Yummy, egg & cheese wafers	Sugar-free, Low Carb Chaffle Wafer Cookies!	Suitable for diabetics and anyone avoiding sugar.
Have you been enjoying the cheese-waffle (chaffle) craze? Here's another fun way to chaffle! While making one of my chaffle recipes, I wondered if it would work in another type of waffle maker, such as a wafer iron. After a brief search, I located my old krumkaka baker and put it to the test. Success! The chaffle-wafer cookies came off the iron hot and limp, crisping up as they cool, very much like the more traditional (sugar) recipe I learned decades ago. As you gently lift the thin wafer off the baking unit, you have a bit of time to reshape the resulting cookies into rolls, cones or pockets. These traditional wafers from Norway can be served plain, dusted with powdered sweetener (e.g. Swerve confectioners), and/or stuffed with something sweet.

Sugar-free krumkaka dusted with Swerve confectioners (l) Sugar-free almond lace wafers dipped in melted sf chocolate (r)	Experimenting with sugar-free wafer cookies in my old krumkaka iron was successful, but complicated because it lacks temperature control. A new wafer cookie iron solved the problem... .	Vanilla wafer cookies (krumkaka), formed into "baskets" filled with apple-jicama in cinnamon sauce
Krumkaka: · 1 egg (room temperature) 1-oz. (1/8 cup) cream cheese (room temperature) · 2 tablespoons Lakanto Monkfruit Sweetener (or alternate sweetener) · 2 teaspoon coconut flour · 1 1/2 teaspoon vanilla extract · 1/4 teaspoon cardamom (optional)	Almond Lace Wafers: · 1 egg (room temperature) 1-oz. (1/8 cup) cream cheese (room temperature) · 2 tablespoons Lakanto Monkfruit Sweetener (or alternate sweetener) · 2 teaspoon almond flour · 1 teaspoon almond extract	Apple-jicama filling: · 1/8 cup chopped apple (about 3 net carbs) · 3/8 cup chopped jicama (about 1 net carbs) · 1/4 cup water (can be plain water or part apple concentrate of lemon juice. I actually prefer "Sparkling Ice," Crisp Apple flavor.) · 2 tablespoons Lakanto Golden Monkfruit Sweetener (or other brown sugar replacement) · 1 teaspoon ground cinnamon · 1/8 teaspoon guar gum (or other thickener)
Apple-jicama filling instructions: The filling can be cooked in a saucepan on the stove or in a glass container in the microwave. Start by heating the jicama and liquid together. Mix the sweetener, cinnamon and guar separately, before adding to the hot jicama and juice. Add the apple pieces last and mix everything together thoroughly. Cook until the apple pieces soften, and the sauce thickens (about 5-6 minutes in a microwave.) The jicama remains crunchy and doesn't really soften significantly. The whole recipe is about 4 net carbs, and fills about 20 little wafer cookies.
The discovery that chaffles could become wafer cookies was delightful! However, my old krumkaka iron does not have temperature control. Some batches turned to charcoal instantly, while others became a gooey mess, insufficiently cooked. So I went in search of a more modern wafer cookie iron with a temperature control mechanism. The one I settled on is a Chef's Choice PizzellePro 835, and it has been pure heaven. It has been churning out sugar-free wafer cookies of every imaginable type since it first arrived in my kitchen. I hope you will enjoy them as much as I do. Pix and recipes follow:

The new pizzelle iron has a dial called "color control" which allows temperature selection. After some experimentation, I settled on 3 1/2 as the best setting. These recipes worked well if baked for 2 minutes, with a timer. I don't spray or oil the non-stick surface.	Since the baker is called PizzellePro, I made some traditionally anise flavored Italian cookies.	The French Gaufrettes are typically made into sandwich cookies with caramel icing. The cookies are the same as the krumkaka recipe, but with Swerve confectioners sweetener in place of monkfruit sweetener. The icing is below:
The wafer cookies on this page can probably be made in any waffle-wafer baker, such krum- kaka or pizzelle irons, gaufrette baker, or Polish wafer (mazurka) baker. They differ in minor ways. For instance, the pizzelle baker's pattern depth is slight greater than the krumkake iron's. These batters are temperature sensitive, so a machine with reliable temperature control is important. With some experimentation, you can determine the ideal combination of temperature and baking time, and have 100% success with every batch.	Pizzelle: · 1 egg (room temperature) 1-oz. (1/8 cup) cream cheese (room temperature) · 2 tablespoons Lakanto Monkfruit Sweetener (or alternate sweetener) · 2 teaspoon coconut flour · 1 1/2 teaspoon anise extract	Caramel Icing: · 1/8 cup (2 tablespoons) butter · 1/4 cup Swerve brown sweetener · 3/8 cup heavy whipping cream · a drop or two of extracts: vanilla, rum, maple (optional, but tasty) · pinch of salt Melt butter in a saucepan over low to medium heat. Add sweetener while the butter is melting. Once the butter has completely melted, continue cooking for about 5 minutes, stirring occasionally. Add cream and bring to a gentle boil. Simmer, stirring occasionally, until the mixture becomes thick enough to coat the back of a spoon. Remove from heat, add salt and flavoring extracts.
Chocolate Pizzelle: · 1 egg (room temperature) 1-oz. (1/8 cup) cream cheese (room temperature) · 2 tablespoons Lakanto Golden Monkfruit Sweetener (or alternate brown sugar replacement) · 1 tablespoon Hershey's unsweetened cocoa · 1 teaspoon coconut flour · 1 teaspoon vanilla extract · 1/8 teaspoon baking powder	Chocolate Pizzelle Sandwich Cookies Buttercream Icing: · 1/8 cup (2 tablespoons) butter · 1/4 cup Swerve confectioners sweetener · 2 teaspoons heavy whipping cream · 1/2 teaspoon vanilla extract	Ginger Crisps: · 1 egg (room temperature) · 1-oz. (1/8 cup) cream cheese (room temperature) · 2 tablespoons Lakanto Golden Monkfruit Sweetener (or alternate brown sweetener) · 2 teaspoon coconut flour · 1/2 teaspoon vanilla extract · 1/2 teaspoon groumd ginger · 1/2 teaspoon ground cinnamon
Butterscotch Crisps: · 1 egg (room temperature) · 1-oz. (1/8 cup) cream cheese (room temperature) · 1 teaspoon melted butter · 2 tablespoons Lakanto Classic Monkfruit Sweetener (or alternate non-sugar sweetener) · 2 teaspoon coconut flour · 1/2 teaspoon rum or scotch extract	Oat Fiber Crisps: · 1 egg (room temperature) · 1-oz. (1/8 cup) cream cheese (room temperature) · 1 tablespoon oat fiber (not oatmeal) 0 net carb · 1 tablespoon Barlean's Superfruit Seed Blend, (0 net carbs) · 2 tablespoons Lakanto Golden Monkfruit Sweetener (or alternate non-sugar brown sweetener) · 1 teaspoon coconut flour · 1 teaspoon vanilla extract · 1/2 teaspoon maple extract The cookies pictures above have Lily's sugar-free chocolate chips in them, which will add 1/3 net carb per cookie. Alternatively, whipped cream and sweetened cinnamon makes a delicious low carb topping. Caramel or buttercream icings (recipes above) would be delightful as well. Personally, I enjoy eating these healthy cookies without any toppings. You can taste the delicate flavor of the fruit/seed blend mixed with a faint taste of oats.	Cheesy Saltine Crackers: (above and below) · 1 egg (room temperature) · 1-oz. (1/8 cup) shredded mozzarella · 1 teaspoon flaxseed meal · 1 teaspoon coconut flour · 1/4 teaspoon psyllium husk · 1/8 - 1/4 teaspoon salt · 1/8 teaspoon baking powder
Butterscotch Icing: for butterscotch crisps · 1/8 cup (2 tablespoons) butter · 1/4 cup Swerve confectioners sweetener · 2 teaspoons heavy whipping cream · 1/2 teaspoon vanilla extract		Creamy tomato soup: Hunt's Tomato Sauce (2 net grams carbs per 1/4 cup), water, coconut milk, heavy whipping cream, seasonings to taste.
	Okay, these roll-cut butter cookies aren't chafflized wafers, but they are sugar-free, low carb and keto friendly. And sometimes you just need a roll-cut butter cookie! Working with the dough is a bit different from standard sugar cookies. I found it to be easier to roll out just enough for one large cookie at a time, keeping the rest of the dough in the fridge. I floured liberally (using both coconut and fine almond flours) and rolled each one out between two layers of baking parchment paper. The recipe makes 6 large cookies or a dozen small ones. The large cookies are about one net carb each.	Roll-Cut Butter Cookies: · 1/4 cup butter · 2 tablespoons Lakanto Monkfruit Sweetener (or other non-sugar sweetener of your choice) · 1 egg · 1 teaspoon vanilla extract Mix dry ingredients together. · 1/4 cup finely ground almond flour (4 net carbs, depending upon the brand) · 2 tablespoons coconut flour (2 net carbs, depending on brand) · 1 tablespoon oat fiber (zero net carbs) · 1 teaspoon natural guar bean powder "gum" (or highly processed xanthan gum) · 1/4 teaspoon baking powder
	The buttercream icing is made with Swerve Confectiones, butter, heavy whipping cream, vanilla and food coloring. (Sorry, I didn't measure anything, but it's pretty straight forward.) Cream confectioners sweetener into a small amount of butter. Slowly add cream until the mixture is just about right to spread on cookies. Finally add a few drops of vanilla extract and food coloring of your choice. At left: Curious if the recipe would work in the pizzelle iron, I tried a batch, and they're great! The cookie dough doesn't need to be chilled to bake them this way, because they don't need to be rolled out. I simply made little balls of dough and put them into the pizzelle maker, three at a time. They baked up crisp in two minutes. They're tasty, with or without frosting. (They leave the iron very well buttered!)	Instructions: 1. Cream together butter and sweetener 2. Stir in the egg and vanilla 3. Combine the dry ingredients together first, before adding to the mixture. (This prevents guar or xanthan gum from clumping.) 4. Thoroughly chill the dough. 5. Heat oven to 325ºF. 6. Roll out dough, cut cookies and place them on baking parchment. 7. Bake for 11-14 minutes. 8. Cool cookies before icing, or eating.

Some basic cream cheese chaffles. Highly Nutritious, Superfood Chaffles
(Recipes by Mary Hopson, who isn't a chef or baker of any sort. She makes no guarantees.)