Don’t be intimated by this fancy-looking dish – it’s honestly not that hard, and parts of it can be made ahead so that you’re not left tied to the stove for a while. Follow me, Chef Jenn, as I show you all my tips and tricks to make this keto eggs benedict perfectly every time!
Skip expensive restaurant breakfasts and make your own stunning keto Eggs Benedict Chaffles at home this weekend!
Eggs Benedict are traditionally made with an English muffin, but restaurants are getting creative using biscuits, waffles, pancakes, and flatbreads as the base. But, you can go keto-style with a CHAFFLE!
The chaffle I’ve used for this recipe is simple and straight forward. It is a blank canvas, and not too eggy. And, they can be made ahead. Instructions on that in a bit.
For the Hollandaise sauce (keto Benedict sauce), skip the packet! I know you might want the convenience of a packaged sauce, but blech. They’re not very good, are loaded with carbs, and well, they’re just not great in comparison to the real thing.
Poaching an egg doesn’t have to be a big deal. If poaching an egg freaks you out, fry an egg in some butter. Keep it sunnyside up for a runny yolk, or fry the heck out of it. However you like it.
The final part of this keto Eggs Benedict dish is ham. You can use nitrate-free smoked ham, deli ham, or whatever you’re comfortable with.
So, without further ado, let’s talk about ….
How to Make Eggs Benedict Chaffles
Let’s start with the chaffle. This is what you’ll need:
Sour Cream – whole fat
Almond Four – finely ground or even superfine is best
Mozzarella cheese – go for low moisture cheese if you can get it
Egg Whites – to keep down the eggy flavor, we’ll just use two egg whites in this chaffle recipe
Start with the egg whites. Whip them with a fork or whisk until frothy. Then, add in the other ingredients.
Spray your Mini Waffle Maker with cooking spray or oil and preheat it. This recipe makes two chaffles. Make them and set them aside.
The chaffles can be made ahead of time and reheated in a toaster.
Making Hollandaise Sauce
You’ll need the following to make keto Benedict sauce (Hollandaise sauce)
Egg Yolks – four of them, to be exact
1 stick of butter – that’s half a cup of salted butter
Lemon juice – about 2 tbsp
Start with double boiler. This is a pot and a bowl that fits inside the pot. Add enough water to the bottom pot so that it won’t touch the bowl that’s resting in the pot.
Get the pot of water boiling.
Microwave the butter until it is very hot and melted (bubbling would be good). Watch it! Butter will boil over so make sure your container is much larger than the volume of butter.
Add the eggs to the bowl in the double boiler and add the super-hot butter all at once.
Whisk like a madman, making sure the egg isn’t cooking on the side of the bowl.
Take the bowl out of the pot if you need to control the temperature, or reduce the heat.
When your egg-butter mixture is hot to the touch and thick, take it off the heat and add the lemon juice.
How to Poach an Egg
You can use the same pot you boiled water in, and even the same water. Make sure you’ve got at least 2 cups of water in there to poach the egg.
Add about 2 tbsp of white vinegar to the pot – this will help the egg set up.
Bring the water to a bare simmer and carefully crack an egg into the water-vinegar mixture. Without breaking the yolk!
Simmer, letting the egg cook, for about 90 seconds. Then remove the egg with a slotted spoon.
Assembling Keto Eggs Benedict Chaffles
You can heat up and re-crisp your chaffle in the toaster.
When it’s warm, set it on a plate. Top the chaffle with some sliced ham, then your poached egg, and finally 2-3 tbsp of hollandaise sauce (keto benedict sauce).
That’s it! Now you can dig in!
Like This? Also Try:
- Keto Corned Beef Hash
- Sausage ‘n Egg Cups
- Keto Chocolate Chip Pancakes
- Spinach & Cheese Egg Bites
- Keto spicy chorizo baked eggs
Keto Eggs Benedict
For the Chaffles
- 2 egg whites
- 2 tbsp almond flour
- 1 tbsp sour cream
- 1/2 cup mozzarella cheese
For the Hollandaise
- 1/2 cup salted butter
- 4 egg yolks
- 2 tbsp lemon juice
For the Poached Eggs
- 2 eggs
- 1 tbsp white vinegar
- 3 ounces deli ham
- To prepare the chaffle: Whip the egg white until frothy then blend in the remaining ingredients. Preheat the Dash Mini Waffle Maker and add half the chaffle mixture. Spray the chaffle maker with non-stick cooking spray. Cook about 7 minutes until golden brown. Remove the chaffle and repeat.
- To prepare the Hollandaise sauce: Assemble a double boiler (a pot with a heat-safe bowl that fits on the top). Put enough water in the pot to boil but so that it doesn’t touch the bottom of the bowl.
- Hollandaise cont: Heat the butter to boiling in the microwave. Add the egg yolks to the bowl of the double boiler and bring the pot to a boil. Add the hot butter to the bowl while the pot comes to a boil.
- Hollandaise cont: Whisk briskly heating the mixture from the water beneath the bowl. Continue cooking until the water in the pot has boiled, the egg yolk-butter mixture has thickened and is very hot to the touch. Remove the bowl from the pot and add the lemon juice. Set to the side.
- To poach an egg: Add more water to your pot if necessary (you need enough to completely cover an egg) and bring it to a simmer. Add 2 tbsp of white vinegar to the water. Carefully drop an egg into the simmering water and cook for 90 seconds. Remove with a slotted spoon.
- To assemble: Warm the chaffle in the toaster for a few minutes. Top the crispy chaffle with half the ham slices, one poached egg, and about 2 tbsp of hollandaise sauce.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.