Raspberry Almond Chaffles
Two delectable sweet chaffles topped with almond whipped cream and raspberries.
Equipment
- Dash mini-waffle iron
- Blender
- Immersion Blender or Hand Mixer
Ingredients
- 1 large egg
- 1 ounce cream cheese
- 2 tbsp almond flour
- 1/3 cup raspberries divided
- 1 tbsp Confectioner's Swerve
- 1/4 tsp baking powder
- 1/2 tsp almond extract divided
- 1 small pinch salt
- 2 tbsp heavy cream
- 1 tsp Sukrin Gold Fiber Syrup or other sweetener of choice
Instructions
- Preheat the Dash mini-waffle iron.
- Put the egg, cream cheese, almond flour, Swerve, 2 tablespoons of the raspberries, 1/4 teaspoon of the almond extract, and the baking powder in the container of a blender and blend until smooth. Put half of the batter into the preheated Dash and cook until the light turns off again, about 3 minutes. Remove carefully with a fork onto a plate and repeat with the remaining batter.
- While the second waffle cooks, put the heavy cream, remaining 1/4 teaspoon of almond flour, and the Sukrin gold or your preferred sweetener into a small bowl. Whisk, either by hand or appliance, until the cream makes soft peaks. When the second waffle is done, top both waffles with cream and the remaining raspberries.
- Macros per serving (2 chaffles): 395 calories, 4 grams net carbs, 11 grams protein, 35 grams fat.