This one comes straight from the deli I used to run, a hugely popular sandwich that only needed one swap to go fully keto. Keto French dip chaffwich uses a crispy chaffle in place of bread, and the rest of the sandwich stays exactly as good.
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A chaffwich is a sandwich built on a chaffle, cheese and egg cooked together in a mini waffle maker until light and crispy. If you have one of those tucked in a drawer somewhere, you are most of the way to lunch already.
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Chef Jenn’s Take on French Dip Chaffwich
Reaching for a packet of au jus mix out of convenience is an easy habit, but it is worth breaking. Those packets are loaded with sodium and hidden carbs, check the ingredient label sometime. Low-sodium beef broth does the same job for dipping, without either problem.
Warm the beef right in the broth, just until heated through, and do not let it overcook, it toughens up fast. Chaffles can be made ahead too, cool them completely, then reheat in the toaster or the waffle maker for a few minutes right before you assemble the sandwich.
No mini waffle maker? A regular-size waffle maker works fine, just use all the batter at once and cut the finished waffle in half.
Some versions of this sandwich get a smear of mayo and melted cheese, or a bit of horseradish, both are optional and entirely up to your own taste.
One honest note, more than one reader has asked over the years about an egg substitute for anyone with an egg allergy or intolerance, and it has not been confirmed working, since the egg acts as the binder holding the chaffle together.
What You’ll Love About French Dip Chaffwich
- Chaffles can be made ahead, so lunch assembly takes just a couple minutes.
- All the flavor of the classic sandwich, no bread required.
- Skips the sodium- and carb-loaded au jus packet for real broth instead.
Ingredients
- Roast beef – Deli-sliced or leftover. Pulled beef or slow cooker pot roast both work too.
- Egg whites – Whipped frothy for the chaffle batter.
- Almond flour – Superfine ground works best.
- Mozzarella cheese – Shredded, for the chaffle.
- Sour cream – Adds tang to the chaffle batter.
- Beef broth – Low sodium, used for warming the beef and for dipping.
- Swiss or provolone cheese – Optional, for topping the sandwich.
How to Make French Dip Chaffwich
Scroll down for the full recipe card with exact measurements and printable instructions.
Whip the egg whites until frothy. Add the sour cream and almond flour, and blend well. Mix in the mozzarella. Preheat the mini waffle maker per the manufacturer’s directions. Add half the batter and cook for 7 to 10 minutes, until golden brown and releasing easily. Repeat with the remaining batter.
Meanwhile, warm the beef broth in a small skillet or pot. Add the sliced beef and heat through, without overcooking. To assemble, place the drained beef on a chaffle, top with cheese if using, and serve with the remaining broth on the side for dipping.
Make It A Meal
I am a sucker for soup and sandwich combos, and Wonton Soup pairs beautifully with this. A small Cobb Salad works well too if you’d rather go with a salad. If you love the chaffwich format, Chaffle Pizzas and Turkey Chaffwich are both worth trying too.
Storage
Chaffles freeze well on their own, toast them straight from frozen when ready to use. The beef and broth freeze fine too. Do not freeze an assembled sandwich though, it turns soggy once reheated. Refrigerated components keep for a few days.
Frequently Asked Questions
This recipe runs about 4 net carbs. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Use a regular-size waffle maker instead, using all the batter, then cut the finished waffle in half.
Deli-sliced or leftover roast beef both work well, and pulled beef or slow cooker pot roast are good options too.
Chaffles and the beef and broth both freeze well separately, but avoid freezing an assembled sandwich, it turns soggy once reheated.
Add Preferred SourceKeto French Dip Chaffwich
Ingredients
- 4 ounces roast beef
- 2 egg whites
- 2 tablespoons almond flour
- 1 tablespoon sour cream
- 1/2 cup mozzarella
- 1/2 cup low sodium beef broth
Instructions
- To prepare the chaffle, whip the egg white until frothy. Add the sour cream and almond flour and blend well. Mix in the cheese.
- Preheat the mini waffle maker as per manufacturer’s directions. When hot, add half the batter and cook for 7-10 minutes or until the chaffle is golden brown and releases easily. Repeat with the remaining batter.
- Meanwhile, warm the beef broth in a small skillet or pot. Add the sliced beef to heat through – but don’t over cook it!
- To assemble, place the drained beef on the chaffle, top with cheese (optional) and serve with the remaining broth on the side.
Notes
Recipe Card Tips
- Skip the au jus packet and use low-sodium beef broth instead. It does the same job without the hidden sodium and carbs.
- Warm the beef just until heated through in the broth. Overcooking toughens it up fast.
- Make the chaffles ahead if you like, then reheat in the toaster or waffle maker before assembling.
Nutrition
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.
This was delicious! Love the flavors and it was so easy to make!! Saving to make again 🙂
So glad you loved it!
You’ve just given me a nudge to get my waffle maker out and try something savoury for a change.
Love the idea of french dip chaffles, yum!!
This is genius! Easy, delicious, and caters to the French dip cravings, but keto! Love it…thanks for sharing 🙂
I’m saving this recipe to make it! I can’t wait! It looks so delicious.
I used to love waffle sandwiches and would love to try this but I have a severe egg intolerance. Do you have a suggestion for a substitute for the egg whites in your chaffwich? I do have the store bought egg substitute mix; I haven’t used it yet. Do you think it would work? Thank you.
I just don’t know how well these would work without the egg. The egg acts as a binder, so if your egg sub mix also works as a binder, the chaffles may work out. Let me know how they turn out!
I have the same question. Thank you
Such an awesome keto twist on the classic. It looks way better than bread!
This is genius. Making a sandwich using waffles. Definitely trying this. Thanks for sharing.
Oh my word! What a delicious idea – hubby who’s partially in the keto diet would totally love this!
I love how we’re finding ways to get more out of otherwise single-purpose appliances. Thanks for sharing!
Right? I hate one trick pony appliances! If it can’t do more than one job, there’s no room for it (literally) in my kitchen!
Oh my goodness !This looks incredible.. Can’t wait to make it.
For years I have slow cooked my pot roast with 1 can beef broth and seasonings then shredded it to make french dips sandwiches, using the broth for aujus. But since going low carb we thought we would never get to enjoy them again! These chaffles are a game changer, am making them tonight for the third time. They are incredibly easy and so good. Thank you, thank you! Love you girl and love your recipes.
Thanks for dropping by to comment – you made my day! I’m so glad you’re enjoying the chaffles and my recipes! I’ve got a new crispy chaffle recipe out, have you seen that one yet? They’re my new favorites!