Method

Waffle iron preparation: Preheat the waffle iron.

Egg preparation: In a small bowl, beat the eggs until well combined.

Batter mixing: Incorporate the shredded mozzarella cheese, almond flour, sweetener, ground cinnamon, and vanilla extract into the beaten eggs, stirring until a uniform batter forms.

First cooking: Pour half of the batter onto the preheated waffle iron, spreading evenly.

Cooking process: Cook until the chaffle is golden brown, approximately 8-10 minutes.

Completing batch: Carefully remove the chaffle and repeat the process with the remaining batter.

Serving: Serve the chaffles topped with a cube of butter and/or your preferred Maple Syrup, Keto-Friendly, Strawberry Jam, Keto-Friendly or Chocolate Spread, Keto-Friendly.

Refrigerate: Store cooked chaffles in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Place chaffles in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months. Reheat directly from frozen in toaster or oven.