Gingerbread Chaffles

Preheat chaffle maker.
Place the eggs, Equip, sweetener, gelatin, spices 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. Remove chaffle and repeat with remaining batter.
Meanwhile make the frosting by placing the softened cream cheese into a small bowl. Use a fork to loosen the cream cheese. Add the protein powder. Slowly add in the unsweetened milk and stir well to combine. Add stevia glycerite and stir well. Taste and adjust sweetness to your liking.
Place one chaffle onto a plate and top with the frosting.
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.
NOTE: if you store the frosting in the fridge, it will solidify. To make soft, place in a microwave safe bowl and heat for 15 seconds and stir. Continue to heat until softened.