Chaffles have been my go to since I started keto. I love breakfast food and while waffles can’t be eaten on the keto diet, these cheese waffles taste just as good as the regular thing!
I paired these chaffles with pastrami, Swiss cheese, a tangy dressing, and sauerkraut to emulate a Reuben without all the carbs!
Yields 2 servings of Keto Reuben Chaffle
The Preparation
- 2 tablespoon olive oil
- 3 medium egg
- 3/4 cup swiss cheese, shredded
- Salt and pepper to taste
- 3 tablespoon mayonnaise
- 2 teaspoon tomato paste
- 1 teaspoon dijon mustard
- 3/4 teaspoon onion powder
- 1/2 teaspoon hot sauce
- 4 ounce deli-sliced pastrami
- 2 slice swiss cheese
- 1/2 cup sauerkraut
The Execution
1. Measure out and prepare all the ingredients.
2. Using olive oil, grease a waffle maker.
3. Grab a baking sheet and lay a wire rack over the baking sheet.
4. In a bowl, mix together the eggs and Swiss cheese.
5. In another bowl mix together the mayonnaise, tomato paste, dijon mustard, onion powder, hot sauce, and salt and pepper. Set this dressing aside.
6. Pour the chaffle mix into the waffle maker. Bake using the instructions and timer on the waffle maker or until golden brown.
7. Transfer to the cooling rack and let cool for 3-5 minutes. Cut the chaffles. Preheat oven to 350F.
8. Lay the pastrami slices and the Swiss cheese slices on half of the chaffles. Top with the other half of the chaffle.
9. Let bake in the oven for 3-5 minutes or until the cheese starts to melt.
10. Top the chaffles with the dressing and saukerkraut. Enjoy!
This makes a total of 2 servings of Keto Reuben Chaffle. Each serving comes out to be 718 calories, 59.3g fat, 3.7g net carbs, and 39.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 3.00 medium egg | 202 | 13.4 | 1 | 0 | 1 | 17.7 |
| 0.75 cup swiss cheese | 354 | 27.9 | 1.3 | 0 | 1.3 | 24.3 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon mayonnaise | 281 | 30.9 | 0.2 | 0 | 0.2 | 0.4 |
| 2.00 teaspoon tomato paste | 9 | 0.1 | 2.1 | 0.5 | 1.6 | 0.5 |
| 1.00 teaspoon dijon mustard | 3 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| 0.75 teaspoon onion powder | 6 | 0 | 1.4 | 0.3 | 1.1 | 0.2 |
| 0.50 teaspoon hot sauce | 0 | 0 | 0 | 0 | 0 | 0 |
| 4.00 ounce Pastrami | 167 | 6.6 | 0 | 0 | 0 | 25 |
| 2.00 slice swiss cheese | 157 | 12.4 | 0.6 | 0 | 0.6 | 10.8 |
| 0.50 cup sauerkraut | 18 | 0.1 | 4.1 | 2.7 | 1.3 | 0.9 |
| Totals | 1435 | 118.5 | 11 | 3.7 | 7.3 | 79.8 |
| Per Serving (/2) | 718 | 59.3 | 5.5 | 1.9 | 3.7 | 39.9 |
Keto Reuben Chaffle
Ingredients
- 2 tablespoon olive oil
- 3 medium egg
- ¾ cup swiss cheese shredded
- Salt and pepper to taste
- 3 tablespoon mayonnaise
- 2 teaspoon tomato paste
- 1 teaspoon dijon mustard
- ¾ teaspoon onion powder
- ½ teaspoon hot sauce
- 4 ounce deli-sliced pastrami
- 2 slice swiss cheese
- ½ cup sauerkraut
Instructions
- Measure out and prepare all the ingredients.
- Using olive oil, grease a waffle maker.
- Grab a baking sheet and lay a wire rack over the baking sheet.
- In a bowl, mix together the eggs and Swiss cheese.
- In another bowl mix together the mayonnaise, tomato paste, dijon mustard, onion powder, hot sauce, and salt and pepper. Set this dressing aside.
- Pour the chaffle mix into the waffle maker. Bake using the instructions and timer on the waffle maker or until golden brown.
- Transfer to the cooling rack and let cool for 3-5 minutes. Cut the chaffles. Preheat oven to 350F.
- Lay the pastrami slices and the Swiss cheese slices on half of the chaffles. Top with the other half of the chaffle.
- Let bake in the oven for 3-5 minutes or until the cheese starts to melt.
- Top the chaffles with the dressing and saukerkraut. Enjoy!
