Ingredients:
For the Chaffle:
- 1 large egg
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon almond flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons powdered erythritol or sweetener of choice (adjust to taste)
For the Filling:
- 2 tablespoons cream cheese, softened
- 1 tablespoon heavy cream
- 1 tablespoon powdered erythritol or sweetener of choice
- 1/2 teaspoon vanilla extract
Instructions:
For the Chaffle:
- Preheat Waffle Maker:
- Preheat your mini waffle maker according to the manufacturer’s instructions.
- Prepare Batter:
- In a bowl, whisk the egg. Add in the shredded mozzarella, almond flour, cocoa powder, baking powder, vanilla extract, and powdered sweetener. Mix until well combined.
- Cook Chaffle:
- Spoon half of the batter into the center of the preheated waffle maker. Close the lid and cook until the chaffle is firm and crispy (usually 3-4 minutes). Repeat with the remaining batter.
- Cool Chaffles:
- Allow the chaffles to cool on a wire rack. They will become even crispier as they cool.
For the Filling:
- Make Filling:
- In a small bowl, combine the softened cream cheese, heavy cream, powdered sweetener, and vanilla extract. Mix until smooth.
- Assemble Oreo Chaffle:
- Once the chaffles are completely cooled, spread the cream cheese filling on one chaffle and then sandwich it with another chaffle.
- Optional: Refrigerate:
- For a firmer filling, you can refrigerate the Oreo chaffle for a short time before serving.
- Serve and Enjoy:
- Your Keto Oreo Chaffle is ready to be enjoyed! Serve and savor the deliciousness.