Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 mini chaffles

Nutritional Info (Per Serving):

307 Cal | 15.8 g Fat | 17.4 g Protein | 7.6 g Carb | 0 g Fiber | 7.6 g Net Carb

Ingredients:

2 teaspoons coconut flour

2 teaspoons swerve sweetener

2 tablespoons chocolate chips, unsweetened

1 teaspoon vanilla extract, unsweetened

1 cup / 115 grams shredded mozzarella cheese 2 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, take a large bowl, add flour in it, then mix in vanilla, sweetener, and eggs with an electric mixer until smooth and fold in cheese until combined.
  3. Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, scatter ½ tablespoons of chocolate chips on top, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
  4. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  5. Let chaffles stand for some time until crispy, top with whipped cream and serve straight away.