The Ultimate Spicy Buffalo Chicken Chaffle Sandwich
If you've been navigating the keto lifestyle for more than a week, you've likely heard the whispers—or rather, the shouts—about the legendary 'Chaffle.' It is the low-carb answer to our bread prayers, made simply from cheese and eggs. But today, we aren't just making a plain waffle; we are elevating it into a fiery, protein-packed masterpiece: The Spicy Buffalo Chicken Chaffle Sandwich. This recipe is the perfect marriage of crispy, savory goodness and that tangy, spicy kick we all crave. By replacing carb-heavy buns with mozzarella-based waffles, we slash the carb count to almost nothing while skyrocketing the flavor profile. The buffalo chicken filling provides a massive hit of lean protein, essential for muscle maintenance and satiety, while the capsaicin in the hot sauce gives your metabolism a gentle nudge. Whether you need a quick work-from-home lunch or a satisfying dinner that feels like a cheat meal, this sandwich delivers high fats and low net carbs without compromising on crunch or taste.
The Masterplan
Preheat your mini waffle maker. If using a standard size waffle iron, you may need to double the chaffle ingredients.
In a small mixing bowl, whisk together the egg, shredded mozzarella, almond flour, and baking powder until well combined.
Sprinkle a tiny pinch of extra cheese directly onto the hot waffle iron (this ensures extra crispiness). Pour half of the batter into the iron and cook for 3-4 minutes until golden brown and crispy. Repeat for the second chaffle.
While the chaffles are cooling (cooling is crucial for them to firm up!), prepare the filling. In a microwave-safe bowl, mix the shredded chicken, melted butter, cream cheese, and hot sauce. Heat for 30-45 seconds until warm and creamy.
Assemble the sandwich: Place one chaffle on a plate, top with fresh arugula, pile on the spicy buffalo chicken mixture, drizzle with ranch or blue cheese dressing, add red onion if desired, and top with the second chaffle.
Serve immediately while the chicken is warm and the chaffle is crisp.
Perfect Pairings
Crispy Keto Halloumi and Chorizo Skewers with Lemon Herb Drizzle
Spicy Buffalo Chicken Chaffle Sandwich | Low Carb & High Protein
Spicy Buffalo Chicken Chaffle Sandwiches
Gather Your Energy
Step by Step
Preheat your mini waffle maker. If using a standard size waffle iron, you may need to double the chaffle ingredients.
In a small mixing bowl, whisk together the egg, shredded mozzarella, almond flour, and baking powder until well combined.
Sprinkle a tiny pinch of extra cheese directly onto the hot waffle iron (this ensures extra crispiness). Pour half of the batter into the iron and cook for 3-4 minutes until golden brown and crispy. Repeat for the second chaffle.
While the chaffles are cooling (cooling is crucial for them to firm up!), prepare the filling. In a microwave-safe bowl, mix the shredded chicken, melted butter, cream cheese, and hot sauce. Heat for 30-45 seconds until warm and creamy.
Assemble the sandwich: Place one chaffle on a plate, top with fresh arugula, pile on the spicy buffalo chicken mixture, drizzle with ranch or blue cheese dressing, add red onion if desired, and top with the second chaffle.
Serve immediately while the chicken is warm and the chaffle is crisp.