Ingredients
- 150g (3 large) Whole Eggs
- 100g (¾ cup) Mozzarella
- 27g (¼ cup) Sodium Caseinate
- 15g (2 Tbsp) Almond Flour
- ¼ Vanilla Bean
- 7.5g (1 tbsp + 1 ½ tsp) I’m Free Perfect Gluten Replacement
- 16g (2 tbsp) EverCrisp
- 9g (2 tsp) Xylitol
Equipment
- Waffle Iron (we used a Dash Mini)
- Food Processor
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
1 Quart of Batter
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Combine Ingredients
Preheat a waffle iron.
In a food processor add all the ingredients and process for 10 seconds.
Measure out the waffle batter. For a Dash Mini we use 56g, different waffle makers will take more or less batter.
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Cook Chaffles
Cook the waffle for 4 minutes 30 seconds. If it’s the first time making these waffles. they will be done when they are completely golden brown on the outside.
Once the waffle is golden brown place it on a rack and allow it to cool.
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Serve
Serve it as is or with your favorite keto friendly sugar free pancake syrup.
These Chaffles can also be stored in the refrigerator and used as a plain sandwich bread as well.
Store for up to 7 days in the refrigerator. To re-heat, you can place them back in a waffle maker for 1 minute.
