Sweet & Savory Keto Chaffles: 75 Delicious Treats for Your Low-Carb Diet (Volume 15) (Keto for Your Life, 15) Paperback – June 30, 2020

I've been getting a lot of cookbooks lately to learn what to do with an instant pot and air fryer, and how to eat lower carbs due to a recent diabetes diagnosis. I have not been impressed with hardly any of them - poorly written, desperately in need of an editor or translator, self-published on cheap paper with clumsy or nonexistent formatting, and zero pictures.I've known about chaffles for a while and have a collection of saved recipes on Pinterest, which I'll probably never use. While this was the most expensive (but still only eighteen USD) recipe book for them, it looked intriguing. There are ample recipes, the Table of Contents is actually usable, I found zero typos, the grammar was correct (gasp!) although I wasn't surprised that she lives in the United Kingdom (it wasn't QUITE American-speak), every single recipe starts on its own page AND HAS A FULL-COLOR PICTURE OF THE item, and the paper is glossy and substantial. It feels like how recipe books pre-self-publishing used to be.I saw criticism of the "exotic" ingredients the author includes in her recipes in some reviews, and I gotta say - um, we can't continue to eat what we always have and expect anything to change. Also, these aren't exotic. You haven't seen exotic until you've read a Bon Appétit magazine recipe. You need no powdered unicorn tears, no saffron-infused fiber-fillers made from buffalo horns that you simply must grind in your $180 mortar-and-pestle grinder, and no truffle oil. You need a sugar substitute, and she lists suggestions. You need a small amount of either almond or coconut flour or both in every recipe. The most "exotic" spice I saw was cardamom, which you should have, anyway, even if all you do is open and smell it on ugly days. Some of the fancier sweet concoctions take more prep than I'd give it - there's a blueberry chaffle that involves cooking it down on the stove and adding a few things, and another where you're cooking something in the equivalent of a double-boiler. I'd nuke both of those things or find some other workaround - and almost all of the rest of the recipes take, like, 15 minutes to prep. I haven't made them all (yet), but the ingredients listed are enough to know these are going to become staples.Treat yourself, not just to a lower-carb meal on the regular, but also to the joy of having a genuine, professionally-prepared cook book at your fingertips again. And, trust me - this is not something too chef-ish for you to succeed at.

I purchased this book outright. I have a number of Martina's cookbooks and she does not disappoint. We've made some type of chaffle every day since receiving the book ... such as eggs in a hole, blueberry waffles (made with blackberries), bagel chaffles for open-faced summer sandwiches, the peanut butter chocolate sandwich, savory chaffles for ham and swiss sandwiches. One thing we've missed since going low carb is bread ... many keto bread recipes just haven't been satisfying so we usually do meat and cheese roll-ups and skip the bread for lunches - we eat more veggies which is a good thing.A couple of tips. I've used our regular waffle maker after locating it in storage and giving it a good cleaning as it has been years since its last use. It makes savory chaffles just fine, but sweet ones tend to stick more. I had purchased the little Mini-Dash when I purchased the cookbook - it works great for the sweet chaffles (as well as the savory). It may not be practical for a family but it's fine for the two of us. When you put the batter on (I've had to add a little almondmilk to a few batches to thin the batter some as it can be very thick), let the batter sit on the hot griddle for a bit - you'll see it expand as the cheese melts and the baking powder causes it to rise - be careful of how much you add to the griddle - maybe 2 Tablespoons max per chaffle - or else it may overflow and make a mess on your counter. The recipes make exactly as many as Martina says it does. Martina also recommends you blend the batter mixture in a small blender or with an immersion blend. It does make for a smoother batter, but this morning I just mixed it with a fork -- cooked up fine, so I think I'll just use a fork from now on as makes for less clean-up. I thought this cookbook would just be gimmicky thing, but we've really enjoyed the recipes made so far. They don't taste egg-y at all. The outside is beautifully crisp while the inside is soft. Great for toast, waffle-substitutes, open-faced sandwiches, etc. I'm thinking of getting the little Mini-Dash panni press so the chaffles won't look like waffles but they are out-of-stock on Amazon right now. Have fun bringing "bread" back into your life if you are low-carb or keto!

"Sweet & Savory Keto Chaffles: 75 Delicious Treats for Your Low-Carb Diet" has been a quick and easy game-changer for making chaffles. The book offers a variety of creative and delicious recipes that simplify the chaffle-making process, making it accessible and fun. Its focus on low-carb options ensures that you can enjoy tasty treats while sticking to your diet. It's a great addition to any keto kitchen!

I really like this cookbook. Lots of good ideas.The one thing you have to watch is the carb and other nutrition counts. Its pretty obvious they make the servings whatever they need to be to hit the low carb description. For instance, there is a recipe that requires you to cut the little chaffles into TWELVE servings! I don't think you actually.could even if you wanted to. So, if you cut it into a typical four your carb count just tripled ND it's no longer "low" carb. Some recipes have way too little filling or icing - again keeps the carb count low. ALL of them need salt. The recipes stay away from any salt, and it shows in the flat flavor. The cream cheese icing has no butter. Literally cream cheese and cream. So, tinker with the recipes, and buy the book for the great variety of ideas. Oh, and there are two styles.of chaffles, every day for biscuits, breads, etc and a sweet version for the desserts. The chocolate ones actually taste like cake and do NOT use almond flour!

Was very pleased with this cookbook. Recipes are easy to follow and well presented. The photographs are beautiful! I highly recommend!