Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 mini chaffles

Nutritional Info (Per Serving):

175 Cal | 14.3 g Fat | 8.2 g Protein | 1.5 g Carb | 0 g Fiber | 1.5 g Net Carb


4 teaspoons coconut flour

8 teaspoons swerve sweetener

½ teaspoon baking powder

1 teaspoon vanilla extract, unsweetened

4 tablespoons cream cheese, softened

2 eggs, at room temperature

  1. Take a non-stick waffle iron, plug it in, select the medium or medium-high heat setting and let it preheat until ready to use; it could also be indicated with an indicator light changing its color.
  2. Meanwhile, prepare the batter and for this, take a large bowl, add flour in it, stir in baking powder, and sweetener until mixed.
  3. Then add vanilla, egg, and cream cheese and mix with an electric mixer until smooth.
  4. Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
  5. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  6. Let chaffles stand for some time until crispy, and serve with favorite toppings.