Pumpkin Pie Chaffle
A Pumpkin pie Chaffle with pumpkin spice!
Take your chaffle game to a new level by making a pumpkin pie chaffle. The recipe uses most of the ingredients that are found in pumpkin pie but cooked as a chaffle; a cheese waffle made on a mini waffle iron. These chaffles are sugar-free and gluten-free and wonderful for a low carb lifestyle.
What is a chaffle?
In August (2019) the keto community fell in love with chaffles. Chaffles are cheese and egg waffles. They’re made with very simple ingredients but create a delicious bread-like texture without tasting super eggy. Chaffles take the place of bread in sandwiches, waffles for any and all meals, and are a great vehicle for other keto-friendly ingredients.
To make a chaffle this size, a mini waffle maker is used. Dash makes one at a very affordable price point!
Try Simple Keto Chaffles!
How to Reheat Chaffles?
Chaffles are best eaten fresh but if you need to make them in advance you’re welcome to do so. The best way to reheat the chaffle so that it is a little crispy is in a toaster or toaster oven. A microwave is not recommended because it will make it soggy.
If you want to make a few batches of pumpkin pie chaffles then freeze them, simply toast them in a toaster or toaster oven when you’re ready to enjoy!
Are Pumpkin Pie Chaffles Keto-friendly?
Just as our regular keto chaffles recipe is keto-friendly, this pumpkin pie chaffle is also great for the keto diet. This recipe makes one serving and one serving is 3g net carbs. You could make a recipe as a snack or even as dessert after a meal. The sweetener used in this recipe is monkfruit sweetener which is a zero carb sweetener and measures 1:1 with sugar. If you’re using a different low carb sweetener, make sure that you use the equivalent of 1tsp of sugar.
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Ingredients for making these chaffles
The ingredients for making pumpkin chaffles are very simple:
- Pumpkin Puree
- Pumpkin pie spice
- Almond flour
- Mozzarella Cheese
- Whipped cream (optional)
- Toppings: Like crushed nuts (optional)
Tips for making Pumpkin Pie Chaffles
- Be sure to not overfill the waffle iron. You don’t want your batter spilling over the side. This recipe makes two, so you only need to pour half of the batter in per chaffle.
- When your chaffle has finished cooking, cool it on a wire rack. This allows the chaffle to crisp up. If you like your chaffles extra crispy, leave them in the waffle iron for an extra minute before cooling.
- Top your pumpkin spice chaffles with whatever topping you’d like. Whipped cream would be great, a dash of pumpkin spice, crushed pecans.
More Recipes to try!
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For THM friends, this is an (S)
Pumpkin Pie Chaffle
- 1 tbsp Pumpkin puree (from can)
- 1/4 tsp Pumpkin Pie Spice
- 1 tsp Monkfruit sweetener
- 1 Tbsp Almond flour
- 1 Egg Whisked
- 1/3 cup Mozzarella
- Whipped Cream (optional)
- Preheat your mini waffle maker.
- Whisk the egg then add everything except for the mozzarella. After everything is mixed well, add the mozzarella.
- Cook 1/2 of the batter on the mini waffle iron for 2-3 minutes. Allow to cool on a wire rack, this will allow it to firm and crisp.
- Cook the other half of the batter.
- (optional) Top with whipped cream or your desired toppings (crushed pecans would be great).