Savoring with Saba
Cinnamon Roll Chaffle
During the holiday season, I can't get enough of cinnamon. I use it in a variety of recipes- from desserts to cocktails. The sweetness, subtle citrusy and spicy undertones pair well with tons of ingredients.
During the holidays, I often make cinnamon rolls and cookies to share with family and friends. But this year, it's been hard to get into a festive, holiday mood. It'll be a laid back Christmas, so I didn't want to overdo it with my typical holiday recipes. Even though I haven't quite gotten into the holiday spirit yet, I wanted to get my cinnamon roll fix without all the work, so I decided to make cinnamon roll chaffles!
Chaffles are waffles primarily made out of cheese (waffles + cheese= chaffles). These are low carb alternatives to traditional waffles. If you've been part of the SWS community for some time, you know I'm obsessed with chaffles. I've made pizza chaffles and pumpkin chaffles. They are super easy to make and only require a few ingredients.
The cinnamon roll chaffle is a perfect alternative. Adding the warm, melted cream cheese frosting sets this recipe off. It's ooey and gooey and provides just the right amount of sweetness. I also add syrup for extra sweetness and fresh fruit as garnishes.
Storage Recommendations: Store these chaffles in the fridge for 3-4 days, or freeze them to keep them longer than that. You can also freeze these, but be sure to store them in a freezer safe bag with parchment paper layers in between to prevent sticking.
Reheating Recommendations: Let them thaw first and then reheat using a microwave or toaster until warm. I prefer using a toaster or toaster oven- works best for this recipe!
Watch the cooking video for this recipe!
3 large eggs
2 tbsp almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1- 3 tsp cinnamon
1 c shredded mozzarella, divided
1 tsp vanilla extract
1- 4 tbsp sweetener (or to taste)
Cinnamon Roll Chaffles
Preheat waffle iron. In large bowl, mix almond flour, vanilla, 1 tablespoon sweetener, cinnamon, salt, eggs, and baking soda. Toss in mozzarella.
Grease waffle iron with cooking spray, then pour the batter into the waffle iron and cook until light golden, about 3 minutes. Repeat with remaining batter.
In a medium microwave-safe bowl, combine cream cheese, heavy cream, and remaining sweetener. Microwave, whisking every 15 seconds, until melted and drizzly.
Drizzle melted cream cheese frosting mixture over chaffles, and top with syrup and fruit.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 6.5g
Net Carbs- 7g