Reviews
Breakfast
Ingredients
Pumpkin Chaffle
| 1 Egg | |
| 1/2 cup Mozzarella Cheese | |
| 1 1/2 tbsp Pumpkin Puree (100% pumpkin) | |
| 1 tbsp Almond Flour | |
| 1 tbsp Lakanto Golden Sweetener, or choice of sweetener | |
| 2 tsp Heavy Cream | |
| 1 tsp Cream Cheese, softened | |
| 1/2 tsp Pumpkin Spice | |
| 1/2 tsp Baking Powder | |
| 1/2 tsp Vanilla | |
| 1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract |
Filling
| 2 tbsp Cream Cheese | |
| 1 tbsp Lakanto Powdered Sweetener | |
| 1/4 tsp Vanilla Extract |
Nutritional Information
204
Calories
15.5g
Total Fat
2.5g
Net Carbs
12g
Protein
Directions
1
Preheat the mini waffle maker.
Start by preheating the mini waffle maker and gathering your ingredients for the pumpkin chaffle.
2
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, and vanilla.
3
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.
4
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.
5
With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy!
Now, it is time to make the cheesecake frosting for the middle of the keto pumpkin chaffle layers. Add the frosting ingredients - cream cheese, maple syrup or extract, sweetener, and vanilla extract - and mix together. Spread the frosting between the two chaffles.
6
Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc.
You can top the pumpkin chaffles with whipped cream, crushed pecans, or maple syrup for extra flavor and fun.
Notes
Tools
To create the keto pumpkin chaffle recipe, you will need the following tools for easy prep time and the best results.
- A dash mini waffle maker. A mini waffle iron is essential to make chaffles. They will make the crunchiest yet fluffiest chaffles and make the cooking routine much easier.
- Two separate mixing bowls. You will need two separate mixing bowls to create the keto pumpkin chaffle mixture and cheesecake frosting.
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.
- Add some baking powder to your chaffle as it will cause it be be even thicker and fluffier!
- Make sure you are only using 100% pumpkin, preferably a puree. A canned pumpkin pie filling will contain tons of sugar and carbs.
- If you want to make the pumpkin chaffle layers have a stronger pumpkin flavor add more pumpkin spice, but don't overdo it.
- Invest in a good mini waffle maker. It will make your life easier and will guarantee to make perfect chaffles everytime.
Storage
It is important to store keto chaffles correctly, especially seeing as they have a dairy frosting.
It is best to store them in the refrigerator in an airtight container. This will keep them fresh, as well as crunchy on the outside, and creamy in the middle.
You can freeze the pumpkin chaffle recipe if you wish to. Ensure to store the keto waffle and cheesecake center in an airtight container or a freezer bag. They will last up to three months and taste best if you thoroughly defrost them before consumption.
Serving Suggestions
- Seeing as this sweet chaffle recipe has pumpkin spice season written all over it, it will pair well with a warm mug of cocoa or a hot tea.
- Drinking a cold glass of milk with low-carb pumpkin waffles and cheesecake frosting will also work perfectly.
- Do not hesitate to add pumpkin spice chaffle toppings such as crushed pecans, heavy whipped cream, or sugar-free syrup.
- You could also serve with a scoop of keto ice cream if you are really wanting to make this more dessert than breakfast.
