Servings: 1 Serving

48 grams shredded mozzarella cheese (1/2 c) minced 48 grams shredded mozzarella cheese (½ c) minced
1 large egg 1 large egg
32 grams almond four (1/4c) 32 grams almond four (¼c)

Making the BEST chaffles starts with prepping the cheese. You’ll want to measure out just less than ½ a cup (48 grams) of shredded mozzarella cheese. By the way, I recommend using a food scale to do this because the results always end up better.
Next, you’ll want to add the cheese to a cutting board and use a knife to mince it into tiny pieces. The mincing helps the cheese mix/combine better with the other ingredients.
Now you’ll want to add the minced cheese to a small bowl, along with a large egg, a heaping ¼ cup (32 grams) of blanched almond flour, and just a tiny pinch of xanthan gum.
At this point, you can get out your whisk and mix those ingredients ingredients until a thick batter forms. Once it does, you’ll want to use a spoon to scoop half of the batter onto your mini-waffle maker.
Also, since the batter is so thick you’ll want to use the spoon to spread it out on the iron. Just make sure most of the iron is covered with batter because it will not spread out as much as the original recipe does as it cooks.
When the chaffle is done cooking remove it from the waffle iron with a fork, and let it cool before eating it.
Now, repeat the same process.
The result is absolute chaffle perfection!