Low Carb Strawberry Souffle Chaffle Cake

Ingredients

For the Chaffle Cake

• 1 egg
• 1 oz cream cheese (softened)
• ½ tsp vanilla extract
• 1 tbsp monk fruit confectioners blend
• 1 tbsp almond flour
• Sliced strawberries (for topping)
• 10 drops OOOFlavors Strawberry Soufflé
• 10 drops OOOFlavors Cake Batter
• 2 drops red food coloring (optional)
• Sugar-free sprinkles (optional)

For the Frosting

• 1 tbsp cream cheese (softened)
• 1 tbsp butter (softened)
• 1 tbsp monk fruit confectioners blend
• 9 drops OOOFlavors Strawberry Soufflé

Directions

Make the Chaffle Cake

1. Prepare the batter:

   • In a small bowl, whisk the egg until fluffy. Add cream cheese, vanilla, monk fruit sweetener, almond flour, OOOFlavors Strawberry Soufflé, OOOFlavors Cake Batter, and food coloring (if using). Mix until smooth and well combined.

2. Cook the chaffles:

   • Preheat a mini waffle maker and lightly grease it if needed.
   • Pour half of the batter into the waffle maker and cook for about 3 minutes, or until done.
   • Repeat with the remaining batter to create two chaffle cakes.
   • Allow the chaffle cakes to cool completely before frosting.

Make the Frosting

3. Combine ingredients:
   • In a small bowl, mix the cream cheese, butter, monk fruit sweetener, and OOOFlavors Strawberry Soufflé until smooth and creamy.

Assemble the Cake

4. Frost and decorate:

   • Spread the frosting evenly between the two chaffle layers and on top.
   • Garnish with sliced strawberries and sugar-free sprinkles (optional).

5. Serve and enjoy:

   • Slice and serve immediately or refrigerate for a chilled dessert.

Pro Tips:

• For a fluffier texture, let the batter sit for 5 minutes before cooking.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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Recipe by: @Lowcarbinspirations (IG)