Leftover Turkey Cranberry Sandwich - Chaffle Style
Light and crisp sourdough chaffles are used as bread in this amazing letftover turkey cranberry sandwich done chaffle style!
Servings: 1 sandwich
Calories: 545kcal
Ingredients
- 2 egg whites
- 2 tablespoons almond flour
- 2 tablespoons sour cream
- 1/2 cup mozzarella cheese
- 4 ounces turkey
- 2 tablespoons keto cranberry sauce
Instructions
- To make the chaffle: Preheat your Dash chaffle maker. Whip the egg whites until frothy, then add the almond flour, sour cream, and cheese. Mix well. Cook half the batter at a time until brown and crispy.
- Lay the turkey slices on top of one of the chaffles. Top with 2 tbsp of keto cranberry sauce. Top with the remaining chaffle.
- Dig in!
Notes
Recipe Card Tips
- Use only egg whites in the batter, saving the yolks for another recipe.
- Cook the chaffles until they're golden brown and releasing easily from the waffle maker.
- Make the chaffles ahead if you like, then just recrisp before assembling the sandwich.
Nutrition
Serving: 1g | Calories: 545kcal | Carbohydrates: 6g | Protein: 56g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Cholesterol: 182mg | Sodium: 585mg | Fiber: 2g | Sugar: 2g | Net Carbohydrates: 4g