chocolate chaffle
- 1 Egg
- 1 1/2 tbsp Unsweetened Cocoa powder
- 2 tbsp erythritol, Lakanto Monkfruit, or choice of sweetener
- 1 tbsp Heavy Whipping Cream
- 1 tsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla extract
Whisk the egg until the whites are gone.
Stir in the rest of the ingredients.
Pour 1/4 cup into the heated mini-waffle maker and cook for 3-4 minutes.
This makes 3 1/2 mini chaffles.
Do not overfill the waffle maker!
Frosting/filling
- 1 tbsp sweetener
- 2 oz softened cream cheese
- 1/4 tsp vanilla.
Or just whip up
- 1/2 cup of heavy whipping cream
- 1/2 to 1 tbsp sweetener
- up to 1/2 tsp vanilla extract.
And to make a peanut-butter filling, take:
- 1 tbsp peanut butter
- 1 tbsp cream cheese
- 1 tbsp sweetener
All ingredients are at room temp/softened, stir thoroughly.
Gently fold in as much whipped cream topping as you want
(at least 1:1, but I go for 2:1 whipped cream to peanut butter).
Total for the recipe is 750 calories, 83% from fat, 17 net carbs and approx $3.20 to make.
Serves 4 – ish.