Chaffles are used as the bread in this tasty keto-friendly take on the classic Katsu sandwich.
Ingredients: 4 slices of cheddar cheese. 2 large eggs. 1/4 cup almond flour. 1/4 teaspoon baking powder. 4 thin chicken cutlets. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tablespoon low-carb ketchup. 1 teaspoon Worcestershire sauce. 1/2 teaspoon erythritol optional. Lettuce leaves, for serving.
Instructions: Warm up your waffle iron. Beat the eggs in a bowl, then add the baking powder and almond flour and mix well. Place two slices of cheddar cheese on top of 1/4 of the mixture that was put on the waffle iron. Close the waffle iron and cook the waffles until they are golden and crispy. To make two chaffles, do it again with the rest of the mixture and cheese slices. Add salt and pepper to the chicken cutlets, and then coat them in almond flour. In a pan, fry the chicken cutlets until they are golden brown and cooked all the way through. Put the Worcestershire sauce, ketchup, mayonnaise, and erythritol if using in a small bowl and mix them together. Put a chaffle, lettuce leaves, a fried chicken cutlet, and another chaffle on top of each other to make a sandwich. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 15 minutes
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