Here you have it, folks! One of the best chaffle creations that would be perfect for Thanksgiving! We started a chaffle group called Keto Chaffle Recipes and one of our members, Shari Weiner, created this amazing Keto Chaffle Stuffing Recipe. Be sure to head over to the group and tell her thank you for sharing this recipe with all of the Low Carb Inspiration followers! She has the same love for cooking as I do and it totally shows in this creation. WOW! Just imagine all of the casserole creations that can be made with chaffles now… Mind blowing!
If you are not part of the Keto Chaffle Recipes private Facebook group yet, I invite you to join us! There are many new creations be shared daily! It’s one hot group! In fact, I’m pretty sure we’ve been growing at a rate of 1,000 members a day or more since it opened just a short time ago!
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Do you remember the Keto Stuffing Recipe with turkey and keto gravy we made last year? I remember when that was the very first keto stuffing to be made! Everyone, and I mean everyone enjoyed that savory bread recipe! They still do!! It’s a great way to make stuffing in big batches too. We love using that recipe to make keto croutons homemade too!
Now, if you would much rather make a Keto Cornbread Stuffing recipe, use this Keto Cornbread Chaffle Recipe instead as the base for this recipe! Cornbread chaffles are amazing!!! And, if you like a little extra spice, be sure to add the jalapenos! It’s pretty darn amazing!
You can get the printable version of this recipe at the very bottom of this article.
Keto Chaffle Stuffing Recipe Ingredients
Basic Chaffle ingredients (or use the Keto Cornbread Chaffle Recipe here)
(makes 4 chaffles)
- 1/2 cup cheese, mozzarella, cheddar or a combo of both
- 2 eggs
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried poultry seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Stuffing ingredients
- 1 small onion, diced
- 2 celery stalks
- 4 oz mushrooms, diced
- 4 tbs butter (for sauteing)
- 3 eggs
Keto Chaffle Stuffing Recipe Instructions
- First, make your chaffles. This recipe makes 4 mini chaffles.
- Preheat the mini waffle iron.
- Preheat the oven to 350F
- In a medium-size bowl, combine the chaffle ingredients.
- Pour a 1/4 of the mixture into a mini waffle maker and cook each chaffle for about 4 minutes each.
- Once they are all cooked, set them aside.
- In a small frying pan, saute the onion, celery, and mushrooms until they are soft.
- In a separate bowl, tear up the chaffles into small pieces, add the sauteed veggies and 3 eggs. Mix until the ingredients are fully combined.
- Add the stuffing mixture to a small casserole dish (about a 4 x 4) and bake it at 350 degrees for about 30 to 40 minutes.
- Serve warm and enjoy!
Keto Chaffle Stuffing Recipe Nutrition
Serves 4
Calories 229, Total C 4.6g, Fiber 1.1g, Net C 3.5g, Sugars 2g, Fat 17.6g, Protein 13.7g
Here are a few photos Shari took while making her Keto stuffing!
This shows a photo of the basic chaffle recipe but we added a few more seasonings in this recipe. We only used 4 chaffles instead of the six chaffles you see here. We always like to make extra to have on hand.
Cut or tear the 4 chaffles into small pieces like this:
Add the sauteed veggies to the mix!
Then add the eggs! Oh, the flavor!!! I can almost smell Thanksgiving time!
Pour the mixture into a small casserole dish.
Bake it and voila! Keto Stuffing!
OMGosh! Just look at how this turned out! Shari did a fantastic job!!
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Here are more pictures of this delicious chaffle stuffing recipe!
Be sure to pin this for later!
Keto Chaffle Stuffing Recipe
Equipment
Ingredients
Basic Chaffle ingredients
- 1/2 cup cheese mozzarella, cheddar or a combo of both
- 2 eggs
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried poultry seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Stuffing ingredients
- 1 small onion diced
- 2 celery stalks
- 4 oz mushrooms diced
- 4 tbs butter for sauteing
- 3 eggs
Instructions
- First, make your chaffles. This recipe makes 4 mini chaffles.
- Preheat the mini waffle iron.
- Preheat the oven to 350F
- In a medium-size bowl, combine the chaffle ingredients.
- Pour a 1/4 of the mixture into a mini waffle maker and cook each chaffle for about 4 minutes each.
- Once they are all cooked, set them aside.
- In a small frying pan, saute the onion, celery, and mushrooms until they are soft.
- In a separate bowl, tear up the chaffles into small pieces, add the sauteed veggies and 3 eggs. Mix until the ingredients are fully combined.
- Add the stuffing mixture to a small casserole dish (about a 4 x 4) and bake it at 350 degrees for about 30 to 40 minutes.
Video
Notes
Nutrition
Nutrition facts are provided as a courtesy.
If you enjoy chaffles as much as we do, check out the Best Keto Chaffle Recipes all in one place here! I bet you will be inspired to make your own chaffle creation!
Recipe list 2 eggs but when you go to directions it says add 3 eggs. ??? which is it?
2 or 3 eggs?
You will use 2 eggs to make your chaffles and then 3 eggs when you make your stuffing.
Yes, it does say two; it shows 3 in the pics. If you’re leery of it tasting too eggy, maybe 2. Better yet, make some now for a trial run ! It’s gonna be good !
Jen, I make cranberry sausage stuffing …. think I’m going to try with chaffles… thanks for the recipe.
The chaffels were great! However, the eggs in the mixture made the stuffing taste like a Quiche. Not a fan.
I’ve been making stuffing for 30+ years and have never put eggs in my stuffing. I’m sure you can leave them out. I plan on making this with out the eggs – of course i’ll use eggs for the chaffel part of the recipe, but won’t be adding the additional eggs for the stuffing mix. I’m excited to give this a try. Haven’t had homemade stuffing since starting keto back in March 2018. 🙂 Thank you, Jess, for sharing this!
Could I add cooked sausage to the mixture before baking?
I don’t see why not! Enjoy! 🙂