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–+ servings

Keto Peanut Butter Cup Protein Chaffles

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Prep Time 4 minutes
Cook Time 4 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Nut Free, Snack
Cuisine American
Servings 1
Calories 431

Equipment

1 Chaffle Maker

Ingredients
  

CHOCOLATE PROTEIN SYRUP

  • 1 tablespoon cream cheese softened (or Kite Hill cream cheese for dairy free)
  • 1/2 scoop Chocolate Equip Protein Powder
  • 3 tablespoons unsweetened coconut milk (or heavy cream or almond milk)
  • 1/4 teaspoon stevia glycerite (or equivalent)

Instructions
 

  • Preheat chaffle maker.
  • Place the eggs, peanut butter Equip, gelatin, and baking powder in a medium bowl. Use a hand mixer on high to combine until light and fluffy.
  • Grease the chaffle maker with avocado oil spray and place 2 tablespoons of batter into the chaffle maker. Close and allow to cook for 2 minutes or until cooked through and slightly crispy. Remove chaffle and repeat with remaining batter.
  • Meanwhile make the chocolate protein syrup by placing the softened cream cheese into a small bowl. Use a fork to loosen the cream cheese. Add the chocolate Equip and stir well to make a paste. Slowly add in the unsweetened coconut milk and stir well to combine. Add stevia glycerite and stir well. Taste and adjust sweetness to your liking.
  • Place the chaffles onto a plate and drizzle with chocolate protein syrup.
  • Store extras in an airtight container in the fridge for up to 3 days. Can be frozen for up to a month. To reheat, place into a 350 degree F oven (or a warm chaffle maker) for 2 minutes or until heated through.

Video

Nutrition

Calories: 431 | Fat: 20g | Protein: 52g | Carbohydrates: 6.5g | Fiber: 1.5g | P:E Ratio: 2.1