2slicecheeseThinly sliced *We recommend mozzarella cheese for the dessert/sweet chaffle’s because it really has no flavor. We used either crumbled fresh mozzarella or shredded mozzarella. *Your mozzarella chaffle will crisp up and possibly turn brown (it is not burnt).
1tspNatural Peanut ButterAlmond Butter would also work
Take 1 egg and crack and stir in a measuring cup. Using a measuring cup makes it easier to pour and use the egg.
Grease your mini waffle iron with a keto friendly cooking spray (we used avocado spray)
Let waffle iron heat up
Take 2 slices of thinly sliced mozzarella cheese and cut corners off (Optional) this helps it fit into a mini waffle maker. Skip if using a full sized waffle maker.
Carefully place cheese on hot waffle surface. *If using the fresh mozzarella you only need use a few crumbled pieces (You will need to experiment)
Let cheese begin to melt
As cheese melts pour a small amount of your beat eggs over the melting cheese.
Then add a second slice of cheese over the layer of cheese and egg that is already cooking.
Carefully close your waffle iron and let cook for approximately 4 - 5 minutes
After 4 minutes your Chaffle should be crispy and you can carefully remove it.
using a spoon drizzle on softened peanut butter and sugar free preserve
Sprinkle with powdered natural sweetener (optional)
Top with a Whipped Cream
Video
Notes
Total Carbs = 3 gNet Carbs = 2 g*All nutrition information is approximate. Please read and use your own labels for more precise information.