KETO CHOCOLATE CHAFFLE RECIPE

• • Preheat a mini waffle iron until hot – about 5 minutes and use a pastry brush to grease the iron with coconut oil.
  • In a medium mixing bowl, beat egg, melted butter, and vanilla extract.
  • Stir in almond flour, cocoa powder, baking powder, and erythritol.
  • Now that the batter is smooth, you have two options, cook the waffle without cheese for a soft chocolate waffle or stir in shredded mozzarella for a crispy chaffle. I like to add 1/4 cup shredded mozzarella for a medium crispy texture, add 1/3 cup for super crispy chaffle
  • Pour enough batter to cover the iron’s surface, leaving some space on the border to prevent the batter from overflowing when baking. I used about 2 1/2 tablespoons of batter for one mini iron waffle maker, as seen in my pictures.
  • 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 the chaffle on a cooling rack for 5 minutes to crisp. Meanwhile, bake the leftover batter to form 2 extra mini waffles.

SERVING SUGGESTIONS:

• Sprinkle 1 teaspoon of sugar-free chocolate chips on the hot chaffle. They will melt and add an extra boost of chocolate flavor! Or serve with a drizzle of sugar-free maple-flavored syrup, a dollop of unsweetened whipped cream.

STORAGE:

• You can freeze chaffle in an airtight container and thaw in the fridge the day before. Rewarm in a bread toaster or waffle maker.