Go Back

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


  • waffle iron


  • 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


  • 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.


  • 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.