Cream Puff Chaffles
KETO
Turn waffle iron on to preheat. In a large mixing bowl, mix the chaffle ingredients together using an electric mixer. Then, divide the mix into 6 equal portions.
Generously coat preheated waffle iron with nonstick cooking spray.
Next, spoon individual portions of the mix into greased waffle iron. Before closing the iron lid to cook, allow the mix to sit for about 30 seconds to melt and spread to the edges. Use a spatula to spread the mixture if necessary.
Cook the individual waffles for about 1 minute with the lid down.
After cooking, remove the individual chaffle by teasing the edges out with a fork. Transfer the cooked chaffle to a wire rack to cool.
In a separate large mixing bowl, using an electric mixer, mix the keto cream puff filling ingredients until they’re smooth and thick enough to pipe. Be careful to not over mix.
Once the chaffles have fully cooled, spoon the low-carb cream puff filling into a piping bag and pipe the filling atop 3 chaffles.
Place the remaining 3 chaffles atop the filling-covered chaffles to form a sandwich.
Serve “as is” or, using a sharp knife, slice the chaffles in half.
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