~ ¾ cup coconut flour

~ 1 tsp Italian seasoning

~ 1 tsp onion powder

~ ½ tsp garlic powder

~ ½ tsp baking powder

~ ½ tsp sea salt

~ 6 large eggs

~ ¼ cup butter, melted

~ 1 ½ cups almond milk or coconut milk

~ ½ cup parmesan cheese, shredded

~ ¾ cup heavy cream

~ ¾ cup parmesan cheese, grated

~ 3 cloves garlic, minced

~ sea salt, to taste

~ a generous amount of cracked black pepper

~ 1 ¼ cup mozzarella cheese, shredded

~ 1 lb chicken, cooked and cubed

~ 10 strips thick sliced bacon, cooked and crumbled

~ 3 mushrooms, thinly sliced

~ a couple slices red onion, thinly sliced

~ 2 chives, chopped

1. In a large mixing bowl, combine the coconut flour, Italian seasoning, onion powder, garlic powder, baking powder and sea salt. Mix until the ingredients are well combined.

2. Crack the eggs Into a separate bowl and whisk together with the melted butter, and milk.

3. Slowly pour the egg mixture into the dry ingredients, a little at a time, mixing as you go. Mix until all the ingredients are well incorporated and there are no visible clumps.

4. Using a rubber spatula, fold the parmesan cheese into the mixture.

5. Ladle the batter into a greased, preheated waffle iron and cook until crisp and golden brown. This batter make take longer to get crispy than your normal waffle batter.

1. In a small sauce pan, over medium-high heat, add heavy cream, parmesan cheese, garlic, sea salt and cracked black pepper.

2. Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.

1. Preheat oven to 350°

2. Top each waffle with Garlic Parmesan Cream Sauce. Cover the sauce with shredded mozzarella cheese.

3. Pile on your toppings – chicken, bacon, mushrooms, red onions

4. Bake for 17 minutes

5. Top with chives before serving