creamy tomato basil

A &quot;chaffle&quot; is a waffle made with cheese and eggs, and around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We&#x27;ve tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

3 ingredient Keto Chow Chaffles (sweet or savory)

eggs

cheese (we typically use mozzarella or Monterey jack)

Keto

Crack open and empty eggs into a bowl

Add cheese.

Add Keto Chow.

Add other ingredients like chocolate chips if desired

Mix to get the clumps out

Put a small amount of the mixture into the waffle maker, this will take a bit of practice to get right but it&#x27;s around 2 tablespoons. You&#x27;re only filling it maybe halfway.

A "chaffle" is a waffle made with cheese and eggs, around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We've tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

https://www.ketochow.xyz/2019/09/keto-chow-chaffles-sweet-or-savory/

Chaffles are all the rage these days, and frankly: for good reason. They're extremely easy to make, taste great, and really fill the need for waffles, buns, pizza crusts, and more. This super-simple, 3 ingredient recipe is something we've been cooking up around here and wanted to share with everyone. You can use any of the flavors of Keto Chow, here are some of our favorite uses:

* Use eggnog, chocolate, banana, or any of the other sweet flavors to make an amazing waffle. Throw on some whipped cream and you're all set!
* Use the Creamy Tomato Basil Keto Chow to make pizza crusts
* Use the Savory Chicken Soup to make a bun/roll for burgers or a grilled cheese sandwich
* Use Spicy Taco Soup to make a soft taco shell

Tomato Basil Gnocchi

mozzarella

parmesan

Creamy Tomato Basil Keto Chow ((or 1 scoop))

almond flour

tbsp butter

basil leaves

In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.

Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.

Add almond flour and mix a little and then add egg.

You may have to use your hands after a minute to knead everything together. Split dough into two balls.

Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.

Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

Warm  a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.

Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.

Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.

Can use basil as garnish. Repeat for second serving.

BASIL BROWN BUTTER

Creamy Tomato Pizza Pinwheels

tsp glucomannan powder

oz cream cheese,

unsalted butter

oz pepperoni

mozzarella cheese

basil (as desired)

tomato sauce, marinara (for dipping)

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.

Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.

Add 8 oz of pepperoni over the dough, leaving a ½” edge of dough uncovered on the 10” side. Add cheese on top of pepperoni. Top cheese with fresh basil.

Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.

Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan. The dough is sticky but easy to reroll your pieces after slicing into tighter circles.

Bake at 400 degrees for 15-20 minutes.

Let cool on the pan for 10 minutes before serving.

Savory, crisp, and fragrant with fresh rosemary, these crackers are a great accompaniment to cheeses, pates, dips, soups, and salads. They will be the star of your next charcuterie board.

Rosemary-Parmesan Crackers

oz cream cheese (softened)

scoop Creamy Tomato Basil Keto Chow

olive oil

rosemary (minced)

(2 ounces) coconut flour

(7 ounces) grated parmesan cheese

heavy cream

Whip the cream cheese in a large mixing bowl with an electric mixer, until it is soft.

Add the keto chow, olive oil, and rosemary and beat until combined.

Add the coconut flour, parmesan cheese and beat again, until it starts to come together into a dough, add the heavy cream and beat together. It should form a stiff, slightly tacky dough.

Preheat the oven to 350F

Divide the dough in half and shape each half into a rectangular block.

Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. If it isn’t a perfect rectangle that is fine you can trim the edges and use the trimmed pieces to repair any parts that are too thin.

Once the dough is rolled out thin enough, with the dough still on the parchment paper, use a large knife, pastry cutter, or pizza cutter to score the dough into rectangles approximately 1 ½ inches by 1 ½ inches. You can cut another shape if you prefer.

Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker, this helps them crisp while baking.

Repeat the same process with the other half of the dough.

Bake the crackers in the center rack of the oven for about 20 minutes, rotating the trays halfway through baking.

When the crackers are done, they will be browning around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned they won’t be crispy when they cool.

Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.

Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.

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3 ingredient Keto Chow Chaffles (sw...

Tomato Basil Gnocchi

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Rosemary-Parmesan Crackers

Top 4 creamy tomato basil recipes from across the web

The most viewed creamy tomato basil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 ingredient Keto Chow Chaffles (sw...

Tomato Basil Gnocchi

Creamy Tomato Pizza Pinwheels

Rosemary-Parmesan Crackers

The most viewed creamy tomato basil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine