Posted by Prepration time:
- Hands-on
- Overall
Net carbs3.2 grams, Protein8.4 grams, Fat15.5 grams, Calories186 kcal
Calories from carbs 7%, protein 18%, fat 75%
Total carbs4.5 grams, Fiber1.3 grams, Sugars1.8 grams, Saturated fat6.6 grams, Sodium176 mg(8% RDA), Magnesium30 mg(8% RDA), Potassium119 mg(6% EMR)
Waffles:
- 1 large egg
- 1/2 cup shredded low moisture mozzarella (57 g/ 2 oz)
- 1/4 cup almond flour (25 g/ 0.9 oz)
- 1/8 tsp gluten-free baking powder
- 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz)
Topping:
- 1 1/2 tbsp melted unsalted butter
- 1 tsp cinnamon
- 3 tbsp granulated low-carb sweetener such as Erythritol or Swerve (30 g/ 1.1 oz)
Instructions:
-
- Measure out all the ingredients for the waffles. Preheat the waffle maker. You can use a 4-inch Dash Mini Waffle Iron or a regular waffle maker.
- You can either place all of the ingredients in a bowl and mix until combined, or blend them. To do that, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor. I used a small Bamix blender which is ideal for blending small amounts.
- Measure out all the ingredients for the waffles. Preheat the waffle maker. You can use a 4-inch Dash Mini Waffle Iron or a regular waffle maker.
-
- Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending. Blending is optional but highly recommended.
- To make 3 small waffles, spoon one third of the batter (3-4 tablespoons, about 55 g/ 1.9 oz) into the hot waffle maker.
- Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
- When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack.
- Then add the sweetener and stir in. Adding the sweetener before blending will make the dough a little more runny so I prefer to add mine after blending. Blending is optional but highly recommended.
-
- Repeat for the remaining batter. The chaffles will be soft when they are warm but will crisp up as they cool down completely.
- When the chaffles have cooled down, brush them with butter on all sides.
- Repeat for the remaining batter. The chaffles will be soft when they are warm but will crisp up as they cool down completely.
- Mix the cinnamon and granulated low-carb sweetener. Sprinkle over the chaffles. Turn each chaffle on the other side and sprinkle more. Take each chaffle and roll the edges in the leftover sweetener & cinnamon mix so it’s completely covered in the cinnamon mix.
- Enjoy immediately or store in a sealed container at room temperature for up to a day, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
Ingredient nutritional breakdown (per serving, chaffle)
| Net carbs | Protein | Fat | Calories |
|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | |||
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Mozzarella cheese (low moisture, for pizza) | |||
| 1.1 g | 4.5 g | 3.7 g | 56 kcal |
| Almond flour (blanched ground almonds, almond meal) | |||
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Baking powder, gluten-free | |||
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) | |||
| 0.5 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed | |||
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Cinnamon, spices | |||
| 0.2 g | 0 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) | |||
| 0.5 g | 0 g | 0 g | 2 kcal |
| Total per serving, chaffle | |||
| 3.2 g | 8.4 g | 15.5 g | 186 kcal |
