Keto Lemon Chaffle


Makes 4 servings

INGREDIENTS

Chaffle Cake:

  • 2 oz cream cheese, room temp and softened

  • 2 eggs

  • 2 tsp butter, melted

  • 2 tbs coconut flour

  • 1 tsp monkfruit, powdered confectioners blend (add more if you like it sweeter)

  • 1 tsp baking powder

  • 1/2 tsp lemon extract

  • 20 drops cake batter extract

Chaffle Frosting:

  • 1/2 cup heavy whipping cream

  • 1 tbs monkfruit, powdered confectioners blend

  • 1/4 tsp lemon extract

INSTRUCTIONS

  1. Preheat the mini waffle maker

  2. Add all of the ingredients for the chaffle cake in a blender and mix it until the batter is nice and smooth. This should only take a couple of minutes.

  3. Use an ice cream scoop and fill the waffle iron with one full scoop of batter. This size of the ice cream scoop is about 3 tablespoons and fits perfectly in the mini waffle maker.

  4. While the chaffles are cooking, start making the frosting.

  5. In a medium-size bowl, add the chaffle frosting ingredients.

  6. Mix the ingredients until the frosting is thick with peaks.

  7. All the chaffles to completely cool before frosting the cake.

  8. Optional: Add lemon peel for extra flavor!

Serving size: 1 chaffle

Calories: 220

Fat: 20.3g

Net carbs: 3.3g

Protein: 5.6g

Recipe courtesy of Low Carb Inspirations

Chaffle Tip: Use an ice cream scoop to measure out the batter perfectly!


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