Preparation time: 1 hour and 10 minutes

Cooking time: 20 minutes

Total time: 1 hour and 30 minutes

Servings: 4 mini chaffles

Nutritional Info (Per Serving):

241 Cal | 23 g Fat | 9.4 g Protein | 9.4 g Carb | 5.8 g Fiber | 3.6 g Net Carb

Ingredients:

¼ cup / 40 grams golden flaxseed meal

¾ cup / 115 grams shredded zucchini

¾ cup / 70 grams almond flour

¼ teaspoon ginger powder

¼ teaspoon salt

¾ teaspoon cinnamon

½ tablespoon baking powder

2 tablespoons Swerve Sweetener ¼ teaspoon vanilla extract, unsweetened

2 tablespoons avocado oil

1 egg white, at room temperature

2 tablespoons water

1 egg, at room temperature

Directions:

  1. Shred zucchini, place it in a sieve, sprinkle with salt, and let it sit for 1 hour.
  2. After an hour, drain the zucchini, press it to release as much of the moisture as possible, and set aside until required.
  3. 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.
  4. Meanwhile, prepare the batter and for this, take a large bowl, add flaxseed meal and flour in it, then add ginger powder, baking powder, cinnamon, and sweetener and stir until mixed.
  5. Then add zucchini, oil, vanilla, water, egg, and egg white and beat with an electric mixer until incorporated.
  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 and serve straight away.