Keto Bread and Keto Chaffle Recipes by Marie Folher

Keto Bread And Keto Chaffle
Recipes
60 Easy, Healthy and Super Delicious

Low Carb Ketogenic Recipes
By Marie Folher
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Copyright © 2020 by Marie Folher

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entertainment purposes only. Any of the information shouldn’t be taken as medical
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acknowledge that the author is not engaging in the rendering of legal, financial,
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By reading this document, the reader agrees that under no circumstances is the
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Table of Contents
Keto Bread Recipes
Introduction
Savory Bread Recipes
Coconut Flour Psyllium Husk Bread
Cheesy Skillet Bread
Cheddar and Jalapeno Cornbread
Parmesan and Thyme Bread
Beer Bread
Seed Bread
Farmer’s Bread
Naan Bread
Ranch Cloud Bread
Pesto Bread
Jalapeno Cheese Bread
Garlic Bread
Zucchini and Bacon Bread
Cauliflower Bread
Rye Bread
Herb Bread
Dill Rye Bread
Cheese and Bacon Bread
Sweet Bread Recipes

Banana Bread
Blueberry Loaf
Lemon Poppy Seed Bread
Strawberry Bread
Zucchini, Pecan, and Coconut Bread
Double Chocolate Zucchini Bread
Gingerbread Bread
Pumpkin Bread
Nut Bread
Cinnamon Loaf
Walnut Bread
Peanut Butter Bread
Keto Chaffle Recipes

Introduction
Sweet Chaffle Recipes
Cinnamon Sugar Chaffle
Pumpkin Chaffle
Brownie Batter Chaffle
Blueberry Chaffle
Cream Cheese Chaffle
Peanut Butter Chaffle
Chocolate Chaffle
Cinnamon Roll Chaffle
Chocolate Chip Chaffle
Cranberry and Brie Chaffle
Oreo Chaffle
Vanilla Chaffle
Banana Foster Chaffle
Flaxseed Chaffle
Hazelnut Chaffle
Savory Chaffle Recipes
Cheddar Chaffle
Garlic Parmesan Chaffle
Jalapeno Pepper Chaffle
Zucchini Chaffle
Bacon and Cheddar Chaffle
Pizza Chaffle
Cauliflower Chaffle
Chaffle Bread Sticks
Cheesy Spinach Chaffle
Broccoli Chaffle
Brie, Basil and Tomato Chaffle
Corn Bread Chaffle
Cloud Bread Cheddar Chaffle
Cheesy Chicken and Ham Chaffle
Pork Rind Chaffle
About The Author

Books by Marie Folher
Keto Bread Recipes
30 Easy, Healthy and Super Delicious

Low-Carb Ketogenic Bread Recipes
By Marie Folher
Introduction
Whether you go online or socialize with your friends, the topic of
dieting often comes up in your everyday discussions. It has become
a trend around the world as people start to get more information on
health and healthy eating. With cooperation and industries diluting
the quality of food for their selling benefits, the average health of an
individual has gone stale. In this era, because everything is readily
available, people put no effort even in the most important of things.
"We are what we eat" is a common and true saying. People not
caring about what they eat usually end up lazy and lethargic. They
are also prone to many chronic illnesses later in life. To preserve our
health and quality of life, we need to consider dieting.
The ketogenic diet is one type of diet that has become popular. It
requires the person to consume more amounts of fat and fewer
amounts of carbohydrates. During the past decades, fat is shown to
be the culprit of obesity and other diseases. It has now been cleared
up that carbohydrate or sugar is the base of many illnesses. The
blame was shifted to fat because the industries using a lot of sugar
in their products wanted to downplay the harmful effects of it.
Bread is a routine food that encompasses most of our breakfast. It is
hard to imagine a morning without a bread loaf on the table. Bread is
mainly carbohydrate, so many keto dieters abstain from using it, but
that is not necessary. By replacing high starchy flour with low ones
like almond flour, you can get low carbohydrate bread that you can
eat easily.
It is difficult to adjust your entire daily routine and to cut out food
groups while dieting. Regardless, it is a great step in improving your
life, and you should not be discouraged by it. Many different recipes
are available that you can easily enjoy during your dieting venture
without much worries.
Savory Bread Recipes
Coconut Flour Psyllium Husk
Bread
Preparation time: 10 minutes

Cooking time: 35 minutes
Total time: 45 minutes
Servings: 6
Nutritional Info (Per Serving):
131 Cal | 13.7 g Fat | 3.2 g Protein | 5.9 g Carb | 4.1 g Fiber | 1.8 g
Net Carb
Ingredients:
¼ cup / 60 grams coconut flour
2 ½ tablespoons ground psyllium husks
1/3 teaspoon sea salt
2/3 teaspoon baking soda
¼ cup / 125 ml avocado oil
1 2/3 tablespoon coconut oil, melted
4 pasteurized egg whites, at room temperature
1/3 cup / 75 ml warm water
1 pasteurized egg, at room temperature
Directions:
1. Switch on the oven, then set it to 350°F / 175°C and let it
preheat.
2. Meanwhile, place all the ingredients in a food processor and
pulse for 2 minutes until well incorporated.
3. Take an 8-by-4 inch / 20-by-10 cm nonstick loaf pan, grease it
with avocado oil, spoon in prepared batter, and then smooth the top
by using a spatula.
4. Place the loaf pan into the oven and then bake it for 30 to 35
minutes until the top has turned golden brown and bread passes the
toothpick test; toothpick will come out clean from the bread when
cooked.
5. When done, remove the pan from the oven, let the bread cool
in the pan for 10 minutes, then lift it out and cool the bread
completely on a wire rack for 30 minutes or until ready to serve.
6. When ready to eat, cut bread into six slices and then serve.
Cheesy Skillet Bread

Servings: 10
Net Carb
Ingredients:
2 cups / 250 grams almond flour
2 teaspoons baking powder
1/2 cup / 30 grams flaxseed meal
1/2 teaspoon salt
3 pasteurized eggs, at room temperature
1 1/2 cups / 150 grams shredded cheddar cheese, divided
1/2 cup / 115 grams grass-fed butter, unsalted, melted
1 tablespoon grass-fed butter, unsalted
3/4 cup / 175 ml almond milk, unsweetened
Directions:
1. Switch on the oven and then set it to 425°F / 220°C
2. Take a 10-inch / 25 cm skillet pan, grease it with 1 tablespoon
of butter, place it into the oven and let it preheat.
3. Meanwhile, take a large mixing bowl, place flour in it, add
baking powder, flaxseed and 1 cup of cheese, and then stir until just
mixed.
4. Beat in eggs, one at a time, butter and milk by using an
immersion blender until smooth, then take out the skillet pan from
the oven and pour the batter in it.
5. Smooth the top by using a spatula, sprinkle remaining cheese
on top and place the pan into the oven.
6. Bake the bread for 15 to 20 minutes until the top has turned
golden brown, and bread passes the toothpick test; toothpick will
come out clean from the bread when cooked.
in the pan for 15-20 minutes, then lift it out and cut the bread into ten
slices.
8. Serve straight away.
Cheddar and Jalapeno Cornbread

Servings: 8
Net Carb
Ingredients:
2 tablespoons chopped jalapeño peppers
½ of jalapeño pepper, sliced into thin rings
1 cup / 125 grams almond flour
1 tablespoon oat fiber
½ tablespoon baking powder
1/8 teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons erythritol sweetener
1 ½ pasteurized eggs, at room temperature
½ cup / 50 grams shredded cheddar cheese
½ cup / 120 grams sour cream
4 tablespoons grass-fed butter, unsalted, melted
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add oat
fiber, salt, baking powder, and soda and then stir until just mixed.
3. Take a separate large mixing bowl, crack eggs in it and then
beat in sweetener, butter, and sour cream by using a whisk until
combined.
4. Add corn, cheese, and chopped jalapeno pepper, whisk until
just mixed, and then gradually whisk in flour mixture until well
incorporated.
5. Gradually add flour in the egg mixture and then stir until
incorporated.
6. Take a 4-by-4 inches / 10-by-10 cm baking dish, grease it with
avocado oil, spoon in prepared batter, and then scatter jalapeno
pepper slices on top.
7. Place the baking dish into the oven and then bake it for 30 to 35
cooked.
8. When done, remove the baking dish from the oven, let the
bread cool in the pan for 10 minutes, then lift it out and cut it into
eight squares.
Parmesan and Thyme Bread

Servings: 8
Net Carb
Ingredients:
1/2 cup / 60 grams coconut flour
2 tablespoons chopped thyme
2 tablespoons psyllium husk
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons apple cider vinegar
1/4 cup / 60 ml coconut oil
3/4 cup / 70 grams grated parmesan cheese
1/2 cup / 120 ml boiling water
5 pasteurized eggs, at room temperature, separated
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add husk,
salt, baking powder, thyme, and cheese and then stir until just mixed.
3. Take a separate large mixing bowl, place egg whites in it, beat
by using an immersion blender until stiff peaks form.
4. Whisk egg yolks into the flour mixture, stir in oil and vinegar
until combined, fold in egg whites, and then stir in water until well
incorporated.
5. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease
it with avocado oil, spoon in prepared batter, and then smooth the
top by using a spatula.
6. Place the loaf pan into the oven and then bake it for 45 minutes
until the top has turned golden brown and bread passes the
cooked.
8. When ready to eat, cut bread into eight slices and then serve.
Beer Bread

Servings: 8
Net Carb
Ingredients:
½ tablespoon coconut flour
¼ teaspoon salt
2 tablespoons grass-fed butter, unsalted, melted
¼ cup / 60 ml light beer
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flours in it, add salt
and baking powder and then stir until just mixed.
3. Add eggs, beat by using an immersion blender until combined,
and then whisk in butter and beer until incorporated.
cooked.
Seed Bread

Servings: 10
236 Cal | 22 g Fat | 6.5 g Protein | 7.5 g Carb | 5 g Fiber | 2.5 g Net
Carb
Ingredients:
½ cup / 60 grams almond flour
2 tablespoons ground psyllium husk powder
1½ teaspoon baking powder
¼ cup / 40 grams flaxseed
½ teaspoon ground fennel seeds
1/6 cup / 25 grams sesame seeds
½ tablespoon poppy seeds, for topping
½ teaspoon salt
¼ cup / 60 ml melted grass-fed butter
3½ ounces / 100 grams cream cheese, at room temperature
2/5 cup / 100 ml heavy whipping cream
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, crack eggs in it and then
beat in butter, cream cheese, and whipping cream by using an
immersion blender until smooth.
3. Take a separate large bowl, place remaining ingredients in it
except for poppy seeds, and then stir until mixed.
4. Gradually add flour mixture in the egg mixture and then stir until
incorporated.
5. Take a 4-by-7 inch / 10-by-17.5 cm nonstick loaf pan, grease it
with avocado oil, spoon in prepared batter, sprinkle poppy seeds on
top, and then smooth the top by using a spatula.
cooked.
8. When ready to eat, cut bread into ten slices and then serve.
Farmer’s Bread

Servings: 10
Net Carb
Ingredients:
½ cup / 50 grams oat fiber
¼ teaspoon salt
1 tablespoon apple cider vinegar
1 cup / 200 grams cream cheese, softened
¼ cup / 50 ml boiling water
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, crack eggs in it, beat in
salt by using an immersion blender and then beat in cream cheese
until smooth.
3. Take a separate large mixing bowl, place oat fiber in it, and then
stir in the husk, and baking powder until mixed.
4. Pour flour mixture into the egg mixture, stir until well combined,
whisk in vinegar and water until incorporate and let the mixture sit for
20 minutes.
5. Then transfer the dough to a clean working space, shape it into
a loaf, sprinkle with some oat fiber, and make some cuts with a knife
throughout the loaf.
6. Place the loaf into a baking sheet and then bake it for 60 to 65
cooked.
Naan Bread

Servings: 6
386 Cal | 30 g Fat | 21.5 g Protein | 9.5 g Carb | 3 g Fiber | 6.5 g Net
Carb
Ingredients:
1 ½ cup / 190 grams almond flour
½ teaspoon garlic powder
1 tablespoon chopped parsley
2 tablespoons grass-fed butter, unsalted
3 cups / 300 grams shredded mozzarella cheese
2 tablespoons yogurt
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, add cheese and yogurt in
it and stir until mixed.
3. Microwave cheese mixture for 3 minutes until cheese has
melted, stirring every 30 seconds until smooth.
4. Meanwhile, take a medium mixing bowl, place flour in it, add
eggs and baking powder and stir until well mixed.
5. Fold in hot cheese mixture, knead it for 5 minutes until the
dough comes nicely together, shape dough into a ball, and place it
into the refrigerator for 15 minutes until slightly cooled.
6. Then cut the dough ball into six portions, roll each portion into a
ball and then shape into ¼-inch / 6 mm thick flatbread.
7. Transfer flatbreads into the oven and then bake it for 10
minutes until thoroughly cooked and few golden brown spots form on
the top.
8. In the meantime, take a small mixing bowl, place butter in it, and
stir in parsley and garlic until mixed.
9. When the bread has baked, brush the top with butter-parsley
mixture and then continue cooking for a few more minutes until
golden brown.
Ranch Cloud Bread

Servings: 8
79 Cal | 5.7 g Fat | 4.4 g Protein | 1.3 g Carb | 0 g Fiber | 1.3 g Net
Carb
Ingredients:
1/8 teaspoon salt
1 ½ teaspoon ranch seasoning powder
¼ cup / 60 grams cream cheese, softened
¼ teaspoon cream of tartar
6 tablespoons shredded parmesan cheese
Directions:
preheat.
2. Meanwhile, separate the eggs, transfer egg whites into a large
mixing bowl, add salt and cream of tartar into the egg whites and
then beat by using an immersion until stiff peaks form.
3. Take a medium mixing bowl, add egg yolks, ranch seasoning,
and cream cheese in it until combined and then fold into the egg
whites until incorporated.
4. Take a large baking sheet, line it with parchment paper, pour
the mixture in it in the form of eight mounds, about 4-inches / 10 cm
apart and then bake for 30 minutes until done.
5. Sprinkle 1 tablespoon of cheese on top of each bread and then
continue baking for a few more minutes until cheese has melted.
Pesto Bread

Servings: 10
182 Cal | 14 g Fat | 11.5 g Protein | 3.8 g Carb | 1.2 g Fiber | 2.6 g
Net Carb
Ingredients:
1 ¼ cup / 125 grams almond flour
1 ½ teaspoon baking powder
1 cup / 70 grams of protein powder
1 teaspoon xanthan gum
3 tablespoons pesto
¼ cup / 50 grams melted grass-fed butter, unsalted
¼ cup grated parmesan cheese
½ cup / 125 ml water
Directions:
preheat.
baking powder, protein powder, and xanthan gum and then stir until
just mixed.
3. Whisk in butter until mixture resembles crumbs, beat in water
by using an immersion blender until smooth, and then fold in pesto
until combined.
with avocado oil, spoon in prepared batter, smooth the top by using a
spatula and then sprinkle cheese on top.
cooked.
Jalapeno Cheese Bread

Servings: 8
Net Carb
Ingredients:
¼ cup / 30 grams diced jalapeno pickles and more for topping
1/3 cup / 40 grams psyllium husk
1 teaspoon baking powder
½ teaspoon of sea salt
2 tablespoons yogurt, full-fat
½ cup / 60 grams shredded cheddar cheese, divided
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, crack eggs in it, add
yogurt and then whisk until just blended.
3. Add flour, salt, baking powder, and husk, whisk until well
combined and then fold in jalapeno pepper and half of the cheese
until combined.
4. Take a large baking sheet, line it with parchment paper, place
prepared dough on it, spread it into a 1-inch / 2.5 cm thick oval and
sprinkle remaining cheese and some more jalapeno on top.
5. Place the baking sheet into the oven and then bake it for 15
minutes until thoroughly cooked.
6. When done, remove the baking sheet from the oven, let the
bread cool for 5 minutes and then cut it into eight squares.
Garlic Bread

Servings: 4
Net Carb
Ingredients:
1/2 cup / 60 grams almond flour
½ tablespoon minced garlic
1 tablespoon garlic powder
1/8 teaspoon salt
1 tablespoon grass-fed butter, melted
1 cup / 100 grams shredded mozzarella cheese
2 tablespoons cream cheese
1 tablespoon grated Parmesan cheese
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add garlic
powder, salt, baking powder, mozzarella cheese, and cream cheese
and then microwave for 1 minute at high heat setting until cheese
has melted, stirring every 20 seconds.
3. Take a small mixing bowl, place minced garlic in it, add
parmesan cheese and parsley in it, and then stir until mixed.
4. Then add the egg into the melted cheese and whisk until well
combined and the dough comes together.
5. Take a large baking sheet, line it with parchment paper, place
prepared dough in it, spread it into the ½-inch / 2.5 cm thick sphere,
and then brush the top generously with garlic-parsley mixture.
6. Place the baking sheet into the oven and then bake it for 15 to
20 minutes until the top has turned golden brown and bread is
thoroughly cooked.
7. When done, let the bread cool in the pan for 5 minutes and then
cut it into 4 – 8 slices.
Zucchini and Bacon Bread

Servings: 6
Net Carb
Ingredients:
½ cup / 115 grams diced bacon
½ cup / 120 grams grated zucchini, moisture squeezed out
½ cup / 60 grams almond flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon xanthan gum
5 1/3 tablespoons butter, unsalted, melted
½ cup / 50 grams grated cheddar cheese
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flours in it, add
baking powder, salt, black pepper, and xanthan gum in it and then
stir until just mixed.
3. Add eggs and melted butter, whisk until well combined, and
then fold in zucchini, bacon, and ¾ of cheese until mixed.
cooked.
6. Remove loaf pan from the oven, sprinkle remaining cheese on
top and continue baking for 5 minutes until cheese has melted.
in the pan for 30 minutes, then lift it out and cut it into six slices.
Cauliflower Bread

Servings: 6
72 Cal | 4 g Fat | 2.5 g Protein | 5 g Carb | 2.6 g Fiber | 2.4 g Net
Carb
Ingredients:
½ of a large cauliflower
4 tablespoons almond flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon cream cheese, softened
½ teaspoon apple cider vinegar
½ tablespoon pumpkin seeds
1 pasteurized egg white, at room temperature
1 of pasteurized egg, at room temperature
Directions:
preheat.
2. Meanwhile, cut cauliflower into florets, add them into a food
processor and then pulse for 1 to 2 minutes until grated.
3. Meanwhile, take a medium mixing bowl, place egg white in it,
and then whisk by using an immersion blender until stiff peaks form,
set aside until required.
4. Take a large mixing bowl, crack the egg in it, add flour, baking
soda, all the spices, vinegar, and cream cheese and whisk by using
an immersion blender until incorporated.
5. Add grated cauliflower, stir until mixed, and then fold in egg
white until combined.
6. Take a 6-by-2 inch / 15-by-5 cm nonstick baking pan, grease it
with avocado oil, spoon in prepared batter, smooth the top by using a
spatula and then sprinkle salt and pumpkin seeds on top.
7. Place the baking pan into the oven, bake it for 5 – 8 minutes,
then switch temperature to 300°F / 150°C and continue cooking for
45 minutes until the top has turned golden brown and bread passes
the toothpick test; toothpick will come out clean from the bread when
cooked.
8. When done, remove the pan from the oven, let the bread cool in
the pan for 10 minutes, then lift it out and cool the bread completely
on a wire rack for 30 minutes or until ready to serve.
Rye Bread

Servings: 8
268 Cal | 21.5 g Fat | 8.2 g Protein | 3 g Carb | 0.8 g Fiber | 2.2 g Net
Carb
Ingredients:
½ cup / 60 grams coconut flour
2 tablespoons ground chia seeds
1 tablespoon rosemary
1 cup / 150 grams flax meal
½ teaspoon salt
½ tablespoon erythritol sweetener
3 tablespoons apple cider vinegar
¼ cup / 60 ml avocado oil
1 tablespoon toasted sesame oil
1 teaspoon cream of tartar
½ cup / 120 ml warm water
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add chia
seeds, rosemary, flax meal, baking powder, salt, and sweetener and
then stir until just mixed.
3. Separate eggs, place egg yolks in a separate large mixing
bowl, add avocado oil and sesame oil and then beat by using an
immersion blender until creamy and smooth.
4. Take a separate medium bowl, add egg whites in it and then
beat in cream of tartar until soft peaks form.
5. Add flour mixture into yolks, whisk by using an immersion
blender until thick batter comes together, mix in water and vinegar
until well combined, and then fold in egg white until just mixed.
cooked.
Herb Bread

Servings: 8
Net Carb
Ingredients:
2 tablespoons coconut flour
¾ teaspoon baking powder
½ teaspoon dried sage
½ teaspoon dried rosemary
¼ cup / 60 grams butter, unsalted, melted
½ cup / 115 grams cream cheese, softened
Directions:
preheat.
baking powder and all the herbs and then stir until just mixed.
3. Take a separate large mixing bowl, melted butter, and cream
cheese beat in by using an immersion blender until smooth and then
beat in eggs until well combined.
incorporated.
5. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, line it
with parchment paper, spoon in prepared batter, and then smooth
the top by using a spatula.
cooked.
Dill Rye Bread

Servings: 8
205 Cal | 17.6 g Fat | 5 g Protein | 4.5 g Carb | 2.4 g Fiber | 2.1 g Net
Carb
Ingredients:
1 ½ cup / 190 grams almond flour
1/8 teaspoon salt
½ tablespoon dill weed and more for topping
½ tablespoon caraway seeds and more for topping
¼ cup / 60 ml coconut oil
2 tablespoons coconut milk, unsweetened
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add salt,
baking powder and soda, dill and caraway seeds, and then stir until
just mixed.
3. Add eggs, and then beat in oil and milk by using an immersion
blender until smooth.
it with avocado oil, spoon in prepared batter, smooth the top by using
a spatula and then sprinkle remaining dill and caraway seeds on top.
cooked.
Cheese and Bacon Bread

Servings: 10
301 Cal | 26.7 g Fat | 11 g Protein | 4.3 g Carb | 1.1 g Fiber | 3.2 g
Net Carb
Ingredients:
¾ cup / 200 grams of bacon, diced
1 ½ cups / 190 grams almond flour
4 tablespoons butter, unsalted, melted
1 cup / 90 grams grated parmesan cheese
1/3 cup / 80 grams sour cream
Directions:
preheat.
2. Meanwhile, take a medium skillet pan, place it over medium
heat and when hot, add bacon and cook for 5 to 7 minutes until
golden brown and crisp.
3. In the meantime, take a large mixing bowl, place flour in it, and
then stir in the baking powder until just mixed.
4. Take a medium mixing bowl, crack eggs in it and then beat in
sour cream until smooth.
5. Gradually add flour in the egg mixture along with butter, stir until
incorporated and then fold in bacon and cheese until incorporated.
a spatula and then sprinkle some more cheese on top.
cooked.
Sweet Bread Recipes
Banana Bread

Servings: 6
236 Cal | 21.2 g Fat | 7.8 g Protein | 6.2 g Carb | 4.2 g Fiber | 2 g Net
Carb
Ingredients:
¼ cup / 30 grams walnuts, chopped and more as needed for topping
1 cup / 110 grams blanched almond flour
¼ teaspoon xanthan gum
1 teaspoon cinnamon
¼ cup / 50 grams erythritol sweetener
3 tablespoons grass-fed butter, unsalted, softened
1 teaspoon banana extract, unsweetened
2 tablespoons almond milk, unsweetened
Directions:
preheat.
cinnamon and baking powder and then stir until just mixed.
3. Take a separate large mixing bowl, place butter in it, beat in
sweetener and eggs by using an immersion blender until fluffy, and
then stir in banana extract and milk until smooth.
4. Gradually add flour mixture in the egg mixture, beat at low
speed until incorporated and then fold in chopped walnuts.
with parchment paper hanging over the sides, spoon in prepared
batter, smooth the top by using a spatula, and sprinkle some walnuts
on top.
cooked.
in the pan for 10 minutes, then take it out by lifting the parchment
paper and cool the bread completely on a wire rack for 30 minutes or
until ready to serve.
Blueberry Loaf

Servings: 8
Net Carb
Ingredients:
For the Bread:
2/3 cup / 150 grams blueberries
1/4 cup / 60 grams oat fiber
2 teaspoons baking powder
1 ¾ cups / 220 grams almond flour
1/2 cup / 120 grams swerve confectioners
1 1/2 teaspoons vanilla extract, unsweetened
1/2 cup / 120 grams sour cream
3 eggs
1 lemon, zested
1/4 cup / 60 grams heavy cream
For The Topping:

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons walnuts, chopped
1/4 cup / 60 grams brown swerve sweetener
3 tablespoons grass-fed butter, melted
Directions:
preheat.
2. Meanwhile, prepare the topping and for this, take a medium
bowl, add flour, cinnamon, nutmeg, walnuts and sweetener in it and
stir until mixed.
3. Gradually stir in butter until well combined and then set aside
until required.
4. Prepare the batter for the bread and for this, take a large mixing
bowl, place flours in it, add baking powder and oat fiber, then stir
until just mixed.
5. Take a separate large mixing bowl, crack eggs in it, add
remaining ingredients in it except for blueberries, and then beat by
using an immersion blender until smooth.
6. Gradually add flour mixture in the egg mixture, stir until
incorporated and then fold in blueberries until mixed.
a spatula and top with prepared topping mixture.
cooked.
Lemon Poppy Seed Bread

Servings: 6
215 Cal | 18 g Fat | 9.3 g Protein | 6.5 g Carb | 3.2 g Fiber | 3.3 g Net
Carb
Ingredients:
1 ½ cups / 190 grams almond flour
1 lemon, zested
¼ cup / 60 grams swerve sweetener
¼ teaspoon baking powder
1 tablespoon poppy seeds
1 ½ tablespoon lemon juice
1 ½ tablespoon grass-fed butter, unsalted, melted
Directions:
preheat.
poppy seeds, baking powder and sweetener in it and then stir until
just mixed.
3. Add butter, lemon juice and zest, beat by using an immersion
blender until mixed and then beat in eggs until smooth.
incorporated.
cooked.
Strawberry Bread

Servings: 10
Net Carb
Ingredients:
For the Bread:
3/4 cup / 180 grams strawberries, chopped
¼ cup tablespoons coconut flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup / 235 grams erythritol sweetener
8 tablespoons melted grass-fed butter
1 1/2 teaspoon vanilla extract, unsweetened
2 tablespoons sour cream
1 pasteurized egg white, at room temperature
2 tablespoons heavy whipping cream
For the Icing:

1/4 cup / 60 grams strawberries, chopped
3/4 cup / 180 grams erythritol sweetener
1/8 teaspoon vanilla extract, unsweetened
2 tablespoon heavy whipping cream
1 tablespoon grass-fed butter, unsalted, melted
Directions:
preheat.
2. Meanwhile, prepare the batter for the bread, and for this, take a
large mixing bowl, crack eggs in it and then beat in egg whites, salt,
cinnamon, baking powder, whipping cream, and sour cream until
smooth. Add the butter and beat until incorporated.
3. Add flour, beat until well combined, and then fold in
strawberries until mixed.
cooked.
6. Meanwhile, prepare the icing and for this, place all of its
ingredients in a medium bowl and then whisk until combined.
in the pan for 15 minutes, and then lift it out.
8. Cut bread into ten slices, drizzle with prepared icing and then
serve.
Zucchini, Pecan, and Coconut
Bread

Servings: 10
Net Carb
Ingredients:
1/2 cup / 120 grams zucchini, grated
1/2 teaspoon salt
2 tablespoons protein powder, unflavored
3/4 tablespoon baking powder
1/4 cup / 50 grams pecan, chopped
1 teaspoon vanilla extract, unsweetened
1/2 cup / 115 grams butter, salted
Directions:
preheat.
2. Meanwhile, grate the zucchini, then wrap it in a cheesecloth
and twist tightly to squeeze excess moisture.
3. Then take a large mixing bowl, place flour in it, add sweetener,
protein powder, and baking powder and then stir until well mixed.
4. Take a separate large mixing bowl, crack eggs in it and then
beat in butter and vanilla by using an immersion blender until
smooth.
5. Gradually add flour mixture and zucchini in the egg mixture, stir
until incorporated and then fold in pecans until just mixed.
cooked.
Double Chocolate Zucchini Bread

Servings: 6
140 Cal | 11.8 g Fat | 4.3 g Protein | 7 g Carb | 4 g Fiber | 3 g Net
Carb
Ingredients:
1 cup / 235 grams zucchini, grated
4 tablespoons chocolate chips, sugar-free
¼ cup / 40 grams cocoa powder, unsweetened
¼ cup / 30 grams monk fruit sweetener
1/8 teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract, unsweetened
2 tablespoons coconut oil, melted
Directions:
preheat.
cinnamon, cocoa, sweetener, salt, baking powder, and soda and
then stir until just mixed.
3. Crack eggs in it, beat in vanilla and oil by using an immersion
blender until combined, and then fold in chocolate chips and zucchini
until incorporated.
cooked.
Gingerbread Bread

Servings: 6
Net Carb
Ingredients:
For the Bread:
1 ¼ teaspoon ground ginger
1/3 teaspoon ground cloves
1/8 teaspoon salt
1/3 teaspoon ground nutmeg
2/3 teaspoon ground cinnamon
1/3 cup grass-fed butter, unsalted, softened
1/3 cup / 75 grams cream cheese, softened
For the Frosting:

1 ½ tablespoon walnuts, chopped
1 tablespoon erythritol sweetener
1/3 cup / 75 grams cream cheese, softened
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, add butter and sweetener
in it, beat until fluffy and then beat in egg, vanilla, and cream cheese
until smooth.
3. Take a separate large mixing bowl, add remaining ingredients in
it, stir until mixed, and then beat this mixture into the egg mixture by
using an immersion blender until incorporated.
with parchment paper hanging over the sides, spoon in prepared
batter, and then smooth the top by using a spatula.
cooked.
7. Meanwhile, prepare the frosting and for this, place all of its
ingredients in a medium bowl except for walnuts and beat by using
an immersion blender until smooth, set aside until required.
8. When ready to eat, spread prepared frosting on top of bread,
sprinkle with walnuts, cut bread into six slices, and then serve.
Pumpkin Bread

Servings: 6
Carb
Ingredients:
For the Bread:
¾ cup / 100 grams almond flour
¾ teaspoon baking powder
¼ cup / 60 grams golden flax meal
¾ teaspoon ground ginger
½ tablespoon psyllium husk powder
1/8 teaspoon sea salt
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup / 60 grams swerve sweetener
1 teaspoon cinnamon powder
2 tablespoons chopped walnuts
2 tablespoons melted grass-fed butter, unsalted
½ cup / 115 grams pumpkin puree
For the Frosting:

2 tablespoons swerve confectioners sugar
¼ cup / 55 grams cream cheese, softened
1 tablespoon grass-fed butter, unsalted, softened
1 tablespoon heavy whipping cream
Directions:
preheat.
2. Meanwhile, prepare the batter for bread and for this, take a
large mixing bowl, place pumpkin puree in it, beat in butter, vanilla
and sweetener until well combined, and then beat in eggs until
frothy.
3. Take a separate large mixing bowl, place flour in it, add
remaining ingredients, stir until mixed, and then gradually beat this
mixture in the egg mixture until incorporated.
with avocado oil, spoon in prepared batter, and then smooth the top
by using a spatula.
cooked.
completely on a wire rack for 30 minutes.
7. Meanwhile, prepare the frosting and for this, take a medium
bowl, place all of its ingredients in it and whisk until well combined,
set aside until required.
8. When ready to eat, spread prepared frosting on top of bread,
cut bread into six slices, and then serve.
Nut Bread

Servings: 6
163Cal | 14.8 g Fat | 5.2 g Protein | 5 g Carb | 3.1 g Fiber | 1.9 g Net
Carb
Ingredients:
2/3 cup/ 160 grams macadamia nuts
Directions:
preheat.
2. Meanwhile, place macadamia nuts in a food processor, add 2
eggs and then pulse for 1 minute or more until the mixture resembles
butter.
3. Add remaining eggs, continue blending until combined, then
add remaining ingredients and blend for 1 minute until well
incorporated.
cooked.
Cinnamon Loaf

Servings: 8
126 Cal | 14 g Fat | 5 g Protein | 7 g Carb | 4 g Fiber | 3 g Net Carb
Ingredients:
1 1/4 cup / 160 grams almond flour
2 tablespoons chopped walnuts
2 tablespoons erythritol sweetener
¼ teaspoon salt
½ tablespoon and 1 teaspoon cinnamon
2 tablespoons melted coconut oil
¼ cup / 60 ml hot water
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add salt,
baking powder, husk, ½ tablespoon cinnamon and sweetener, stir
until mixed, and then stir in water until incorporated.
3. Then add eggs and oil and beat by using an immersion blender
until smooth.
with avocado oil, spoon in half of the prepared batter, and sprinkle
remaining cinnamon on top of the batter.
5. Pour remaining batter into the pan, create patterns with the
cinnamon by using a fork and then sprinkle nuts on top.
cooked.
Walnut Bread

Servings: 6
Net Carb
Ingredients:
1 tablespoon psyllium husk powder
½ cup / 120 grams walnuts, chopped
¼ teaspoon salt
1 tablespoon apple cider vinegar
2 tablespoons coconut oil
¼ cup / 60 ml boiling water
Directions:
preheat.
baking powder, salt, and husk powder and then stir until just mixed.
3. Add eggs and oil, whisk until mixture resembles crumbs, and
then stir in vinegar until well mixed.
4. Fold in walnuts until mixed and then gradually whisk in water
until well incorporated and a smooth dough comes together.
5. Take a baking tray, line it with parchment paper, take the dough
and form a large ball, place dough in the baking tray, and then make
some cuts throughout the dough by using a knife.
cooked.
7. When done, let the bread cool in the pan for 20 minutes and
then cut it into six slices.
Peanut Butter Bread

Servings: 6
Carb
Ingredients:
½ cup / 125 grams of peanut butter
½ tablespoon stevia powder
¼ teaspoon baking soda
Directions:
preheat.
2. Meanwhile, take a large mixing bowl, place all the ingredients in
it, and then whisk until well combined.
it with butter, spoon in prepared batter, and then smooth the top by
using a spatula.
cooked.
Keto Chaffle Recipes
30 Easy, Fast and Super Delicious

Ketogenic Chaffle Recipes
By Marie Folher
Introduction
With the craze of dieting reaching all across the world, their followers
look for new and creative ways to help themselves. One of those
ideas gave birth to the famous chaffle. Keto chaffles are getting all
the rage nowadays because of its making and taste. Keto diet or
other low carb diets require you to lower your carbohydrate and flour
intake, and they are very effective in weight loss. Everybody's
favorite breakfast meal, the waffle, has too many carbohydrates, so
a keto-friendly version was made that is called a chaffle. It is a waffle
made of keto-friendly ingredients, cheese and eggs. It might sound
disgusting, but that is not the case in reality.
The main ingredients are cheese and eggs, but they can be made in
a variety of different ways. By adding more types of ingredients into
the batter, you can make some sweet or savory ones of your liking.
Add some strawberries, and you can get a strawberry chaffle. Add
some chocolate or bacon bits, and you can get a chocolate or bacon
chaffle. The taste is almost as if you're eating a normal waffle. You
can even use the same waffle maker too. It's really simple and no
hassle at all.
If you are dieting or considering dieting, then it is important to make
a list of all the foods that you can eat and make daily without you
giving too much thought into it. The chaffle is one of those dishes
that are simple, customizable, and similar to the one that you're
eating right now. Look into many other chaffle recipes to make your
breakfast exciting.
Sweet Chaffle Recipes
Cinnamon Sugar Chaffle

Servings: 4 mini chaffles
210 Cal | 16.2 g Fat | 10.9 g Protein | 4.1 g Carb | 2 g Fiber | 2.1 g
Net Carb
Ingredients:
4 tablespoons erythritol sweetener
1 teaspoon cinnamon
1 teaspoon psyllium husk powder
1 teaspoon vanilla extract, extract
1 tablespoon coconut butter, melted
1 ½ cup /190 grams shredded mozzarella cheese
2 eggs, at room temperature
For Topping:
1 ½ teaspoon cinnamon
½ cup / 100 grams erythritol sweetener
2 tablespoons coconut butter, melted
Directions:
1. Take a non-stick waffle iron, plug it in, select the medium or
medium-high heat setting and let it preheat until ready to use; it
could also be indicated with an indicator light changing its color.
2. Meanwhile, prepare the batter and for this, take a large bowl,
add flour in it, and then stir in sweetener, baking powder, cinnamon,
and husk powder until mixed.
3. Take another bowl, crack eggs in it, beat it until fluffy, mix
vanilla, butter, and cheese until combined and then stir this mixture
into the flour with the spatula until incorporated.
4. Use a ladle to pour one-fourth of the prepared batter into the
heated waffle iron in a spiral direction, starting from the edges, then
shut the lid and cook for 5 minutes or more until solid and nicely
browned; the cooked waffle will look like a cake.
5. When done, transfer chaffles to a plate with a silicone spatula
and repeat with the remaining batter.
6. Let chaffles stand for some time until crispy, then sprinkle with
cinnamon and sweetener, top with butter, and then eat straight away.
Pumpkin Chaffle

Net Carb
Ingredients:
1 teaspoon pumpkin spice
4 tablespoons cream cheese, softened
2 tablespoons pumpkin puree
Directions:
add cream cheese in it and whip by using an electric mixer until
whipped.
3. Then beat in pumpkin puree and eggs until smooth and stir in
almond flour and pumpkin spice until incorporated.
6. Let chaffles stand for some time until crispy and serve straight
away.
Brownie Batter Chaffle

170 Cal | 16 g Fat | 4.2 g Protein | 4 g Carb | 2 g Fiber | 2 g Net Carb
Ingredients:
½ cup / 75 grams chopped chocolate, unsweetened
1/4 teaspoon salt
1/4 cup / 40 grams cocoa powder, unsweetened
1/4 teaspoon liquid stevia
1/2 cup / 100 grams Swerve Sweetener
12 tablespoons coconut butter
Directions:
2. Meanwhile, prepare the batter and for this, take a saucepan,
place it over medium heat, add cocoa powder, chocolate, and butter
and cook for 3 to 4 minutes until the butter has melted, whisking
frequently.
3. Then add sweetener, stevia, and vanilla into the pan, stir until
combined, remove the pan from heat and let it stand for 5 minutes.
4. Take a medium bowl, add flour in it and then stir in baking
powder and salt until mixed.
5. After 5 minutes, beat eggs into the chocolate-butter mixture and
stir the flour until incorporated.
6. Use a ladle to pour ¼ cup of the prepared batter into the heated
waffle iron in a spiral direction, starting from the edges, then shut the
lid and cook for 5 minutes or more until solid and nicely browned; the
cooked waffle will look like a cake.
away.
Blueberry Chaffle

Carb
Ingredients:
3 tablespoons frozen blueberries
2 teaspoons Swerve sweetener
1 teaspoon cinnamon
Directions:
1. Take a non-stick mini waffle iron, plug it in, select the medium
or medium-high heat setting and let it preheat until ready to use; it
add flour in it, then add remaining ingredients and stir well until
smooth and incorporated.
3. Use a ladle to pour one-fifth of the prepared batter into the
5. Let chaffles stand for some time until crispy, then sprinkle
swerve confectioner over them and serve straight away.
Cream Cheese Chaffle

Carb
Ingredients:
4 teaspoons coconut flour
8 teaspoons swerve sweetener
Directions:
add flour in it, stir in baking powder, and sweetener until mixed.
3. Then add vanilla, egg, and cream cheese and mix with an
electric mixer until smooth.
6. Let chaffles stand for some time until crispy, and serve with
favorite toppings.
Peanut Butter Chaffle

Servings: 4 medium chaffles
491 Cal | 45 g Fat | 18.3 g Protein | 11.8 g Carb | 4 g Fiber | 7.8 g
Net Carb
Ingredients:
4 tablespoons monk fruit sweetener
4 teaspoons vanilla extract, unsweetened
8 tablespoons peanut butter
1 1/3 cup / 150 grams shredded mozzarella cheese
Directions:
crack eggs in it, then add sweetener, vanilla, butter, and cheese and
mix with an electric mixer until smooth.
away.
Chocolate Chaffle

Carb
Ingredients:
3 ¼ tablespoons coconut flour
¼ cup / 20 gram cocoa, unsweetened
3 ¼ tablespoons swerve sweetener
1 2/3 teaspoon vanilla extract, unsweetened
6 ½ tablespoons coconut butter, melted
2 ½ tablespoon almond milk, unsweetened
Directions:
2. Meanwhile, prepare the batter, and for this, separate egg yolks
and whites between two bowls and then blend the egg whites with
an electric mixer until stiff peaks form.
3. Add flour into the egg yolks, then mix sweetener, cocoa, and
baking powder until combined, then gradually whisk the melted
butter until smooth.
4. Whisk in vanilla and milk until incorporated and then fold egg
white mixture with a spoon until fluffy.
away.
Cinnamon Roll Chaffle

Carb
Ingredients:
For Chaffle:
1 tablespoon almond flour
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon Swerve sweetener
1 egg, at room temperature
1/2 cup / 55 grams shredded mozzarella cheese
For Cinnamon Roll Swirl:

1 teaspoon cinnamon
1 tablespoon coconut butter
2 teaspoons confectioners swerve
For Glaze:
1 tablespoon butter
2 teaspoons swerve confectioners sugar
1 tablespoon cream cheese
Directions:
2. Meanwhile, prepare the batter for chaffle, and for this, take a
large bowl, add flour in it and then whisk in baking powder,
cinnamon, sweetener, and cheese until well combined.
3. Prepare the batter for the swirl, and for this, take a heatproof
bowl, place all of its ingredients in it, microwave at heat setting for 15
seconds, and then stir to mix well.
4. Use a ladle to pour one-third of the prepared batter for chaffle
into the heated waffle iron in a spiral direction, starting from the
edges, then use a fork to mix one-third of the swirl mixture on the
top.
5. Shut the lid of the waffle maker and then cook for 5 minutes or
more until solid and nicely browned; the cooked waffle will look like a
cake.
6. When done, transfer chaffles to a plate with a silicone spatula,
repeat with the remaining batter and let chaffles stand for some time.
7. Meanwhile, prepare the glaze and for this, take a heatproof
bowl, place cream cheese and butter in it, and microwave at high
heat setting for 15 seconds until cream cheese has softened enough
to mix.
8. Add sweetener and vanilla into the cream cheese mixture and
mix with a whisk until smooth.
9. Drizzle the glaze over crispy waffles and serve immediately.
Chocolate Chip Chaffle

Net Carb
Ingredients:
2 tablespoons chocolate chips, unsweetened
Directions:
add flour in it, then mix in vanilla, sweetener, and eggs with an
electric mixer until smooth and fold in cheese until combined.
heated waffle iron in a spiral direction, starting from the edges,
scatter ½ tablespoons of chocolate chips on top, then shut the lid
and cook for 5 minutes or more until solid and nicely browned; the
5. Let chaffles stand for some time until crispy, top with whipped
cream and serve straight away.
Cranberry and Brie Chaffle

336 Cal | 25.7 g Fat | 19.9 g Protein | 6 g Carb | 3.1 g Fiber | 2.9 g
Net Carb
Ingredients:
4 tablespoons frozen cranberries
3 tablespoons swerve sweetener
1 cup / 115 grams shredded brie cheese
Directions:
2. Meanwhile, prepare the batter and for this, take a heatproof
bowl, add cheese in it, and microwave at high heat setting for 15
seconds or until cheese has softened.
3. Then add sweetener, berries, and egg into the cheese and
whisk with an electric mixer until smooth.
away.
Oreo Chaffle

Net Carb
Ingredients:
3 tablespoons cocoa, unsweetened
4 tablespoons swerve sweetener
2 tablespoons heavy cream
2 tablespoons whipped cream
Directions:
add flour in it along with other ingredients and mix with an electric
mixer until smooth.
5. When done, prepare the oreo sandwiches, and for this, spread
1 tablespoon of whipped cream on one side of two chaffles and then
cover with the remaining chaffles.
6. Serve immediately.
Vanilla Chaffle

316 Cal | 22.3 g Fat | 15.2g Protein | 12.5 g Carb | 5 g Fiber | 7.5 g
Net Carb
Ingredients:
2/3 teaspoon baking powder
1/4 cup / 50 grams swerve sweetener
1 ½ teaspoon vanilla extract, unsweetened
2/3 cup / 75 grams cottage cheese
Directions:
2. Meanwhile, prepare the batter, and for this, place all the
ingredients in a food processor or blender and pulse for 1 to 2
minutes until smooth.
away.
Banana Foster Chaffle

Servings: 4 large chaffles
Net Carb
Ingredients:
For Chaffle:
½ teaspoon banana extract, unsweetened
For Syrup:
20 drops of banana extract, unsweetened
20 drops of caramel extract, unsweetened
12 drops of rum extract, unsweetened
8 tablespoons unsalted butter
Directions:
2. Meanwhile, prepare the batter for chaffle and for this, take a
large bowl, crack eggs in it, add sweetener, cream cheese, and all
the extracts and then mix with an electric mixer until smooth, let the
batter stand for 5 minutes.
4. When done, transfer chaffles to a plate with a silicone spatula,
repeat with the remaining batter and let chaffles stand for some time
until crispy.
5. Meanwhile, prepare the syrup and for this, take a small
heatproof bowl, add butter in it, and microwave at high heat setting
for 15 seconds until it melts.
6. Then add remaining ingredients for the syrup and mix until
combined.
7. Drizzle syrup over chaffles and then serve.
Flaxseed Chaffle

Carb
Ingredients:
2 cups ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon of sea salt
1/3 cup / 80 ml avocado oil
½ cup / 120 ml water
Whipped cream as needed for topping
Directions:
2. Meanwhile, prepare the batter and for this, take a large bowl
and then stir in flaxseed, salt and baking powder until combined.
3. Crack the eggs in a jug, pour in oil and water, whisk these
ingredients until blended and then stir this mixture into the flour with
the spatula until incorporated and fluffy mixture comes together.
4. Let the batter stand for 5 minutes and then stir in cinnamon until
mixed.
6. When done, transfer chaffle to a plate with a silicone spatula
7. Top waffles with whipped cream and then serve straight away.
Hazelnut Chaffle

Net Carb
Ingredients:
1 cup / 100 grams hazelnut flour
2 tablespoons hazelnut oil
1 cup / 245 grams almond milk, unsweetened
Directions:
add flour in it, stir in the baking powder until mixed and then mix in
oil, milk, and egg with an electric mixer until smooth.
3. Use a ladle to pour one-sixth of the prepared batter into the
4. When done, transfer chaffle to a plate with a silicone spatula
away.
Savory Chaffle Recipes
Cheddar Chaffle

Net Carb
Ingredients:
1 cup / 115 grams shredded cheddar cheese
Directions:
add flour in it, add cheese and eggs and whisk with an electric mixer
until smooth.
away.
Garlic Parmesan Chaffle

Net Carb
Ingredients:
2 teaspoons minced garlic
1 cup / 115 gram shredded mozzarella cheese
2/3 cup / 75 grams grated parmesan cheese
Directions:
add all the ingredients in it and then whisk with an electric mixer until
smooth.
away.
Jalapeno Pepper Chaffle

336 Cal | 27.6 g Fat | 16 g Protein | 7.5 g Carb | 2.9 g Fiber | 4.6 g
Net Carb
Ingredients:
4 slices of bacon, cooked, crumbled
3 tablespoon coconut flour
1 jalapeno pepper, deseeded, sliced
1 jalapeno pepper, deseeded, diced
¼ teaspoon of sea salt
Directions:
add flour in it, stir in baking powder, and salt until mixed.
3. Take another bowl, place cream cheese in it, and beat with an
electric mixer until fluffy.
4. Crack eggs in a separate bowl, beat with an electric mixer until
fluffy, then add cheddar cheese and ½ cup of beaten cream cheese
and continue beating until combined.
5. Add flour mixture into egg-cream cheese mixture, beat with an
electric mixer until incorporated, and then fold in diced peppers.
8. Let chaffles stand for some time until crispy, then top with
bacon, jalapeno slices and remaining cream cheese and then serve.
Zucchini Chaffle
Preparation time: 1 hour and 10 minutes

Total time: 1 hour and 30 minutes
Carb
Ingredients:
¼ cup / 40 grams golden flaxseed meal
¾ cup / 115 grams shredded zucchini
¾ cup / 70 grams almond flour
¼ teaspoon ginger powder
¼ teaspoon salt
¾ teaspoon cinnamon
2 tablespoons Swerve Sweetener
¼ teaspoon vanilla extract, unsweetened
2 tablespoons avocado oil
1 egg white, at room temperature
2 tablespoons water
Directions:
1. Shred zucchini, place it in a sieve, sprinkle with salt, and let it
sit for 1 hour.
2. After 1 hour, drain the zucchini, press it to release as much of
the moisture as possible, and set aside until required.
add flaxseed meal and flour in it, then add ginger powder, baking
powder, cinnamon, and sweetener and stir until mixed.
5. Then add zucchini, oil, vanilla, water, egg, and egg white and
beat with an electric mixer until incorporated.
away.
Bacon and Cheddar Chaffle

275 Cal | 22.1 g Fat | 14 g Protein | 2.1 g Carb | 0 g Fiber | 2.1 g Net
Carb
Ingredients:
½ cup / 120 grams bacon bits
2 cups / 225 grams shredded cheddar cheese
Directions:
crack eggs in it, add bacon and cheese and mix with an electric
mixer until smooth.
away.
Pizza Chaffle

Net Carb
Ingredients:
For Chaffle:
¼ teaspoon garlic powder
1 teaspoon Italian seasoning
For the Topping:

12 slices of pepperoni
4 tablespoons tomato sauce
Directions:
2. Meanwhile, prepare the batter for chaffles and for this, take a
large bowl, crack eggs in it, add garlic, Italian seasoning, and cheese
and beat with an electric mixer until smooth.
5. In the meantime, switch on the oven, then set it to 400 ℉ / 200
℃ and let it preheat.
6. Let chaffles stand for some time until crispy, then top evenly
with pepperoni, cheese, and tomato sauce and arrange the chaffle
on a baking tray.
7. Bake the chaffles until the cheese has melted and then serve
straight away.
Cauliflower Chaffle

Net Carb
Ingredients:
2 cups / 170 grams grated cauliflower
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/3 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
2 cups / 225 grams shredded mozzarella cheese
Directions:
add shredded cauliflower in it, add flour, cheese, all the spices, and
eggs and then mix with an electric mixer until incorporated.
5. Let chaffles stand for some time until crispy and serve with
favorite toppings.
Chaffle Bread Sticks

Net Carb
Ingredients:
For Chaffles:
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup / 60 grams grated mozzarella cheese
For Topping:
1/4 cup / 30 grams grated mozzarella cheese
1/2 teaspoon garlic powder
2 tablespoons coconut butter, unsalted, softened
Directions:
crack the egg in it, add flour, oregano, garlic powder, salt, and
mozzarella cheese and mix with an electric mixer until incorporated.
3. Use a ladle to pour half of the prepared batter into the heated
waffle iron in a spiral direction, starting from the edges, then shut the
lid and cook for 5 minutes or more until solid and nicely browned; the
5. Meanwhile, prepare the topping and for this, take a small bowl,
add garlic and butter in it and stir well until combined.
6. Let chaffles stand for some time until crispy, then arrange them
on a heatproof tray, and drizzle the topping on top.
7. Preheat the grill over medium-high heat, and when hot, place
the tray containing chaffle sticks and grill for 3 minutes until cheese
has melted.
Cheesy Spinach Chaffle

Servings: 4 large chaffles
Net Carb
Ingredients:
1 cup / 225 grams frozen baby spinach, thawed
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon cumin
1 cup / 115 grams grated cheddar cheese
For the Avocado Sauce:

1 medium avocado, pitted, diced
¼ teaspoon ground black pepper
1/3 teaspoon salt
2 limes, juiced
Directions:
2. Meanwhile, prepare the batter for the chaffles, and for this,
squeeze moisture from the spinach in a fine sieve as much as
possible and then chop it.
3. Take a large bowl, add spinach in it along with cheese, cumin,
black pepper, salt and eggs, and stir with a hand whisk until smooth.
6. In the meantime, prepare the sauce, and for this, place diced
avocado in a blender along with remaining ingredients and process
for 1 minute until smooth.
7. Let chaffles stand for some time until crispy, then drizzle with
prepared avocado sauce and serve straight away.
Broccoli Chaffle

Net Carb
Ingredients:
1 cup / 175 grams broccoli florets
6 tablespoons grated parmesan cheese
Directions:
2. Meanwhile, prepare the batter, and for this, place broccoli florets
in a blender and pulse for 1 to 2 minutes until florets resemble rice.
3. Tip the broccoli in a medium bowl, add remaining ingredients
and then stir with a hand whisk until combined.
4. Use a ladle to pour one-third of the prepared batter into the
away.
Brie, Basil and Tomato Chaffle

Net Carb
Ingredients:
4 cherry tomatoes, diced
1 teaspoon dried basil
1 cup / 235 grams Brie cheese cubes, softened
Directions:
crack eggs in it, add cheese, tomatoes, and basil and mix with a
hand whisk until combined.
shut the lid and cook for 4 to 6 minutes until solid and nicely
away.
Corn Bread Chaffle

Net Carb
Ingredients:
3 cups / 290 grams ground almonds, blanched
2 teaspoons baking soda
8 tablespoons hemp seeds
1 teaspoon of sea salt
4 tablespoons avocado oil
Directions:
add almonds and seeds in it and then stir in salt, baking powder, and
soda until combined.
3. Take a separate bowl, crack eggs in it, add oil, pour in milk, stir
with a hand whisk until frothy, and then stir this mixture with a spoon
into the almond mixture until incorporated.
away.
Cloud Bread Cheddar Chaffle

Net Carb
Ingredients:
¼ cup / 60 grams whey protein powder
¼ teaspoon salt
¼ cup / 60 grams sour cream
½ cup / 55 shredded cheddar cheese
Crispy bacon for topping
Chopped chives for topping
Directions:
crack eggs in it, add remaining ingredients except for the toppings
and then stir with an electric mixer until smooth.
5. Let chaffles stand for some time until crispy, then top with
bacon, sprinkle with chives, and serve straight away.
Cheesy Chicken and Ham Chaffle

Carb
Ingredients:
4 tablespoons chopped ham
1/4 cup / 60 grams diced chicken, cooked
1/4 cup / 30 grams shredded Swiss cheese
1/4 cup / 30 grams shredded mozzarella cheese
Directions:
crack eggs in it, beat with a hand whisk, then add remaining
ingredients and whisk until incorporated.
away.
Pork Rind Chaffle

290 Cal | 19.5 g Fat | 25 g Protein | 1.6 g Carb | 0 g Fiber | 1.6 g Net
Carb
Ingredients:
1 1/3 cup / 150 grams shredded mozzarella cheese
2 cups / 475 grams crushed pork rinds
Sour cream for topping
Directions:
2. Meanwhile, prepare the batter, and for this, place pork rind in a
food processor and process for 1 minute until mixture resembles
grains.
3. Take a large bowl, crack eggs in it, add pork rinds and cheese,
and mix with a hand whisk until smooth.
6. Let chaffles stand for some time until crispy, top with a dollop of
sour cream and serve.
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and Keto Chaffle Recipes Book
Bundle!
If you found the recipes amazing and
delicious, please share your thoughts,
successes and failures on amazon.com
reviews.
About The Author
Marie Folher grew up in Strasbourg, France and she fell in love with
baking as a kid. She moved to California at the age of 21 and she
found a job from a small bakery. Since then, she has baked
countless amounts of different baked goods. She has had time to
experiment with many different flavor combinations, and with trial
and error, she has found, and still finds, amazing recipes.
She loves experimenting with different diets because it opens new

worlds of different kinds of baked goods and food for her. At the
moment, in 2020, she’s following keto diet since she has found it the
king of all diets in maintaining a healthy body. She’s had time to try
new recipes and she’s been awed of how good food the keto-friendly
food can be. With her cookbooks, she wants to share her best
recipes with you.
Books by Marie Folher
Bundt Cake Recipes –
30 Delicious Bundt
Cake Recipes From
Scratch
Click here to buy from

Amazon.
Keto Chaffle Recipes –

30 Easy Fast and
Super Delicious
Ketogenic Chaffle
Recipes

Amazon.
Keto Bread Machine

Recipes –30 Easy,
Healthy and Low-Carb
Ketogenic Bread
Machine Recipes

Amazon.
Keto Bread Recipes –

30 Easy, Healthy and
Super Delicious Low-
Carb Ketogenic Bread
Recipes

Amazon.
Image Credits
Cover image, Breads: Designed by Freepik
Cover image, Chaffle: Designed by efe_madrid / Freepik
Coconut Flour Psyllium Husk Bread: iStock.com/PaulPaladin
Cheesy Skillet Bread: iStock.com/bonchan
Cheddar and Jalapeno Cornbread: iStock.com/fotogal
Parmesan and Thyme Bread: iStock.com/rudisill
Beer Bread: iStock.com/Eivaisla
Seed Bread: iStock.com/Nastco
Farmer’s Bread: iStock.com/pidjoe
Naan Bread: iStock.com/wholden
Ranch Cloud Bread: iStock.com/Rimma_Bondarenko
Pesto Bread: iStock.com/baibaz
Jalapeno Cheese Bread: iStock.com/bhofack2
Garlic Bread: iStock.com/MarkGillow
Zucchini and Bacon Bread: iStock.com/AwakenedEye
Cauliflower Bread: iStock.com/phototropic
Rye Bread: iStock.com/ValentynVolkov
Herb Bread: iStock.com/naito8
Dill Rye Bread: iStock.com/ClarkandCompany
Cheese and Bacon Bread: iStock.com/Diane Labombarbe
Banana Bread: iStock.com/margouillatphotos
Blueberry Loaf: iStock.com/modesigns58
Lemon Poppy Seed Bread: iStock.com/Anthony Boulton
Strawberry Bread: iStock.com/Mariha-kitchen
Zucchini, Pecan, and Coconut Bread: iStock.com/subjug
Double Chocolate Zucchini Bread: iStock.com/GrabillCreative
Gingerbread Bread: iStock.com/ajfletch
Pumpkin Bread: iStock.com/tvirbickis
Nut Bread: iStock.com/DebbiSmirnoff
Cinnamon Loaf: iStock.com/iko636
Walnut Bread: iStock.com/asab974
Peanut Butter Bread: iStock.com/orinoco-art
Cinnamon Sugar Chaffle: iStock.com/Magone
Pumpkin Chaffle: iStock.com/Rimma_Bondarenko
Brownie Batter Chaffle: iStock.com/fishwork
Blueberry Chaffle: iStock.com/dlerick
Cream Cheese Chaffle: iStock.com/Shaiith
Peanut Butter Chaffle: iStock.com/martinrlee
Chocolate Chaffle: iStock.com/SherSor
Cinnamon Roll Chaffle: iStock.com/Santje09
Chocolate Chip Chaffle: iStock.com/bong hyunjung
Cranberry and Brie Chaffle: iStock.com/serezniy
Oreo Chaffle: iStock.com/Albert_Karimov
Vanilla Chaffle: iStock.com/Kanawa_Studio
Banana Foster Chaffle: iStock.com/Donald Erickson
Flaxseed Chaffle: iStock.com/Flaxseed Chaffle
Hazelnut Chaffle: iStock.com/Allison Cherry
Cheddar Chaffle: iStock.com/Tatiana Atamaniuk
Garlic Parmesan Chaffle: iStock.com/zefirchik06
Jalapeno Popper Chaffle: iStock.com/TShum
Zucchini Chaffle: iStock.com/Geshas
Bacon and Cheddar Chaffle: iStock.com/PearB
Pizza Chaffle: iStock.com/Szakaly
Cauliflower Chaffle: iStock.com/redonion1515
Chaffle Bread Sticks: iStock.com/darrenwise
Cheesy Spinach Chaffle: iStock.com/izhairguns
Broccoli Chaffle: iStock.com/serezniy
Brie, Basil and Tomato Chaffle: iStock.com/I_rinka
Corn Bread Chaffle: iStock.com/Jelena Murina
Cloud Bread Cheddar Chaffle: iStock.com/LauriPatterson
Cheesy Chicken and Ham Chaffle: iStock.com/LauriPatterson
Pork Rind Chaffle: iStock.com/margouillatphotos

Keto Bread and Keto Chaffle Recipes by Marie Folher

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Keto Bread and Keto Chaffle Recipes by Marie Folher

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Keto Bread And Keto Chaffle

60 Easy, Healthy and Super Delicious

Copyright © 2020 by Marie Folher

Sweet Bread Recipes

Keto Chaffle Recipes

About The Author

30 Easy, Healthy and Super Delicious

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For The Topping:

Preparation time: 10 minutes

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For the Icing:

Preparation time: 10 minutes

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For the Frosting:

Preparation time: 10 minutes

For the Frosting:

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30 Easy, Fast and Super Delicious

Preparation time: 10 minutes

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For Cinnamon Roll Swirl:

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Preparation time: 1 hour and 10 minutes

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Preparation time: 10 minutes