A protein-rich, lower-carb take on a fruity breakfast or dessert.
Makes: 2 chaffles (2 servings)
Per serving (approx.):
- Calories: 240
- Protein: 20 g
- Carbs: 11 g
- Fat: 13 g
Ingredients
Chaffles
- 2 large eggs
- ½ cup shredded part-skim mozzarella cheese
- 2 tbsp almond flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
Cream Filling
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light cream cheese, softened
- 1–2 tsp sugar-free sweetener
- ½ tsp vanilla extract
Topping
- ¼ small banana, thinly sliced
- 3–4 strawberries, sliced
Instructions
- Preheat a waffle maker.
- Mix the eggs, mozzarella, almond flour, baking powder, vanilla, and cinnamon.
- Cook half the batter at a time for 3–5 minutes, until golden and crisp.
- In a small bowl, mix the Greek yogurt, cream cheese, sweetener, and vanilla until smooth.
- Spread the cream mixture over one chaffle, top with the banana and strawberries, then place the second chaffle on top like a sandwich.
Optional Add-Ins
- Sprinkle with chopped almonds or pecans.
- Add a dusting of cinnamon.
- Drizzle with sugar-free maple syrup.
- For extra protein, mix ½ scoop vanilla protein powder into the cream filling.
Nutrition Tips
- Using just ¼ banana adds natural sweetness while keeping carbs moderate.
- For an even lower-carb version, replace the banana with extra strawberries or raspberries.
- Serve immediately for the crispiest texture.
