1 cup shredded mozzarella cheese (or other cheese of your choice)
three huge eggs
1 tablespoon almond flour
a half teaspoon baking powder
1 tbsp. caraway seeds
To make the filling:

8 ounces thinly sliced cooked corned beef 8 slices Swiss cheese
1 cup drained sauerkraut 1/4 cup mustard
Instructions:

Step One: Make the Chaffle Batter:

In a medium mixing basin, whisk the eggs until well combined. Combine the almond flour, baking powder, and caraway seeds in a mixing bowl. Stir the ingredients until it is smooth and completely blended. Fold in the shredded cheese and fully combine.
Step 2: Prepare the Chaffles: 2. Preheat your tiny waffle machine and lightly coat it with cooking spray to keep it from sticking.

Close the lid on the waffle machine and pour about 1/4 cup of the batter into the center.
Cook the chaffles for about 3 minutes, or until golden and crispy. Place them on a platter after carefully removing them with a spatula. Repeat until you have a total of 8 chaffles.
Step 3: Make the Sandwiches: 5. Each chaffle should be brushed with butter on one side. Place four buttered chaffles in a large skillet over medium heat.

Add two slices Swiss cheese, 2 ounces corned meat, 1/4 cup sauerkraut, and 1 tablespoon mustard to each chaffle.
Place another buttered chaffle on top and gently press them together to form sandwiches.
Cook the Reuben Chaffles in Step 4: 8. Cook for 4 minutes per side, or until the cheese melts and the chaffles are golden brown and crispy.

Step 5: Serve and have fun! 9. Cut each Reuben Chaffle in half carefully and enjoy your amazing low-carb, high-protein lunch.

Nutritional Values (Per Reuben Chaffle Sandwich):

Approximately 657 calories
Approximately 44 grams of protein
Approximately 46 grams of fat
14 gram carbohydrate
Approximately 4 grams of fiber
Net Carbohydrates: around 10 g