Chaffles. So hot right now. And this trend was perfectly aligned with the second harvest of raspberries from the bushes we planted when we moved into this house three years ago. I probably have at least a cup more raspberries in the fridge that I need to figure out what to do with, plus more getting ripe every day. Expect more raspberry recipes from me in the near future, I guess, is what I’m getting at here.
This is a nice simple breakfast, but like most chaffle makers, it requires some equipment. The Dash Mini-Waffle iron is a must, as well as the Magic Bullet blender, unless you want to lug out your giant blender to do this. And while it’s not a necessity, and you can do it with a traditional hand mixer, an immersion blender with a whisk attachment is very useful for making the whipped cream.
To make the chaffle batter, combine an egg, one ounce of cream cheese, two tablespoons of almond flour, a tablespoon of Confectioner’s Swerve, two tablespoons of raspberries, 1/4 teaspoon each of baking powder and almond extract, and a small pinch of salt in your blender container. If you want you can also add a drop or two of red or pink food coloring. I didn’t, but it would be cute for sure. Blend until smooth. Heat up your Dash until the light goes out, then open it, pour half the batter onto the iron, and close it. Cook it until the light goes out again, about 3 minutes. Once it’s browned on the outside, lift it carefully with a fork and put it on the plate.
To make the whipped cream, combine two tablespoons of heavy cream, 1/4 teaspoon of almond extract, and your sweetener of choice in a small bowl. I used a teaspoon of Sukrin Gold Fiber Syrup, but you could definitely get away with any keto-approved liquid sweetener–a few drops of stevia if you don’t hate it like I do, or even some sucralose if you’re not sensitive to it. Use a hand mixer, immersion blender, or old school whisk if you feel like you need a workout for some reason, and beat it until it creates soft peaks and can mostly hold its own shape. Top each chaffle with half of the cream and sprinkle with 3 more tablespoons of raspberries before serving.
Raspberry Almond Chaffles
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.
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