Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 medium chaffles

Nutritional Info (Per Serving):

292 Cal | 27 g Fat | 7.5 g Protein | 7.9 g Carb | 3.6 g Fiber | 4.3 g Net Carb

Ingredients:

3 ¼ tablespoons coconut flour

¼ cup / 20 gram cocoa, unsweetened

1 teaspoon baking powder

3 ¼ tablespoons swerve sweetener

1 2/3 teaspoon vanilla extract, unsweetened

6 ½ tablespoons coconut butter, melted

2 tablespoon almond milk, unsweetened 4 eggs, at room temperature

Directions:

  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, separate egg yolks and whites between two bowls and then blend the egg whites with an electric mixer until stiff peaks form.
  3. Add flour into the egg yolks, then mix sweetener, cocoa, and baking powder until combined, then gradually whisk the melted butter until smooth.
  4. Whisk in vanilla and milk until incorporated and then fold egg white mixture with a spoon until fluffy.
  5. 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.
  6. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  7. Let chaffles stand for some time until crispy and serve straight away.