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6 More Chaffle Variations Tested – All From Viewer Submissions


hey there it’s Steve from Serious Keto
and in this video we are going to try
out some more suggestions from viewer
comments on my next level chaffle video
but before we get started if you enjoy
low-carb cooking videos product and
ingredient reviews as well as lessons
learned from my experiences with the
ketogenic lifestyle and intermittent
fasting click that subscribe button
right down there and while you’re at it
click the bell next to it so you’re
notified whenever I release a new video
so as I said I received a lot of
suggestions and requests for things to
try out with the chaffle some of the
ingredients that we’re going to use in
this video today are sort of on the
fringe of what you might expect to find
in a regular keto pantry some of them
are a little pricey too so I’ll be your
guinea pig I’ll try them out I’ll let
you know if they’re worth your time and
money the first thing we’re gonna try
out is what is the difference between
xanthan gum and vital wheat gluten in
terms of the texture and taste shouldn’t
have any impact on taste but in terms of
texture on the chaffle now what I find
interesting these are both bags of Bob’s
Red Mill serving size is a quarter of a
cup the solder bag it said that there
was four total grams of carbohydrates
one gram of fiber 0 grams of sugar this
newer bag says 6 grams of carbohydrate 0
grams of dietary fiber 1 gram of total
sugar so I’m not sure what the
discrepancy is the thing is we are going
to be using a very small amount we’re
just going to be using one third of a
teaspoon so the overall carb impact is
negligible regardless we’re also going
to be using one third of a teaspoon of
santen gum and both of these are going
to be mixed into the standard cha phille
mixture so that would be one egg and one
half cup of mozzarella we are however
going to mix the xanthan gum with the
mozzarella before we add the egg to it
just because of its tendency to clump
the vital wheat gluten truffle the
xanthan gum chaffle first the vital
wheat gluten chaffle that had almost no
impact at all I think it’s a little bit
more moist on the inside
but certainly not worth adding so you
can scratch that off your chaffle to-do
list
now the xanthan gum chaffle again really
no impact on the chapel whatsoever so
there’s another user comment down you do
not need to add xanthan gum to your
chaffle the next two user suggestions
we’re going to try I think will have an
impact on flavor the first is going to
be adding one tablespoon of psyllium
husk to our base mixture the second will
be adding 1/2 tablespoon of nutritional
yeast
the psyllium husk chaffle looks like the
cheese kind of sink to the bottom on
that one and the vital wheat gluten
chaffle silly musk so the psyllium husk
gave the chafa a crispy exterior and a
chewier interior so depending on how
you’re gonna use it this may also be
very good as a bun and the nutritional
yeast chaffle okay we’ve got a winner
right there that really brings forward a
cheesy flavor it kind of reminds me of
the the cheese powder you sprinkle on
popcorn it’s a really good flavor I need
to have another bite definitely the
cheesiest chaffle I have made so far and
given that I’m a Wisconsinite that’s
about the biggest compliment you can
give something the final chaffle
recommendation I got and I don’t believe
this person actually tried it out they
just wanted me to try it out was to add
sour cream and yeast to the chaffle they
didn’t specify how much so I’m just
gonna kind of shotgun this a little bit
I’m gonna do that for one chaffle for
the other chaffle since sour cream is
somewhat acidic I’m gonna add a little
bit of baking soda and see if we get any
extra lift
I got a feeling this one’s gonna be a
mess because I’m splitting a batch I’m
just gonna add an eighth of a teaspoon
of baking soda
both of these took a little bit longer
to cook probably because of the
additional moisture see it’s still
steaming and we are at 7 minutes in but
I’m tired of waiting so first we have
the sour cream and yeast chaffle and the
sour cream yeast and baking soda chaffle
now this one is a lot more dark which
isn’t surprising because baking soda
changes the pH and thus makes baked goods
darker you can also see that the baking
soda one caused some leakage and I’m
aware that putting the yeast in this
chaffle isn’t going to affect the rise at
all it’s purely therefore the yeasty
flavor first the sour cream in yeast
chaffle without the baking soda very
moist
– it’s almost hmm taste it I don’t know
that I really pick up on much of the
yeast flavor but I will tell you this is
the cheesiest gooiest chaffle that I’ve made
so far this is the sort of thing I think
might be interesting maybe cutting into
slices spritzing with a little cooking
spray and throwing in the airfryer for a
minute or two and see if you could get
sort of like mozzarella sticks out of it
now the same chaffle with the addition of
the baking soda this is not a win
this tastes like regret this has a
simultaneously very eggy taste as well
as sort of an alkaline taste and you
know I get that it would taste a little
bit alkaline from the addition of the
baking soda
I didn’t think an eighth of a teaspoon
would make it that much it did nothing
to improve upon the texture and only
cost harm to the taste so don’t ever do
that so quick summary what did we learn
we learned that adding vital wheat
gluten or xanthan gum did nothing to
improve the chaffle in terms of taste or
texture adding the psyllium husk created
a really interesting contrast and
texture because the outsides of the
chaffle were crispy and the inside was a
little softer and chewier than previous
chaffles so that one might come in good
on a sandwich depending on what you’re
making the nutritional yeast chaffle
if you like cheese that is great
it seems to be sort of a cheese
amplifier I think this would be a really
interesting ingredient if we were using
a cheese that had more of a flavor
profile to it than mozzarella so if it
was a cheddar or a Swiss or you know
something a little bit more robust but
definitely I can strongly recommend
nutritional yeast in your chaffle if
you’re looking for a cheese each awful
the sour cream and yeast chaffle I I’m
not sure if the yeast was of benefit at
all it certainly didn’t add anything I
think to the flavor but adding the sour
cream gave the inside a really cheesy
gooey mozzarella stick sort of texture
that I think is great this would be
awesome for dunking in marinara do not
add baking soda that is a fail so I know
this video was a little bit more along
the lines of cooking science I guess if
you made it this far you’ve enjoyed it
for the next chaffle video I’m going to
try out some of the full-fledged chaffle recipes that people submitted in my
comments so we’re done with the base
chaffle we’re gonna start looking at
things like the pizza chaffle the Oreo
chaffle etc and wherever I use someone’s
idea all
make sure to give them credit or whoever
posted the comment first if multiple
people come up with the same idea I’ll
be looking both at the next level
chaffles original video as well as any
comments you put on this video thanks
for watching

Randall Smitham

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58 COMMENTS

  1. Joshua Benjamin Posted on September 3, 2019 at 5:45 pm

    Are you giving up the higher carb Kirkland protein bars(quest)?

    Reply
  2. No Big Diehl y’all Posted on September 3, 2019 at 5:49 pm

    Lol next level chaffle recipes. Chaffle are absolutely a game changer. You are a hero for providing us with this important information 🤗

    Reply
  3. Elizabeth Lucy Posted on September 3, 2019 at 6:01 pm

    Hi there, I made your pecan recipe recently. it was very nice 🙂 I'm actually just starting my keto journey this month – I'm doing thomas delauers September challenge so I've been experimenting with berry cheesecake today haha xx

    Reply
  4. Art By Katy Cain Posted on September 3, 2019 at 6:05 pm

    I believe you just because of your news casting style voice. 😂👍

    Reply
  5. sadiejosiemom Posted on September 3, 2019 at 6:09 pm

    I'm not on keto. Tried it and failed. Plugged plumbing was a huge issue! However…I just got a dash and I only had cheddar cheese. I couldn't remember the cheese to egg ratio and only used 1/4 cup. I was not impressed with the first one. I thought it was because I didn't cook it long enough. The second one only marginally better. I thought I would be wowed. Not even a little. I'm not going to give up though. I'm going to use more cheese and get some mozz.

    Reply
  6. John Kearns Posted on September 3, 2019 at 6:12 pm

    For the first round where you add thickeners to the mix, do you think you waited long enough to let the thickener take action? I know when I've added xanthan gum into baked goods in the past, I've had to give it time to let the gum do its thing.
    In a similar vein, I've added beef gelatin to many a baked good and, after giving it time to rest, it made the batter significantly thicker and gave it a thicker, chewier texture to the final product as well. For something with just a single egg, I might add 1/3-1/2 Tbsp of gelatin if it's something you think you'd want to try.

    Thanks again for these videos! I was curious about the nutritional yeast, so I'm glad to hear it's the win I was hopeful that it might be.

    Reply
  7. Christian Salazar Posted on September 3, 2019 at 6:14 pm

    “This tastes like regret.” 😂😂😂

    Reply
  8. Pepe Silvia Posted on September 3, 2019 at 6:22 pm

    lol that t-shirt. brilliant.

    Reply
  9. Lisa DeAngelo Posted on September 3, 2019 at 6:25 pm

    i think I am going to try mixing nutritional yeast and the psyllium husk- sounds like that combo will be a winner! I made a chaffle this morning and added a teaspoon each of coconut flour and powdered monk fruit- supper yummy topped with some SF syrup too.

    Reply
  10. Lori Morse Posted on September 3, 2019 at 6:30 pm

    Steve the gen e pig (sorry could not find the spelling) of chaffles lol…..keep going bro…. Trans guy Lee, Richmond VA (Keto/Carnivore rules) 37 lbs down.

    Reply
  11. Mario Monti Posted on September 3, 2019 at 6:36 pm

    I make Chaffles so I can have buns for my burger.

    Reply
  12. Josh Davis Posted on September 3, 2019 at 6:38 pm

    Definitely air fry the sour cream and see how that goes! Seen a video that regular chaffle in the air fryer with a fry type season came out quite well. Haven't tried it myself yet.

    Reply
  13. Mot Deer Posted on September 3, 2019 at 6:46 pm

    How about adding 1 Tbsp of School Paste. Lots of people like that taste.

    Reply
  14. Sybil J. Chialiva Posted on September 3, 2019 at 6:49 pm

    Great video, and very helpful! Thanks! 🙂

    Reply
  15. Charmanjoe Posted on September 3, 2019 at 6:57 pm

    Here's a challenge: figure out how to make a dairy free chaffle crispy without cheese.

    Reply
  16. Lisa G Posted on September 3, 2019 at 6:58 pm

    These Chaffle experiments are really fun! Thanks for bringing them to us!

    Reply
  17. Sonja Ortiz Posted on September 3, 2019 at 7:22 pm

    Thank you for the work you do on our behalf…. you are a true man of the people!

    Reply
  18. Serious Keto Posted on September 3, 2019 at 7:29 pm

    You can help shape where I go with content and features. Based on feedback I've received, there's now smaller bites (or at least less chewing) and I've eliminated music during the "cooking" parts of the video (replaced with my narration).
    Next question: While I will always try to keep my videos under 10 minutes, would you like to see more frequent (and shorter) videos highlighting just one or two chaffles, or do you prefer longer videos that have 5-6 chaffle variations? Thanks for your input!

    Reply
  19. Kyle Walker Posted on September 3, 2019 at 8:01 pm

    Next should test them as sandwiches, like burgers, pulled pork, ham, bacon & egg I really like them

    Reply
  20. Rock Savage Posted on September 3, 2019 at 8:04 pm

    I have a suggestion for a sausage chaffle. Many years ago I had a slice of sausage cake which had a spicy flavor.

    Reply
  21. TriniHoney Posted on September 3, 2019 at 8:11 pm

    So funny about the nutritional yeast… I was making a cheddar bay chauffle this morning and meant to put some in and forgot! Will definitely try it tomorrow morning!!! Thank you❤

    Reply
  22. Terri Dishion Posted on September 3, 2019 at 8:28 pm

    Steve, in your opinion which chaffle thus far would you say is the best to send hubby to work with as a deli meat sandwich? I’m thinking the one with nutritional yeast? Also, which would be hardiest for our burgers after they’re grilled? I like maybe 2 tests👍💥

    Reply
  23. John F Posted on September 3, 2019 at 8:39 pm

    I would be interested in seeing if any of the recipes have a protein powder as an ingredient.

    Reply
  24. Bret Hart Posted on September 3, 2019 at 8:40 pm

    How about a Focaccia Chaffle?

    Reply
  25. Nicole's DIY Posted on September 3, 2019 at 8:43 pm

    Loved your comments on Keto Connect! So true and real! So I subscribed and look forward to your channel! Blessings! Full watch!

    Reply
  26. Freddie Bennett Posted on September 3, 2019 at 8:51 pm

    Ok you talk about cheese sticks, add 1 tsp of Italian seasoning to your Chaffle and sprinkle your Dash with cheese on bottom and top of mix, dip in low sugar pizza sauce, YUMMIE

    Reply
  27. Jodie Henry Posted on September 3, 2019 at 8:55 pm

    I'm really enjoying these videos! Thank you. Looking forward to adding nutritional yeast to my next batch! Also, I did try to use a chaffle as a cheeseburger bun and I was very surprised at how 'bun like' it was! I added mayo and mustard, tomato and cheese and it was a good tasting burger!

    Reply
  28. My 90lbs weight loss journey Posted on September 3, 2019 at 9:23 pm

    Love these vids…….just got my waffle maker and you doing the testing is great…..I don't have to waste money on buying stuff I'm never going to use again…..thanks

    Reply
  29. Kevin Gaeke Posted on September 3, 2019 at 9:39 pm

    What’s up with the little baby bites??!! Step up and take a man sized bite !! Great vids, keep up the good work. (Where can I get that shirt?)

    Reply
  30. Charise Triggiano Posted on September 3, 2019 at 9:45 pm

    Thank you for the videos! Would you try the yeast again and let it sit and develop. I think that may be the reason for the lack of change

    Reply
  31. boncoon Posted on September 3, 2019 at 10:06 pm

    You were right. Chaffles are a KETO-man's game changer! Made them with walnuts and cream cheese today in the blender. (A HUGE hit!) I did spray the iron for them,
    although the 1st one without spray did not stick. Thank you for caring about my knuckles. God bless you! Bonnie

    Reply
  32. Jack & Tracy Van Dolah Posted on September 3, 2019 at 10:32 pm

    I love your videos and your humor absolutely tickles me! 😂

    Reply
  33. AmieK Posted on September 3, 2019 at 10:37 pm

    Plz try a melted butter with garlic and extra cheese under the broiler….

    Reply
  34. Pamela Faulkner Posted on September 3, 2019 at 10:43 pm

    Thank you. Can u or any 1 tell me the # CARBs in 1 Chaffle?

    Reply
  35. sandys7118 Posted on September 3, 2019 at 11:28 pm

    Could the commenter mean to use baking powder? I have seen a few recipes with baking powder to create a rise and more bready type texture.

    Reply
  36. Dan Rowden Posted on September 3, 2019 at 11:30 pm

    Not surprised by the nutritional yeast result. Vegans and non-dairy vegetarians have been using it for a long time to get a 'cheese' flavour effect in salads etc. The flaked variety also makes a good 'crumb' for chicken or fish. Oh, and glad the psyllium husk worked ok for you 🙂

    Reply
  37. Lesley Pettit Posted on September 3, 2019 at 11:36 pm

    This tastes like regret. Lol

    Reply
  38. Dan Rowden Posted on September 3, 2019 at 11:38 pm

    Chaffle flavour request (yeah I know it requires work prep and chaffles are supposed to be quick and easy, but some of us like to cook!) – caramelised onion with blue cheese sprinkled over it in the last 30 seconds of cooking – just enough to melt it slightly. I found putting the cheese into the orignal batter caused the flavour to dissipate too much.

    Reply
  39. Erich Posted on September 3, 2019 at 11:49 pm

    please do the nutritional yeast with different cheeses.

    Great videos! Same me so much time!

    Reply
  40. Marna Oliver Posted on September 3, 2019 at 11:54 pm

    I'm wondering what oat fiber would do to the taste or texture, but since I don't have my little waffle maker as of yet, I can't try it out.

    Reply
  41. Cindy Villarreal Posted on September 4, 2019 at 12:00 am

    I bought a wish waffle bowl…if you have one would apprecuate some of your awesome recipenideas!

    Reply
  42. belizeguy Posted on September 4, 2019 at 12:02 am

    I brown sausage and add it to the waffle maker individually. I also cover with a keto syrup to make it extra yummy!!

    Reply
  43. RC66 Posted on September 4, 2019 at 12:18 am

    It sounds like maybe the sour cream might be a good addition to a cheesy garlic bread Chaffle?

    Reply
  44. RC66 Posted on September 4, 2019 at 12:19 am

    I wish you would’ve recapped the amounts of the add-in successes (or put it in the description box).

    Reply
  45. k3of5ks Posted on September 4, 2019 at 12:56 am

    Hi Steve. I love the cheesy flavor of nutritional yeast. Used to eat it on my popcorn all the time. My favorite Chaffel obsession is basic recipe (mozzarella and egg) with chopped pepperoni and pickled jalapeño. You’ll never miss pizza. 🍕

    Reply
  46. Stephanie D Posted on September 4, 2019 at 1:18 am

    Try adding 2 tbsp pork panko (Amazon). I really like the texture it gives it but I’m curious to see what you think. I also did the chopped jalapeños tonight and it was really good. Just FYI, I started adding just a couple pinches of shredded cheddar cheese directly onto the iron first and then added my mixture of mozzarella and egg. It definitely gives one side a much crunchy or text you when it’s done.

    Reply
  47. باسل الدوسري Posted on September 4, 2019 at 1:35 am

    Good video, I just made pizza with the base chaffle as the base and it was amazing, a little bit soggy from the sauce and cheese, maybe next time I’ll do double layers in the base! here’s a picture https://ibb.co/rvM6LT6

    Reply
  48. Katie Irish Posted on September 4, 2019 at 1:47 am

    Nice Experiment! Thank you for testing these out for us!

    Here's my favorite Chaffle recipe (so far) – I make a baking mix of the following;
    2T Coconut flour
    2T Oat Fiber
    2 T Whole Psyllium
    2T Isopure (whey)
    2T Nutritional yeast2T Erythritol
    1/2 C Ground Pork rinds
    1T Collagen (Great Lakes Red)
    1T Baking Powder
    1/2t Pink salt

    I mix this together and keep it in a jar.  Then I take 3 tablespoons and mix it with 1/4 cup of egg whites to make a basic mix. You can do a lot with this.
    As I posted before, I use the Sargento Ultra Thin sliced cheese when making my chaffles. Lay a slice on the hot iron, top with the baking mix and top with another slice – 3-4 minutes does the job. Crispy on the outside, soft in the center. 

    Pizza Chaffle –  add to the mixture, ground sausage, sweet peppers, onions (all precooked) chopped pepperoni and Italian seasonings. The Sargento Ultra Thin provolone is wonderful with it – lay the cheese down first, then the mix (you can flatten it out first) then top with another slice. 3-4 minutes – they are wonderful.

    Hope this was okay to post.

    Reply
  49. CarlaM Posted on September 4, 2019 at 1:54 am

    Going to try Nutrional yeast in my chaffle tmw! Thx for the recommendation! I had a grilled kielbasa chaffle sandwich today, it was SO good!

    Reply
  50. Cathy holmes Posted on September 4, 2019 at 2:20 am

    Thanks for doing this..we trust you!

    Reply
  51. klk12399 Posted on September 4, 2019 at 2:33 am

    The best and crispiest chaffel I have tasted is from this video using two thin slices of cheese instead of shredded. You have to try this recipe!
    https://www.youtube.com/watch?v=9mx9UT1BMf8&t=138s

    Reply
  52. Connie Malone Posted on September 4, 2019 at 2:35 am

    Mad Chaffee scientist thank you. This saves me time money and energy.

    Reply
  53. Pursue.Asian Posted on September 4, 2019 at 3:06 am

    I’m also chaffel obsessed and really enjoying your multiple chaffel comparison. Thank you for your review of difference addition, some items I haven’t considered and will try like the nutritional yeast. It’s exciting you found such a great audience with the chaffel boom!! Good luck 🍀

    Reply
  54. Cj Lively Posted on September 4, 2019 at 3:17 am

    Your videos are great! I’ve got duck eggs and chicken eggs on my farm….it’s time to experiment! Keep up the good work!
    You have an awesome voice, too! Happy chaffleling

    Reply
  55. Julie Salinas Posted on September 4, 2019 at 3:29 am

    bacon in a chaffle, has anyone done that? Seems basic so if it's "been done" ignore me. I worked at a breakfast restaurant many years ago and a bacon waffle was super popular

    Reply
  56. TeamDaveAndMon Posted on September 4, 2019 at 4:02 am

    Looks good!

    Reply
  57. emmgeevideo Posted on September 4, 2019 at 4:31 am

    You really like the big bites…

    Reply
  58. Ann Kaufmann Posted on September 4, 2019 at 11:13 am

    Hey Steve! Congrats on the 5.9K subscribers – your channel is really blowing up and will never "taste like regret"!! 🤣🤣🤣 Keep up the great work!!

    Reply
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