1tablespoonmonkfruit sweeteneror your favorite keto-approved sweetener
1 1/2teaspoonsbaking powder
1tbscoconutshredded and unsweetened
Italian Cream Frosting Ingredients:
2ozcream cheesesoftened and room temp
2tbsmonkfruit sweeteneror your favorite keto-approved sweetener
In a medium-size blender, add the cream cheese, eggs, melted butter, vanilla, sweetener, coconut flour, almond flour, and baking powder. Optional: Add the shredded coconut and walnuts to the mixture or save it for the frosting. Either way is great!
Blend the ingredients on high until it's smooth and creamy.
Preheat the mini waffle maker.
Add the ingredients to the preheated waffle maker.
Cook for about 2 to 3 minutes until the waffles are done.
Remove and allow the chaffles to cool.
In a separate bowl, start to make the frosting by adding all the ingredients together. Stir until it's smooth and creamy.
Once the chaffles have completely cool, frost the cake.