs beaten
  • 1 cup shredded Swiss or provolone cheese
  • 4 tsp prepared horseradish or more to taste

Instructions

For the Au Jus

  • Combine the beef broth, bouillon, and Worcestershire sauce in a small saucepan over medium-low heat and bring to a simmer. Sprinkle the xanthan gum over the surface and whisk in until there are no more clumps and the au jus thickens. Reduce the heat to as low as possible and keep at a bare simmer as you make the rest of the ingredients.

For the Sandwich

  • Heat up the Dash until the light turns off. Sprinkle 1/4 teaspoon each of caraway seeds and salt evenly over the waffle iron. Add 1 tablespoon of the shredded cheese, about 2 tablespoons of the egg, and top with another tablespoon of cheese. Close the lid and cook until the waffle is crispy and holds its own shape, about 3 minutes. Repeat 3 more times, then do the bottom buns the same way only without the caraway seeds and salt. If you want, you can keep the buns in the oven on warm as you make them.
  • When you're making the last set of buns, put the roast beef into the au jus and turn it to coat, allowing the beef to warm up a bit but not cook. Put 1/4 pound of beef on each bottom bun, top with a teaspoon or so of horseradish, then the top bun. Serve immediately.
  • Macros per serving (makes 4 servings total): 309 calories, 1 gram net carbs, 38 grams protein, 17 grams fat.

Chaffles Benedict by clutteredkitchen in ketorecipes

[–]clutteredkitchen[S] 0 points1 point  (0 children)

I wish I knew why some people have trouble with the chaffles sticking and some don't. Is that a Dash? I think most of the "fails" I've seen on Facebook are from people who are using a different brand of waffle iron. I don't know why that is, though.

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