Keto Chaffle Stuffing
Published November 3, 2019 • Updated February 2, 2026
This post may contain affiliate links. See my disclosure policy.
Your turkey finally has a companion on your holiday table. Introducing keto chaffle stuffing - a low-carb savory dressing you can stuff into your bird or serve as a Thanksgiving side dish.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Chaffle Croutons Ingredients
4 egg -
2 cups mozzarella cheese
-
1/2 cup almond flour
-
1/4 cup parmesan cheese
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1/4 cup olive oil
-
2 tablespoon parmesan cheese
-
1/4 teaspoon garlic powder
Stuffing Ingredients
-
3 slices bacon, cut into small pieces
-
1 small leek or onion, chopped
-
8 oz sliced mushrooms
-
1 tablespoon chopped sage
-
1/4 cup dry white wine
-
1/2 cup chicken broth
-
2 tablespoons chopped parsley
-
2 tablespoons unsalted butter, melted
Step by Step Instructions
Step by Step Instructions
Make chaffle batter
Preheat waffle maker to medium high heat and preheat oven to 250 degrees. Whisk together all the chaffle ingredients – egg, mozzarella cheese, almond flour, parmesan cheese, baking powder and salt.
Make waffles
Pour 1/4 of the chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3 minutes or until waffle set.
Cut into chunks
Remove chaffle from the waffle maker and repeat with remaining batter until you have four chaffles. Cut the chaffles into small bite sized chunks.
Toast chaffle chunks
Place chaffle chunks in a large bowl or plastic ziploc bag. Add olive oil, 2 tablespoon parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss or shake until combined. Spread coated chaffle chunks onto a parchment lined baking tray and bake at 250 degrees for 30 minutes. Remove from heat and set aside. Increase oven to 350 degrees.
Fry some bacon
While chaffle breading is cooking, move on to make the bacon mushroom mixture. In a larger skillet, cook bacon over medium-high heat until crispy. Remove bacon pieces from the skillet and set aside, leaving the bacon grease behind.
Add mushrooms
Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Continue cooking until mushrooms are partially softened.
Wine time
Stir in minced sage and cook for 1 minute. Add white wine and continue cooking while scraping the brown bits from bottom of the skillet. This has all the flavor. Let cook for 2 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
No holiday menu is complete without a side of stuffing or dressing, as some parts of the world call it. Traditional stuffing is made up of dried chunks of bread or cornbread. That’s hard to accomplish when you are on a low carb diet. You can use some of the keto breads out now on the market; however, many of them contain vital wheat protein which is gluten. Gluten can cause inflammation so if you are trying to stay gluten-free, I wouldn’t go that way. Using a chaffle as the breading allows us to have stuffing on Thanksgiving or Christmas! All you need to add is your favorite ingredients like mushroom, bacon, broth, leeks and parsley!
Since chaffles are easy to make, this Thanksgiving side dish is fairly easy to make and can easily be made the day of your holiday meal or the day before. You can even make the chaffles up ahead of time, cut them up and get them dried and ready to soak up all that delicious broth that goes into the stuffing.
These savory chaffles are cut into bite sized chunks and toasted with olive oil and parmesan cheese. A bacon, mushroom and leek mixture rounds out this low carb holiday dressing. All of it is combined with chicken broth or 
You can use any waffle maker to make the chaffle bread chunks. I prefer to use my 
These chaffles are tossed with olive oil, parmesan cheese, garlic powder and pepper before they are toasted in the oven over low heat. As mentioned before, you can do this step ahead of time. Then on the day that you want to serve the stuffing, continue with the rest of the recipe.
The rest of this chaffle stuffing recipe is made up of bacon, sliced mushrooms, and leeks. If you don’t like leeks or have access to them, you can use a small onion instead.
This recipe also calls for fresh sage and parsley. If you don’t have access to fresh herbs, dry herbs can be used in their place. Use about 1/3 the amount if using dried herbs.
If you choose to make the entire dressing the day before, leave the final baking step until the day of your holiday meal. This will only take about 30 minutes to cook.
This was a great low carb alternative to traditional stuffing. The chaffle chunks got nice and crispy and held up well with the mushroom and bacon mix. I added a little more broth than suggested for extra moisture and it turned out delicious.
This wants to print 6 pages when I click print. Please condense the print recipe to be user friendly b
It doesn't sound like you clicked the print button under the first photo. When you click that it should pull up a document to print that is only 2 pages.