Cranberry Swirl Chaffles with Orange Cream Cheese Frosting
These Cranberry Swirl Chaffles with Orange Cream Cheese Frosting are DELISH!
Ingredients
Cranberry sauce:
- 1/2 cup cranberries fresh or frozen
- 2 Tbsp granulated erythritol
- 1/2 cup water
- 1/2 tsp vanilla extract
Chaffles:
- 1 egg
- 1- ounce cream cheese at room temperature
- 1 Tbsp erythritol blend such as Swerve, Pyure or Lakanto
- 1/2 tsp vanilla extract
- 1 tsp coconut flour
- 1/4 tsp baking powder
Frosting:
- 1- ounce cream cheese at room temperature
- 1 Tbsp butter room temperature
- 1 Tbsp confectioner’s sweetener such as Swerve
- 1/8 tsp orange extract OR 2 drops orange essential oil
- A few strands of grated orange zest for garnish optional
Instructions
For the cranberry swirl:
- Combine the cranberries, water, and erythritol in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 10-15 minutes, until the cranberries pop and the sauce thickens.
- Remove from heat and stir in the vanilla extract.
- Mash the berries with the back of a spoon until a chunky sauce forms.
- The sauce will thicken off the heat significantly.
For the chaffles:
- Preheat mini Dash waffle iron until thoroughly hot.
- In a medium bowl, whisk all chaffle ingredients together until well combined.
- Spoon 2 tablespoons of batter into a waffle iron.
- Add 1/2 of the cranberry sauce in little dollops over the batter of each chaffle.
- Close and cook 3-5 minutes, until done. Remove to a wire rack.
- Repeat for the second chaffle.
For the Frosting:
- Mix all ingredients, except orange zest, together until smooth and spread over each chaffle.
- Top with optional orange zest.