RACHEL LETT
The world is obsessed with chaffles, and I'm not surprised — crispy on the outside and fluffy on the inside, it's hard to believe they're less than 2g net carb.
The trick to making them waffle-y and not 'eggy' is to blitz the mixture till smooth.
Chocolate Chaffle
SERVES 3
80g (1 cup) finely grated mozzarella cheese*
4 tablespoons almond flour
2 eggs
2 teaspoons natural sweetener
1 tablespoon cacao powder
1 teaspoon vanilla extract (no sugar)
*don't use pre-shredded mozzarella as this contains additives.
Ingredients
Turn on the waffle maker to the hottest setting
Put all the ingredients in a blender and blitz till smooth and combined
Make sure the waffle iron has come to its hottest temperature before you begin cooking.
Spoon a third of the mixture into the waffle iron and cook for 2-3 minutes. You will know it's cooked when the steam disappears and it's cooked through.
Remove the waffle and allow to cool while you cook the remaining waffle batter.
The chaffles can be eaten straight away with your favourite topping like almond butter and yoghurt (as seen in the picture).
Alternatively, store in the fridge or freezer for later. Simply reheat in a toaster or pop them into a heated oven for a few minutes.