Keto Chaffle Stuffing
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 keto side dish.
8
Servings
304
Calories
23.9g
Fat
17.4g
Protein
4g
Net Carb
5.4g
Total Carbs
Keto Chaffle Stuffing Recipe Video
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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
Keto Chaffle Stuffing Directions
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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.
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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.
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Chuck 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.
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Toast, cheers!
Place chaffle chunks in a large bowl or plastic ziploc bag. Add olive oil, 2 tablespoon paremesan 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.
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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.
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Cook the leek
Lower stovetop to medium heat. Add sliced leek and cook for 1 minute.
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Add mushrooms
Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Continue cooking until mushrooms are partially softened.
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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.
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Add chaffle bread
Add chaffle breading to the bottom of a large casserole dish.
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Toss and bake
Spoon mushroom mixture on top of chaffle breading. Stir in chicken bone broth and parsley. Add bacon crumbles. Drizzle melted butter on top. Bake at 350 degrees for 25 to 30 minutes. Stir chaffle stuffing halfway through. Add more chicken broth if needed.
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 the keto diet. You could use some of the keto breads that 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 keto breading allows us to have keto 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 keto 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 called 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 chose to make the entire chaffle 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 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.