Bacon and Avocado Chaffle
A crispy egg-and-cheese chaffle topped with smoky bacon and creamy avocado slices for a satisfying keto breakfast. This American-inspired recipe (low-carb, keto), ready in about 17 minutes, combines egg, cheddar cheese, almond flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 570 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large egg
- 1/4 cup, shredded cheddar cheese
- 1/4 cup almond flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 slices bacon
- 1/2 medium avocado
- 1 tbsp sour cream
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, whisk 2 large eggs until frothy. Add 1/4 cup shredded cheddar cheese, 1/4 cup almond flour, 1/4 tsp baking powder, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until a smooth batter forms.
- Step 2: Heat a chaffle maker to medium-high (375°F) and lightly grease with butter. Pour half the batter into the center of the bottom plate and spread evenly to cover the surface. Close the lid and cook for 3-4 minutes until golden brown and firm.
- Step 3: Carefully remove the chaffle and top with 4 slices cooked bacon and 1/2 sliced avocado. Add 1 tbsp sour cream for extra creaminess.
