Oreo Chaffles

Preheat chaffle maker.
Place the eggs, Equip, sweetener, 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. Remove chaffle and repeat with remaining batter.
Meanwhile make the Oreo filling 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 fill with the Oreo Filling. Top with another chaffle.
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.