Keto Chaffle Stuffing
Chaffle Croutons Ingredients
Keto Chaffle Stuffing Directions
1Preheat 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.
2Pour 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.
3Remove chaffle from the waffle maker and repeat with remaining batter until you have four chaffles. Cut the chaffles into small bite sized chunks.
4Place 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.
5While 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.
6Lower stovetop to medium heat. Add sliced leek and cook for 1 minute.
7Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Continue cooking until mushrooms are partially softened.
8Stir 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.
9Add chaffle breading to the bottom of a large casserole dish.
10Spoon 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.