– 1 large egg – 1 tablespoon melted butter – 1/2 teaspoon Vanilla extract – 2 tablespoons Almond flour – 2 tablespoons unsweetened cocoa powder – 1/4 teaspoon Baking powder – 1 tablespoon Erythritol – 1/4 cup shredded mozzarella SERVING SUGGESTION PER CHAFFLE – 1 teaspoon sugar-free chocolate chips
Preheat a mini waffle iron until hot and use a pastry brush to grease the iron with coconut oil. In a medium mixing bowl, beat egg, melted butter, and vanilla extract.
Add Flour and Cocoa
Stir in almond flour, cocoa powder, baking powder, and erythritol.
Now that the batter is smooth, stir in shredded mozzarella.
Pour Batter on Iron
Pour enough batter to cover the iron's surface, leaving some space on the border to prevent the batter from overflowing when baking.
Cook for about 3 to 4 minutes max to avoid dry waffles. Your chaffle won't be crispy at all when you open the iron, but it will be set, not runny, don't stick to the iron.
Use the tip of a knife or fork to release the border and remove it from the waffle iron. Yes, the chaffle is super soft, and that is ok! They crisp up when cooling down!
Place on Cooling Rack
Place the chaffle on a cooling rack for 5 minutes to crisp. Meanwhile, bake the leftover batter to form 2 extra mini waffles.
Sprinkle 1 teaspoon of sugar-free chocolate chips on the hot chaffle. They will melt and add an extra boost of chocolate flavor!
Serve with Coconut Cream or frozen Raspberries.
NET CARBS FAT PROTEIN
Serving: 1 Chaffle Makes 3 Chaffles
Prep: 5 Minutes Cook: 4 Minutes
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