Ingredients:

  • 1 large egg (50g)
  • 1/2 cup shredded mozzarella cheese (56g)
  • 1 tbsp almond flour (8g)
  • 1/4 tsp garlic powder (1g)
  • 1 pinch sea salt (0.5g)

Instructions:

  1. Crack the egg into a bowl and beat vigorously with a fork until the whites and yolks are fully integrated and the mixture is smooth.
  2. Fold in the shredded mozzarella, almond flour, garlic powder, and sea salt, stirring until the cheese is evenly coated in egg.
  3. Preheat the mini waffle iron and lightly spray with non stick cooking spray. Note: Even non stick irons benefit from a quick spray.
  4. Pour the batter into the center of the iron, spreading it slightly with a spoon to ensure it reaches the edges.
  5. Close the lid and cook for 3-5 minutes.
  6. Listen for the sound. Remove the chaffle once the sizzling subsides and steam stops escaping the sides.
  7. Carefully remove the chaffle with a fork.
  8. Place it on a wire cooling rack for 60 seconds until the structure sets and reaches maximum crispness.