keto pumpkin chaffle recipe

The Best Keto Pumpkin Chaffle Recipe: Low Carb and Tasty

The Best Keto Pumpkin Chaffle Recipe: Low Carb and Tasty

Now that Summer is gone, and Fall is here. It’s pumpkin everything season! So, today I am sharing a low carb, delicious Keto Pumpkin Chaffle Recipe.

If you never heard of chaffles, you’re probably wondering just what the heck a ‘chaffle’ is…so let me tell you! A chaffle is a waffle made of egg and cheese. Wait! Don’t click away just yet! They’re amazing, I promise!

For this pumpkin chaffle, we’re using mozzarella cheese, which completely disappears. You won’t taste ANY cheese flavor! You won’t even know it’s in there – trust me. This Keto Pumpkin Chaffle Recipe will satisfy all of your senses, and you’ll be able to enjoy it guilt-free!

Keto Pumpkin Chaffle

It’s pumpkin everything season again, so let’s add pumpkin to our chaffles to make keto pumpkin spiced waffles!
Course: Breakfast, Dessert
Servings: 4 people
Author: A Sailors Wife Blog

Equipment

  • waffle iron

Ingredients

  • 1 cup shredded Mozzarella Cheese
  • 1/4 cup AlmondFlour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Low Carb Sweetener of Choice (1:1 sugar replacement)
  • 1 tsp Pumpkin Pie Spice
  • 1 Large Egg
  • 2 tbsp Pumpkin Puree
  • 1 tsp Vanilla Extract

Instructions

  • In a large bowl combine the shredded mozzarella cheese, almond flour, baking powder, salt, low carb sweetener and pumpkin pie spice. Mix thoroughly.
  • Add the egg, pumpkin puree and vanilla extract and mix well till everything comes together in a thick batter.
  • Lightly grease a waffle iron and switch it on. We used a mini waffle maker that makes one 4-inch waffle.
  • Using a ¼ cup measure, scoop out the batter and add to center of the hot waffle iron. Close the lid and wait for 4 minutes.
  • Carefully open the hot lid and slide the waffle onto a plate.
  • Repeat with the remaining batter.
  • Serve immediately with a butter and sugar free syrup or a dollop of whipped cream and a light dusting of ground cinnamon.

Notes

  • Store the leftover in the fridge. Heat in a toaster or toaster oven to refresh them.
  • These can also be frozen for about 6 months.

Ingredients

  • 1 cup shredded Mozzarella Cheese
  • ¼ cup Almond Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 tablespoon Low Carb Sweetener of Choice (1:1 sugar replacement)
  • 1 teaspoon Pumpkin Pie Spice
  • 1 large Egg
  • 2 tablespoons Pumpkin Puree
  • 1 teaspoon Vanilla Extract
keto pumpkin chaffle


Directions

  1. In a large bowl combine the shredded mozzarella cheese, almond flour, baking powder, salt, low carb sweetener and pumpkin pie spice. Mix thoroughly.

2. Add the egg, pumpkin puree and vanilla extract and mix well till everything comes together in a thick batter.

3. Lightly grease a waffle iron and switch it on. We used a mini waffle maker that makes one 4-inch waffle.

keto pumpkin chaffle

4. Using a ¼ cup measure, scoop out the batter and add to center of the hot waffle iron. Close the lid and wait for 4 minutes.

keto pumpkin chaffle

5. Carefully open the hot lid and slide the waffle onto a plate.

keto pumpkin chaffle

6. Repeat with the remaining batter.

7. Serve immediately with a butter and sugar free syrup or a dollop of whipped cream and a light dusting of ground cinnamon.

keto pumpkin chaffle

I hope you enjoyed our Keto Pumpkin Chaffle recipe. Please let us know what you think of this recipe. And please let us know what other recipes you would like to see? Don’t forget to check out my other recipes HERE

Bon Appétit

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