Preheat your oven to 400 F. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Add the coconut flour, powdered sweetener, baking powder to the bowl. Mix until fully combined, then add the blueberries. Mix just until the blueberries are mixed through.
Pour the blueberry chaffle batter into 12 lightly greased mini muffin pan spots. Cook for approx. 10 - 12 minutes. or until golden brown.
To make the frosting (optional) In a mixing bowl, mix the cream cheese with 2 tbsp of the whipping cream. Stir until most of the lumps are gone. Add in the powdered sweetener and stir until smooth. Add the remaining tbsp of cream to the bowl and stir until fully blended and smooth.
Drizzle the frosting over the Mini Chaffle Muffins with a spoon or use a ziplock bag with the corner sniped off, to drizzle it over them.
This recipe makes 12 Mini Blueberry Chaffle Muffins.