If your family is tired of eating “your” keto meals, make this recipe and don’t even tell them it’s keto-friendly. All they’ll see is a platter of beautiful golden waffles, and all they’ll taste is savoury goodness and tongue-teasing spices.
Yield: 4 to 5 waffles
Prep Time: 20 minutes
Cook Time: 15 to 5 minutes per waffle
Chef’s Tips:
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Boneless or Bone-In Sargent Farms Chicken Thighs can be used in this recipe. Also, any leftover Sargent Farms Chicken meat from another recipe can be used as long as it yields 1 cup (150 grams) of shredded, cooked chicken.
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Ensure that the cream cheese and almond butter are at room temperature before proceeding with the recipe.
- Any nut butter (eg. peanut, cashew, hazelnut) can be used in place of the almond butter, though it may slightly impart a different flavour to the waffles.
- Preheat oven to 200°F (93°C). Keep waffles warm by placing them onto a baking sheet and into the warm oven. Alternatively, warm and crisp waffles in a toaster oven before serving.
- To freeze: place completely cooled waffles in a single layer on a baking sheet, freeze until completely frozen. Place frozen waffles in freezer-safe bags, or in an airtight container layered between parchment or wax paper.
Ingredients:
For the chicken:
- ½ tsp (3 g) salt
- ¼ tsp (1 g) black pepper
- 1 cup (150 g) 2 or 3 pcs Sargent Farms Chicken Thighs, shredded
- 1 tbsp (15 ml) oil (canola, coconut, olive oil)
- Water
For the spicy sour cream sauce:
- ½ cup (125 ml) sour cream (full fat)
- 2 tbsp (30 ml) Sriracha sauce (or any hot sauce)
- 1 tbsp (15 ml) apple cider vinegar
- ½ tsp (3 g) salt
- ¼ tsp (1 g) black pepper
For the batter:
- ¾ cup (75 g) almond flour
- 1½ tsp (7 g) baking powder
- ½ tsp (2 g) crushed chili flakes
- ¾ tsp (4 g) salt
- 5 eggs
- ½ cup (113 g) cream cheese (full fat)
- ⅓ cup (83 ml) almond butter (smooth)
- ¼ cup (57 g) butter or coconut oil (melted)
- 3 tbsp (45 ml) sour cream (full fat)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (3 cloves) garlic, minced
- ¼ cup (19 g) green onions, thinly sliced
Directions:
For the chicken:
- In a small bowl, mix together the salt and black pepper. Pat dry the Sargent Farms Chicken Thighs. Evenly sprinkle the thighs, on both sides, with the seasoning.
- Heat oil over medium heat in a medium pot. When oil is hot, place chicken thighs (meaty side or skin-side down) into the oil. Cook until thighs are golden brown in colour; about 5 minutes. Flip chicken thighs over.
- Cover with water, adding more as needed until chicken breasts are immersed. Cover pot. Reduce heat and simmer until the internal temperature of the chicken is 165°F (74°C). Remove chicken thighs from the water and place onto a cutting board. Cool slightly.
- With two forks, roughly shred chicken thighs, removing and discarding bones and skin. Measure out 1 cup (150 grams) shredded chicken and set aside in a large bowl.
For the spicy sour cream sauce:
- In a small bowl, whisk together the full-fat sour cream, Sriracha sauce, apple cider vinegar, salt, and pepper. Set aside in the fridge until needed.
For the batter:
- In a small bowl, whisk together the almond flour, baking powder, chili flakes, and salt until well combined.
- In a blender, combine eggs, room temperature cream cheese, almond butter, melted butter (or coconut oil), sour cream, apple cider vinegar, and minced garlic. Blend until homogenous. Add in the dry ingredients. Blend until the batter is smooth.
- Pour batter over the shredded chicken. Sprinkle in the green onions. Fold mixture until chicken and green onions are evenly dispersed throughout the batter.
- Spray or lightly grease a waffle iron with cooking spray or vegetable oil before preheating on medium heat (follow the manufacturer’s instructions if different). Cook according to the manufacturer’s instructions. Use about ¾ cup of batter in a 6-inch (round) waffle iron. Waffles are ready after about 5 minutes or when the waffle iron stops steaming.
- Serve with the spicy sour cream sauce, melted butter, or a keto-friendly syrup. Garnish with sliced green onions, if desired.