INGREDIENTS
- 8 chaffles see notes above
- 1 tbsp butter or bacon grease
- 6 ounces dried beef cut into cubes
- 1/2 cup beef broth
- 8 ounces cream cheese cubed
- 1/3 cup heavy cream
- black pepper to taste
INSTRUCTIONS
- Prepare the chaffles according to directions above. If you plan on serving immediately, keep the chaffles in the oven on warm while you make the creamed chipped beef.
- Rinse the beef in a bowl of warm water a few times to reduce saltiness if desired. Cube the beef, then fry in a non-stick skillet in your fat of choice for 2-3 minutes.
- Add the beef broth and simmer for another 2-3 minutes, then add the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese dissolves, about 3 minutes. Add pepper to taste and turn the heat down to simmer while you finish your chaffles. If the sauce is too thick, thin it with additional beef broth 2 tablespoons at a time until it reaches your desired consistency.
- To serve, pour a scant 1/4 cup of creamed chipped beef over one chaffle.
- Macros per serving, not counting the chaffles: 147 calories, 2 grams net carbs, 9 grams protein, 12 grams fat. Make sure to calculate the macros for the chaffle recipe you choose to use. If you use the savory cheddar recipe I provided in the notes above, it adds an additional 90 calories, 1 gram of net carbs, 7 grams of protein, and 7 grams of fat.
