Step 1: In a medium bowl, whisk the eggs until well beaten. Add the almond flour, baking powder, and caraway seeds and whisk until smooth and well combined. Stir in the cheese and mix well.
Step 2: Plug in your mini waffle maker and let it preheat for a few minutes. Spray it lightly with cooking spray to prevent sticking.
Step 3: Spoon about 1/4 cup of the batter onto the center of the waffle maker and close the lid. Cook for about 3 minutes, or until golden and crispy. Carefully remove the chaffle with a spatula and transfer to a plate. Repeat with the remaining batter, making 8 chaffles in total.
Step 4: To assemble the sandwiches, butter one side of each chaffle. Place four chaffles, butter side down, on a large skillet over medium heat. Top each chaffle with two slices of Swiss cheese, 2 ounces of corned beef, 1/4 cup of sauerkraut, and 1 tablespoon of mustard. Place another chaffle on top, butter side up, and press lightly to seal.
Step 5: Cook for about 4 minutes per side, or until the cheese is melted and the chaffles are browned and crisp. Cut in half and enjoy!
This recipe makes 4 Reuben sandwiches, each with about:
Calories: 657
Protein: 44 grams
Fat: 46 grams
Carbs: 14 grams
Fiber: 4 grams
Net carbs: 10 grams
You can enjoy these Reuben chaffles for lunch or dinner, or make them ahead and reheat them in a toaster or oven. They are filling, satisfying, and full of flavor!
