Spooky Keto Chocolate Chaffles

Step 1Preheat the mini waffle maker. Prepare all of the ingredients for the chaffle batter.

Step 2Start with the whole egg, egg white, mozzarella and cream cheese. Blend until smooth.

Step 3Add the dry ingredients (cocoa powder, coconut flour and baking powder) and blend again until well combined.

Step 4Cook each waffle (about 50 g/1.8 oz batter) in a preheated mini waffle maker for 2 to 3 minutes.

Step 5Open the waffle maker and let the chaffle rest to cool down slightly. Open the waffle maker, let the chaffle cool down for 15 seconds, and then use a spatula to remove and let cool down completely. Repeat until you make 5 chaffles.

Step 6Meanwhile, while the chaffles are cooling down, place the whipping cream, cream cheese, vanilla extract and powdered Erythritol in the bowl of a mixer. Using the whisk attachment, whisk until thick and creamy.

Step 7Place the mixture in a piping bag and decorate in any way you like. I tried to draw a spooky skeleton face but you can just spread the mixture on top using a spoon. The mixture is thick so you may need to use a spoon to smoothen your decorations.

Step 8Store the separate components in the fridge for up to 3 days and decorate on the day you plan to serve them. For longer storage, freeze the chaffles (with or without topping) for up to 3 months.