These Cinnamon Roll Chaffles are going to be your go to for a keto breakfast! At only 2 net carbs including the cream cheese icing, you’ll love these for low carb meal prep!
PREP TIME: 5 minutes
COOK TIME: 5 minutes
TOTAL TIME: 10 minutes
Ingredients
Chaffle Batter
- 3 eggs
- 1/4 cup almond flour
- 3/4 cups shredded mozzarella
- 2 ounces cream cheese
- 2 tablespoons Monkfruit Sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Cream Cheese Frosting
- 2 ounces cream cheese
- 1/2 cup confectioners Monkfruit sweetener
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (use as needed to thin the frosting)
Instructions
-
-
- Preheat your mini waffle maker. Spray with oil before adding chaffle batter.
- Whisk your eggs, then add the shredded cheese, softened cream cheese, almond flour, baking powder, sweetener, cinnamon, and vanilla extract. Mix until the cream cheese is smoothly incorporated throughout.
- Fill the waffle maker 2/3rd full (just a little more than 1/8th a cup). Don’t overfill!
- Allow to cook 4-6 minutes or until waffle is crisp.
-
To make the Cream Cheese Frosting:
-
- Combine the softened cream cheese, confectioners monkfruit, vanilla and heavy cream as needed until it has reached your desired consistancy.
