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!
DURATION :
PREP TIME : 5 minutes
COOK TIME : 10 minutes
TOTAL TIME : 15 minutes
SERVINGS : 6 chaffles
EQUIPMENT
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Dash Mini Maker
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
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Preheat your mini waffle maker. Spray with oil before adding chaffle batter.
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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.
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Fill the waffle maker 2/3rd full (just a little more than 1/8th a cup). Don’t overfill!
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Allow to cook 4-6 minutes or until waffle is crisp.
To make the Cream Cheese Frosting:
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Combine the softened cream cheese, confectioners monkfruit, vanilla and heavy cream as needed until it has reached your desired consistancy.
NOTES
This recipe makes 6 servings, and each one has 2.3 net carbs.
NUTRITION
Serving: 1 chaffle + 2 tablespoons frosting Calories: 159kcal Carbohydrates: 3g Protein: 9.5g Fat: 10.6g Cholesterol: 117mg Sodium: 200mg Fiber: 0.7g Sugar: 1.3g
