Enjoy the classic flavors of strawberry shortcake in a low-carb, keto-friendly chaffle bowl! These crispy chaffles make the perfect vessel for juicy strawberries and fluffy whipped cream, creating a delicious dessert or snack that won't derail your keto diet.
Ingredients: 1 cup shredded mozzarella cheese. 2 large eggs. 2 tablespoons almond flour. 1 tablespoon powdered erythritol or preferred low-carb sweetener. 1/2 teaspoon vanilla extract. 1/2 cup sliced strawberries. 1/4 cup whipped cream unsweetened. 1 tablespoon powdered erythritol for whipped cream. Fresh mint leaves for garnish optional.
Instructions: Warm up your mini waffle maker. Shredded mozzarella cheese, eggs, almond flour, powdered erythritol, and vanilla extract should all be mixed together well in a bowl. Place half of the batter on a waffle iron that has already been heated. Cook for three to four minutes, or until golden and crispy. Do it again with the rest of the batter. Blend the powdered erythritol into the whipped cream until stiff peaks form. Do this while the chaffles are cooking. When the chaffles are done, let them cool a bit and then, while they are still warm, shape them into bowls. Place strawberry slices in each chaffle bowl and cover with whipped cream. If you want, you can add fresh mint leaves as a garnish. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Amms Art
