The Best CHAFFLE STUFFING – A Keto Thanksgiving Stuffing Recipe | LOW CARB HOLIDAY SIDE DISH


If you are planning your Thanksgiving menu and are wanting stuffing to go along with your holiday turkey, consider making this easy keto side dish recipe for chaffle stuffing. This chaffle stuffing recipe is flavored with bacon, mushrooms, leek, and sage. The chaffles make up the keto breading in this low carb thanksgiving stuffing recipe. The chaffles are crisped up in the waffle maker, then cut into bite sized chunks and toasted on a baking sheet until slightly harden…just like regular stuffing breading!

This is a keto Thanksgiving side dish that you can make ahead of time too! Either make it the day before and heat it in the oven 30 minutes before you want to eat it. Or make the chaffle breading the day before because it will only take you about 40 minutes to finish it up. And time is everything when you are cooking a holiday meal!

The FULL RECIPE can be found here: /

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The WAFFLE MAKER I used: 0

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Chaffles: (makes 4 large ones)
4 egg
2 cups mozzarella cheese
1/2 cup almond flour
1/4 cup parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
1/4 cup olive oil
2 tablespoon parmesan cheese
1/4 teaspoon garlic powder

3 slices bacon, cut into small pieces
1 small leek or onion, chopped
8 oz sliced mushrooms
1 tablespoon chopped sage
1/4 cup dry white wine
1/2 cup chicken broth
2 tablespoons chopped parsley
2 tablespoons unsalted butter, melted

Preheat waffle maker to medium high heat and preheat oven to 250 degrees. Whisk together all the chaffle ingredients – egg, mozzarella cheese, almond flour, parmesan cheese, baking powder and salt.
Pour 1/4 of the chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3 minutes or until waffle set.
Remove chaffle from the waffle maker and repeat with remaining batter until you have four chaffles. Cut the chaffles into small bite sized chunks.
Place chaffle chunks in a large bowl or plastic ziploc bag. Add olive oil, 2 tablespoon parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss or shake until combined. Spread coated chaffle chunks onto a parchment lined baking tray and bake at 250 degrees for 30 minutes. Remove from heat and set aside. Increase oven to 350 degrees.
While chaffle breading is cooking, move on to make the bacon mushroom mixture. In a larger skillet, cook bacon over medium-high heat until crispy. Remove bacon pieces from the skillet and set aside, leaving the bacon grease behind.
Lower stovetop to medium heat. Add sliced leek and cook for 1 minute.
Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Continue cooking until mushrooms are partially softened. Stir in minced sage and cook for 1 minute. Add white wine and continue cooking while scraping the brown bits from bottom of the skillet. This has all the flavor. Let cook for 2 minutes.
Add chaffle breading to the bottom of a large casserole dish. Spoon mushroom mixture on top of chaffle breading. Stir in chicken bone broth and parsley. Add bacon crumbles. Drizzle melted butter on top. Bake at 350 degrees for 25 to 30 minutes. Stir chaffle stuffing halfway through. Add more chicken broth if needed.

*** MACROS can be found on my website! See link above. ***


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