Spinach and Sun-Dried Tomato Chaffle

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A fluffy, nutrient-packed chaffle infused with fresh spinach and tangy sun-dried tomatoes, ideal for a satisfying low-carb breakfast. This American-inspired keto recipe (low-carb), ready in about 20 minutes, pairs Almond flour, Egg, Sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 cup Almond flour
• 2 large Egg
• 2 tablespoons Sun-dried tomatoes
• 1/2 cup Spinach
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 tablespoon Olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk together 1 cup almond flour, 2 large eggs, 2 tablespoons finely chopped sun-dried tomatoes, 1/2 cup chopped fresh spinach, 1/2 teaspoon garlic powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl until a thick, cohesive batter forms.
2. Step 2: Heat a chaffle maker or non-stick skillet over medium heat and lightly brush with 1 tablespoon olive oil to prevent sticking.
3. Step 3: Pour 1/2 cup of the batter onto the cooking surface, spreading it into a 6-inch circle, and cook for 4-5 minutes until the edges are golden and the surface is set, then flip and cook for 3-4 minutes until the second side is golden and the chaffle is fully cooked through.