Chocolate Croissant Chaffles (Keto or Primal, Gluten-free)
Chocolate Croissant Chaffles are a cross between the flaky croissants we love and easy-to-make chaffles! All with chocolate in the middle!
Servings 2 servings
Calories 215kcal
Cost $2
Equipment
- chaffle maker (or waffle iron)
- oven
Ingredients
- 1 egg
- 1/2 cup + 2 Tablespoons mozzarella cheese grated
- 2 Tablespoons parmesan cheese
- 1 Tablespoon granulated sweetener low carb for Keto, or coconut sugar for Primal
- 2 teaspoons coconut flour or 2 Tablespoons blanched almond flour
- 1/2 Tablespoon butter melted
- 1/2 teaspoon psyllium husk powder
- 1/4 teaspoon baking soda sifted
- 3 to 4 Tablespoons chocolate chips (keto ones here), amount depends on if you make 3 or 4 chaffles with the batter
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside. Preheat your chaffle maker by plugging it in.
- Combine all of the ingredients, except the chocolate, in a small mixing bowl.
- The dough makes three Chocolate Croissant Chaffles, so scoop only 1/3 of the batter onto the hot iron. Lower the lid for 1 to 2 minutes, then remove the first chaffle to a work surface or your prepared baking sheet. Place 1 Tablespoon chocolate chips onto half of the chaffle. Fold over chaffle, and loosely seal the edges by pressing together with fingers or a utensil (fork or spoon), so the chocolate is now enfolded in the turnover. If you haven't already, transfer chaffle to baking sheet. Bake in preheated oven about 5 to 8 minutes, until golden brown and hot through. Meanwhile, cook remaining chaffles in the same way, and add each one to the baking sheet (in the hot oven) with a spatula. (Remove the first chaffle shortly after the second one has been added to the oven, and so on.) Allow baked Chocolate Croissant Chaffles to cool slightly or completely. Dust with powdered sweetener, and serve.
Nutrition
Calories: 215kcal | Carbohydrates: 2.5g | Protein: 11g | Fat: 17g | Fiber: 2g