Preheat a mini waffle iron until hot - about 5 minutes and use a pastry brush to grease the iron with coconut oil.

In a medium mixing bowl, beat egg, melted butter, and vanilla extract.

Stir in almond flour, cocoa powder, baking powder, and erythritol.

Now that the batter is smooth, you have two options, cook the waffle without cheese for a soft chocolate waffle or stir in shredded mozzarella for a crispy chaffle. I like to add ¼ cup shredded mozzarella for a medium crispy texture, add ⅓ cup for super crispy chaffle

Pour enough batter to cover the iron's surface, leaving some space on the border to prevent the batter from overflowing when baking. I used about 2 ½ tablespoons of batter for one mini iron waffle maker, as seen in my pictures.

Cook for about 3 to 4 minutes max to avoid dry waffles. Your chaffle won't be crispy at all when you open the iron, but it will be set, not runny, don't stick to the iron.

Use the tip of a knife or fork to release the border and remove it from the waffle iron. Yes, the chaffle is super soft, and that is ok! They crisp up when cooling down!

Place the chaffle on a cooling rack for 5 minutes to crisp. Meanwhile, bake the leftover batter to form 2 extra mini waffles.

Sprinkle 1 teaspoon of sugar-free chocolate chips on the hot chaffle. They will melt and add an extra boost of chocolate flavor! Or serve with a drizzle of sugar-free maple-flavored syrup, a dollop of unsweetened whipped cream.

You can freeze chaffle in an airtight container and thaw in the fridge the day before. Rewarm in a bread toaster or waffle maker.