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Ingredients
- 1 large Egg
- 3/4 cup Mozzarella cheese (shredded)
- 2 tbsp Blanched Almond Flour (or 2 tsp coconut flour)
- 1/2 tbsp Butter (melted)
- 2 tbsp Besti Erythritol
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla extract
- 1/2 tsp Psyllium husk powder (optional, for texture)
- 1/4 tsp Gluten-free baking powder (optional)
- 1 tbsp Butter (melted; for topping)
- 1/4 cup Erythritol (for topping)
- 3/4 tsp Cinnamon (for topping)
Method
- Preheat your waffle iron
- You want it hot so that when the batter hits the pan, it starts cooking
- Mix the chaffle batter
- Stir together all your chaffle ingredients
- Cook your chaffle
- Pour the batter into the waffle maker to cover the surface well
- Cook until browned and crispy, about 3-4 minutes
- If using coconut flour, let the batter sit for a few minutes to thicken
- The best crispy chaffles tend to have a thicker batter
calories 2g net carbs 14g fat 10g protein
