Place the 3 tablespoons of butter and the 2 tablespoons of brown sugar substitute together in a small skillet or pan over medium heat on the stove.
Cook the butter and sugar substitute mixture for 4-5 minutes until it begins to brown but not burn.
Add the heavy whipping cream into the mixture on the stove, and whisk it in well. Cook the mixture on a low boil for 10 minutes until the mixture thickens and has the color of caramel sauce.
While the caramel sauce is cooking, mix together the ingredients for the chaffles in a mixing bowl.
Place half of the chaffle mixture into the heated mini waffle maker, and cook for 3-5 minutes until your desired level of doneness has been reached.
Remove the first chaffle, and cook the second half of the batter for another 3-5 minutes.
Take the finished caramel sauce off the heat, and add in the vanilla extract. Let cool slightly.
Pour the caramel sauce over the chaffles and serve.
Net Carbs: 2
Keyword low carb chaffle, low carb chaffle recipe
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