Keto chaffles
These keto poffertjes combine a cheese and egg batter with raspberries and crème fraîche for a soft, fluffy result with a hint of tang.
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Servings: 2 servings
Ingredients
- 90 g cheese (or goat cheese), young to aged young or lightly aged
- 2 eggs
- 10 raspberries
- 125 g crème fraîche
- powdered erythritol to taste
- butter (from grass-fed cows) for cooking
Procédé
- Grate the cheese and blend it with the eggs in a food processor.90 g cheese (or goat cheese), young to aged, 2 eggs
- Heat the pan. I used a cast-iron pan on an induction hob set to 6.5.butter (from grass-fed cows)
- Fill the piping bag and cut a hole about half a centimeter in diameter at the tip.
- Decide on an order for piping the batter into the wells. Follow the same order when turning them over and removing them once they are ready.
- Pipe the batter into the wells, filling them to just below the rim. There is enough batter for about 18 poffertjes.
- Cook the poffertjes for about three minutes. Turn them over even if the tops are still soft. They will sizzle again briefly, which is perfectly fine.
- Cook the other side for another one to two minutes.
- Serve in two portions of nine poffertjes, with a few raspberries and half the crème fraîche on each plate.10 raspberries, 125 g crème fraîche
- Sprinkle a little more powdered erythritol over the top if desired.powdered erythritol
Notes
Equipment: poffertjes pan, (small) food processor or immersion blender, piping bag, grater.
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