KETO CHAFFLE PIZZA RECIPE
The BEST keto chaffle pizza recipe! This pizza chaffle has a base that’s crispy on the outside, chewy on the inside, and not eggy at all! Only 4.4g net carbs each.
PREP: 5 minutes
COOK: 5 minutes
COOLING TIME 5 minutes
TOTAL: 15 minutes
INGREDIENTS
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SEASONED CHAFFLE:
- 1/2 cup Mozzarella cheese (shredded)
- 1 large Egg
- 2 tbsp Wholesome Yum Blanched Almond Flour (or 2 tsp coconut flour)
- 1/2 tsp Psyllium husk powder
- 1/2 tsp Italian seasoning
- 1/2 tsp Garlic powder
- 1/4 tsp Baking powder (optional)
TOPPING:
- 3 tbsp Marinara sauce
- 1/2 cup Mozzarella cheese (shredded)
- 1/2 oz Mini pepperoni slices
INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the oven to Broil. Preheat your mini waffle iron for 4-5 minutes, until hot.
- In a medium bowl, stir together the mozzarella egg, almond flour, psyllium powder, Italian seasoning, garlic powder, and baking powder, if using.
- Pour half of the batter into the preheated mini waffle maker. Cook until browned and crispy, about 4-5 minutes. Repeat with remaining batter. Let the chaffles cool for 5-10 minutes, to firm up.
- Arrange the chaffles onto a baking sheet. Top with marinara, mozzarella, and pepperoni.
- Place the pizza chaffles into the oven, 6 inches from the broiler, for 2-3 minutes, until the cheese is melted and browned.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories276
Fat18.9g
Protein20.7g
Total Carbs6.8g
Net Carbs4.6g
Fiber2.2g
Sugar2.1g
