Keto Chaffles - Low Carb No Cheese No Sweetners#PotluckParty

What is a Chaffle?
It’s a waffle made with cheese hence the play on the word waffle starting with a ch instead of a w. There have many variations, all over the internet for Keto chaffle which is also a keto version of a wonder bread. All who follow a Keto/Low Carb diet do not incorporate flour which is high in carbs. Instead of having regular flour bread and other goods, it's always flourless in keto. Flour's made from coconut, almond , cashew, flaxseed, chia seeds ..to make bread's etc.  

Chaffles have overtaken the Keto world by a storm? You will find numerous variations of the same on the internet.. be it Facebook, Google or YouTube, every Keto follower will make their own version to enjoy in their keto diet. When you are on a keto diet, bread, pancake, cakes etc.., are things that one craves for after sometime, so for every normal flour goods you will find a keto replacement.

In my version of Chaffles, I have not used cheese or any type of keto sweeteners. I have used this to make sandwiches...check this recipe here.

If you are following a Keto Diet then this recipe is perfect for you. These are light and delicious. You will not miss Waffles.. that I can assure you. 

You can use chaffles for a Keto hamburger bun, Sloppy Joes, hot dog bun or to make a sandwich. It also make fantastic breakfast sandwiches and a whole lot more as well. 

I have seen many using a Dash mini waffle maker, which is the perfect size for the Chaffle recipe. Since I already have a regular waffle iron, I did not want to invest in buying one just to make Chaffles, might as well use what you already have. 

The best part of making Chaffles is that they freeze very well. They stay good in the freezer for more than a month to three months. These come handy just when you want them. You can reheat them in the waffle maker or microwave or a pop up toaster. I reheat them in my air fryer, they are crisp and fresh to use on reheated. These take just 30-45 seconds to reheat. 

Makes 7 Chaffles
Ingredients
6 Eggs - beaten
1/3 Cup Keto Pasteurized Mayonnaise 
½ Teaspoon Baking powder
2 Tablespoons Coconut flour
½ Teaspoon Salt to taste Seasonings of your choice!
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Cinnamon powder

Method

Whisk the eggs well, then add in the mayonnaise and whisk until well combined, then add in baking powder, coconut flour and mix well. Then goes in all the seasonings, like salt, black pepper powder, onion , garlic and thyme powder. Can add whatever other seasonings of your choice.

Heat the waffle maker and when heat, grease the waffle iron with olive oil or butter. Pour the batter ( do not overfill or will the overflow and it will messy to clean). Fill all the gaps/holes and close the waffle maker.

It takes about 3 - 4 minutes for the chaffle to reach a golden brown color ( depending on the waffle make). Once it is done, it should be easy to remove from the waffle maker.

Don't have a waffle maker, or do not wish to make chaffles then use the same batter and make pancakes using a non stick pan.

These are light and delicious.

Macros for 2 Chaffles: Without butter: Cal 218, Net Carbs 2 Fiber 1, Fat 20, Protein 8.

Labels: Keto, Chaffles, Waffles, Mayonnaise, Egg, Coconut Flour, Low Carb,Garlic Salt, Onion Powder, Cinnamon, Potluck Party, International CuisineSue of Palatable Pastime invites us each month to join her in a Potluck Party. No themes, no rules just bring a dish and share it. Let's see what the other's brought to this Party.
Keto Chaffles - Low Carb No Cheese No Sweetners from Sneha’s Recipe
Almond Butter Chicken from A Day in the Life on the Farm
Easy Spring Dessert Board from Magical Ingredients
Cauliflower Pizza from Patyco Candybar
Cold Soba Noodles from Palatable Pastime

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com.

Bhendi (Okra) Sabzi With Pickle Masala#SundayFunday

Ingredients

200 Grams Okra/ Bhendi - cut into big bits
1 Medium  Onion - finely chopped
1 Small Tomato - finely chopped
1 Teaspoon Ginger Garlic paste
1 Teaspoon Homemade Pickle Masala
½ Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of Turmeric powder
2 - 3 Tablespoons Oil
Salt to taste

Method

In a pan heat oil add the mustard seeds, when it splutters add the asafoetida, turmeric and the onions and sauté till light brown then add the ginger garlic paste and sauté till the onions have turned dark brown, then add the pickle masala and the bhendi and fry well on high flame for 2 minutes. Now add the tomato and fry for a minute, add salt stir well. Cover and cook till done are tender but still firm. Serve hot with rotis. 

Labels: Bhendi, Homemade Pickle Masala, Sabzi, Side Dish, Vegan, Gluten free, Sunday Funday    

 For Sunday Funday- theme is Okra 

Baked Okra Fries from Culinary Adventures with Camilla
Begova Corba from Bosnian Chicken Okra Soup from Pandemonium Noshery 
Bhendi (Okra) Sabzi With Pickle Masala from Sneha’s Recipe 
Crispy Oven Fried Okra from Food Lust People Love  
Okra Mexicana from A Day in the Life on the Farm

Spicy Red Lentil & Swiss Chard Soup#SoupSwappers

Spicy Red Lentil & Swiss Chard Soup is a vegan, gluten free and delicious. It's a complete meal and a healthy comfort food.  

Serves 2
Ingredients 

½  Cup Red lentils
1 Onion - diced
1 Potato - peeled and diced
1 Carrot - diced
1 Celery Stock - chopped
3 Cloves of Garlic - minced
1 Teaspoon Olive oil
½ teaspoon Coriander Powder 
¼ Teaspoon Cinnamon powder

½ Teaspoon Cumin powder or to taste
Salt and freshly ground black pepper to taste
¼ Teaspoon Cayenne pepper (optional)
A teaspoon of freshly squeezed lime
A Small Vegetable Stock Cube
3 Cups Water
6 - 8 Leaves Swiss Chard - chopped

Method

Wash and soak red lentils for 10 minutes.
Heat oil in a pan, sauté onion and garlic. Then add lentils, potatoes, carrots, bay leaf and chopped celery. Add the water, vegetable soup and bring it to a boil. Cover and cook till done. Then add the cumin, coriander, cinnamon, black pepper and salt to taste. Stir well and taste to see if the spices need to be adjusted.  Remove the bay leaf and puree this with a hand blender. 

Stir the Swiss chard into the puréed soup. Taste for  salt and pepper . Heat the spicy lentil soup with Swiss chard for about 5 minutes to let the flavors meld.

Serve the spicy lentil soup in bowls while hot. Enjoy,
This soup is so comforting, smooth and creamy, with just a hint of heat.   
Labels: Soup, Healthy, Vegan, International Cuisine, Red Lentils, Masoor Dal, Middle Eastern, Swiss Chard, Vegan, Gluten Free  

 Soups with Greens Recipes

• Cream of Spinach Soup from Karen's Kitchen Stories
• Italian Bean Soup with Greens from A Day in the Life on the Farm
• Spicy Red Lentil and Swiss Chard Soup from Sneha's Recipe
• Spring Greens and Potato Chowder from Palatable Pastime
• Vegan Green Goddess Soup from Magical Ingredients

Kerala Style Surmai Fish Cutlets#FishFriday

Crispy fish cutlets with traditional Indian flavors. Serve with a side of simple onion or tomato salad and watch your guests enjoy.. just sensational! These Kerala style cutlets are traditionally served as starters/appetizers.

Serves 4  
Ingredients

500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying

Method

Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.

Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.

Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown. 

Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.   
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish

Today we are sharing favorite recipes for Steamed Fish:

 

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories  

Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

Let's take a look at what everyone baked up with us today

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Eggless Honey Meyer Lemon Bundt Cake from Magical Ingredients
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla  
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.