The phrase, “you can’t have your cake and eat it too” is finally being put to rest! Yahoo!

You guys, it’s my mom’s birthday this coming weekend and this is the tasty treat I’m making for her. They are SOOOO good and super easy to make! Plus, they’re completely guilt-free.

But what on earth is a chaffle you ask? Only one of the most amazing culinary innovations I’ve ever come across. This comes from someone who eats ZERO grains. Chaffles come in a variety of flavors and kinds, from savory to sweet. In the most simple explanation, they’re egg and cheese cooked in a waffle iron. Super EASY!

For this little cake, I’ll be making a sweet chaffle that has a few extra ingredients. Still easy and super nutritious!

Best of all, you don’t have to be a baker to pull off this fancy little layer cake! It’s beautiful and delicious!

Sweet Chaffle Ingredients:

  • 1 large egg
  • 1/2 cup mozzarella cheese
  • 1/4 cup almond flour
  • 1/8 teaspoon gluten-free baking powder
  • 3 tablespoons monk fruit
  • 1/2 teaspoon vanilla extract

Raspberry Cream Filling Ingredients:

  • 2/3 cup heavy whipping cream (or full-fat coconut cream for dairy-free)
  • 1 tablespoon powdered monk fruit
  • 1/2 teaspoon vanilla extract
  • 2/3 cup fresh raspberries

White Chocolate Ingredients:

  • 1 tablespoon coconut butter (manna)
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered monk fruit
  • 1/2 teaspoon vanilla extract

Instructions:

To make your sweet chaffles, preheat your mini waffle iron. Then, combine all ingredients in a blender and blend well. I use my mini bullet for all of my chaffles. It works perfectly for mixing smaller quantities.

Spoon nearly 2 tablespoons of batter into the center of your waffle iron. This batter spreads out really well so error on the side of less versus more. Cook between 2-4 minutes. Once done, let the chaffle sit in the waffle iron for 15 seconds before removing and placing on a cooling rack. Chaffles firm up once they’ve cooled.

Repeat until you have 3 chaffles or until all of your batter is gone. Set them aside to cool.

To make your raspberry cream filling, combine whipping cream, vanilla and monk fruit until firm peaks form. Fold in the raspberries. I actually used the hand mixer for these as I wanted to crush up the berries some. Leave a few for garnish.

If you’re going to use coconut cream instead of the heavy whipping cream, be sure to place it in the fridge ahead of time to get as much coconut cream as you can. Drain the fluid from the cream. Add the cream, vanilla and monk fruit to a bowl and mix with a hand mixer until desired smoothness. Then add in your raspberries.

You can spoon your raspberry cream onto each chaffle or, if you’d like it to be a bit more fancy, use a piping bag and pipe it on. Add the raspberry cream to all 3 chaffles and then stack them one on top of the other until you have your layered chaffle cake.

Now, to make the white chocolate drizzle, combine the coconut butter and coconut oil into a bowl and microwave them until melted and easily stirred together. You can also do this on the stovetop in a double-boiler if you’re not a fan of microwaves like me.

Once melted, add in your monk fruit and vanilla extract. Drizzle the mixture over the top and let it ooze down the sides of the cake.

Garnish with a few raspberries and ENJOY!!

Recipes Makes: 1 cake

Recipe adapted from: Martina Slajerova