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I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓
This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!
I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!
In this case it lends itsself well to this yummy creation!
The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Keto Vanilla Raspberry Chaffle
1 Tbsp butter; melted & cooled
1 oz cream cheese
2 Tbsp coconut flour
1 Tbsp monkfruit /or granulated sweetener
1 tsp vanilla
1/4 tsp baking powder
1 large egg
6 frozen raspberries
Optional glaze:
1 tsp powdered erithrytol
1/4 tsp lemon extract
1/4 tsp heavy whipping cream
Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.
Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.
If a small wafflemaker like DASH, pour half in.
Can top with whipped cream, or drizzle with glaze.
To make glaze, whisk all in small bowl. Drizzle over warm waffles.
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