For Chaffle:
1 large egg
1 Tbsp heavy cream
1 Tbsp unsweetened cocoa
1 Tbsp powdered swerve
1 tsp coconut flour
1/2 tsp vanilla extract
1/2 tsp cake batter extract
1/4 tsp baking powder
For PB filling:
3 Tbsp all natural peanut butter
2 tsp powdered swerve
2 Tbsp heavy cream
– Add all the chaffle ingredients in a bowl. Mix really well.
– Pour half the mixture in a heated mini waffle iron and cook for 3-4 minutes. Repeat with the other half of mixture
– When both chaffles are cooked, set aside to cool
– Combine all filling ingredients until smooth and spread onto one of the chaffles
