Great for meal prep or brunch. Makes 2 servings. There are lots of variations on chaffles. To keep low carb, use ¼ frozen, riced cauliflower instead of almond or coconut flour. Using flours will be less eggy and more waffle-ish in texture.
Ingredients:
1 Large, whole egg
½ cup Mozzarella cheese (can sub 1 oz softened cream
cheese)
2 TBSP Almond flour (2 tsp coconut flour)
¼ tsp Baking powder
½ tsp 1/2 tsp Psyllium husk powder (sprinkled to combine)
Butter and/or sugar-free syrup to taste
Directions:
Scramble egg. Add cheese, almond flour (or frozen riced cauliflower), baking powder, and psyllium husk powder.
Spray mini waffle iron with avocado or coconut oil. Once HOT, add ½ of the mixture to waffle iron and cook to desired crispness.
Transfer chaffle from iron to a plate. Add butter and sugar free syrup if desired.
Alternate Add-ins:
Sweet – Vanilla, blueberries, cinnamon, monkfruit, pumpkin puree, pumpkin spice
Savory – cheddar cheese & diced jalapeno; bacon crumbles, garlic & Italian seasoning
Suggested Sides:
Bacon, sausage, ham, or other protein
