Cinnamon Chaffles with Buttermilk Blueberry Syrup

Name: Cinnamon Chaffles with Buttermilk Blueberry Syrup
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup brown sugar swerve; 1/3 cup heavy cream plus 1 tablespoon lemon juice; 1/2 cut salted butter; 1 tsp baking soda; 1 tsp vanilla; 2 cups fresh blueberries; 1 egg; 1/2 cup shredded mozzarella cheese; 1/2 tsp vanilla; 1/2 tsp cinnamon; 1 tbsp powdered monkfruit blend

Erin @erin329

So it's kinda keto, just depends on how you do keto and your macros. I didn't figure them for this recipe, as it depends on the ingredients you use. Also this amount makes 2 mini waffle maker chaffles, scale up as needed. I tripled it and made it in a regular waffle maker.

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Ingredients

30ish minutes

2 servings

Buttermilk Blueberry Syrup
1/2 cupbrown sugar swerve
1/3 cupheavy cream plus 1 tablespoon lemon juice
1/2cut salted butter
1 tspbaking soda
1 tspvanilla
2 cupsfresh blueberries
Cinnamon Chaffles
1egg
1/2 cupshredded mozzarella cheese
1/2 tspvanilla
1/2 tspcinnamon
1 tbsppowdered monkfruit blend

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Steps

30ish minutes

1

Heat sugar sub, heavy cream with lemon juice, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture. Add blueberries and cook until they are warm and soft. Set aside.
2

Pre heat waffle iron.
3

Mix all chaffle ingredients together. Spray waffle iron with non-stick spray. Ladle on half the amount and cook until brown and crisp.