Spicy Buffalo Chicken Chaffle Sandwich | Low Carb & High Protein
If you have been missing the satisfying crunch of a spicy chicken sandwich while living the keto lifestyle, your wait is officially over. Enter the Chaffle: the miraculous cheese and egg waffle that has revolutionized low-carb baking. By swapping out high-carb buns for crispy, savory mozzarella chaffles, we create the perfect vessel for tender, fiery buffalo chicken. Not only is this recipe incredibly low in net carbs, but it is also packed with high-quality protein and healthy fats to keep you in ketosis and satiated for hours. The capsaicin in the hot sauce gives your metabolism a gentle boost, while the protein ensures muscle recovery and sustained energy levels. This Spicy Buffalo Chicken Chaffle Sandwich is the ultimate comfort food hack—messy, delicious, and 100% guilt-free.
The Masterplan
Preheat your mini waffle maker. In a small mixing bowl, whisk together the eggs, almond flour, and baking powder until smooth.
Fold in the shredded mozzarella cheese into the egg mixture until well combined. This forms your chaffle batter.
Grease the waffle maker lightly. Pour half of the batter onto the hot iron (or quarter if making smaller sandwiches) and close the lid. Cook for 3-4 minutes until golden brown and crispy. Repeat to make the remaining chaffles. Let them cool on a wire rack to firm up.
While chaffles are cooking, combine the shredded chicken, buffalo sauce, and melted butter in a microwave-safe bowl. Heat for 60-90 seconds until the chicken is hot and the sauce is absorbed.
To assemble, place a crispy chaffle on a plate. Layer with fresh lettuce, a generous scoop of the spicy buffalo chicken mixture, and a drizzle of blue cheese or ranch dressing.
Top with the second chaffle to close the sandwich. Serve immediately with a side of celery sticks.
Perfect Pairings
Crispy Keto Halloumi and Chorizo Skewers with Lemon Herb Drizzle
The Ultimate Spicy Buffalo Chicken Chaffle Sandwich
Spicy Buffalo Chicken Chaffle Sandwiches
Gather Your Energy
Step by Step
Preheat your mini waffle maker. In a small mixing bowl, whisk together the eggs, almond flour, and baking powder until smooth.
Fold in the shredded mozzarella cheese into the egg mixture until well combined. This forms your chaffle batter.
Grease the waffle maker lightly. Pour half of the batter onto the hot iron (or quarter if making smaller sandwiches) and close the lid. Cook for 3-4 minutes until golden brown and crispy. Repeat to make the remaining chaffles. Let them cool on a wire rack to firm up.
While chaffles are cooking, combine the shredded chicken, buffalo sauce, and melted butter in a microwave-safe bowl. Heat for 60-90 seconds until the chicken is hot and the sauce is absorbed.
To assemble, place a crispy chaffle on a plate. Layer with fresh lettuce, a generous scoop of the spicy buffalo chicken mixture, and a drizzle of blue cheese or ranch dressing.
Top with the second chaffle to close the sandwich. Serve immediately with a side of celery sticks.