Buffalo Chicken Chaffle Recipe (no egg whites chaffle recipe)

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My friend Cheryl W just gave us her permission to post her amazing Buffalo Chicken Chaffle recipe!  It’s made with no egg whites because of an egg allergy.  It’s super important to have delicious recipes with other options without using the egg whites that are used to bind the ingredients together.  She uses flaxseed with a small amount of water as a binder!  Just follow the recipe instructions below.  Cheryl has perfected it!  Just look!

Photo by Cheryl Williams

Buffalo Chicken Chaffle Recipe Ingredients

• 1 Can Valley Fresh Organic Canned Chicken Breast (5 ounces)
• 2 T Red Hot Wing Sauce
• 2 oz Cream Cheese, softened
• 4 T Cheddar Cheese, shredded
• 2 T Almond Flour
• 1 T Nutritional Yeast
• 1/2 tsp Baking Powder
• 1 Egg Yolk (Can Use whole egg if no allergy)
• 1 Flax Egg (1 T ground flaxseed, 3 T water)
• *1/4-1/2 Cup Extra Cheese for the waffle iron

Buffalo Chicken Chaffle Recipe Instructions

1. Make flax egg and set aside to rest.
2. Drain liquid from the canned chicken. Mix all the ingredients together. Sprinkle a little cheese on the waffle iron. Let it set for a few seconds before adding 3 T of chicken mixture. (I used a large cookie scoop) Then add a little more cheese before closing waffle iron. Cook for 5 minutes.
3. Don’t open the waffle iron before the time is up or you will have a mess. Remove and let cool before adding a drizzle of hot sauce and ranch dressing.

Makes 6 Chaffles. Whole recipe is 6.4 carbs. Each Chaffle is 1.1 carb.

You can use a full size waffle maker for this recipe too!

Be sure to grab a Dash Mini Waffle Maker!

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Buffalo Chicken Chaffle Recipe

Add a bit of spice and try the brand new Keto Buffalo Chicken Chaffle recipe made with no egg whites! Make this keto chaffle recipe with a Dash mini waffle maker!

4.8 from 5 votes

Print Recipe Pin Recipe

Servings 6 chaffles

Ingredients

  

1x2x3x

• 1 Can Valley Fresh Organic Canned Chicken Breast (5 ounces)
• 2 T Red Hot Wing Sauce
• 2 oz Cream Cheese softened
• 4 T Cheddar Cheese shredded
• 2 T Almond Flour
• 1 T Nutritional Yeast
• 1/2 tsp Baking Powder
• 1 Egg Yolk Can Use whole egg if no allergy
• 1 Flax Egg 1 T ground flaxseed, 3 T water
• *1/4-1/2 Cup Extra Cheese for the waffle iron

Instructions

 

• Make flax egg and set aside to rest.
• Drain liquid from the canned chicken. Mix all the ingredients together. Sprinkle a little cheese on the waffle iron. Let it set for a few seconds before adding 3 T of chicken mixture. (I used a large cookie scooThen add a little more cheese before closing waffle iron. Cook for 5 minutes.
• Don’t open the waffle iron before the time is up or you will have a mess. Remove and let cool before adding a drizzle of hot sauce and ranch dressing.

Notes

The whole recipe is 6.4 carbs. Each Chaffle is 1.1 carb.

Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

Be sure to join the brand new Chaffle Recipes group on Facebook here:  https://www.facebook.com/groups/Chaffles/

We just started that recipe group and already have over 1000 members!  You should see some of the chaffle recipes that are being created!  It’s so inspiring!

If you love chaffle recipes, we know you will like these keto chaffle recipes too:

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Here’s a chaffle recipe that tastes like cornbread!  Introducing the Corndog Chaffle Recipe

Photo credit: Cheryl W

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Or just a plain Keto Chaffle Recipe

(we made chicken and chaffles!)