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