A bright, creamy, low-carb chaffle with lemon and vanilla
Prep: 5 minutes Cook: 3–5 minutes per batch Yield: 4 chaffles
Ingredients
■ 2 large eggs
■ ½ cup shredded part-skim mozzarella
■ ¼ cup ricotta cheese
■ 1 teaspoon finely grated lemon zest
■ monk fruit sweetener, to taste
■ Optional: 1 tablespoon almond flour for a slightly less eggy texture
■ A little oil or nonstick spray for the waffle maker
Instructions
1. Preheat your mini waffle maker and lightly grease it.
2. Whisk the eggs in a medium bowl.
3. Mix in the ricotta, lemon zest, and sweetener until combined.
4. Stir in the shredded mozzarella. If using almond flour, mix it in now.
5. Spoon batter into the waffle maker, leaving room for it to spread.
6. Cook for about 3–5 minutes, or until golden and set. Timing varies by waffle maker.
7. Let each chaffle rest for about 1 minute so it firms up before serving.
Serving Idea
Top with a little extra ricotta, fresh lemon zest, and a dusting of powdered monk fruit sweetener for a lemony treat.
Notes
For a stronger lemon flavor, increase the zest slightly next time. The ricotta makes these softer and creamier than a traditional
egg-and-mozzarella chaffle. Nutrition will vary with brands and whether you use the optional
Nutrient 2 chaffles
Calories 300
Protein 25 g
Total fat 21 g
Total carbs 4 g
Fiber 0 g
Net carbs 4 g
Calcium Approximately 400 mg
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