Ingredients
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1 heaping tablespoon peanut butter (sugar-free)
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1 extra large egg
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2 teaspoons cocoa powder
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2 teaspoons monkfruit sweetener (optional)
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Pinch of salt
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1 1/2 tablespoons sugar-free semi-sweet chocolate chips (divided)
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1–2 teaspoons water, as needed
Instructions
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In a medium bowl, combine the peanut butter, egg, cocoa powder, pinch of salt, monkfruit sweetener (if using), and 1 tablespoon of the semi-sweet chocolate chips. Mix until smooth.
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Add 1–2 teaspoons of water gradually if the mixture is too thick. Stir to achieve a pourable batter consistency.
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Preheat a mini waffle maker according to the manufacturer’s instructions.
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Spoon half of the batter into the preheated waffle iron and spread evenly.
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Sprinkle half of the remaining chocolate chips on top of the batter.
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Close the waffle maker and cook for 2–3 minutes, or until the steam stops escaping from the machine.
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Carefully remove the cooked waffle and place it on a plate.
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Repeat steps 4–7 with the remaining batter and chocolate chips.
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Serve warm, optionally topped with berries, sugar-free syrup, or a dollop of Greek yogurt.
Notes
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The batter can be prepared up to 24 hours in advance and stored in the refrigerator.
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You can use almond or cashew butter as a substitute for peanut butter.
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For a completely sugar-free version, omit the monkfruit sweetener.
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Waffles can be stored in an airtight container in the fridge for up to 2 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 5 minutes