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:
- 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 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.
- 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, repeat with the remaining batter and let chaffles stand for some time until crispy.
- 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.
- Then add remaining ingredients for the syrup and mix until combined.
- Drizzle syrup over chaffles and then serve.
