Keto Taco Chaffle Bowls

What happens when you combine tacos, waffles and chaffles? You end up with these delicious Keto Taco Chaffle Bowls! Your favorite cheese waffles are shaped into bowls and filled with taco beef, homemade pico de gallo, avocado and lime wedges. This is an easy summer dish your whole family will love!

To make the taco beef filling, I used my own homemade taco sauce but you can use any sugar-free taco sauce. You won't need the whole batch in this recipe but it will keep in the fridge for up tp a week, or in the freezer for months.

I also used homemade tomato salsa because fresh salsa is better and it's easy to make anyway, plus it's the perfect addition or other meals so you don't have any leftovers. These are some of the meals that will go well with some salsa:

How to Make Chaffle Bowls with a Waffle Bowl Maker

To make these chaffle bowls I used a Dash Waffle Bowl Maker which is not the only option you will find o0n Amazon but it's one of the most affordable options in the US and it's been working great for over two years.

I bought this waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.

How about the UK? The same Dash Waffle Maker is a lot more expensive in the UK so you may want to check other options too. Waffle bowls have been popular and I think you'll also be able to find similar products in Canada and other countries.

Chaffle Bowls Without a Waffle Bowl Maker

If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.

Use a Regular Waffle Maker

Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.

Use a Muffin Pan to Make Smaller Cups

Another way would be to use a medium-large muffin pan to make 8 mini bowls. It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)

If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles instead of the usual 4 waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.

To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon (33 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per taco bowl)

Total Carbs	13.5	grams
Fiber	6.5	grams
Net Carbs	7	grams

Protein	36	grams
Fat	51.2	grams
of which Saturated	17.2	grams

Energy	650	kcal

Magnesium	101	mg (25% RDA)
Potassium	1,025	mg (51% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (23%), fat (73%)

Ingredients (makes 4 chaffle bowls)

Chaffle bowls:

2 large eggs
1 cup shredded cheddar, mozzarella or grated cheese of choice (113 g/ 4 oz)
¹/₂ cup almond flour (50 g/ 1.8 oz)
¹/₂ tsp gluten-free baking powder

Taco filling:

500 g ground beef (1.1 lb)
²/₃ cups taco sauce (160 ml/ 6 fl oz) - you can make your own taco sauce
1 cup tomato salsa (g/ oz) - you can make your own salsa
1 large avocado, sliced (200 g/ 7.1 oz)
1 small head lettuce (200 g/ 7.1 oz)
Optional: lime wedges, sour cream and fresh cilantro to serve

Instructions

Preheat the Dash waffle bowl maker (or see recipe tips for alternatives). Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.
Spoon a quarter of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
To make the taco meat filling you'll need taco sauce. You can use homemade taco sauce or any sugar-free taco sauce).
Place the beef in non stick pan or a skillet and cook until the meat is opaque, for 5 to 7 minutes. Add the taco sauce and cook for another 5 minutes. Taste and season with salt and pepper if needed.
To assemble the chaffle bowls, spoon the cooked taco beef inside. Add the tomato salsa, sliced avocado and optionally serve with lime wedges, sour cream and cilantro. You can use homemade tomato salsa or any sugar-free tomato salsa).
Always assemble just before serving. The cooked beef can be stored in the fridge in a sealed container for up to 4 days.