Keto Stove Top Chaffle Wonder Bread
How to Make It
Step 1
Start by whisking together the eggs and cream. Then, whisk in sifted baking powder and paleo flour with a pinch of salt. While the baking powder and flour are in small amounts, they can easily clump together if not fully whisked into the batter. The original recipe here makes about ¾ cup of batter or 2 TB per serving. You can store the batter in your refrigerator for later or move on to the next step.
Step 2
Use a pastry brush or marinade brush to spread the avocado oil across a cast iron skillet. Heat the skillet over medium-low heat until the pan is hot. Test by sprinkling a drop of cold water in the pan. If it’s hot enough, the water will crackle and pop. Pour just 1 tablespoon of batter into the hot pan, letting the edges of the batter cook quickly. Use a spatula to fix the edges and form a circle-shape quickly. Then, pour the second tablespoon of batter onto the same area so the chaffle has a slightly thicker center than the outside edges.
Step 3
Cook the chaffle for just around 20 seconds before flipping over with a spatula. The chaffle should only need 15-20 seconds more on the other side before releasing from the skillet. Transfer the cooked chaffle to a serving plate to cool and start the next one. Repeat Step 2 until all your batter is used up. Adjust the heat as necessary to avoid burning the chaffles in your cast iron skillet. Let all chaffles cool completely before using.
Ingredients
- Raw Egg – 3 large
- Heavy Cream – 2 tablespoon
- Baking Powder – ¼ teaspoon
- Paleo Baking Flour by Bob’s Red Mill – 2 tablespoon
- Avocado Oil – 1-½ teaspoon