Keto Chaffle Breakfast Sandwiches with Sausage and Avocado

Why You’ll Love This Recipe

• Classic breakfast sandwich vibes with keto-friendly chaffle “buns.”
• Big flavor, low carbs: creamy avocado, spicy sriracha mayo, savory sausage.
• Ready in about 25 minutes and easy to customize.
• Chaffles are freezer-friendly and reheat beautifully in the toaster.

Grocery List

• Produce: 1 small ripe avocado, lemon or lime, fresh chives (optional)
• Dairy: Eggs, shredded low-moisture mozzarella, Parmesan (optional), butter or ghee
• Pantry: Breakfast sausage patties, blanched almond flour, baking powder, sugar-free mayonnaise, sugar-free sriracha, avocado oil spray, salt, black pepper

Full Ingredients

Chaffle Buns (4 mini chaffles = 2 sandwiches)

• 2 large eggs
• 1 cup (4 oz/115 g) shredded low-moisture mozzarella
• 2 tbsp (14 g) blanched almond flour
• 1/4 tsp baking powder
• 1 tbsp finely grated Parmesan (optional, extra crisp and flavor)
• 1/8 tsp fine salt
• 1/8 tsp black pepper
• Avocado oil spray or 1 tsp avocado oil for the waffle iron

Sausage

• 2 breakfast sausage patties (2.5–3 oz each)
• 1 tsp avocado oil (if your patties are very lean or the pan is dry)

Folded Eggs

• 2 large eggs
• 2 tsp water or heavy cream
• 1/8 tsp fine salt
• 1/8 tsp black pepper
• 1 tsp butter or ghee

Sugar-Free Sriracha Mayo

• 2 tbsp sugar-free mayonnaise
• 2 tsp sugar-free sriracha (adjust to taste)
• 1/2 tsp fresh lime juice
• Pinch fine salt

To Finish

• 1 small ripe avocado, thinly sliced
• 1 tsp lemon or lime juice (to keep the avocado green)
• 1 tbsp minced fresh chives (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat a mini waffle maker. For extra-crisp chaffles and easy holding, heat your oven to 250°F (120°C) and set a wire rack over a sheet pan. In a small bowl, whisk together the mayonnaise, sugar-free sriracha, lime juice, and a pinch of salt; set aside. Thinly slice the avocado and toss with lemon or lime juice to prevent browning.

Step 2: Cook the Sausage

Heat a skillet over medium heat. Add a touch of avocado oil if needed, then cook the sausage patties for 3–4 minutes per side, until browned and the internal temperature reaches 160°F (71°C). Transfer patties to the warm oven to hold.

Step 3: Mix the Chaffle Batter

In a medium bowl, whisk the eggs until blended. Stir in the shredded mozzarella, almond flour, baking powder, Parmesan (if using), salt, and pepper until everything is evenly combined. The mixture will be thick and cheesy.

Step 4: Cook the Chaffles

Lightly oil the waffle plates. Spoon about 2 tablespoons of batter into the center of the preheated mini waffle maker and close the lid. Cook for 3–4 minutes, until the chaffle is a deep golden brown, steam has mostly subsided, and the edges feel crisp. Transfer to the rack in the warm oven. Repeat to make 4 mini chaffles total.

Step 5: Make the Folded Eggs

In a small bowl, whisk the eggs with water (or cream), salt, and pepper. Warm a nonstick skillet over medium-low heat and melt the butter. Pour in half the egg mixture, tilting the pan to spread it into a thin, even layer. Cook until just set and glossy on top, 45–75 seconds. Fold the sides inward to form a square roughly the size of your chaffles. Repeat with the remaining egg mixture to make the second folded egg.

Step 6: Assemble the Sandwiches

Spread 1/2–1 tablespoon of sriracha mayo on the cut side of a chaffle. Top with a hot sausage patty, a folded egg, and a fan of avocado slices. Sprinkle with chives, then cap with a second chaffle. Repeat for the second sandwich. Serve immediately while the chaffles are crisp and the fillings are warm.

Pro Tips

• For the crispiest chaffles, cool them briefly on a wire rack and avoid stacking. A 2–3 minute blast at 400°F (205°C) on a rack re-crisps them if needed.
• Use low-moisture mozzarella; fresh mozzarella makes soggy chaffles.
• Don’t overfill the waffle maker. About 2 tablespoons of batter per mini chaffle yields neat edges and an even grid.
• Season the sausage and eggs lightly; the chaffles and mayo bring plenty of salt.
• If making a larger batch, keep everything on a rack in a 250°F (120°C) oven so the bottoms don’t steam and soften.

Variations

• Jalapeño-Cheddar Chaffles: Swap half the mozzarella for sharp cheddar and fold in 1 tablespoon minced jalapeño.
• Bacon and Greens: Use crispy bacon instead of sausage and add a handful of sautéed spinach under the egg.
• Garlic-Sesame Mayo: Stir 1/8 tsp garlic powder and 1/4 tsp toasted sesame oil into the sugar-free mayo, plus sriracha to taste.

Storage & Make-Ahead

Chaffles: Cool completely, then refrigerate up to 4 days or freeze up to 2 months (separate layers with parchment). Reheat in a toaster or 375°F (190°C) oven until hot and crisp. Sausage and folded eggs: Cook up to 3–4 days ahead; reheat gently in a skillet or microwave. Sriracha mayo: Refrigerate airtight up to 1 week. For grab-and-go, assemble just before eating, or pack components separately and heat the chaffles and sausage before stacking.

Nutrition (per serving)

Approximate per sandwich: 830 calories; 70 g fat; 43 g protein; 11 g total carbs; 6 g fiber; about 5 g net carbs. Actual values will vary based on specific brands (especially sausage, mayonnaise, and sriracha).