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
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