Keto Egg Fast Pepper Jack Chaffles
How to Make It
Step 1
Make the chaffle batter by cracking the eggs into a food processor or powerful blender. Add the cream cheese cut into 1-ounce pieces along with a pinch of salt. Use the pulse button to carefully blend the ingredients until the eggs and cream cheese are broken up. Then, you can turn your appliance on to blend the chaffle batter into a lump-free, frothy liquid. You may need to scrape the batter down with a spatula and blend more than once to complete the batter.
Step 2
Choose a cast-iron or non-stick skillet to heat on your stove to medium-low heat. Melt ½ teaspoon coconut oil per chaffle you’re cooking in the skillet. Once the oil is heated, pour ¼ cup of batter per chaffle into the skillet. Let the batter slowly spread into a circle. After the chaffle cooks a little, use a spatula to gently fix any thin or misshapen edges. Then, sprinkle ½ teaspoon shredded pepper jack cheese and a pinch of minced chives over the center of the batter.
Step 3
Reduce the heat as necessary once you see how quickly your batter is cooking. You may need to use only a low heat setting if you’re cooking just one chaffle at a time. Once the chaffle has turned golden brown on one side and the batter has settled, flip the chaffle over to finish cooking on the other side. Transfer the finished chaffle to a plate to cool, and repeat the cooking steps to finish making all your chaffles. Once all the chaffles are made, serve warm as is or add a recommended topping mentioned in the introduction.
Ingredients
- Raw egg – 4 large
- Cream cheese spread – 2 oz
- Salt – 1 dash
- Coconut oil – 3 tsp
- Pepper Jack cheese – 3 tsp, shredded
- Chives, raw – 1 tsp, cut pieces