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:

  1. Preheat Waffle Maker:
    • Preheat your mini waffle maker according to the manufacturer’s instructions.
  2. 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.
  3. 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.
  4. Cool Chaffles:
    • Allow the chaffles to cool on a wire rack. They will become even crispier as they cool.

For the Filling:

  1. Make Filling:
    • In a small bowl, combine the softened cream cheese, heavy cream, powdered sweetener, and vanilla extract. Mix until smooth.
  2. Assemble Oreo Chaffle:
    • Once the chaffles are completely cooled, spread the cream cheese filling on one chaffle and then sandwich it with another chaffle.
  3. Optional: Refrigerate:
    • For a firmer filling, you can refrigerate the Oreo chaffle for a short time before serving.
  4. Serve and Enjoy:
    • Your Keto Oreo Chaffle is ready to be enjoyed! Serve and savor the deliciousness.