Place mozzarella and cream cheese into a microwave safe bowl. Heat 2 minutes on high.
Stir cheeses to combine then add egg, hemp and seasoning.
Heat chaffle iron and spoon on 1 tablespoon of mixture into the centre of the iron. Spread just a little and close lid. Cook 1-2 minutes before lifting lid, otherwise the chaffle will tear apart. If you want crispy chaffles sprinkle the iron with the tiniest amount of mozzarella and parmesan, (trust me it does not have to be a lot) and then spoon mixture on, spread and press the lid down but open it back up immediately to sprinkle the top with a little extra cheese too. This method works awesome.
Season chaffles and serve as a meal or top with your a low carb spread, butter, or fried eggs.
Chaffles can be made ahead of time and stored in the fridge for up to 5 days.
Place into a ziplock bag to freeze.
Hemp seeds can be replaced with sesame seeds or almond meal HOWEVER this will raise the carb count.
Yes one chaffle is 0 carb or <1g net carbs.
A two chaffle serve macros are 247 kCal | 1g net carb | 16g Protein | 19g Fat
Mozzarella can be exchanged for any kind of cheddar or Swiss cheeses
Serving: 1chaffle | Calories: 124kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 124mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 0g