Keto Churro Chaffles
These keto churro chaffles deliver all the cinnamon-sugar goodness of classic churros in a low carb, keto friendly package. Crispy, warm, and totally craveable.
Ingredients
For the Chaffle Batter
- 1 large Egg
- 1/2 cup Shredded Mozzarella Cheese
- 2 tbsp Almond Flour
- 1 tbsp Cream Cheese, softened
- 1/2 tsp Vanilla Extract
For the Coating
- 3 tbsp Granulated Erythritol
- 1 tsp Ground Cinnamon
- 2 tbsp Butter, melted
Equipment
- mini waffle maker
- pastry brush
Instructions
- Plug in a mini waffle maker and let it preheat fully. In a small bowl, mix together the granulated erythritol and ground cinnamon for the coating. Set aside.
- In a medium bowl, whisk the egg, then stir in the shredded mozzarella, almond flour, softened cream cheese, and vanilla extract until you have a smooth, well-combined batter.
- Lightly grease the waffle maker with a tiny bit of cooking spray. Spoon about 2 tablespoons of batter into the center and close the lid. Cook for 3 to 4 minutes, or until the chaffle is golden and crisp. Repeat with the remaining batter to make about 4 chaffles.
- As soon as each chaffle comes out of the waffle maker, brush both sides generously with melted butter using a pastry brush.
- Immediately press the buttered chaffle into the cinnamon erythritol mixture, coating both sides evenly. The warmth of the chaffle helps the coating stick perfectly.
- Serve the churro chaffles warm. They are best enjoyed right away when the outside is crispy and the center is soft.
Nutrition
Serving: 1servingCalories: 158kcalCarbohydrates: 2gProtein: 6gFat: 14g
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