I’m about to have a major diet interruption so I’m trying to get as low carb as I can right now with Valentines and then my son’s birthday coming up. I’m 41 and I have never bought a can of chicken. Honestly I would probably use leftover baked or grilled chicken in this recipe to make it a smidge better. We actually really liked how easy and good these came out. I didn’t add the nutritional yeast to it or the flaxseed. I served them with a side salad and we ate them up!
Buffalo Chicken Chaffle
(Adapted from Low Carb Inspirations)
1 Can Valley Fresh Organic Canned Chicken Breast (5 ounces)
2 T Red Hot Wing Sauce
2 oz Cream Cheese, softened
4 T Cheddar Cheese, shredded
2 T Almond Flour
1 T Nutritional Yeast
1/2 tsp Baking Powder
1 Egg Yolk (Can Use whole egg if no allergy)
1 Flax Egg (1 T ground flaxseed, 3 T water)
*1/4-1/2 Cup Extra Cheese for the waffle iron
Make flax egg and set aside to rest.
Drain liquid from the canned chicken. Mix all the ingredients together. I mixed the chicken in last so it would stay in larger clumps.
Sprinkle a little cheese on the waffle iron. Let it set for a few seconds before adding 3 T of chicken mixture. (I used a large cookie scoop) Then add a little more cheese before closing the waffle iron. Cook for 5 minutes.
Don’t open the waffle iron before the time is up or you will have a mess. Remove and let cool before adding a drizzle of hot sauce and ranch dressing.
-Makes 6 Chaffles. Whole recipe is 6.4 carbs. Each Chaffle is 1.1 carb.