Step 1

Preheat the mini waffle maker. You can make these chaffles by blending or mixing the dough.

Step 2

Start with the whole egg, egg white, mozzarella and cream cheese. Blend until smooth, add the dry ingredients, apart from the sweetener, and blend again. Finally, stir in the sweetener.

Step 3

Cook each waffle (about 60 g/2.1 oz batter) in a preheated mini waffle maker for about 3 minutes or until crisped up.

Step 4

Open the waffle maker and let the chaffle rest to cool down slightly. Open the waffle maker, let the chaffle cool down for 15 seconds, and then use a spatula to remove and let cool down completely. Repeat until you make 4 chaffles.

Step 5

Meanwhile, while the chaffles are cooling down, place the mascarpone and vanilla extract in the bowl of a mixer. Using the whisk attachment, whisk until softened, about 2 minutes.

Step 6

Add the powdered sweetener and heavy cream, one tablespoon at a time alternating each, until you have added all of them.

Step 7

Pipe filling on top of one chaffle and top with another.

Step 8

You can store the separate components in the fridge for up to 3 days… but I bet you eat them long before then! For longer storage, freeze the chaffles (with or without filling) for up to 3 months. If you freeze them with the filling you'll get ice cream sandwich chaffles!