Keto Sausage Ball Chaffle Recipe
Look at this!! Who loves the famous Keto sausage balls recipe?!! Our friend Cheryl has made a beautiful concoction to use in the mini waffle maker to make the cutest little sausage ball chaffles!! Thanks for sharing these with us Cheryl!
No need to suffer an unfulfilled sausage ball craving just because it’s not Christmas. You can make Sausage Ball Chaffles! with the Keto Sausage Ball Chaffle Recipe!!
Dip these babies in sour cream, ranch dressing, marinara or sugar-free maple syrup (my personal favorite) and enjoy!!
But don’t forget, you absolutely need a mini waffle maker! Dash makes the best! Now, you don’t need the mini but you do need a waffle maker. If you have a full-size waffle maker, you can absolutely use that too!
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Keto Sausage Ball Chaffle Recipe Ingredients:
- 1 pound bulk Italian sausage (no need to precook the sausage either)
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 Egg or if you have an egg allergy you can use the Flax Egg technique (1 T ground flax seed mixed with 3T of water)
Keto Sausage Ball Chaffle Recipe Instructions:
- Preheat the mini waffle maker.
- Combine all ingredient in a large mixing bowl and mix well using your hands.
- Place a paper plate under waffle maker to catch any spillage.
- Scoop 3 T of mix onto heated waffle maker.
- Cook for a minimum of 3 minutes. Flip over and cook 2 more minutes for even crispiness.
Keto Sausage Ball Chaffle Recipe Nutrition:
Makes 12. Each Chaffle is 1.1 net carb.
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Keto Sausage Ball Chaffle Recipe
Ingredients
- 1 pound bulk Italian sausage
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 cup sharp cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 Egg or if you have an egg allergy you can use a Flax Egg (1 T ground flax seed mixed with 3
Instructions
- Preheat the mini waffle maker.
- Combine all ingredient in a large mixing bowl and mix well using your hands.
- Place a paper plate under waffle maker to catch any spillage.
- Scoop 3 T of mix onto heated waffle maker.
- Cook for a minimum of 3 minutes. Flip over and cook 2 more minutes for even crispiness.
- Makes 1Each Chaffle is 1.1 net carb.
Notes
Be sure to check out this article that has all of the BEST CHAFFLE RECIPES on the internet!
Most Common Questions About Chaffle Recipes
What is a chaffle?
A chaffle is a cheese waffle. It’s made with cheese as the base of the recipe instead of flour or nut flour.
Why is it called a chaffle?
It’s called a chaffle because… cheese + waffles = Chaffles! It’s just a clever name that someone in the keto community invented. Pretty cute, huh?!!
What kitchen gadget do you use to make chaffles?
I love my little Dash Mini Waffle maker and I use it all the time. You can use a full-size waffle maker, just be sure you double the recipe in most cases.
Can you freeze chaffles?
Yes, they freeze well! Just be sure to wrap them tightly in an airtight container to keep them fresh longer. You can freeze them for up to a month. I haven’t tested any longer than that.
Can you make chaffles for the whole week at one time?
You can also prep ahead of time and make fresh chaffles for the week. They will stay fresh as long as you keep them refrigerated. To reheat them, simply pop them in the microwave or air fryer to heat them up. The air fryer tends to get them nice and crispy if that’s what you are going for!
Why did my chaffle stick to the grill and make a sticky mess?
I find this happens when you don’t cook your chaffle long enough in the griddle. If you lift it or try to remove it before it’s done, the dough is not cooked all the way through and it leaves the dough sticking on the outside only separating when you open the griddle. I find it’s best to cook most of the chaffle recipes for a minimum of 3 to 4 minutes. If it’s a simple dough with cream cheese, egg, and cheese, you can get away with maybe 3 minutes as a minimum. In some cases, if you have chicken or tuna in a recipe, you may need to cook it even longer. Cook time for protein-based chaffles can be anywhere from 4 to 7 minutes depending on the recipe.
Have you tried it with breakfast sausage?