Description
This healthy hashbrown chaffle combines the crunchiness of traditional hash browns with the convenience of a waffle iron to create a mouthwatering low-carb breakfast option. Perfect for keto dieters and health-conscious food lovers alike, these chaffles are crispy on the outside, tender on the inside, and made with just a few simple ingredients.
Ingredients
Scale
- 1 cup shredded cauliflower (fresh or frozen)
- 1 large egg
- ¼ cup shredded cheese (cheddar works well)
- 1 tablespoon almond flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional: 1 tablespoon nutritional yeast for extra cheesy flavor
Instructions
Preparing the Cauliflower
- If using fresh cauliflower, cut into florets and pulse in a food processor until it resembles rice. If using frozen cauliflower rice, thaw completely.
- Place the cauliflower rice in a clean kitchen towel and squeeze out all excess moisture. This is crucial for achieving crispy chaffles!
- Measure 1 cup of the squeezed dry cauliflower rice and transfer to a mixing bowl.
Making the Chaffle Batter
- Add the egg to the cauliflower rice and mix well to combine.
- Add shredded cheese, almond flour, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Let the mixture rest for 2-3 minutes to allow the almond flour to absorb some moisture.
Cooking Your Chaffles
- Preheat your waffle iron to medium-high heat. Lightly coat with cooking spray or brush with a small amount of olive oil.
- Spoon half of the mixture onto the center of the waffle iron and close the lid. Cook for 3-5 minutes until golden brown and crispy.
- Carefully remove the chaffle with a fork or silicone tongs and repeat with the remaining batter.
- Allow to cool for 1-2 minutes before serving – this helps them become even crispier!
Notes
- Storage: Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.
- Reheating: For the crispiest results, reheat frozen or refrigerated chaffles in a toaster, air fryer (2-3 minutes at 350°F), or in a dry skillet over medium heat.
- Substitutions: For a dairy-free version, use dairy-free cheese alternatives or simply add an extra tablespoon of nutritional yeast for that cheesy flavor.
- Pro Tip: Getting all moisture out of the cauliflower is absolutely essential for crispy chaffles. Don’t skip this step!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 chaffle
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
Keywords: healthy hashbrown chaffle, low carb breakfast, keto breakfast, cauliflower chaffle, gluten free breakfast