Reviews
Breakfast
Ingredients
For the chaffles:
| 1/3 cup Mozzarella Cheese, shredded | |
| 2 oz Cream Cheese | |
| 2 tbsp Lakanto Monkfruit Sweetener | |
| 1 tbsp Coconut Flour | |
| 1/4 tsp Baking Powder | |
| 1/4 tsp Cinnamon | |
| 1/2 tsp Vanilla Extract | |
| 1 Egg |
For the icing
| 1 tbsp Heavy Whipping Cream | |
| 2-3 tbsp Lakanto Powdered Monkfruit Sweetener | |
| 1/2 tbsp Lakanto Monkfruit Sweetener, classic | |
| 1/4 tsp Cinnamon |
Nutritional Information
195
Calories
17g
Total Fat
3.5g
Net Carbs
7.5g
Protein
Directions
1
Preheat your mini waffle maker.
2
Add the mozzarella and cream cheeses to a bowl that is microwave safe. Microwave the cheeses for 30 seconds at a time, stirring in between until they are completely melted and combined.
3
Mix the coconut flour, baking powder, Swerve sweetener, cinnamon and vanilla extract into the cheese mixture until incorporated well.
4
Place the dough into a mixing bowl with one egg, and beat on high until smooth.
5
Add ⅓ of the batter to the heated mini waffle maker, and cook for a few minutes until your desired level of doneness has been reached.
6
Repeat step 5 with the remaining batter until three chaffles have been made.
7
Blend the heavy whipping cream and confectioners sugar substitute on high until your desired consistency has been reached.
8
Drizzle the icing over the top of the chaffles.
9