Add the diced jicama, butter and ¼ cup erythritol to a large skillet and heat over medium low. Stir occasionally and cook for 15 minutes to soften the jicama.
Remove the pan from the heat and stir in the cinnamon, nutmeg, cloves, vanilla extract and apple extract. Set aside to cool.
Preheat your waffle iron as per the manufacturer’s directions.
Combine the eggs, almond flour and baking powder in a large bowl and whisk together well.
Stir in the cheese and the jicama mix.
Scoop about ¼ cup of the batter into the preheated waffle iron and cook for about 5-7 minutes or until nicely browned.
Remove the chaffle from the pan and serve warm with coconut whipped cream, cream cheese glaze or sugar free maple syrup.