Garlic Bread Chaffle Lasagna (30-Minute Keto Dinner)

About This Recipe

All the cozy lasagna vibes without the carbs! These Garlic Bread Chaffle Lasagna Stacks layer crisp, garlicky chaffles with saucy ground beef, creamy ricotta, and bubbly mozzarella. It’s a crave-worthy weeknight dinner that’s ready in 30 minutes and totally low-carb.

Ingredients

• 2 large eggs
• 1 cup shredded mozzarella (for chaffles) + 1/2 cup extra for topping
• 2 tbsp almond flour
• 1/4 tsp baking powder
• 1/2 tsp garlic powder
• 1 tbsp butter + 1 small garlic clove, minced (for brushing chaffles)
• 8 oz ground beef
• 1/2 tsp Italian seasoning
• 1/4 tsp onion powder
• Kosher salt & black pepper, to taste
• 1/2 cup sugar-free marinara
• 1/2 cup whole-milk ricotta
• 1 tbsp chopped parsley + 1 tbsp chopped basil (optional)

Instructions

1. Preheat the broiler to high. Heat a mini waffle maker to medium and lightly oil the plates.
2. Make the chaffle batter: whisk eggs, almond flour, baking powder, garlic powder, and a pinch of salt. Fold in 1 cup mozzarella and 1 tbsp parsley.
3. Cook 4 mini chaffles (about 2–3 minutes each) until golden and crisp. Melt butter with minced garlic; brush over chaffles for a garlic-bread finish.
4. Brown the beef: in a skillet over medium-high, cook ground beef with Italian seasoning, onion powder, salt, and pepper until no longer pink. Drain if needed.
5. Stir in marinara and simmer 2–3 minutes to thicken.
6. Mix ricotta with a pinch of salt and pepper (and basil, if using).
7. Assemble 2 stacks on a parchment-lined tray: layer 1 chaffle, a spoonful of beef sauce, dollops of ricotta, and a sprinkle of mozzarella. Repeat with a second chaffle, more sauce, and cheese.
8. Broil 2–3 minutes until cheese is bubbly and lightly browned. Rest 2 minutes, garnish with herbs, and serve hot.

Keto Focus

Chaffles—made from egg, cheese, and almond flour—stand in for high-carb pasta sheets. Using sugar-free marinara and full-fat dairy keeps carbs low while boosting fat and protein for lasting satiety. Each serving clocks in around 8.7g net carbs.

Nutrition Facts (per serving)

• Calories: 770
• Protein: 55g
• Fat: 57g
• Carbs: 9.5g
• Fiber: 0.8g
• Net Carbs: 8.7g

Tips & Variations

• Swap the meat: Use ground turkey or Italian sausage (sugar-free) if you prefer.
• Add veg: Layer in sautéed spinach or mushrooms for extra bulk without many carbs.
• Cheese options: Mix ricotta with mascarpone for a richer, silkier layer.
• Make it spicy: Add red pepper flakes to the beef or a pinch of cayenne to the chaffle batter.
• No mini waffle maker? Cook batter as two small skillet waffles or in a regular waffle iron and cut to size.

Make Ahead & Storage

• Chaffles: Cook and cool, then refrigerate up to 4 days or freeze up to 2 months. Re-crisp in a toaster or 375°F oven.
• Assembled stacks: Build and refrigerate up to 24 hours; broil to melt before serving.
• Leftovers: Store cooked stacks in an airtight container up to 3 days; reheat in the oven for best texture.

Serving Ideas

• Pair with a simple arugula salad and olive oil–lemon dressing.
• Add roasted garlic broccoli or zucchini ribbons sautéed in butter.