Keto “Oreo” Chaffles: Your New Favorite Low-Carb Indulgence

👩‍🍳 Instructions

1. 1

   Preheat your mini waffle maker. Lightly grease if necessary.
2. 2

   In a medium bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking powder, and salt until well combined and no lumps remain.
3. 3

   In a separate small bowl, whisk the egg, melted butter, and vanilla extract.
4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. 5

   Gently fold in the shredded mozzarella cheese until evenly distributed.
6. 6

   Spoon about 2 tablespoons of batter per chaffle onto the preheated waffle maker. Close the lid and cook for 3-5 minutes, or until golden brown and firm. Remove and place on a wire rack to cool completely.
7. 7

   While chaffles cool, prepare the cream filling: In a medium bowl, beat softened cream cheese and softened butter with an electric mixer until light and fluffy (1-2 minutes).
8. 8

   Gradually add the powdered sweetener and vanilla extract, beating until smooth and well combined.
9. 9

   With the mixer on low, slowly drizzle in the heavy cream until the filling reaches your desired consistency (thick but spreadable).
10. 10

    Once chaffles are completely cool, spread or pipe a generous amount of cream filling onto one chaffle half, then top with another chaffle to create a sandwich. Repeat with remaining chaffles and filling.
11. 11

    Serve immediately or chill for 15-30 minutes for the filling to firm up slightly.