Ingredients:

  • 1 large egg, room temperature
  • 0.5 cup shredded mozzarella cheese, divided
  • 1 tbsp super-fine almond flour
  • 0.25 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 1 pinch sea salt
  • 1 tbsp sugar-free marinara sauce
  • 6 slices keto-friendly mini pepperoni
  • 1 tbsp shredded Parmesan cheese

Instructions:

  1. In a small mixing bowl, whisk the egg until fully emulsified. Stir in the almond flour, garlic powder, Italian seasoning, and sea salt. Fold in half of the shredded mozzarella cheese. Let the mixture sit for 2 minutes to allow the almond flour to hydrate.
  2. Preheat your mini waffle maker. Once the indicator light turns off, sprinkle a small pinch of the remaining mozzarella cheese directly onto the bottom plate to create a cheese lattice.
  3. Pour half of the batter over the cheese, then sprinkle another pinch of mozzarella on top of the batter. Close the lid immediately.
  4. Cook for 3 to 5 minutes or until the steam stops escaping and the crust is rigid and golden brown. Remove and place on a wire cooling rack to maintain crispness. Repeat with the remaining batter for the second chaffle.
  5. Spread half a tablespoon of sugar-free marinara sauce over each chaffle. Top with pepperoni and shredded parmesan. Optional: Return to the waffle maker (lid propped) or a broiler for 30 seconds to melt toppings.