A fall recipe to celebrate chaffles and the change of the season.
- In a bowl, mix together, egg and vanilla extract and pumpkin puree.
- Mix in baking powder, almond flour, swerve, cinnamon and allspice
- Lastly, add in the mozzarella cheese and coat it evenly with the mixture.
- Spray your waffle maker with oil and let it heat up to its highest setting.
- Cook the waffle, checking on it every 5 minutes until it gets crunchy and golden. A tip: Make sure you put in half of your batter. The waffle maker can overflow, making it a messy process. I suggest putting down a silpat mat for an easy clean up.
- Take it out carefully, and top it with whipped cream and pecans.
- Don’t try to force your waffle maker open with the batter in. Your batter will come apart and the waffle won’t retain its shape. You’ll know your chaffle is ready when the lid opens easily without feeling like anything is stuck.
- This recipe can be frozen, and reheated in the microwave for 30 seconds – 1 minute. Let it cool for 1 minute, and the crunch comes right back – it’s actually crunchier than fresh, which seems like a miracle to me!
- The recipe will freeze up to 7 days.
- As indiated by users, the recipe makes 4 mini chaffles in the DASH mini waffle maker, or 2 chaffles in a regular sized chaffle maker. Eat what fits in your macros, but the nutrition information listed is for 1 large chaffle.
- 99% of pumpkin puree cans have sugar. It comes from the pumpkin itself If you’re keto make it super low carb by avoiding the pumpkin puree and just go for the spice. It tastes just as good and saves you 5g of carbs.
- Note, this recipe uses a low moisture, part skim mozzarella. If you use a full fat, or non-fat cheese, this will change your macros.
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Keywords: Keto chaffle, Chaffle, Pumpkin pie chaffle, Pumpkin spice chaffle, Pumpkin Chaffle