Low-carb, keto-friendly donut chaffles that are crispy outside and fluffy inside. Perfect for a quick sweet breakfast or snack.

Scale

1 large egg

1/2 cup shredded mozzarella

2 tbsp almond flour

1 tbsp erythritol

1/2 tsp vanilla extract

1/4 tsp baking powder

Pinch of salt

Optional: cinnamon or cocoa

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Preheat mini waffle maker and grease with nonstick spray.

In a bowl, whisk egg, cheese, almond flour, sweetener, vanilla, baking powder, and salt.

Pour half the mixture into the waffle maker.

Cook for 3–4 minutes or until golden brown.

Remove, cool on rack, repeat for second chaffle.

Top with glaze, sweetener dust, or berries as desired.

Let cool before topping to preserve crisp texture.

Store in fridge up to 5 days or freeze for 2 months.

Best reheated in air fryer or toaster oven for crunch.