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–+ servings

Strawberry Cheesecake Shortcake Chaffles

Maria Emmerich
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Prep Time 5 minutes
Cook Time 6 minutes
Course Bread, Breakfast, Dessert, Main Course, Nut Free
Cuisine American
Servings 2
Calories 503

Equipment

Chaffle Maker

Ingredients
  

  • 1 cup shredded mozzarella cheese
  • 2 large egg
  • 2 tablespoon Natural Sweetener or a few drops strawberry stevia
  • 1/4 teaspoon vanilla or almond extract

FILLINGS:

  • 4 tablespoons cream cheese softened
  • 1 large strawberry
  • 2 tablespoons Natural Sweetener or a few drops stevia glycerite

TOPPING:

  • 4 tablespoons heavy cream
  • 1 tablespoons Natural Sweetener or a few drops stevia glycerite
  • Sliced Strawberries

Instructions
 

  • Preheat a mini chaffle maker.
  • Place the cheese and egg into a small bowl and use a fork to combine well.
  • Grease the chaffle maker with duck fat spray (or other spray) and place 1/4 of the mixture into the chaffle maker and press the maker down. Cook the chaffle for 2 to 3 minutes or until golden brown and cooked through.
  • Repeat with remaining chaffle batter until you have 4 chaffles.
  • Meanwhile, place all of the ingredients for the cheesecake filling into a food processor and puree until smooth. Taste and adjust sweetness to your liking.
  • Make the topping by placing the heavy cream and natural sweetener into a whipped cream dispenser (click HERE to find the one I have).
  • Place one chaffle onto a plate, top with 1/2 of the cheesecake filling, top with another chaffle then top the chaffle with a few tablespoons of sliced strawberries and whipped cream.
  • Repeat with remaining ingredients.

Nutrition

Calories: 503 | Fat: 43g | Protein: 23g | Carbohydrates: 3g | Fiber: 0.2g | P:E Ratio: 0.5