I make mine with full fat cheese, you can use part skim or maybe fat free.
While your 4" waffle iron heats up: In a small food processor (for best results) pulse 1/3 cup shredded mozzarella cheese 1 Tablespoon almond flour 2 teaspoons oat fiber (not oat flour) 1/4 teaspoon baking powder nice pinch of salt Pulse until it looks like bread crumbs, then add: 1 large egg 2 teaspoons water
Pulse until it looks like a very thick batter (if it's more like a dough, add 1tsp more of water). Place 1/2 of the batter on the waffle maker and spread it out as best you can, close the lid and cook for 3-4 minutes until the top releases easily when you lift the lid. Remove to a wire rack to cool (important or they get soggy), then cook the other "chaffle".
I have not had much luck with sweet chaffles, but I did add 1 packet of splenda naturals (stevia and erythritol blend), 1/2tsp vanilla and 1/2 teaspoon ground cinnamon to this batter and it was not bad. Especially topped with butter and sugar free pancake syrup
My name is Rene IG @dotren1 since I'm not good at adding photos on here lol