Low Carb Chicken Chaffles

Let me tell you, chicken chaffles are a game-changer for anyone missing sandwiches on a low-carb diet.

These savory waffles made with cheese and eggs create the perfect base for a satisfying meal that tastes just as good as traditional bread-based sandwiches. The crispy exterior gives way to a tender inside that holds up beautifully with chicken and your favorite toppings.

I love how the waffle iron creates those little pockets that catch all the good stuff – whether it’s melted cheese, mayo, or a drizzle of hot sauce. Plus, they’re super filling without weighing you down.

It’s a creative twist on lunch that’s become a regular in our weekly rotation, especially on busy weekdays when we want something quick but still homemade.

What Kind of Shredded Chicken Should I Use?

For chicken chaffles, you’ve got plenty of options when it comes to your shredded chicken. You can use rotisserie chicken from the store (a real time-saver!), or cook and shred your own chicken breasts or thighs. If you’re cooking your own, both poaching and using the instant pot are great methods that keep the meat moist and easy to shred. Dark meat from chicken thighs tends to stay a bit juicier in recipes like this, but white meat works perfectly fine too – just be careful not to overcook it. For the best results, make sure your chicken is well-shredded and at room temperature before mixing it into your chaffle batter.

Options for Substitutions

Need to switch things up with your chaffles? Here are some handy substitutions you can try:

• Almond flour: You can swap almond flour with coconut flour, but reduce the amount to 3 tablespoons since coconut flour is more absorbent. Ground sunflower seed flour works in equal amounts for those with nut allergies.
• Cheese blend: The cheddar and mozzarella combo can be replaced with any melting cheese you have on hand – try provolone, Monterey Jack, or a Mexican cheese blend. Just keep the total amount the same.
• Frank’s Red Hot Sauce: Any buffalo-style hot sauce will work here. Try Tabasco Buffalo Sauce or even regular hot sauce mixed with a bit of butter for that buffalo flavor. For a milder version, use half the amount.
• Feta cheese: Blue cheese is the classic buffalo chicken pairing and works great here. You could also use crumbled goat cheese or skip it altogether if you’re not a fan of strong cheeses.
• Celery: Not a celery fan? Try diced bell peppers or carrots for that same fresh crunch. You can also skip the veggie garnish completely – it won’t affect the chaffle’s texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken chaffles is getting that perfect crispy exterior while maintaining a moist interior – the key is preheating your waffle iron to medium-high heat, not maximum, to prevent burning the cheese while allowing the inside to cook through. A common mistake is overfilling the waffle maker, which leads to messy overflow and uneven cooking – instead, use about 1/3 cup of batter per chaffle and spread it evenly. To keep your chaffles from becoming soggy, avoid mixing the hot sauce directly with the shredded chicken; instead, drizzle it on top just before serving, and make sure to squeeze out any excess moisture from your shredded chicken before adding it to the batter. For the crispiest results, let your chaffles rest on a wire rack for 1-2 minutes after cooking rather than stacking them on a plate where steam can make them lose their crunch.

What to Serve With Chicken Chaffles?

Since these Buffalo-style chicken chaffles already pack a punch with their spicy kick, I like to serve them with cooling sides that balance out the heat. A side of ranch or blue cheese dressing is perfect for dipping, and some extra celery sticks add a nice fresh crunch. If you’re making these for lunch or dinner, a simple side salad with cucumber and tomatoes helps round out the meal. For a fun game day spread, I’ll put out some carrot sticks, pickle spears, and maybe even some coleslaw to give everyone plenty of options to mix and match with their chaffles.

Storage Instructions

Keep Fresh: These tasty chicken chaffles stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture and keep them from getting soggy. They make great leftovers for quick lunches!

Freeze: Want to make a bigger batch? These chaffles freeze really well! Just let them cool completely, then place them in a freezer bag with parchment paper between each chaffle. They’ll keep in the freezer for up to 2 months – perfect for meal prep!

Crisp Up: To get your chaffles nice and crispy again, pop them in your waffle maker or toaster for 1-2 minutes. If they’re frozen, no need to thaw first – just add an extra minute to the heating time. Add fresh celery garnish and an extra drizzle of hot sauce just before serving to keep things crisp and fresh.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 20-30 g

Ingredients

• 1/2 cup finely ground almond flour
• 2 teaspoons baking powder (gluten-free)
• 4 large eggs
• 1 cup shredded chicken
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup frank’s red hot sauce, plus an optional tablespoon for topping
• 1/2 cup crumbled feta cheese
• 1/2 cup diced celery (for garnish)

Step 1: Preheat and Prepare Dry Ingredients

Begin by preheating your waffle maker to medium-high heat for optimal cooking.

In the meantime, take a small mixing bowl and whisk together the almond flour and baking powder.

Once combined, set the bowl aside for later use.

Step 2: Beat Eggs and Combine Wet Ingredients

In a large mixing bowl, add the eggs.

Using an electric whisk, beat the eggs until they become frothy.

Then, incorporate the buffalo sauce into the beaten eggs and continue to whisk until everything is well combined.

Step 3: Combine Dry and Wet Ingredients

Gradually add the almond flour mixture to the egg and buffalo sauce mixture.

Mix gently until the ingredients are just combined, taking care not to overmix.

Step 4: Add Cheese and Chicken to Batter

Once the batter is formed, stir in the shredded cheese until it’s evenly distributed throughout the mixture.

Then, fold in the shredded chicken, ensuring that it’s thoroughly incorporated into the batter.

Step 5: Cook the Chaffles

Spray the preheated waffle maker with a generous amount of low carb cooking spray to prevent sticking.

Pour the prepared batter into the heated waffle maker, spreading it out evenly.

Cook the chaffle until it is browned on the edges, which should take about 4 minutes.

Use a spatula to carefully remove the chaffle from the waffle maker.

Repeat this process until all the batter is gone.

Step 6: Serve and Enjoy

Serve the chaffles hot, garnished with toppings like feta, celery, and extra hot sauce if desired.

These additions will enhance the flavors and provide a delightful contrast in texture.

Enjoy your tasty, savory chaffles fresh from the waffle maker!