Preheat your mini waffle iron to a medium-high setting.
In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and psyllium husk powder until well combined.
In a separate medium bowl, beat the eggs until light and fluffy.
Stir in the vanilla extract, melted coconut butter, and shredded mozzarella cheese.
Pour the wet egg mixture into the dry and mix with a spatula until just incorporated. Be careful not to overmix the batter.
Pour approximately ¼ of the batter onto the hot waffle iron. Close the lid and cook for 4-5 minutes, or until golden brown and firm to the touch.
Carefully remove the chaffle with a silicone spatula and transfer it to a wire rack to cool and crisp up.
Repeat with the remaining batter to make a total of 4 chaffles.
In a small bowl, mix the erythritol and 1 ½ teaspoons of cinnamon for the topping.
Brush each warm chaffle with melted coconut butter and sprinkle generously with the cinnamon-sweetener mixture.
Serve immediately and enjoy!
Do not overfill your waffle maker! The batter will expand as it cooks. For a standard mini waffle maker, about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per chaffle is perfect.
