According to their websites, all the local stores that had the
DASH minis are all sold out right now.



I'd just make a batch of oopsies instead, but it's still hot here, and I'd rather not heat up the oven in such hot weather if I can avoid it. I was looking forward to using something with such a small footprint on my far too crowded kitchen counter, but I guess I'll get out the big old waffle maker (assuming it still works) and at least try to make some big chaffles, until one of the local stores is restocked with the DASH minis. (I could order one, but I HATE ordering things online)

I went poking around on Amazon today, thought I hadda have it, but decided my old waffle-maker is good enuf.

I don't blame you - I wouldn't mind paying the $9.99 that the local stores were charging for the DASH, but with Amazon charging 50% more , they obviously realize they have a hot item there.

Good grief - I just realized that the $14.99 ones on there are the bargain price on Amazon right now - some sources on Amazon are selling them for as much as $48!!! No, thank you, I don't need one that bad! Not to mention that it seems a lot of the places selling them are out of stock right now, and they're not expecting a shipment of them until at least the end of the week. Others (still at least $15+) are shipping directly from China or Korea - international shipping could take a few weeks.

It's much cooler here this morning, and not supposed to get so hot today, so I'm switching gears, and baking a big batch of oopsies instead of trying out the chaffles.



The primary reason I was looking at making chaffles is that they seemed like a good, quick alternative to making oopsies, an alternative which wouldn't require heating up the oven in hot weather. The DASH mini seemed like an even better option than my big ol' waffler maker, since it's so small it wouldn't generate nearly as much heat in the kitchen as a regular size waffle maker. With cooler weather though, I'm fine with just making oopsies, and will save the chaffle experiments for another time.

I made mine in a very old waffle maker. I can't see how the type of waffle machine would make a difference, now that I've made one.

After making a batch of oopsies this morning, the curiosity about the texture and taste of chaffles got to me, so I went ahead and tried to make a chaffle on my old waffle maker. Key word is OLD - the non-stick surface is in such terrible shape that everything stuck to it, top and bottom. And weirdly enough, even though there was loads of butterfat from the cheese, that didn't help keep it from sticking, because it all just ended up dripping out over the little batter overflow area of the waffle maker.

So after cleaning up that disaster, I looked on the Target site again, and apparently some people who had ordered the DASH minis yesterday either didn't show up to pick them up so they were restocked, so I went and bought one.

They are soooo cute and tiny!

I went ahead and made a chaffle in it after I got home, and it's really pretty good. I was trying to figure out what would be the mildest flavor cheese to use in it, and ended up using monterey jack - probably should have used mozarella though, which I think is even milder, but the jack was still good.

Anyhow, I used cheese on the bottom, then poured in most of the egg - only most of it because there was a little too much to fit in there. The bottom was nice and crispy, but the top was still soft.

Next time, I'll try using only half of the scrambled egg per chaffle, with cheese on both the bottom and top, so it doesn't overflow, and hopefully that will make it crispy on both the bottom and top.

I mix 1/2 cup shredded cheese with one egg in a small bowl, stir until well blended. Since I splurged and bought two DASH mini waffle makers I then just split the mixture evenly between the two. Of course before I bought the second DASH I just eyeballed about half the mixture for my first chaffle and then used the rest of the mixture for the second.

When I measure out my shredded cheese I just pour it very loosely into a measuring cup, no tamping it down. Yesterday I got out my kitchen scale and found the 1/2 mozzarella was just a hair over an ounce of cheese (30g).

I was curious about what was on the mysterious Dr. Westman “Page 4”. I don’t know about that page specifically but the DietDoctor website gives this information about Dr. Westman’s diet: https://www.dietdoctor.com/se/wp-co...starch_diet.pdf

It seems to say eggs are unlimited and cheese can be eaten up to 4 Oz per day. So a basic chaffle (1 egg, 1 oz cheese) seems like it would be perfectly legit. I had some yesterday topped with chicken salad. Very tasty. 😀

I’m kinda thinking a sharp cheddar with some cayenne powder or Italian seasoning in it would be good.

oooh How about Zoodles with egg and/or cheese?

Are you talking about making a chaffle with zoodles in it? If so, you'd probably need to remove a lot of the moisture from the zoodles - zuchinni has a very high water content. If you don't leach out/squeeze out/cook out almost all of the moisture before adding it to the chaffle, it would result in a very watery chaffle.


Zoodles with melted cheese though - that's my go to when I have a hankering for mac'n'cheese. I melt deluxe american (it's sold sliced, but not individually wrapped - the individually wrapped is a different product) into hot zoodles - the deluxe american melts into a nice saucy texture. Or you could melt other cheeses in warm cream to make a sauce for zoodles.







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I'm really enjoying making (and eating) chaffles. Something about eating scrambled eggs and cheese in chaffle form seems to be extremely filling though, more so than if I ate the same amount of regular scrambled eggs and cheese.

Well actually I did a little experiment the other day making Zoodle hash browns.
I first made them a couple fo weeks ago after doing the draining and squeezing and they were really good with egg and a little onion.

Then last week I started thinking what was the point in doing the drying and draining the zoodles when you mix them with wet scrambled eggs anyway. They turned out perfect just using them as they are and it saved so much time.

Some people have bought those crank contraptions from Amazon or wherever but it's such overkill when my little hand held one is a super fast and simple gadget. I can zoodle a big Zucchinni in 2-3 minutes, mix with the egg and fry right away.
Super fast.

The zoodle hash browns sound really good! What proportion of zoodles to egg are you using? Just enough egg to coat the zoodles? More?

As far as making zoodle chaffles though, I was thinking about my disaster trying to make chaffles in my old waffle iron, and how all the butterfat from the cheese ended up gushing out, spilling out of the overflow batter channel, and making a huge mess on the kitchen counter. I was figuring that's what would happen with all the moisture in the zucchini, assuming it didn't just thin down the eggs into a sloppy mess that wouldn't cook all the way through (or make it more like egg drop soup), if you didn't do something to minimize the moisture before putting the zoodles in a waffle maker. I'm a little too gun shy from the mess I made yesterday, to try it, but if you decide to try chaffles with zoodles in them, let us know how it works out.

I have one of those little hand held spiralizers too (I think it might have been called a vegetti) - I don't really see the point in a big countertop contraption, when that little thing does the job so quickly. (And with a big zuchinni, makes zoodles about 15 feet long... )

Before I got that, I used to use a julienne peeler, which was perfectly adequate, just not nearly as fast. Before that, I just used a regular vegetable peeler, which made wide zoodles, but just as slow as the julienne peeler.

More egg, as much as you want. With each spoon full, you will put a nice round mound and slightly mash down a little.

For one large Zucchini I used 2 scrambled eggs poured over the Z and mixed before dropping in oil. I used bacon drippings.
I also added diced onion and some Lowery's garlic salt and pepper.

Yes Vegatti is what I have. As you turn, just stop every so often to make the strings shorter, then you can also chop on them with a knife after you're finished zoodling.

Yes, you're right, it might ooze out of the waffle maker...

I have never heard this term before, but now I'm going to look for the recipe. :-)

Okay, I just ordered myself a mini-waffle maker from amazon for $10. Thanks for the info, you guys! I'm excited to make some of these. I'm also enjoying the keto-connect website someone posted above. I see there have been a lot of advancements in keto-friendly recipes in the last few years. :-)

This is good to know. TY

I actually tried chaffles for the first time this morning. My 3 'boys' are home for Christmas/New Year so I made waffles with berries and cream for breakfast. I made 1 chaffle for myself, and it's the first time I have had a fake-carb type creation. It was OK, actually. Not sweet, and the flavour of the berries and cream sort of hid the eggy taste of the chaffle. I blitzed the egg and mozarella (with 1/2 tsp psyllium husks) in a nutribullet for a smooth texture.