Preparation time: 10 minutes

Cooking time: 17 minutes

Total time: 27 minutes

Servings: 4 mini chaffles

Nutritional Info (Per Serving):

240 Cal | 18.2 g Fat | 17.4 g Protein | 2.2 g Carb | 0 g Fiber | 2.2 g Net Carb

Ingredients:

For Chaffle:

¼ teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup / 115 grams shredded mozzarella cheese 2 eggs, at room temperature

For the Topping:

12 slices of pepperoni

1 cup / 115g shredded mozzarella cheese 4 tablespoons tomato sauce

Directions:

  1. Take a non-stick mini 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 chaffles and for this, take a large bowl, crack eggs in it, add garlic, Italian seasoning, and cheese and beat 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 3 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. In the meantime, switch on the oven, then set it to 400 / 200 and let it preheat.
  6. Let chaffles stand for some time until crispy, then top evenly with pepperoni, cheese, and tomato sauce and arrange the chaffle on a baking tray.
  7. Bake the chaffles until the cheese has melted and then serve straight away.