When autumn strikes, so too does my craving for all things pumpkin. Truth be told, however, this recipe is delicious the whole year through. With its rusty pumpkin hue, warm blend of spices, and – my personal favourite – topping of cream cheese icing, these keto pumpkin chaffles cannot be beat.
What is a Chaffle?
For those unfamiliar with the term ‘chaffle’, it’s simply a waffle made of egg and cheese. Easy to see where the name comes from!
Chaffles made with egg and mozzarella cheese have a neutral flavour, making them incredibly versatile. You can mix a bit of fruit into them or top them with butter, syrup or jam (sugar free, of course, if you’re keeping things keto). They taste surprisingly like the real thing without all of the carbs or the fuss as you’ll soon see.
The Recipe
Keto Pumpkin Chaffles with Cream Cheese Icing
With its rusty pumpkin hue, warm blend of spices, and – my personal favourite – topping of cream cheese icing, these keto pumpkin chaffles cannot be beat.
1
servings10
minutes8
minutes134
kcalIngredients
1 large egg
60 g finely grated part-skim, low moisture mozzarella cheese
1 tbsp canned pumpkin or pure pumpkin puree
1/2 tsp mixed spice or pumpkin pie spice
2 tbsp cream cheese, room temperature
2 tbsp Canderel or similar sugar substitute
1/2 tsp vanilla extract
Directions
- Preheat a mini waffle maker according to the manufacturer’s directions.
- In a small bowl, whisk the egg. Add the finely grated mozzarella cheese, pumpkin puree, and mixed or pumpkin pie spice. Stir well to combine.
- Spoon half the batter into the waffle maker and cook for 4 minutes, until golden brown. Repeat with the remaining batter, and place the 2 chaffles on a serving plate.
- Now, in a small bowl, mix the softened cream cheese, sweetener and vanilla until smooth. You can always microwave the cream cheese for a few seconds to make it easier to stir.
- Spread the cream cheese frosting over the warm chaffles and enjoy!
Notes
- This recipe uses a very small amount of pumpkin, but you can always freeze leftovers in a small, covered container for up to 4 months. (Covered ice cube trays work well for this.)
