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
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
- Shred zucchini, place it in a sieve, sprinkle with salt, and let it sit for 1 hour.
- After an hour, drain the zucchini, press it to release as much of the moisture as possible, and set aside until required.
- 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.
- 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.
- Then add zucchini, oil, vanilla, water, egg, and egg white and beat with an electric mixer until incorporated.
- 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.
- When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
- Let chaffles stand for some time until crispy and serve straight away.