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–+ servings

Strawberry Shortcake Waffles

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Prep Time 5 minutes
Cook Time 2 minutes
Course Breakfast, Nut Free
Cuisine American
Servings 2 servings
Calories 349

Equipment

1 Chaffle Maker
Whipped Cream Canister

Ingredients
  

STRAWBERRY CHAFFLES:

CHEESECAKE FILLING:

  • 2 ounces cream cheese softened
  • 2 tablespoons powdered allulose (or 1/4 teaspoon stevia glycerite

TOPPING (OPTIONAL):

  • 1/4 cup heavy cream
  • 1 tablespoon powdered allulose (or a few drops of stevia glycerite)

Instructions
 

  • Preheat a mini waffle or chaffle maker.
  • Place the mozzarella, eggs, Equip and stevia glycerite in a small bowl and use a fork to combine well.
  • Grease the waffle maker with avocado or coconut oil spray. Place one-quarter of the cheese mixture in the waffle maker and press the lid down. Cook for 2 to 3 minutes, until golden brown and cooked through. Use a fork to gently remove the waffle from the waffle maker or gently flip the waffle maker to release the waffle onto a plate. Repeat with the remaining batter.
  • Meanwhile, make the filling: Place all the ingredients for the filling in a food processor and puree until smooth. Taste and adjust the sweetness to your liking.
  • Make the topping: Place the heavy cream and sweetener in a whipped cream dispenser.
  • Place one chaffle on a plate, top with half of the cheesecake filling, and top with another chaffle. Top the chaffle with a few sliced strawberries and some whipped cream, or place the toppings on the plate next to the chaffle sandwich, as pictured. Repeat with the remaining ingredients. Best served fresh.

Video

Notes

Nutritional Information with optional topping:
355.3 calories, 24.6g fat, 30.4g protein, 3.5 carbs, 0.1g fiber

Nutrition

Calories: 349 | Fat: 23.9g | Protein: 30.3g | Carbohydrates: 3.4g | Fiber: 0g | P:E Ratio: 1.1