I combined garlic chicken Alfredo and bacon on a Chaffle Pizza base for a low carb twist that will have readers clicking to learn more.

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I get kind of giddy thinking about this Low Carb Garlic Chicken Alfredo Waffle Pizza. It sounds wild, I know, but the idea of pizza and chicken alfredo smooshed into a chaffle had me at hello.

The crunch around the edges and molten shredded mozzarella cheese with salty bacon bits? Yup, addictive.

I eat it messy with my hands, sometimes at midnight, sometimes for a lazy dinner I don’t want to explain. If you like novelty, this Chaffle Pizza is the kind of thing that makes you invent excuses to cook.

Honestly, it’s weirdly genius and totally worth trying.

Ingredients

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Eggs add protein and lift, help bind batter, yolks add a lil richness.
Melty mozzarella gives gooey, stringy texture, mild taste, low carbs vs many cheeses.
Low carb almond flour adds nutty flavor and a bit of fiber, not fluffy.
Heavy cream makes the sauce super creamy, high fat so very rich.
Sharp Parmesan packs salty umami, helps thicken sauce and boost savory notes.
Garlic brings bright punchy flavor, can be strong so use modestly for balance.
Shredded chicken adds lean protein, stretches the meal so you stay fuller longer.
Bacon adds smoky crunch and salty punch, but it ups fat and sodium.

Ingredient Quantities

2 large eggs

1 1/2 cups shredded mozzarella cheese, divided (1 cup for waffle batter, 1/2 cup for topping)

2 tablespoons almond flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning optional

3 tablespoons unsalted butter

3/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 small garlic clove minced or 1 teaspoon jarred minced garlic

Salt and freshly ground black pepper to taste

1 to 1 1/2 cups cooked shredded chicken rotisserie or leftover

4 slices bacon cooked and crumbled

1 tablespoon olive oil or cooking spray for waffle iron optional

Fresh parsley or chopped basil for garnish optional

How to Make this

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1. Preheat your waffle iron to medium-high and crisp 4 slices of bacon in a skillet, then crumble and set aside; if you like, spray or brush the waffle iron with 1 tablespoon olive oil or cooking spray so the chaffles don’t stick.

2. In a bowl whisk 2 large eggs until frothy, stir in 1 cup shredded mozzarella, 2 tablespoons almond flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning if using; mix until you have a thick batter.

3. Spoon the batter into the hot waffle iron (don’t overfill) and cook 2 to 4 minutes per waffle, until the outside is golden and crisp; remove to a cooling rack so they stay crispy while you make the sauce.

4. In a small saucepan melt 3 tablespoons unsalted butter over medium heat, add 1 small minced garlic clove (or 1 teaspoon jarred minced garlic) and cook about 30 seconds until fragrant but not brown.

5. Pour in 3/4 cup heavy cream and bring to a gentle simmer, stirring, then whisk in 1/2 cup freshly grated Parmesan until smooth and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.

6. Add 1 to 1 1/2 cups cooked shredded chicken to the sauce and stir to coat and warm through; if the sauce gets too thick, add a splash more cream or a tablespoon of water to loosen it.

7. Place a chaffle on a baking sheet, spoon a generous amount of the garlic chicken Alfredo on top, sprinkle the remaining 1/2 cup shredded mozzarella over the sauced chicken, and scatter the crumbled bacon.

8. Broil on high for 1 to 3 minutes just until the mozzarella melts and gets a few golden spots, keep an eye on it so it doesn’t burn.

9. Garnish with chopped fresh parsley or basil if you like, serve hot and enjoy; tip: if your waffles get soggy, re-crisp them in a toaster oven for a minute before assembling.

Equipment Needed

1. Waffle iron (preheat to medium-high, oil or spray if you like)
2. 10 inch skillet for crisping the bacon
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Small saucepan for the garlic Alfredo
7. Silicone spatula and a pair of tongs for stirring and handling hot stuff
8. Baking sheet and a cooling rack to keep chaffles crisp and for broiling
9. Chef’s knife and cutting board for garlic and herbs
10. Microplane or fine grater for fresh Parmesan

FAQ

Can I make this ahead or freeze it? Yes. Make the cheesy waffle bases ahead, cool completely, then freeze flat in a zip bag with parchment between them. Reheat in a toaster oven or oven at 350F until crisp. Alfredo sauce can separate if frozen so either freeze waffles alone or freeze sauce in small containers and whisk in a splash of cream when reheating.

What waffle iron settings and cooking time should I use? Preheat your waffle iron fully, grease it lightly with oil or spray, then cook batter until golden and crisp, usually about 3 to 5 minutes depending on your iron. Dont overfill the iron or the cheese will spill out.

Can I use rotisserie or leftover chicken and how much? Yes use 1 to 1 1/2 cups shredded rotisserie or leftover chicken, toss it in the hot garlic Alfredo so it soaks up flavor, then spread evenly on the waffle pizza before the final broil.

How do I keep the waffle pizza from getting soggy? Cook the waffle really crisp, dont drown it in sauce, spread sauce thinly and broil just long enough to melt the topping cheese, about 1 to 2 minutes. If youre building ahead, re-crisp the waffle in the oven before adding sauce.

Any good low carb swaps or dairy free options? For lower carbs this recipe is already good thanks to almond flour and cheese. For dairy free try a shredded dairy free mozzarella and coconut cream instead of heavy cream but expect a different texture and less crisp in the sauce.

How many servings and approximate carbs? Makes about 2 to 3 personal waffle pizzas depending on your iron and portion size. Net carbs are very low since it’s mostly cheese, eggs and almond flour, roughly 4 to 6g net carbs per serving depending on brands and exact amounts used.

Low Carb Garlic Chicken Alfredo Waffle Pizza Recipe Substitutions and Variations

Eggs: flax or chia “egg” works (1 tbsp ground flax or chia + 3 tbsp water = 1 egg), or 2 extra egg whites if you want less yolk richness, or 1/4 cup plain Greek yogurt per egg for a richer, slightly tangy binder
Almond flour: coconut flour (use much less, about 1/4 to 1/3 the amount and add an extra egg), crushed pork rinds 1:1 for a very low carb, crispier waffle, or use almond meal if you don’t mind a bit more texture
Heavy cream: full fat canned coconut milk for dairy free and same richness, cream cheese thinned with a little water for a thick sauce, or half and half plus 1 tbsp butter per cup to mimic heavy cream
Mozzarella / Parmesan: Pecorino Romano or Asiago instead of Parmesan for a bolder bite, provolone or fontina in place of mozzarella for great melt, or nutritional yeast if you need a dairy free cheesy flavor

Pro Tips

1. Cook the chaffles a touch longer than you think, then put them on a wire rack so they stay crisp. If they get soft later, recrisp them in a toaster oven or oven for a minute or two, not the microwave which makes them soggy.

2. When you make the Alfredo, keep the cream at a gentle simmer and pull the pot off the heat before you stir in the Parmesan. Adding the cheese off the heat and whisking fast helps prevent a grainy, oily sauce.

3. Pat your shredded chicken dry and taste it before adding to the sauce. Too much leftover liquid will water the sauce down, and a little extra salt or a squeeze of lemon lifts the whole dish.

4. Use finely grated Parmesan and freshly shredded mozzarella for the smoothest melt. Pre-shredded cheeses often have anti caking stuff that changes texture.

5. Split the bacon timing for max crunch and flavor: add some under the cheese before broiling so the fat flavors the sauce, and sprinkle the rest on top after broiling so you still get that crunchy bite.

Low Carb Garlic Chicken Alfredo Waffle Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I combined garlic chicken Alfredo and bacon on a Chaffle Pizza base for a low carb twist that will have readers clicking to learn more.

Servings

servings

Calories

570

kcal

Equipment: 1. Waffle iron (preheat to medium-high, oil or spray if you like)
2. 10 inch skillet for crisping the bacon
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Small saucepan for the garlic Alfredo
7. Silicone spatula and a pair of tongs for stirring and handling hot stuff
8. Baking sheet and a cooling rack to keep chaffles crisp and for broiling
9. Chef’s knife and cutting board for garlic and herbs
10. Microplane or fine grater for fresh Parmesan

Ingredients

2 large eggs
1 1/2 cups shredded mozzarella cheese, divided (1 cup for waffle batter, 1/2 cup for topping)
2 tablespoons almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning optional
3 tablespoons unsalted butter
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 small garlic clove minced or 1 teaspoon jarred minced garlic
Salt and freshly ground black pepper to taste
1 to 1 1/2 cups cooked shredded chicken rotisserie or leftover
4 slices bacon cooked and crumbled
1 tablespoon olive oil or cooking spray for waffle iron optional
Fresh parsley or chopped basil for garnish optional

Directions

Preheat your waffle iron to medium-high and crisp 4 slices of bacon in a skillet, then crumble and set aside; if you like, spray or brush the waffle iron with 1 tablespoon olive oil or cooking spray so the chaffles don’t stick.
In a bowl whisk 2 large eggs until frothy, stir in 1 cup shredded mozzarella, 2 tablespoons almond flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning if using; mix until you have a thick batter.
Spoon the batter into the hot waffle iron (don’t overfill) and cook 2 to 4 minutes per waffle, until the outside is golden and crisp; remove to a cooling rack so they stay crispy while you make the sauce.
In a small saucepan melt 3 tablespoons unsalted butter over medium heat, add 1 small minced garlic clove (or 1 teaspoon jarred minced garlic) and cook about 30 seconds until fragrant but not brown.
Pour in 3/4 cup heavy cream and bring to a gentle simmer, stirring, then whisk in 1/2 cup freshly grated Parmesan until smooth and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Add 1 to 1 1/2 cups cooked shredded chicken to the sauce and stir to coat and warm through; if the sauce gets too thick, add a splash more cream or a tablespoon of water to loosen it.
Place a chaffle on a baking sheet, spoon a generous amount of the garlic chicken Alfredo on top, sprinkle the remaining 1/2 cup shredded mozzarella over the sauced chicken, and scatter the crumbled bacon.
Broil on high for 1 to 3 minutes just until the mozzarella melts and gets a few golden spots, keep an eye on it so it doesn’t burn.
Garnish with chopped fresh parsley or basil if you like, serve hot and enjoy; tip: if your waffles get soggy, re-crisp them in a toaster oven for a minute before assembling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.