Ingredients:

  • 1 large Egg (room temperature)
  • 1/2 cup (56g) Shredded Mozzarella cheese (low moisture)
  • 2 tbsp (14g) Superfine blanched almond flour
  • 1/4 tsp Baking powder
  • 1/8 tsp Garlic powder
  • 1 pinch Fine sea salt

Instructions:

  1. Plug in your mini waffle maker and let it heat until the indicator light goes off. Do not grease the iron if it is non-stick.
  2. In a small mixing bowl, whisk the egg until no streaks of yolk remain. Stir in the almond flour, baking powder, salt, and garlic powder. Fold in half of the shredded mozzarella.
  3. Sprinkle a small pinch of the remaining cheese directly onto the bottom plate of the waffle maker. Pour half of the egg mixture over the cheese. Sprinkle another pinch of cheese on top of the batter.
  4. Close the lid immediately. Cook for approximately 3 minutes, or until the steam has stopped rising, indicating the internal moisture has evaporated.
  5. Carefully remove the chaffle and place it on a wire cooling rack for 1-2 minutes to achieve maximum crispiness. Repeat with the remaining batter.