Posted by So for the chaffle I used egg whites. I started using liquid egg white cause it’s just easier. Don’t really have a measurement I just eye ball enough to make two chaffles. 2 or 3 tablespoons of almond flour. I put my sharp cheddar down on the iron first them pour chaffle mixture. Then a little more sharp cheddar on top. As for the sauce I measured nothing. I knew I wanted to have sauce for later so I did a hefty scoop of mayonnaise. I’d go as far to say a 1/2 cup or 3/4 cup of mayo. Then I squirted in maybe 2 tablespoons of regular yellow mustard, probably 3 tablespoons of ketchup, maybe two or two and a half tablespoons of white wine vinegar and 3 or 4 tablespoons of heinz sweet pickle relish. I continued to taste this sauce as I was making it until I was satisfied with the color texture and taste. I used the word maybe on my measurements because like I said I simply eye balled it and tasted as I went. But those were the ingredients I used.
Also I realize this is a keto group as I do low carb and calorie deficit so as long as it fits in my calories I eat it. This particular dish was a splurge for me and not something I’d make a habit of having a lot. So you might want to use sugar free ketchup for yours and instead of relish dice up a pickle very fine. However I’ve lost 50 pounds eating just like this but it could interfere with your ketosis.
“Keto” Big Mac Special Sauce Recipe:
- 1/2 cup Duke’s mayonnaise
- 3 Tablespoons G Hughes Sugar Free French Dressing
- 3 tablespoons Mt. Olive Sugar Free Relish
- 1 teaspoon sugar substitute
- 1 teaspoon dried minced onion
- 1 teaspoon white vinegar
- 1 teaspoon sugar free ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt and pepper
In a medium microwave-safe container, mix all of the ingredients.
Microwave on high power for 25 seconds, and stir well again.
Cover and refrigerate at least 1 hour before serving.
Use on your burgers and enjoy!
Tip
The sauce will keep covered in the refrigerator for up to 2 weeks.
