Crispy Halloumi 'Chaffle' Breakfast Sandwich
If you have been on the Keto diet for more than a week, you have likely heard of the 'Chaffle'—a cheese and egg waffle that has revolutionized low-carb bread replacements. But today, we are taking it a step further by pairing it with the king of frying cheeses: Halloumi. This isn't just a sandwich; it is a texture masterpiece. The salty, squeaky snap of golden-fried Halloumi meets the creamy richness of avocado and the fluffy-yet-crisp texture of a savory chaffle. High in healthy fats and packed with protein, this breakfast will keep you satiated well past lunch without spiking your insulin. It is the ultimate solution for those mornings when you crave a savory, café-style brunch but want to stay strictly within your macros.
The Masterplan
Preheat your mini waffle maker. While it heats up, slice your Halloumi cheese into 1/4 inch thick slices.
In a small mixing bowl, whisk together the egg, shredded mozzarella, almond flour, and baking powder until well combined.
Pour half of the batter into the waffle maker and close the lid. Cook for 3-4 minutes until golden brown and crispy. Remove carefully and repeat with the remaining batter to make the second chaffle.
While the chaffles cool (which helps them crisp up), heat a non-stick skillet over medium-high heat. No oil is needed as the cheese releases its own fat.
Place the Halloumi slices in the hot pan. Fry for 2-3 minutes on each side until they develop a deep golden-brown crust.
To assemble, spread the spicy mayo on one chaffle. Layer with fresh arugula, the fried Halloumi slices, and the avocado.
Top with the second chaffle and press down gently. Serve immediately while the Halloumi is warm.
Perfect Pairings
Creamy Everything Bagel Stuffed Avocado Boats
5-Minute Keto Everything Bagel Stuffed Avocados
Keto Smoked Salmon Chaffle Sliders with Everything Cream Cheese
Gather Your Energy
Step by Step
Preheat your mini waffle maker. While it heats up, slice your Halloumi cheese into 1/4 inch thick slices.
In a small mixing bowl, whisk together the egg, shredded mozzarella, almond flour, and baking powder until well combined.
Pour half of the batter into the waffle maker and close the lid. Cook for 3-4 minutes until golden brown and crispy. Remove carefully and repeat with the remaining batter to make the second chaffle.
While the chaffles cool (which helps them crisp up), heat a non-stick skillet over medium-high heat. No oil is needed as the cheese releases its own fat.
Place the Halloumi slices in the hot pan. Fry for 2-3 minutes on each side until they develop a deep golden-brown crust.
To assemble, spread the spicy mayo on one chaffle. Layer with fresh arugula, the fried Halloumi slices, and the avocado.
Top with the second chaffle and press down gently. Serve immediately while the Halloumi is warm.