In a small bowl, whip up the egg.
Add the remaining ingredients and mix well until the batter is smooth and creamy.
If you don't have the peanut butter extract, you can skip it. It does add a more intense peanut butter flavor that is absolutely wonderful and makes this extract worth investing in.
Pour half the batter in a mini waffle maker and cook it for 2 to 3 minutes until it’s fully cooked.
In a separate small bowl, add the sweetener, cream cheese, sugar free natural peanut butter, and vanilla. Mix the frosting until everything is well incorporated.
Spread the frosting on the waffle cake after it has completely cooled down to room temperature.
Or you can pipe the frosting too!
Or you can heat the frosting and add a 1/2 teaspoon of water to make it a peanut butter glaze you can drizzle on your peanut butter chaffle too! We like it either way!