Heat the oven to 350°F. Line a stainless-steel sheet pan with unbleached parchment and preheat an uncoated cast-iron full-size waffle iron.

Stir the eggs, 1 1/4 cups Gruyere, Parmesan, almond flour, and melted ghee in a small bowl. The batter should be thick and cheese-heavy, slightly smoother than the coconut-flour version, with no dry almond-flour pockets or loose egg pooling around the edge.

Spread half the batter into a thick rectangle in the preheated iron. Cook for about 2 minutes, until set and pale golden but still flexible. Transfer to the prepared sheet pan and repeat with the remaining batter.

Put one thin slice roast turkey and 1/4 cup filling Gruyere on one half of each shell, leaving a border. Fold the empty half over the filling and press the edges with a spoon edge or fork tines. A few small cracks are acceptable if the pocket holds its shape.

Bake for 8 to 10 minutes, until the waffle ridges are crisp golden, the edges feel firm, the Gruyere is melted, and the turkey is hot. Rest for a few minutes before cutting.