Servings: 2

1 oz cream cheese 1 oz cream cheese
1 Tbsp butter,  softened 1 Tbsp butter,  softened
1 Tbsp Splenda 1 Tbsp Splenda
1 Tbsp sour cream 1 Tbsp sour cream
1 egg 1 egg
½ cup Almond flour ½ cup Almond flour
½ tsp baking powder ½ tsp baking powder
1 Tbsp lemon juice 1 Tbsp lemon juice

No Instructions were shown so here are the basics: subheading: No Instructions were shown so here are the basics:
Heat dash mini waffle maker
Mix everything together until blended and smooth
Put 2 Tbsp batter onto hot waffle maker and cook to desired doneness,  around 4 minutes
Carefully remove chaffle and place on cooling rack
Repeat with remaining batter

Used whipped heavy whipping cream  for frosting.  Used whipped heavy whipping cream  for frosting.
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Normally I would say a serving size is 1 per egg but with 1/2 cup almond flour I'm guessing @ 2. Below are the nutrition Facts for this recipe based on 2 servings and does not include the Splenda or the heavy whipping cream.  Normally I would say a serving size is 1 per egg but with ½ cup almond flour I'm guessing @ 2. Below are the nutrition Facts for this recipe based on 2 servings and does not include the Splenda or the heavy whipping cream.
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Nutrition Facts from verywellfit.com  Nutrition Facts from verywellfit.com
Servings: 2  Servings: 2
Amount per 1 serving  Amount per 1 serving
Calories 188  Calories 188
Total Fat 17.7g  Total Fat 17.7g
Total Carbohydrate 3.1g  Total Carbohydrate 3.1g
Dietary Fiber 0.8g  Dietary Fiber 0.8g
Total Sugars 0.6g  Total Sugars 0.6g
Protein 5.7g  Protein 5.7g