Carnivore Gravy with Chaffles: A Savory Delight
This hearty, carnivore-friendly meal brings together rich, meaty gravy and fluffy chaffles (cheese waffles) for a filling, savory dish. Chaffles, made primarily from cheese and eggs, provide a bread-like texture perfect for soaking up the delicious gravy, all while staying true to the meat-based, low-carb principles of the carnivore diet.
Ingredients:
For the Carnivore Gravy:
- 1 lb ground beef or ground pork (for the gravy base)
- 1/4 cup heavy cream (optional for richness)
- 2 tbsp butter (or animal fat, like tallow)
- 1/4 cup beef broth or bone broth (optional, for added depth of flavor)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or more to taste)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1 tbsp grated Parmesan cheese (optional, for extra creaminess and flavor)
For the Chaffles:
- 2 large eggs
- 1 cup shredded mozzarella cheese (or any cheese of choice)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tbsp cream cheese (softened)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
Instructions:
- Make the Carnivore Gravy:
- In a skillet over medium heat, cook the ground beef or ground pork. Break up the meat with a spatula as it cooks, ensuring it’s browned evenly. Once the meat is fully cooked, drain any excess fat (if desired).
- Add the butter (or animal fat) to the pan and allow it to melt. Stir to coat the meat in the melted fat.
- Pour in the heavy cream (if using) and beef or bone broth (if using), stirring to create a smooth, rich base for the gravy. If you prefer a thicker gravy, let it simmer for a few minutes until it reduces and thickens.
- Season with salt, pepper, garlic powder, and onion powder. Stir in the Parmesan cheese (optional) for extra flavor and creaminess. Taste and adjust seasoning as needed.
- Once the gravy has reached your desired thickness, lower the heat to keep it warm while you prepare the chaffles.
- Make the Chaffles:
- Preheat your chaffle maker according to the manufacturer’s instructions. If you don’t have a chaffle maker, you can use a mini waffle iron or a skillet to cook the chaffles.
- In a medium bowl, whisk the eggs until well beaten. Add the shredded mozzarella cheese, grated Parmesan cheese (if using), softened cream cheese, salt, pepper, and garlic powder. Stir until the ingredients are well combined and form a thick batter.
- Lightly grease the chaffle maker with butter or cooking spray. Pour about 1/4 of the batter into the chaffle maker and cook for 3-4 minutes, or until the chaffle is golden brown and crisp. Repeat with the remaining batter to make additional chaffles.
- Once cooked, remove the chaffles and place them on a wire rack to prevent them from getting soggy.
- Assemble the Dish:
- Place two chaffles on a plate to serve as the base. Ladle the rich, meaty carnivore gravy generously over the chaffles.
- If you like, top with additional cheese, bacon crumbles, or a fried egg for extra indulgence.
- Serve and Enjoy:
- Serve immediately while the chaffles are warm and the gravy is hot. This dish makes a satisfying, hearty meal packed with protein and fat. The fluffy chaffles provide a perfect base to soak up the rich, savory gravy, making it a perfect comfort food option for those following the carnivore diet.
This Carnivore Gravy with Chaffles offers all the comforting flavors of traditional gravy and bread, without the carbs. The combination of ground meat, rich cream, and savory seasonings creates a robust gravy that complements the crispy, cheesy chaffles. Perfect for anyone following a carnivore or low-carb lifestyle, this dish is sure to be a hit!