Enjoy a delightful keto-friendly lemon chaffle served on a teacup mini cake plate stand. This tangy and sweet treat is perfect for a low-carb dessert or a satisfying breakfast.
Ingredients: 1 egg. 1/2 cup shredded mozzarella cheese. 1 tablespoon almond flour. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1/4 teaspoon baking powder. 1 tablespoon powdered erythritol optional, for sweetness. Whipped cream optional, for serving. Fresh berries optional, for serving.
Instructions: Warm up your mini waffle maker. Beat the egg in a small bowl. To the egg that has been beaten, add the almond flour, lemon zest, lemon juice, baking powder, and powdered erythritol if you are using it. Mix well. Half of the batter should be put into a mini waffle maker that has already been heated. Cook for about 3 to 4 minutes, or until golden and crispy. Do it again with the rest of the batter. Take the chaffles out of the waffle maker carefully and let them cool down a bit. If you want, you can serve it with whipped cream and fresh berries.
Prep Time: 5 minutes
Cook Time: 10 minutes
isabella morgenthal