Keto “Cornbread” Waffles with Chili
If you’re looking for a comforting, hearty meal that fits perfectly into your keto lifestyle, look no further than these Keto “Cornbread” Waffles with Chili. This recipe offers a delightful twist on traditional cornbread, transforming it into delicious waffles that pair beautifully with a rich, flavorful chili. Made with almond flour and cheese, these waffles are low in carbs yet high in flavor, making them an ideal choice for anyone following a ketogenic diet.
Imagine biting into a warm, crispy waffle that tastes just like cornbread, topped with a generous serving of chili. It’s a meal that satisfies your cravings while keeping your carb count low. Plus, this dish is not only easy to prepare but also perfect for meal prep. You can whip up a batch of waffles and chili, then enjoy them throughout the week. Let’s dive into this delicious recipe that the whole family will love!
Recipe Details
This Keto “Cornbread” Waffles with Chili recipe is inspired by the classic comfort foods we all know and love. Cornbread is a staple in many American households, especially in Southern cuisine. However, traditional cornbread is often high in carbs due to the use of cornmeal. By substituting almond flour and coconut flour, we create a low-carb alternative that still delivers on taste and texture.
Almond flour is a fantastic ingredient for keto dieters. It’s low in carbs and high in healthy fats, making it a perfect base for our waffles. Additionally, almond flour is rich in vitamin E and magnesium, which can help support heart health and maintain energy levels. Coconut flour, on the other hand, is high in fiber, which aids in digestion and helps keep you feeling full longer.
The chili is equally important in this dish. Ground beef or turkey provides a hearty protein source, while the spices like chili powder and cumin add depth and flavor. Using diced tomatoes and kidney beans not only enhances the taste but also adds nutritional benefits, such as antioxidants and fiber. This combination creates a well-rounded meal that is both satisfying and nutritious.
The Method
To achieve the best results with your Keto “Cornbread” Waffles with Chili, follow these detailed steps. First, when preparing the chili, make sure to brown the meat thoroughly. This not only enhances the flavor but also ensures that the meat is cooked evenly. Use a wooden spoon to break up any large chunks, allowing for a more uniform texture.
Next, when adding the spices, don’t rush this step. Toasting the spices in the pan for a minute before adding the tomatoes and broth helps to release their essential oils, intensifying the overall flavor of the chili. Stirring frequently will also prevent the spices from burning, which could lead to a bitter taste.
For the waffles, preheating your waffle iron is crucial. A hot waffle iron will create a crispy exterior while keeping the inside fluffy. When pouring the batter, be mindful not to overfill the waffle iron, as the batter will expand while cooking. Aim for about 1/2 cup of batter per waffle, adjusting based on your specific waffle iron’s size.
Variations
Cheesy Jalapeño Waffles
For a spicy kick, consider adding diced jalapeños and extra cheese to your waffle batter. The heat from the jalapeños complements the sweetness of the cornbread flavor, creating a delightful contrast. Top these waffles with a dollop of sour cream for a creamy finish.
Vegetarian Chili Option
If you’re looking for a vegetarian option, swap the ground meat for a mix of low-carb vegetables like zucchini, bell peppers, and mushrooms. You can also add lentils for protein. This variation keeps the dish hearty while remaining keto-friendly.
Herbed Cornbread Waffles
Add fresh herbs like chives, parsley, or thyme to the waffle batter for an aromatic twist. The herbs will elevate the flavor profile, making these waffles perfect for a brunch or a light dinner. Serve them alongside a fresh salad for a complete meal.
Substitutions
When making Keto “Cornbread” Waffles with Chili, there are several ingredient substitutions you can consider. If you don’t have almond flour, you can use sunflower seed flour as a nut-free alternative. It has a similar texture and works well in most recipes.
For those who are dairy-free, substitute the shredded cheddar cheese with a dairy-free cheese alternative. Nutritional yeast can also be a great addition, providing a cheesy flavor without the dairy.
If you’re looking to reduce the calories further, you can replace the ground beef with ground turkey or chicken. These options are leaner and still provide the protein needed for a satisfying meal. Just be sure to adjust the cooking time as lean meats may cook faster than beef.
FAQ
Can I make the waffles ahead of time?
Yes! You can prepare the waffles ahead of time and store them in the refrigerator. Reheat them in a toaster or oven for a quick meal.
Is this recipe gluten-free?
Absolutely! All the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Can I freeze the waffles and chili?
Yes, both the waffles and chili freeze well. Just ensure they are stored in airtight containers. They can be reheated directly from the freezer.
How can I make the chili spicier?
If you prefer a spicier chili, add more chili powder or include diced fresh chilies. You can also serve with hot sauce on the side.
What can I serve with these waffles?
These waffles are delicious on their own but can also be served with toppings like sour cream, avocado, or diced green onions for added flavor and texture.
Keto "Cornbread" Waffles with Chili
Equipment
- Waffle Iron
- Large pot
- Mixing bowls
- Whisk
- Wooden spoon
Ingredients
For the Waffles
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup unsweetened almond milk
- 2 large eggs
- ¼ cup shredded cheddar cheese
- 2 tbsp melted butter
For the Chili
- 1 lb ground beef or turkey
- 1 can diced tomatoes (15 oz or 425g)
- 1 can kidney beans (15 oz or 425g, drained and rinsed)
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups beef broth (480ml)
Instructions
- In a large pot over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a wooden spoon.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to toast the spices.
- Add the diced tomatoes, kidney beans, and beef broth. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. Adjust seasoning as needed.
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and garlic powder. Whisk until well blended.
- In a separate bowl, whisk together the almond milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese.
- Lightly grease the waffle iron with cooking spray or a little butter. Pour the batter onto the hot waffle iron, using about 1/2 cup of batter per waffle (adjust according to your waffle iron size).
- Close the lid and cook until the waffles are golden brown and crispy, about 5-7 minutes.
- Serve the cornbread waffles warm, topped with a generous ladle of chili. Optionally, add toppings like sour cream, diced green onions, or extra cheese.
