Keto mint chocolate chaffle muffin!
A delicious low carb mint chocolate chaffle muffin that you can mix up in under 10 minutes.
No need for a mini waffle maker for these tasty chaffle muffins (chuffin).
Simple and quick low carb chaffle recipe that is tasty and delish.
Homemade chaffle muffin you can enjoy for keto breakfast, keto snacks – great for make ahead – grab and go or make for keto desserts.
YUMMY low carb mint chocolate chaffle that everyone will love even those that don’t follow a ketogenic diet / lifestyle.
Get ready to make the BEST mint chocolate chaffle muffin.
Follow the step by step instructions for these amazing low carb keto mint chocolate chaffle muffins.
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Keto Chaffle Muffin Recipes
Preheat oven to 400F. Lightly grease a muffin tin.
Melt mozzarella in the microwave at 30-second intervals.
Whisk in the eggs into the melted cheese.
Add almond flour, baking powder, and erythritol.
Divide the batter into the muffin pan.
Shake pan lightly to fill any gaps.
Bake for 10-12 minutes.
Meanwhile, combine all ingredients for the filling in a bowl.
Blend until smooth and creamy.
Transfer filling to a piping bag and fill chaffles from the bottoms.
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- 3 Eggs
- 1.5 cups Shredded Mozzarella
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 2 tbsp Erythritol
For the Filling
- 3 oz Cream Cheese, softened
- ¼ cup Almond Flour
- 2 tbsp Powdered Erythritol
- 1 tbsp Cocoa Powder
- ¼ tsp Vanilla Extract
- ¼ tsp Peppermint Extract
- Preheat oven to 400F. Lightly grease a muffin tin.
- Melt mozzarella in the microwave at 30-second intervals.
- Whisk in the eggs into the melted cheese.
- Add almond flour, baking powder, and erythritol. Mix well.
- Divide the batter into the muffin pan. Shake pan lightly to fill any gaps.
- Bake for 10-12 minutes.
- Meanwhile, combine all ingredients for the filling in a bowl. Blend until smooth and creamy.
- Transfer filling to a piping bag and fill chaffles from the bottoms .
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Energy – 211 kcal
Protein – 11g
Fat – 17
Carbohydrates – 3 g
Fiber – 2 g
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