Strawberry Shortcake Chaffles

Dish Info

Keto Strawberry Shortcake Chaffles are rich and satisfying. This dreamy treat conjures up memories of childhood when my mother would splurge on little cakes from the grocery store and top them with strawberries and whipped cream. This keto version not only tastes better, it will leave you feeling great. The homemade whipped cream adds the perfect touch of sweetness and brings it all together.

Ingredients

Whipped Cream – ½ cup heavy cream – ¼ cup mascarpone cheese room temperature – 1 tablespoon Swerve confectioners – ¼ teaspoon vanilla extract Chaffle – 1 egg beaten – ½ cup finely shredded mozzarella – 2 tablespoons almond flour – 2 ½ tablespoons Swerve confectioners – ½ teaspoon vanilla extract – ¼ teaspoon baking powder – 4 strawberries sliced – For serving: Swerve confectioners

– Make the cream by combining the heavy cream, mascarpone, Swerve, and vanilla in a bowl of an electric mixer until soft peaks form.

– Refrigerate until ready to serve. – Heat your waffle iron.

– Re-coat with cooking spray and add the bell pepper and onion to the pan. Cook for 5 to 10 minutes, until tender.

– In a medium bowl, stir together egg, mozzarella, almond flour, Swerve, vanilla extract and baking powder. – Divide the mixture into thirds and spread one third of the mixture on your waffle iron.

– Cook for 5 to 7 minutes. (Cooking time will vary depending on the waffle iron you are using.) – Place the chaffles on serving plates. – Spread a layer of cream over each chaffle.

– Top with strawberries. – Dust with Swerve confectioners if desired.

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