Keto Pumpkin Chaffle
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Introduction
Pumpkin pie is one of our favorite things about fall, and I like to think fall exists mainly to make three months of it socially acceptable.
This is that, in the format of a sandwich. Two small pumpkin chaffles off a mini waffle maker, with a cheesecake filling of cream cheese, powdered sweetener and vanilla whisked together and spread between them. It takes about twelve minutes, most of which is the waffle maker’s.
The chaffles crisp at the edges and stay soft in the middle, and the filling goes on once they have had a couple of minutes out of the iron.
Keto Pumpkin Cheesecake Chaffle
4 net carbsIngredients
Pumpkin Chaffle
- 1 large egg
- ½ cup mozzarella cheese
- 1 ½ tbsp pumpkin puree
- 1 tbsp almond flour
- 1 tbsp lakanto golden monkfruit sweetener
- 2 tsp heavy whipping cream
- 1 tsp cream cheese, softened
- ½ tsp pumpkin spice
- ½ tsp baking powder
- ½ tsp vanilla extract
- 1 tsp choczero maple syrup
Filling
Nutrition Facts
2 servings per recipe| Per Serving 220 | Per Recipe 450 | |||
| 1 large egg | 30 | 60 | ||
| ½ cup of mozzarella cheese | 80 | 160 | ||
| 1 ½ tbsp of pumpkin puree | 4.69 | 9.38 | ||
| 1 tbsp of almond flour | 22.5 | 45 | ||
| 2 tsp of heavy whipping cream | 16.67 | 33.33 | ||
| 1 tsp of cream cheese | 8.33 | 16.67 | ||
| ½ tsp of vanilla extract | 3 | 6 | ||
| 1 tsp of choczero maple syrup | 5.83 | 11.67 | ||
| 2 tbsp of cream cheese | 50 | 100 | ||
| ¼ tsp of vanilla extract | 1.5 | 3 | ||
| 17g | 22% | 35g | 45% | |
| 1 large egg | 2 g | 4 g | ||
| ½ cup of mozzarella cheese | 6 g | 12 g | ||
| 1 tbsp of almond flour | 2 g | 4 g | ||
| 2 tsp of heavy whipping cream | 1.67 g | 3.33 g | ||
| 1 tsp of cream cheese | 0.83 g | 1.67 g | ||
| 2 tbsp of cream cheese | 5 g | 10 g | ||
| 9g | 45% | 18g | 90% | |
| 1 large egg | 0.75 g | 1.5 g | ||
| ½ cup of mozzarella cheese | 3.5 g | 7 g | ||
| 1 tbsp of almond flour | 0.13 g | 0.25 g | ||
| 2 tsp of heavy whipping cream | 1.17 g | 2.33 g | ||
| 1 tsp of cream cheese | 0.5 g | 1 g | ||
| 2 tbsp of cream cheese | 3 g | 6 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 144mg | 48% | 288mg | 96% | |
| 1 large egg | 105 mg | 210 mg | ||
| ½ cup of mozzarella cheese | 15 mg | 30 mg | ||
| 2 tsp of heavy whipping cream | 6.67 mg | 13.33 mg | ||
| 1 tsp of cream cheese | 2.5 mg | 5 mg | ||
| 2 tbsp of cream cheese | 15 mg | 30 mg | ||
| 410mg | 18% | 820mg | 36% | |
| 1 large egg | 35 mg | 70 mg | ||
| ½ cup of mozzarella cheese | 150 mg | 300 mg | ||
| 2 tsp of heavy whipping cream | 1.67 mg | 3.33 mg | ||
| 1 tsp of cream cheese | 9.17 mg | 18.33 mg | ||
| ½ tsp of baking powder | 160 mg | 320 mg | ||
| ½ tsp of vanilla extract | 0.1 mg | 0.2 mg | ||
| 2 tbsp of cream cheese | 55 mg | 110 mg | ||
| ¼ tsp of vanilla extract | 0.05 mg | 0.1 mg | ||
| 17g | 6% | 33g | 12% | |
| 1 large egg | 0.5 g | 0.99 g | ||
| ½ cup of mozzarella cheese | 1 g | 2 g | ||
| 1 ½ tbsp of pumpkin puree | 1.13 g | 2.25 g | ||
| 1 tbsp of almond flour | 0.75 g | 1.5 g | ||
| 1 tbsp of lakanto golden monkfruit sweetener | 6 g | 12 g | ||
| 2 tsp of heavy whipping cream | 0.13 g | 0.27 g | ||
| 1 tsp of cream cheese | 0.08 g | 0.17 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| 1 tsp of choczero maple syrup | 2.67 g | 5.33 g | ||
| 2 tbsp of cream cheese | 0.5 g | 1 g | ||
| 1 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 7.5 g | ||
| ¼ tsp of vanilla extract | 0.06 g | 0.13 g | ||
| 3g | 11% | 6g | 22% | |
| 1 ½ tbsp of pumpkin puree | 0.38 g | 0.75 g | ||
| 1 tbsp of almond flour | 0.25 g | 0.5 g | ||
| 1 tsp of choczero maple syrup | 2.5 g | 5 g | ||
| 10g | 20g | |||
| 1 tbsp of lakanto golden monkfruit sweetener | 6 g | 12 g | ||
| 1 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 7.5 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 4g | 8g | |||
| 1 large egg | 0.5 g | 0.99 g | ||
| ½ cup of mozzarella cheese | 1 g | 2 g | ||
| 1 ½ tbsp of pumpkin puree | 0.75 g | 1.5 g | ||
| 1 tbsp of almond flour | 0.5 g | 1 g | ||
| 2 tsp of heavy whipping cream | 0.13 g | 0.27 g | ||
| 1 tsp of cream cheese | 0.08 g | 0.17 g | ||
| ½ tsp of vanilla extract | 0.13 g | 0.25 g | ||
| 1 tsp of choczero maple syrup | 0.17 g | 0.33 g | ||
| 2 tbsp of cream cheese | 0.5 g | 1 g | ||
| ¼ tsp of vanilla extract | 0.06 g | 0.13 g | ||
| 12g | 24% | 24g | 49% | |
| 1 large egg | 3 g | 6 g | ||
| ½ cup of mozzarella cheese | 7 g | 14 g | ||
| 1 ½ tbsp of pumpkin puree | 0.09 g | 0.19 g | ||
| 1 tbsp of almond flour | 0.75 g | 1.5 g | ||
| 2 tsp of heavy whipping cream | 0.13 g | 0.27 g | ||
| 1 tsp of cream cheese | 0.17 g | 0.33 g | ||
| 2 tbsp of cream cheese | 1 g | 2 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the mini waffle maker.
Start by preheating the mini waffle maker and gathering your ingredients for the pumpkin chaffle.
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In a small bowl, combine all chaffle ingredients.
Using a small bowl, mix all of the keto pumpkin chaffle ingredients together - mozzarella cheese and egg, pumpkin puree, almond flour, sweetener, heavy cream, cream cheese, pumpkin pie spice, baking powder, vanilla, and the maple syrup or maple extract. The maple goes in the batter, not in the filling.
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Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes.
When the chaffle ingredients are well combined, pour half the batter into the waffle iron. Cook the first layer of the chaffle for 3 to 5 minutes, until browned.
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Carefully remove and repeat for the second chaffle. Set to the side to crisp up while you make the filling.
Remove the browned keto pumpkin chaffle and repeat with remaining batter.
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With a whisk or fork, combine the filling ingredients. Spread the filling between the two chaffles. Enjoy!
Now, it is time to make the cheesecake filling for the middle of the keto pumpkin chaffle layers. It is three things - cream cheese, powdered sweetener and vanilla extract - whisked smooth. Spread it between the two chaffles once they have had a few minutes to firm up.
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Optional: Add whipped cream on top, crushed pecans, some sugar-free maple syrup, etc.
Top the pumpkin chaffles with whipped cream, crushed pecans or a drizzle of sugar-free maple syrup.
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Notes
Tools
- A mini waffle maker. The batter here is portioned for a mini iron rather than a full-size one.
Preparation
- To ensure that the chaffles do not stick to the waffle maker, use the cooking spray before pouring in the wet keto chaffle mixture.
- The half teaspoon of baking powder is already in the batter and is what lifts these. A chaffle made mostly of egg and cheese comes out dense without it, so do not leave it out — and do not add a second lot on top.
- Use 100% pumpkin puree, not canned pumpkin pie filling. Pie filling comes already sweetened and spiced, which is a different ingredient doing a different job.
- Pumpkin spice is the one thing here you can move by taste. It is a dry seasoning, so more of it does not change how the batter cooks.
Storage
The filling is cream cheese, so these go in the refrigerator rather than on the counter — that is what sets the limit, not the chaffles. We do not have a reliable number of days for them once they are assembled.
Store them in an airtight container. The edges lose the crispness they had straight off the iron, which is the trade for keeping them already filled.
In a freezer held at 0°F they stay safe indefinitely, though the quality drops over time. We do not have freezing directions for the assembled ones: no wrapping, no thawing step and no time limit.
Frequently Asked Questions
Can I use a substitute for almond flour?
There is only a tablespoon of it in the batter, and we only have amounts for almond flour.
Coconut flour is not a one-for-one substitute in this batter, and the recipe gives no adjusted amount for it. There is no chia-flour amount either.
Can I make chaffles without a waffle iron?
Not really. A chaffle is cooked in a waffle iron, which cooks both sides of the batter at once and gives it the ridges the filling sits in.
A greased pan on the stovetop will not reproduce the waffle iron’s two-sided grid, and this recipe does not include a pan, air-fryer or toaster-oven method.
What can I do with leftover batter?
There should not be any — the batter makes exactly two chaffles, half the bowl each, and the recipe uses both.
If your waffle maker is smaller than a standard mini and you have a little left, cook it as a third small chaffle straight away rather than keeping it. The batter is raw egg and cream, so it does not sit around, and it is not worth freezing a tablespoon of it.
Could I add more sweetness to the recipe?
The sweetener already in the recipe is the obvious lever — the golden monk fruit in the batter, the powdered monk fruit in the filling. We only have the one amount for each, so any extra is yours to judge.
A drizzle of sugar-free maple syrup over the top does the same job and adds a bit of shine. If you reach for sugar-free chocolate instead, pick a sweetened one. Unsweetened baking chocolate is bitter and will pull the whole thing the other way.
Wrap Up
Two chaffles and a filling, out of one bowl and a mini waffle maker, in about the time it takes to make coffee. It reads as dessert but there is nothing stopping it being breakfast.
The batch makes two, so it splits neatly between two people or across two sittings.
If you make these pumpkin chaffles or other chaffle recipes from the blog, let us know. We love hearing from you in the comments! Our own keto pumpkin recipes are collected on one page, and as a bonus I’ll leave you with a couple of pumpkin recipes from other blogs you might enjoy: Keto Pumpkin Mousse and Keto Pumpkin Butter.
Correction — September 19, 2026: The baking powder is already in the batter: half a teaspoon, which is what lifts these. A note told you to add it, which would have doubled it.
