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Chaffle Lab

Basic Chaffle Tips – Part II

In the first Basic Chaffle Tips, I discussed the use of the Heat-Up Cycle for timing the cooking of chaffles, and the importance of letting the chaffles cool on a wire rack to prevent sogginess. In Part II, I will discuss accurate measurement of ingredients, and how minor differences in cheese can affect the final …

Chaffle Lab

Almond vs Coconut Flour

When it comes to low carb baking, nearly all recipes will require either almond flour, coconut flour, or a combination of both. A key to successful baking is to understand how these two different ingredients will affect the baking process and final product. There are additional considerations such as how “clean” you’re trying to keep …

Chaffle Lab

Importance of Ingredient Quality

When it comes to the keto community, there is some contention over “clean vs dirty” keto. Some loud voices claim if you’re not following a strict “clean” keto diet, you aren’t really doing keto. What many of these voices don’t understand is that not everyone has access to affordable quality ingredients, and may not have …

Chaffle Lab

Basic Chaffle Tips – Part I

Here I will cover some of the more basic tips I’ve come across or discovered that improve the efficiency of making chaffles, as well as the resulting end product. Cooking Time – The Heat-Up Cycle This subject has an enormous variety of units of measurement, or how to time your chaffle. Some recipes will tell …