If you love crunchy textures, deep savory notes, and a little heat, this keto-friendly waffle sandwich has your name on it. Crispy almond flour waffles hold salty-sour kimchi, melted cheese, and a silky sesame-scented egg that ties everything together. It feels indulgent but stays low-carb and perfectly satisfying.
Whether you’re meal-prepping lunches or upgrading weekend brunch, this recipe brings big flavor with minimal fuss.
What Makes This Special
This isn’t your average keto waffle. The batter is savory, sturdy, and built to handle fillings without falling apart. Kimchi adds brightness and crunch, while the creamy sesame egg brings just the right richness.
The result is a handheld sandwich that hits sweet spot after sweet spot: crunchy, creamy, spicy, and cheesy. It’s also highly customizable, so you can adjust spice, cheese, or protein to suit your mood.
Ingredients
- For the savory keto waffles:
- 1 cup fine almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1/2 cup shredded low-moisture mozzarella or Monterey Jack
- 2 tablespoons melted butter or avocado oil
- 3–4 tablespoons unsweetened almond milk (as needed for batter consistency)
- For the fillings:
- 1/2 cup well-drained kimchi, chopped
- 4 slices cheese (provolone, pepper jack, or cheddar)
- 1–2 tablespoons butter or avocado oil for griddle
- For the creamy sesame egg:
- 2 large eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon mayonnaise or keto-friendly aioli
- 1 teaspoon soy sauce or tamari (gluten-free as needed)
- 1/2 teaspoon rice vinegar (unseasoned) or apple cider vinegar
- Pinch of red pepper flakes (optional)
- Sesame seeds and sliced scallions, for garnish
- Optional add-ins:
- Cooked bacon or turkey bacon
- Thinly sliced avocado
- Fresh cilantro or microgreens
Step-by-Step Instructions
- Preheat and prep: Heat your waffle iron to medium-high. Lightly grease it with avocado oil or butter so the waffles don’t stick.
- Mix the dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and pepper until no lumps remain.
- Combine wet ingredients: In another bowl, beat the eggs.Whisk in the melted butter (slightly cooled) and 3 tablespoons almond milk.
- Make the batter: Stir the wet mixture into the dry until smooth. Fold in the shredded cheese. If the batter seems too thick, add another tablespoon of almond milk.It should be spreadable but not runny.
- Cook the waffles: Spoon enough batter to lightly cover the waffle plates. Close and cook until golden-brown and crisp at the edges, about 4–6 minutes depending on your iron. Set on a rack to keep crisp while you cook the rest.
- Drain the kimchi: Squeeze out excess liquid so your sandwich stays crisp.Roughly chop it so it spreads evenly.
- Make the creamy sesame egg base: In a small bowl, whisk sesame oil, mayonnaise, soy sauce, and vinegar until smooth. Add red pepper flakes if you like extra heat.
- Cook the eggs: Heat a nonstick skillet over medium. Add a touch of oil or butter.Crack in the eggs and cook to your preference—sunny-side up with set whites and jammy yolks works beautifully. For a softer center, lower the heat and cover for 30–60 seconds.
- Dress the eggs: Turn off the heat. Spoon the sesame sauce over the eggs so it warms slightly without breaking.Sprinkle with sesame seeds and scallions.
- Assemble the sandwich: Place a waffle on a cutting board. Add a slice of cheese, a layer of kimchi, your creamy sesame egg, and another slice of cheese if you want extra melt. Top with the second waffle.
- Griddle for melt (optional but recommended): Heat a skillet with a little butter or oil.Cook the sandwich 1–2 minutes per side, pressing gently, until the cheese melts and the waffles get extra crisp.
- Serve: Slice in half. Garnish with extra scallions or a few more sesame seeds. Enjoy hot.
Storage Instructions
- Waffles: Cool completely on a rack.Store in an airtight container in the fridge for up to 4 days or freeze up to 2 months. Reheat in a toaster or oven until crisp.
- Kimchi: Keep in its brine in the fridge. Drain just before assembling to maintain crunch.
- Sesame sauce: Make ahead and refrigerate for up to 5 days.Whisk before using.
- Eggs: Cook eggs fresh for best texture. If meal-prepping, use soft-scrambled eggs; they reheat more evenly than fried.
- Assembled sandwich: Best eaten right away. If needed, keep wrapped in parchment in the fridge up to 24 hours, then reheat in a skillet over low heat.
Benefits of This Recipe
- Low-carb and satisfying: Almond and coconut flours keep net carbs low while delivering a filling, bread-like bite.
- Nutrient-dense: Eggs offer high-quality protein and choline; kimchi brings probiotics and vitamins; sesame oil adds healthy fats.
- Big flavor, simple steps: You get restaurant-level taste with straightforward techniques.
- Great for meal prep: Make waffles ahead and assemble in minutes when hunger strikes.
- Customizable heat and richness: Adjust kimchi and sesame sauce to match your palate.
Common Mistakes to Avoid
- Skipping the kimchi drain: Excess liquid will make the waffles soggy and dilute flavor.
- Under-cooking the waffles: Pulling them too early leads to softness.Let them get golden and crisp.
- Over-thinning the batter: A runny batter won’t hold fillings. Aim for a thick, spreadable texture.
- Too much heat on the eggs: High heat can toughen whites and break the sesame sauce. Keep it medium and gentle.
- Using pre-shredded cheese only: It works, but grating your own melts smoother.If using pre-shredded, choose a low-moisture variety.
Variations You Can Try
- Bacon and Avocado: Layer crispy bacon and sliced avocado with the kimchi for extra crunch and creaminess.
- Spicy Gochujang Drizzle: Mix 1 teaspoon gochujang with 1 tablespoon mayo and a splash of lime juice for a kicky drizzle (check carbs and use sparingly).
- Herb and Parmesan Waffles: Add 2 tablespoons grated Parmesan and a teaspoon of chopped chives to the batter.
- Protein Boost:</-strong> Add sliced grilled chicken or turkey for a heartier sandwich.
- Vegetarian Twist: Swap the egg for a thick slice of halloumi seared until golden; still keto-friendly and deeply savory.
- Dairy-Free: Use dairy-free cheese and swap butter with avocado oil; choose a mayo made with avocado or olive oil.
FAQ
Is kimchi keto-friendly?
Most kimchi is low in carbs, but brands vary. Check labels for added sugar. A small serving like 1/4 cup typically fits well into a keto plan.
Can I use a chaffle instead of this waffle batter?
Yes.
A basic egg-and-cheese chaffle works in a pinch and keeps carbs low. This recipe’s batter is sturdier and more bread-like, which helps with sandwich structure.
What cheese melts best here?
Provolone, Monterey Jack, and low-moisture mozzarella melt beautifully without overpowering the kimchi. Cheddar adds sharpness if you prefer more bite.
How do I keep the waffles crisp?
Cook until deep golden, then cool on a wire rack so steam escapes.
Reheat in a toaster or 375°F oven for a few minutes before assembling.
Can I make the sesame egg sauce without mayo?
Yes. Substitute thick Greek yogurt or a dairy-free keto mayo alternative. Add a touch more sesame oil to keep it silky.
What if I don’t have a waffle iron?
Pan-cook the batter as small pancakes in a lightly oiled skillet.
They won’t have waffle ridges, but they’ll still be sturdy and tasty.
How spicy is this sandwich?
It depends on the kimchi and whether you add red pepper flakes. Use mild kimchi or reduce the sauce spice for a gentler heat.
Can I make it gluten-free?
Yes. The waffle batter is naturally gluten-free.
Just use tamari or coconut aminos in the sauce and ensure your kimchi is gluten-free.
What’s the best way to reheat leftovers?
Re-crisp waffles in a toaster or oven. Warm the kimchi separately or use at room temperature. Cook eggs fresh for the best texture.
How can I increase protein?
Add extra eggs, bacon, or sliced grilled chicken.
You can also fold a scoop of unflavored whey isolate into the batter, adding a splash more almond milk if needed.
Wrapping Up
This Savory Keto Kimchi Waffle Sandwich with Creamy Sesame Egg delivers a big punch of flavor in a low-carb package. It’s crisp, creamy, and just spicy enough to keep things interesting. Prep the waffles ahead, keep kimchi on hand, and you’ve got a fast, satisfying meal any time of day.
Once you try it, don’t be surprised if it becomes your new go-to brunch—or an easy dinner you’ll crave on repeat.