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keto eggs benedict chaffle
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5 from 4 votes

Keto Eggs Benedict

Delicious and decadent, this keto Eggs Benedict Chaffle is the perfect way to celebrate a weekend morning!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: chaffles, eggs, eggs benedict, eggs breakfast, keto breakfast, keto eggs, keto eggs benedict, low carb eggs
Servings: 2 servings
Calories: 844kcal
Author: Chef Jenn


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.
  • Enjoy!


This recipe only uses 4 tbsp of Hollandaise sauce. You'll have some left over. Store it in the fridge and warm it slowly in a double boiler. Do not microwave it or you'll make scrambled eggs.


Serving: 1chaffle eggs benedict | Calories: 844kcal | Carbohydrates: 5g | Protein: 32g | Fat: 78g | Saturated Fat: 41g | Cholesterol: 728mg | Sodium: 1220mg | Potassium: 292mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2402IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 3mg | Net Carbohydrates: 4g