Keto cinnamon chaffles with maple cream cheese
- 4 tbsp 4 tbsp unsalted cream cheese, softened
- ½ tsp ½ tsp maple extract, sweetened with stevia or erythritol
- ½ tsp ½ tsp ground nutmeg
- ½ tbsp ½ tbsp
- 4 4 eggeggs
- 2 cups (8 oz.) 475 ml (220 g) shredded mozzarella cheese
- 1 tbsp 1 tbsp
- 1 tsp 1 tsp ground cinnamon
- 2 tsp 2 tsp vanilla extract
- ½ tsp ½ tsp baking powder
- 1 tsp 1 tsp coconut oil, for greasing
- Mix the maple cream cheese ingredients together until they are well combined. Place in the fridge to firm up while you make your chaffles.
- Pre-heat your waffle maker.
- Place the eggs, mozzarella cheese, coconut flour, cinnamon, vanilla extract, and baking powder into a mixing bowl and beat to combine. You could also blend the batter with an immersion mixer for a smoother consistency.
- Set aside to rest for 5 minutes to let the coconut flour absorb some moisture.
- Lightly grease your waffle iron and evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result. Close the waffle iron and cook for approximately 6 minutes.
- Gently lift the lid to check if it's done.
- Serve warm with a dollop of maple cream cheese.
The original recipe makes four large chaffles or 6 mini chaffles.
A large waffle maker takes around 6 minutes and the mini waffle maker takes 3 minutes per chaffle.
These chaffles are best eaten straight away but can be frozen and reheated.
Maple extract flavored with stevia can be purchased from sites like Amazon and some specialty stores. Do read the labels as some maple extracts can have non-keto friendly sweeteners like malitol, or even real maple syrup.