Preheat your mini waffle iron to a medium or medium-high setting until the indicator light shows it's ready.
In a medium bowl, whisk together the almond flour, Swerve sweetener, baking powder, and cinnamon.
Add the eggs and shredded mozzarella to the dry .
Stir until the batter is smooth and well combined, then gently fold in the frozen blueberries.
Pour approximately one-fifth of the batter onto the hot waffle iron. Close the lid and cook for 4-5 minutes, or until the chaffle is golden brown and steam is no longer escaping from the sides.
Carefully remove the cooked chaffle with a silicone spatula and place it on a wire rack to crisp up.
Repeat the process with the remaining batter.
Serve the chaffles warm, dusted with a little powdered Swerve sweetener if desired.
Don't overfill the waffle maker. The batter will expand as it cooks, so a little less than you think you need is usually the perfect amount.
