 Ingredients:For the Chaffle:1 Large Egg 1 TBSP Heavy Cream 1 TBSP Coconut Flour 1 TBSP Sweetener 1 tsp Cinnamon 1 tsp Vanilla Extract ¼ tsp Baking Powder Pinch Salt For the Frosting:1 oz Cream Cheese, softened 1 TBSP Unsalted Butter , melted and cooled ½ tsp Vanilla Extract 2-3 tsp Sweetener 1 tsp Unsweetened Almond Milk (optional- to thin out ) Instructions:Heat up your mini dash waffle maker . We can make the batter while it warms up Mix all Chaffle ingredients together and mix until well combined. If you want a soft cake like chaffle just pour half the batter into your mini dash waffle maker and allow to cook 3 to 4 minutes. I like my cinnamon roll chaffle with a little crunch so for that sprinkle just a few pieces of shredded mozzarella cheese onto your waffle maker before adding the batter and also add a little mozzarella cheese to the top of your batter before closing your waffle maker. Cook for 3 to 4 minutes and set aside. Repeat for other half of batter. Mix all frosting ingredients together and spread on top of chaffle. You can also put your frosting in a small ziplock bag and cut a little hole in the corner if you want to make swirls for your cinnamon roll chaffle. Adding almond milk is optional only if you want it a little thinner. If you like your frosting super rich and thick skip the almond milk The macros in this recipe are for 2 chaffles including the frosting making each cinnamon roll chaffle only 2 net carbs! Servings: 2 Macros Per Serving: Net Carbs: 4 Fiber: 2 Total Carbs:6 Protein:9 Fat: 19: Calories: 349
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