Cinnamon Roll Chaffle with Cream Cheese Frosting

Guysssss I made these Cinnamon Roll Chaffles over the weekend, and they took forever to make. I'm also sad because, of course, I didn't have all of the original ingredients. I'm pretty sure this happens to me every single time I make a meal. The frosting was pretty much only cream cheese which was good but wish I had non-expired heavy cream :/ The original recipe was from Delish HERE.

Chaffles are a part of the Keto diet. I'm still trying to eat healthy while quarantined but it's tough. In fact, boyfriend is on his way to order pizza right now :/ It's all about balance right? In this recipe, I made a few changes from the original - I used coconut flour instead of almond flour, regular milk instead of heavy whipping cream, and monkfruit instead of swerve.

I hope everyone is staying healthy!

Ingredients:
2 eggs
2 tbsp coconut flour
1 tsp vanilla
2 tbsp monkfruit
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup shredded mozzarella
PAM spray
4oz cream cheese
sugar-free maple syrup
1 tbsp milk

                                       

Directions:
Pre-heat mini waffle iron. In a bowl, beat eggs. Stir in coconut flour, vanilla, monkfruit, cinnamon, salt, and baking soda. Toss in mozzarella cheese.

Grease waffle iron with spray and pour batter in.

Cook for 6-8 minutes. Repeat with remaining batter. 

I have not made this in a full-size waffle maker. 

In a microwave-safe bowl, combine cream cheese,  milk, and 1 tbsp monkfruit. Microwave and white every 15 seconds until melted. Top waffles with cream cheese mixture and syrup. Add other fruits if you would like. Enjoy!