Keto pumpkin pie chaffles with pecans, whipped cream, and pumpkin spice on top
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5 from 5 votes

Pumpkin Pie Chaffle

This keto pumpkin pie chaffle recipe is made using real pumpkin, mozzarella cheese, and pumpkin pie spice. This low carb chaffle is delicious topped with whipped cream!
Prep Time2 mins
Cook Time6 mins
Total Time8 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: Deviled Eggs, Easy Recipes, Keto Pumpkin Recipe, Low Carb, Monkfruit sweetener, Mozzarella Cheese, Pumpkin, Pumpkin Pie, Pumpkin pie spice, Pumpkin Spice, Sugar Free
Servings: 1
Calories: 171kcal



  • 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).


Allow the chaffle to cool on a wire rack, this will allow it to crisp up.