Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 large chaffles

Nutritional Info (Per Serving):

530 Cal | 49.7 g Fat | 14.6 g Protein | 15.8 g Carb | 0 g Fiber | 15.8 g Net Carb

Ingredients:

For Chaffle:

1/8 teaspoon cinnamon

½ teaspoon banana extract, unsweetened

4 teaspoons swerve sweetener

1 cup / 225 grams cream cheese, softened ½ teaspoon vanilla extract, unsweetened

8 eggs, at room temperature

For Syrup:

20 drops of banana extract, unsweetened

8 teaspoons swerve sweetener

20 drops of caramel extract, unsweetened

12 drops of rum extract, unsweetened

8 tablespoons unsalted butter

1/8 teaspoon cinnamon

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 for chaffle and for this, take a large bowl, crack eggs in it, add sweetener, cream cheese, and all the extracts and then mix with an electric mixer until smooth, let the batter stand for 5 minutes.
  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, repeat with the remaining batter and let chaffles stand for some time until crispy.
  5. Meanwhile, prepare the syrup and for this, take a small heatproof bowl, add butter in it, and microwave at high heat setting for 15 seconds until it melts.
  6. Then add remaining ingredients for the syrup and mix until combined.
  7. Drizzle syrup over chaffles and then serve.