Ingredients

Chaffle Cake Ingredients:

• 2 eggs
• 1/4 cup almond flour
• 1 tsp coconut flour
• 2 tbsp melted butter
• 2 tbsp cream cheese room temp
• 20 drops Boston Cream extract
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 2 tbsp swerve confectioners sweetener or monkfruit
• 1/4 tsp Xanthan powder

Custard Ingredients:

• 1/2 cup heavy whipping cream
• 1/2 tsp Vanilla extract
• 1 /2 tbs Swerve confectioners Sweetener
• 2 Egg Yolks
• 1/8 tsp Xanthan Gum

Ganache Ingredients:

• 2 tbs heavy whipping cream
• 2 tbs Unsweetened Baking chocolate bar chopped
• 1 tbs Swerve Confectioners Sweetener

Instructions

• Preheat the mini waffle iron to make cake chaffles first.
• In a blender, combine all the cake ingredients and blend it on high until it’s smooth and creamy.  This should only take a couple of minutes.
• On the stovetop, heat the heavy whipping cream to a boil. While it’s heating, whisk the egg yolks and Swerve together in a separate small bowl.
• Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour in the mixture slowly.
• Pour the egg and cream mixture back into the stovetop pan into the rest of the cream and stir continuously for another 2-3 minutes.
• Take the custard off the heat and whisk in your vanilla & xanthan gum. Then set it aside to cool and thicken.
• Put ingredients for the ganache in a small bowl. Microwave for 20 seconds, stir. Repeat if needed.  Careful not to overheat the ganache and burn it.  Only do 20 seconds at a time until it’s fully melted.
• Assemble your Boston Cream Pie Chaffle Cake and Enjoy!!

Nutrition Facts

Serves 4Serving Size1

Amount Per Serving
Calories	584
% Daily Value*
Total Fat 53.3g	82%
Cholesterol 307.5mg	102%
Sodium 138.3mg	6%
Total Carbohydrate 10.1g	3%
	Dietary Fiber 3.5g	14%
	Sugars 3.6g
Protein 12.4g	25%
Vitamin A 510.8µg	34%
Vitamin C 0.5mg	1%