Servings: 3 Chaffles

1/2 cup shredded mozzarella cheese ½ cup shredded mozzarella cheese
1 tablespoon almond flour 1 tablespoon almond flour
1/4 tsp baking powder ¼ tsp baking powder
1 eggs 1 eggs
1 tsp cinnamon 1 tsp cinnamon
1 tsp Granulated Swerve 1 tsp Granulated Swerve
 
Cinnamon roll swirl Ingredients Cinnamon roll swirl Ingredients
1 tbsp butter 1 tbsp butter
1 tsp cinnamon 1 tsp cinnamon
2 tsp confectioners swerve 2 tsp confectioners swerve
 
Glaze Glaze
1 tablespoon butter 1 tablespoon butter
1 tablespoon cream cheese 1 tablespoon cream cheese
1/4 tsp vanilla extract ¼ tsp vanilla extract
2 tsp swerve confectioners 2 tsp swerve confectioners

Make Chaffle Batter
In a small bowl mix the mozzarella cheese, almond flour, baking powder, egg, 1 teaspoon cinnamon and 1 teaspoon swerve granulated and set aside.
Make Cinnamon Swirl: subheading: Make Cinnamon Swirl:
In another small bowl add a tablespoon of butter, 1 teaspoon cinnamon, and 2 teaspoons of swerve confectioners sweetener.  Microwave for 15 seconds and mix well.
Cooking Instructions: subheading: Cooking Instructions:
Add ⅓ of the batter to your waffle maker. Swirl in ⅓ of the cinnamon, swerve and butter mixture onto the top of it.
Close the waffle maker and let cook for 3 to 4 minutes.
When the first cinnamon roll chaffle is done, make the second and then make the third.
While the third chaffle is cooking place 1 tablespoon butter and 1 tablespoon of cream cheese in a small bowl. Heat in the microwave for 10 to 15 seconds. Start at 10 and if the cream cheese is not soft enough to mix with the butter heat for an additional 5 seconds.
Add the vanilla extract and the swerve confectioners sweetener to the butter and cream cheese and mix well using a whisk.
Drizzle keto cream cheese glaze on top of chaffle.