The popular classic Chaffle recipe gets a kick of pumpkin flavor in this easy to make breakfast!
WHAT IS A CHAFFLE?
You might have heard of Chaffles online, particularly in Facebook Keto/Low Carb recipe sharing groups. It’s apparently all the rage right now and is becoming more popular.
The appealing thing about Chaffles is that they take very little effort and only 2 ingredients to make the classic version: 1/2 cup shredded cheese and 1 whole egg. Can’t get much easier than that, right!?
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| Image buttertogetherkitchen.com |
This was the first batch of Chaffles that I made. Classic version that I topped with butter and sugar-free maple syrup with some fresh berries on the side. I was honestly surprised at how much I actually liked them!
This keto pumpkin chaffle has the perfect amount of crispiness on the outside to compliment the sweet and soft cheesecake middle, but it also has that beloved smooth pumpkin flavor on the inside. This keto chaffle is the perfect adaption of a Fall favorite!
KETO PUMPKIN CHAFFLES
Just in time for Fall, this Keto Pumpkin Cheesecake Chaffle has all of your favorite Fall flavors! Enjoy the season with this mouthwatering, easy to make treat!
Ingredients
- 1 Egg room temp
- 1/2 tsp Vanilla Extract
- 1/4 tsp Baking Powder
- 4 tsp Swerve/Monkfruit
- 1 oz Cream Cheese room temp
- 2 tsp Coconut Flour
- 1 tbsp Canned Pumpkin
- 1/4 tsp Pumpkin Spice
Instructions
- First, Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
- Next, Plug-in Dash Mini Waffle Maker to pre-heat.
- In a small mixing bowl, add Coconut Flour, Swerve/Monkfruit, baking powder and mix.
- Next, add egg, pumpkin, vanilla extract, cream cheese, pumpkin spice and mix with a whisk until well combined.
- Pour 1/2 the batter onto the waffle iron and cook for 3-4 min until browned to liking. Enjoy with your favorite sugar-free syrup, whipped cream or butter!
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