These carrot cake chaffles are a dream come true. Warm spices and flavors, keto-friendly, and quick to make!
INGREDIENTS
CARROT CAKE CHAFFLE
- 1 Large Egg
- 1/2 cup Mozzarella, shredded
- 1/2 cup Almond Flour
- 1/4 tsp. Baking Powder
- 4 tbsp. Confectioners Swerve
- 2 tsp. Vanilla Extract
- 1/4 cup Unsweetened Vanilla Almond Milk
- 1/4 tsp. Kosher Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger (powdered/ground)
- ½ teaspoon Cloves (ground)
- ¼ cup Carrots, shredded
FROSTING
- 2 oz Cream Cheese, softened
- 1.5 tablespoon Confectioners Swerve
- 1-2 tablespoon Chopped Walnuts
- 1/4 teaspoon Vanilla Extract
- Additional Shredded Carrots to taste
INSTRUCTIONS
Chaffles
- In a bowl, combine all ingredients and whisk until one cohesive batter forms.
- Preheat and spray waffle iron with baking spray/oil.
- Per your specific waffle iron instructions, add a portion of the batter, and cook – flipping if necessary. Cook for approximately 4 minutes.
Frosting
- Combine all ingredients in a small bowl and use a spoon to stir well.
NOTES
If using a beligan waffle maker, this will create one large waffle that can be split into four parts, then frosted and stacked as desired.
Using a mini waffle maker will yield about 4 small waffles.
NUTRITION INFORMATION:
YIELD:
4
SERVING SIZE:
1
Amount Per Serving: CALORIES: 213TOTAL FAT: 17gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 10gCHOLESTEROL: 72mgSODIUM: 332mgCARBOHYDRATES: 6gFIBER: 2gSUGAR: 2gPROTEIN: 9g
