Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 16 mini chaffles

Nutritional Info (Per Serving):

170 Cal | 16 g Fat | 4.2 g Protein | 4 g Carb | 2 g Fiber | 2 g Net Carb Ingredients:

1/2 cup / 50 grams almond flour

½ cup / 75 grams chopped chocolate, unsweetened 1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup / 40 grams cocoa powder, unsweetened 1/4 teaspoon liquid stevia

1/2 cup / 100 grams Swerve Sweetener

1/2 teaspoon vanilla extract, unsweetened 12 tablespoons coconut butter

5 eggs, at room temperature

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 saucepan, place it over medium heat, add cocoa powder, chocolate, and butter and cook for 3 to 4 minutes until the butter has melted, whisking heat frequently.
3. Then add sweetener, stevia, and vanilla into the pan, stir until combined, remove the pan from heat and let it stand for 5 minutes.
4. Take a medium bowl, add flour in it and then stir in baking powder and salt until mixed.
5. After 5 minutes, beat eggs into the chocolate-butter mixture and stir the flour until incorporated.
6. Use a ladle to pour ¼ cup 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.