Delicious Churro Waffles Easiest Recipe Ever

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Should you eat churro waffles for breakfast or as a low-carb dessert? These crunchy cinnamon waffles will always be a hit.  

Waffle – 1 large egg separated – 1 large egg white – ¼ teaspoon salt – ⅛ teaspoon cream of tartar – 1 cup almond flour – ¼ cup Swerve Sweetener – 1 teaspoon baking powder – ⅓ cup almond milk room temperature – 3 tablespoon butter melted – 1 teaspoon vanilla extract Cinnamon "Sugar" Coating – ⅓ cup Swerve Granular – 2 teaspoon cinnamon – ¼ cup butter melted Chocolate Sauce – ⅓ cup heavy cream – 1 ounce unsweetened chocolate chopped – 2 tablespoon powdered Swerve Sweetener – ½ teaspoon vanilla extract


Preheat the oven to 200F and place a baking rack over a big sheet pan. Classic (not Belgian) waffle iron preheat. 


Beat egg whites, salt, and cream of tartar in a large bowl until firm peaks form. Mix almond flour, sweetener, and baking powder in another large bowl.  


Mix in almond milk, egg yolk, butter, and vanilla. Carefully fold beaten egg whites until streak-free. 


After lightly greasing the waffle iron, pour ¼ to ⅓ cup batter into the center. Cook waffles until both sides are golden brown.  


Get four 8-inch waffles. Place cooked waffles on baking rack and bake for 20 minutes to crisp. Waffles should be divided. 


Mix sweetener and cinnamon in a shallow bowl. Dip each waffle portion in the cinnamon mixture after lightly brushing it with melted butter. 


In a small saucepan, heat cream on medium until bubbling. Allow chopped chocolate to melt for 5 minutes. 


Add sweetener and vanilla and mix well. Wait a few minutes to thicken. Cooling will thicken the sauce. Whisk in almond milk to thin. 


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