Keto Cauliflower Rice Chaffles with Cream Cheese

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Your keto journey just got yummier with Keto Cauliflower Rice Chaffles with Cream Cheese.

Units Scale

3/4 cup Cauliflower Rice (60 g)
A dash of Salt
A dash of Ground Black Pepper
1 tbsp fresh Parsley, chopped (4 g) OR 2 pinches dried parsley to taste
1/4 cup of grated Three Cheese Blend (grated) or grated Mozzarella Cheese, (25 g)
1 medium Egg (40 g)
1 tbsp Butter (15 g)
2 tbsp Cream Cheese, 34% fat (30 g)
1 tbsp Almond Flour (7 g)
1/2 tsp Isolated Soy Protein (3 g)

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I prefer Frozen Cauliflower Rice (I stock it in the freezer at all times) and it lasts longer than fresh cauliflower and does not spoil. To my mind, frozen Cauliflower Rice is way easier and quicker to use.
Place the Cauliflower Rice in a bowl, and then microwave and thaw.
Once done, drain as much liquid as possible using a towel or paper towel.
Preheat a chaffle (or waffle) maker and grease it with butter.
Beat the egg, in a mixing bowl, add salt, ground black pepper, protein powder, almond flour, parsley, dry Cauliflower Rice, and cheese as well as the cream cheese. Mix until combined.
Once your chaffle maker is warm, spoon about 1/3 of the batter in the greased chaffle iron.
Close the lid and cook until steam stops about 5 minutes. Depending on your chaffle maker
Remove the chaffle and continue baking the remaining batter.
On a serving plate, serve waffles with a small dollop of whipped cream cheese, and enjoy!
Garnish with fresh (if you have) or dried parsley.

Find it online: https://esmesalon.com/cauliflower-rice-chaffles-with-cream-cheese/

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