Bacony Carnivore Womelettes

I’m gonna say something that might blow your mind: I don’t like “chaffles.” Every time I’ve made them they were incredibly underwhelming, especially considering how wildly popular they’ve become. While I was expecting this awesome bread-like replacement, what I got was a crispy cheese omelette that has waffle divots on its surface. Meh.

Recently, I’ve started a carnivore stint that is quite a bit more strict than I’ve done previously. That means no dairy. No cream in my coffee, no cheese on my plate. So a classic chaffle, had I wanted one, is out. But that doesn’t mean the concept needs to go fully out the window.

More than a few good friends of mine are also following a very strict carnivore protocol and either can’t have cheese or want very much to cut it out. They also both really like chaffles, so I decided to see how I could carnivore the chaffle up.

The first thing that has to happen is a name change. Can’t call something a chaffle- a portmanteau of cheese waffle- without the cheese element. I’ve decided to call my cheese-less creation a womelette, because of my observations about omelettes and waffle divots. Shakespeare would be proud!

The next order of business was ramping up the carnivore-friendliness factor. That’s where the bacon comes in. As we know, bacon cooks up pretty solid, so when combined with egg in the womelette mixture it “waffles” into a really sturdy bread-ish slice in just a few minutes on the Dash. Adding the bacon also gives us a really nice 1:1 fat to protein ratio for each womelette.

Lastly, bacon is awesome. ‘Nuff said.

My picky son and his buddy from down the street were the ultimate taste-testers of my creation and they both loved it! Son’s friend was so enamored of them, he ate the whole batch and then asked me how I managed to get bacon inside a waffle. Mandy Magic, little man.

Notes: If you’d like to add spices or extracts (I recommend a splash of maple here), or leave them out entirely, it’s all good. Make this work for you.

One caution I do have is that, just like the original chaffles, this doesn’t reheat very well. It’s great right off the waffle maker, but let’s be real: it’s cooked egg. Eggs don’t reheat into anything you want to eat, so I don’t recommend making a huge batch at one time. Make as many as you and your family will eat at a time and serve immediately.

Bacony Carnivore Womelettes

★★★★★ 5 from 1 reviews

• Author: Mandy Pagano
• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: 10 minutes
• Yield: 2 womelettes
• Cuisine: American, Carnivore

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Description

Great topped with cinnamon butter and a drizzle of sugar-free pancake syrup. Also holds up really well for sandwiches.

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Ingredients

• 1 slice bacon, raw
• 1 egg, large
• splash maple extract, if desired
• hefty pinch of any spices or flavorings you’d like, as desired

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Instructions

1. Put the bacon in a blender or food processor and turn it on.
2. Once the bacon is mostly ground up, put the egg and any seasonings down the chute and continue to run the machine until liquified and well-incorporated. This is your womelette slurry.
3. Heat your mini-waffle maker, as per its instructions.
4. Pour half the slurry in the waffle maker and put the lid on.
5. Cook until golden or to your desired level of doneness, about 3-5 minutes max.
6. Remove from the waffle maker and repeat steps 4 and 5 with the remaining slurry.
7. Enjoy warm however you like.

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Notes

Per womelette: 59 cal, 4.4 g protein,  4.4 g fat, 0.3 g carbs, 0 g fiber, 0 g sugar alcohol, 0.3 g NET carbs

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Nutrition

• Serving Size: 1 womelette