2 oz cream cheese, room temp and softened
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
1/2 cup heavy whipping cream
1 tbs monkfruit, powdered confectioners blend
1/4 tsp lemon extract
Preheat the mini waffle maker
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.
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.
While the chaffles are cooking, start making the frosting.
In a medium-size bowl, add the chaffle frosting ingredients.
Mix the ingredients until the frosting is thick with peaks.
All the chaffles to completely cool before frosting the cake.
Optional: Add lemon peel for extra flavor!
Serving size: 1 chaffle
Net carbs: 3.3g
Recipe courtesy of Low Carb Inspirations
Chaffle Tip: Use an ice cream scoop to measure out the batter perfectly!