Keto Chaffles

In a small bowl, whisk the egg until the yolk and white are fully combined, then stir in the shredded mozzarella, almond flour, and baking powder until you have a thick, uniform batter.

Spoon half the batter into the center of the hot waffle iron, close the lid, and cook for 3 to 4 minutes until no steam escapes and the chaffle is deep golden and crisp at the edges.

Carefully lift the chaffle out with a fork, repeat with the remaining batter, and let each one rest on a rack for 1 to 2 minutes so it firms up and crisps before serving.