• Preheat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, sweetener, unsweetened almond milk, protein powder, dried egg whites and salt in a blender or food processor and combine until smooth and very thick. Add the 2 tablespoons of melted coconut oil and extract and pulse to combine well.
• Grease the hot waffle iron with coconut oil spray.
• Place 3 tablespoons of the batter in the center of the iron and close the lid. Cook for 3 to 4 minutes, until golden brown and crisp.
• Remove from the waffle iron.
• Repeat with the remaining batter and serve with drizzle of keto syrup. Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, place in a toaster.

CHOCOLATE SYRUP:

• 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. Use to top on the waffles.