These low-carb chicken and waffle bites are absolute eye candy. We fry up some breaded chicken strips then serve them up with impossibly fluffy Belgian style waffles. Then we stacked the sandwiches with mustard, bacon, pickles and even a drizzle of sugar-free maple syrup! Serve these for brunch on a special occasion, and you won’t soon forget it.

If you want to make these ahead of time, just store the waffles and chicken strips separately. Then you can stack the sandwiches at your leisure. The waffles also freeze well!

Yields 4 servings of Keto Chicken and Waffle Sandwiches

The Preparation

Waffles:

2 tablespoons butter, melted
3 large egg, yolks and whites separated
1/4 cup whole milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup almond flour
1 tablespoon erythritol

Chicken:

1 cup buttermilk
8 ounces boneless, skinless chicken breast
1 large egg
1/3 cup almond flour
coconut oil, or any for frying
salt and pepper, to taste
1 teaspoon paprika
1/4 teaspoon cayenne pepper

The Execution

1. Cut the chicken breasts in half lengthwise. Cut these pieces in half lengthwise also, creating four strips per chicken breast. Soak the strips in buttermilk overnight.

2. Take the chicken out of the buttermilk then season with salt, pepper, cayenne powder, and paprika.

3. In a mixing bowl, beat the egg then set the bowl aside. In a separate bowl mix the almond flour, plus some salt and pepper together. Coat each piece of chicken in the egg, then the almond flour. Coat each piece in the egg, and then the almond flour again so that there are two layers of breading.

4. Preheat some olive oil in a skillet, then quickly cook both sides of each chicken strip so that the outside browns. Place each piece of chicken on a baking sheet then cover with foil. Bake at 350F for 15 minutes or until cooked through.

5. Preheat your waffle maker. Whisk the egg yolks, milk, erythritol, melted butter, and vanilla together in a mixing bowl. Whisk in the almond flour and salt until no lumps are remaining.

6. Beat the egg whites with a hand mixer until they form stiff peaks. Carefully fold the eggs into the waffle batter, adding half at a time.

7. Grease the waffle maker, then add 1/3 cup portions of the batter and cook each waffle for 5-6 minutes or until browned.

8. Serve the waffles with a piece of chicken on top and some mustard. Add a slice of bacon and two pickles onto each, then sandwich with another waffle and drizzle with sugar-free maple syrup. Pierce with a toothpick to keep the stack together when serving.

This makes a total of 4 servings of Keto Chicken and Waffle Sandwiches. Each serving comes out to be 492 calories, 34.3g fats, 7.8g net carbs, and 34.9g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 tablespoon butter	203	23	0	0	0	0.2
3 large egg	236	15.7	1.2	0	1.2	20.7
1/4 cup whole milk	37	2	2.9	0	2.9	1.9
1/2 teaspoon salt	0	0	0	0	0	0
1 teaspoon vanilla extract	12	0	0.6	0	0.6	0
1 cup almond flour	648	56	24.6	14.6	10.1	23.5
1 tablespoon erythritol	2	0	0	0	0	0
1 cup buttermilk	152	8.1	12	0	12	7.9
8 ounce boneless, skinless chicken breast	374	8.2	0	0	0	70.3
1 large egg	79	5.2	0.4	0	0.4	6.9
1/3 cup almond flour	214	18.5	8.1	4.8	3.3	7.8
— coconut oil	0	0	0	0	0	0
— salt and pepper	0	0	0	0	0	0
1 teaspoon paprika	6	0.3	1.2	0.8	0.4	0.3
1/4 teaspoon cayenne pepper	1	0.1	0.3	0.1	0.1	0.1
Totals	1967	137	51.3	20.3	31	139.6
Per Serving (/4)	492	34.3	12.8	5.1	7.8	34.9