Just the thought of grilled cheese sandwiches has me thinking about cold, snowy days from my childhood. Back then, before we knew any better, our grilled cheese sandwiches were always made with classic white bread and Velveeta cheese and plenty of butter. They were delish, but oh so not good for us.

My son has never enjoyed the kid favorite because of my beliefs, knowledge base, food sensitivities and all that loveliness. If you asked Hunter, I don’t think he would say that he’s too deprived since we are total foodies and there is no shortage of yummy food in our household.

However, who can really turn down a grilled cheese? I was super pumped to find the keto classic “chaffles”! They have been a total game changer and have made some of the kid classics a possibility without having to consume the usual ingredients. Plus! You can sneak in some spinach for a little extra veggie bonus to this meal without any complaints from your littles! #Winning

Chaffle Ingredients:

  • 2 eggs
  • 2 cups or so of your favorite shredded cheese

Filling Ingredients:

  • Fresh spinach
  • Organic provolone cheese slices, or any cheese of your liking
  • Grass-fed butter

Instructions:

Preheat mini waffle irons. Beat up your eggs. I used my bullet blender.

Sprinkle some of your shredded cheese around the whole bottom of your waffle iron. Pour a little of your egg into the iron being sure not to overfill. Sprinkle another layer of cheese all over the top of your egg.

Close your mini waffle iron and cook for 3 minutes. Open your waffle iron and let the chaffle sit for 10-15 seconds prior to popping it out with a fork.

Repeat this process until all of your egg is gone, making at least 4 chaffles.

Spread a little grass-fed butter on the bottom of your chaffle. Place butter side down in your skillet. Place one slice of provolone on the bottom chaffle. Next, add a layer of fresh spinach and then cover with another piece of cheese. Be sure to butter one side of the top chaffle and place it butter side up on top of your sandwich.

Place skillet over medium heat. To help your cheese melt, cover with a lid. Check your sandwich in about 2-3 minutes. Flip once the cheese is beginning to melt. Cook for an additional 2-3 minutes.

Remove the grilled chaffle from the skillet and place on a plate. Enjoy!!