This keto rye bread chaffles recipe is a delicious cheese waffle from Martina Slajerova’s latest cookbook! It’s a quick and easy low-carb bread that goes perfect with corned beef, Russian dressing, and more.
Have you been seeing chaffles everywhere these days?
They’re the latest low carb craze. Basically, you make a batter from cheese and eggs, then cook it in a waffle iron. To make them more bread-like, almond flour (or coconut flour) and baking soda are usually added too.
So is the chaffle recipe keto friendly? Well, since the two main ingredients have almost no carbs, the answer is YES!
And now, variations are popping up all over the low carb community. Everyone loves chaffles’ light and fluffy texture. And when you add a few other ingredients, the possibilities are endless.
In fact, this rye chaffle keto recipe comes from keto author Martina Slajerova’s newest cookbook Sweet & Savory Keto Chaffles. This recipe is being published with her permission.
And this keto rye bread recipe is just one of 75!
Keto Rye Bread Chaffle Recipe
As soon as I saw this recipe in Martina’s new cookbook, I had to give it a try. The result is fluffy, savory, and delicious!
For the best texture, I recommend using a stick blender or small smoothie one to blend the chaffle recipe ingredients. This will give you better results than hand mixing.
- Preheat the waffle maker.
- Make the batter. Add the egg white, mozzarella, sesame oil, and 1 tablespoon (15 ml) of water to a blender and blend until smooth. Add the remaining ingredients and blend again.
- Cook the batter. To make 2 small chaffles, spoon one-half batter (about 70 g/2.5 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes until golden brown. Remove from waffle maker and repeat for second chaffle.
Allow the chaffles to cool slightly before serving.
If you have leftover keto rye bread chaffles or want to make a batch ahead of time, they are very easy to store.
I recommend wrapping them in aluminum foil to keep them fresh. Plastic bags will make them sweat, which can cause them to get soggy and eventually moldy.
You can store cooked chaffles for three days at room temperature or in the fridge for up to a week. For longer storage, they can be frozen for up to 3 months. Defrost at room temperature when you’re ready to enjoy.
To reheat chaffles, simply pop them in a toaster, waffle maker, or the oven for a few minutes. They’ll crisp right up!
What to serve with low-carb rye chaffles
So what goes well with this savory rye bread chaffle?
For a classic combination, you have to try a keto Reuben sandwich! Simply layer the rye chaffles with corned beef, sauerkraut, and a dollop or two of my Russian Dressing.
Or you can make a traditional pastrami on rye sandwich with some spicy brown mustard. Feel free to add some melted cheese as well.
Personally, I think the bold rye flavor goes well with so many dishes. For something lighter, try topping your rye chaffle with cream cheese and smoked salmon.
And of course, you can always just add a little butter and enjoy!
Other Quick Low-Carb Recipes
Looking for a few more tasty keto recipes that you can make in 30 minutes or less? Check out a few of these favorites:
- My Keto Granola Recipe is sugar-free and grain-free for a crunchy and delicious breakfast or snack!
- Almond Flour Pancakes are hot, fluffy, and perfect for a low carb way to start the day.
- Coconut Flour Biscuits with cheddar have everything you love about warm cheesy garlic bread minus the carbs!
- Keto Peanut Butter Chocolate Chip Cookies might be one of the easiest cookie recipes you’ve ever made.
- Keto Mug Biscuit takes less than two minutes to prep and cook. It doesn’t get much easier than that!
Easy Chaffle Keto Recipe
I was so happy with how this rye chaffle recipe from Martina turned out. I can’t stop thinking about new toppings to try!
They’re light and fluffy with a perfect savory flavor. Whether you’ve been making chaffles from the start or are ready to try your first one, give this recipe a shot.
And be sure to check out Martina’s new cookbook Sweet & Savory Keto Chaffles!
Rye Bread Chaffles
- 1 large egg white
- ½ cup grated mozzarella cheese or other hard cheese (57g / 2oz)
- 1 teaspoon toasted sesame oil
- 4 tablespoons flax meal 28g / 1oz
- ¼ teaspoon gluten-free baking powder
- ¼ teaspoon caraway seeds
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat the waffle maker. Blend the egg white, mozzarella, sesame oil, and 1 tablespoon (15 ml) water until smooth. Add the dry ingredients and blend again.
- To make 2 small waffles, spoon one-half of the batter (about 70 g/2.5 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Repeat for the second waffle. Let the chaffles cool down and serve.
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