Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 2 mini chaffles

Nutritional Info (Per Serving):

400 Cal | 38.8 g Fat | 9.6 g Protein | 7.5 g Carb | 2.6 g Fiber | 4.9 g Net Carb

Ingredients:

2 teaspoons coconut flour

3 tablespoons cocoa, unsweetened

1 teaspoon baking powder

4 tablespoons swerve sweetener

1 teaspoon vanilla extract, unsweetened

2 tablespoons heavy cream

2 eggs, at room temperature

2 tablespoons whipped cream

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 along with other ingredients and mix with an electric mixer until smooth.
  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, 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. When done, prepare the oreo sandwiches, and for this, spread 1 tablespoon of whipped cream on one side of two chaffles and then cover with the remaining chaffles.
  6. Serve immediately.