Preheat the waffle maker. Plug in a mini waffle maker and let it heat until the ready light turns on. Lightly grease the plates with butter or coconut oil spray so the chaffle releases cleanly.

Make the batter. In a small bowl, whisk the egg until smooth. Stir in mozzarella, almond flour, sweetener, baking powder, vanilla, and a pinch of salt. Mix until the batter is thick and evenly combined.

Prep the blueberries. If using fresh berries, pat them dry. If using frozen, keep them frozen so they don’t bleed too much into the batter. For larger berries, slice them in half to help them distribute better.

Add half the batter. Spoon about half the batter onto the hot waffle maker and spread it slightly toward the edges. Dot a few blueberries evenly over the batter, pressing them in gently.

Cook until crisp. Close the lid and cook for 3–4 minutes, or until the chaffle is golden and set. Avoid opening the lid too early—steam should slow down before you check.

Remove and repeat. Carefully lift the chaffle out with a silicone spatula and let it rest on a wire rack for 1–2 minutes to crisp up. Repeat with the remaining batter and berries.

Serve warm. Top with a pat of butter, a light drizzle of keto syrup, or a dollop of whipped cream. A little lemon zest makes the blueberries pop.