Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 medium chaffles

Nutritional Info (Per Serving):

336 Cal | 27.6 g Fat | 16 g Protein | 7.5 g Carb | 2.9 g Fiber | 4.6 g Net Carb

Ingredients:

4 slices of bacon, cooked, crumbled

3 tablespoon coconut flour

1 jalapeno pepper, deseeded, sliced

1 jalapeno pepper, deseeded, diced

1 teaspoon baking powder

¼ teaspoon of sea salt

1 cup / 115 grams shredded cheddar cheese

3 eggs, at room temperature 1 cup / 225 grams cream cheese, softened

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, stir in baking powder, and salt until mixed.
  3. Take another bowl, place cream cheese in it, and beat with an electric mixer until fluffy.
  4. Crack eggs in a separate bowl, beat with an electric mixer until fluffy, then add cheddar cheese and ½ cup of beaten cream cheese and continue beating until combined.
  5. Add flour mixture into egg-cream cheese mixture, beat with an electric mixer until incorporated, and then fold in diced peppers.
  6. 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.
  7. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  8. Let chaffles stand for some time until crispy, then top with bacon, jalapeno slices and remaining cream cheese and then serve.