Ingredients:

  • 2 large Eggs, lightly beaten
  • 1/2 cup Shredded Low-Moisture Mozzarella Cheese
  • 1 tablespoon Cream Cheese, softened
  • 1 tablespoon Almond Flour
  • 1/4 teaspoon Baking Powder
  • Pinch of Salt
  • Pinch of Black Pepper
  • Non-stick cooking spray or melted butter/ghee for the iron

Instructions:

  1. Preheat your waffle iron to medium-high heat. Lightly grease the top and bottom plates with spray or melted fat.
  2. In a mixing bowl, gently whisk the two eggs until just combined. Add the softened cream cheese and whisk until mostly smooth.
  3. Fold in the shredded mozzarella, almond flour, baking powder, salt, and pepper. Mix until the ingredients are just incorporated; the batter will be thick.
  4. Spoon half of the batter mixture directly onto the centre of the hot, greased waffle iron. Gently spread it slightly towards the edges without overfilling.
  5. Close the lid firmly and cook for 3–5 minutes. The chaffles are nearing completion when the initial steam subsides.
  6. Carefully lift the lid. The chaffles must be deeply golden brown and visibly crispy on the edges. If pale or floppy, cook for another 1–2 minutes.
  7. Gently remove the finished chaffle using a silicone spatula. Repeat steps 4–6 with the remaining batter for the second chaffle.
  8. Serve the Keto Chaffles immediately while hot, garnished or filled as desired.