Preheat your waffle maker. A mini waffle maker (like a Dash) is ideal. Heat it fully so the batter sizzles on contact for better crisping.

Mix the wet ingredients. In a small bowl, whisk the egg until smooth. Add softened cream cheese and whisk until mostly blended. A few small specks are fine.

Add the dry ingredients. Stir in almond flour, baking powder, salt, and pepper. Mix until you have a smooth, pourable batter.

Fold in the cheese. Add the shredded mozzarella and gently fold to distribute evenly. The batter will be thick—this is what gives a sturdy, bread-like texture.

Grease the waffle maker. Lightly butter or spray the plates. This helps with browning and prevents sticking.

Cook the first chaffle. Spoon half the batter onto the center of the hot waffle maker. Close the lid and cook for 3–4 minutes, or until steam slows and the outside is golden and crisp.

Let it set. Carefully remove the chaffle and place it on a wire rack for 1–2 minutes. This short rest firms it up and boosts crispness.

Repeat. Cook the remaining batter just the same. You should have two standard mini chaffles.

Serve your way. Enjoy with butter, sugar-free syrup, or use as buns for a breakfast sandwich, burger, or grilled cheese.