Name: Keto Pumpkin Chaffle Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 eggs; 1 tablespoon almond flour; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; 1/4 cup pumpkin puree (100% pure pumpkin); 1 cup shredded mozzarella cheese; Chopped pecans; Butter; Sugar-free syrup

Why You’ll Love This Recipe

I love how this chaffle combines the savory goodness of mozzarella cheese with the sweet and spicy notes of pumpkin puree and pumpkin pie spice. It’s quick to prepare, taking only about 10 minutes, and the result is a crispy-on-the-outside, tender-on-the-inside waffle that’s perfect for breakfast or a snack. Plus, it’s versatile—I can top it with butter, sugar-free syrup, or even a dollop of whipped cream for a dessert-like treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs
1 tablespoon almond flour
1 tablespoon pumpkin pie spice
1 cup shredded mozzarella cheese
1 teaspoon vanilla extract
1/4 cup pumpkin puree

Optional Toppings:

Chopped pecans
Butter
Sugar-free syrup

directions

I preheat my mini waffle maker.
In a bowl, I whisk together the eggs, almond flour, pumpkin pie spice, vanilla extract, and pumpkin puree until fully combined.
I stir in the shredded mozzarella cheese until the batter is consistent.
I spray the waffle maker with nonstick spray and pour in 1/4 of the batter.
I cook the chaffle for about 3 minutes, ensuring it’s cooked through but not burnt.
I repeat the process until I have four chaffles.
I top the chaffles with my choice of pecans, butter, or sugar-free syrup.

Servings and timing

This recipe yields 4 chaffles. Preparation time is approximately 10 minutes, and each chaffle cooks in about 3 minutes, totaling around 22 minutes for the entire batch.

Variations

Cheese Options: I sometimes substitute mozzarella with cheddar for a sharper flavor.
Sweetness Level: For a sweeter chaffle, I add a teaspoon of erythritol or my preferred keto-friendly sweetener to the batter.
Spice Mix: I occasionally experiment with different spice blends, like adding a pinch of nutmeg or cinnamon for extra warmth.

storage/reheating

I store leftover chaffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster or oven until they’re warm and crispy. For longer storage, I freeze the chaffles individually wrapped in parchment paper and place them in a freezer-safe bag. When ready to eat, I reheat them directly from frozen in the toaster.

FAQs

Can I use coconut flour instead of almond flour?

I don’t recommend substituting coconut flour directly, as it absorbs more moisture and can alter the texture. If I must use coconut flour, I adjust the quantity and add an extra egg to maintain the right consistency.

Is there a dairy-free alternative to mozzarella cheese?

Yes, I use dairy-free shredded cheese alternatives available in stores. I ensure they melt well and have a mild flavor to complement the pumpkin spice.

Can I make these chaffles ahead of time?

Absolutely. I prepare a batch, let them cool, and store them in the refrigerator or freezer. They reheat well and are perfect for meal prepping.

What toppings pair well with pumpkin chaffles?

I enjoy topping them with sugar-free whipped cream, chopped nuts, or a drizzle of sugar-free maple syrup. For a savory twist, I sometimes add a slice of bacon or a dollop of cream cheese.

Can I make this recipe without a waffle maker?

While a waffle maker gives the best texture, I can cook the batter in a nonstick skillet like pancakes. They won’t have the same crispiness but will still taste delicious.

Conclusion

This Keto Pumpkin Chaffle recipe is a delightful way to enjoy the flavors of fall while sticking to my low-carb lifestyle. It’s easy to make, customizable, and perfect for breakfast, snacks, or even dessert. Whether I top it with sweet or savory additions, it’s a versatile dish that satisfies my pumpkin cravings year-round.

Keto Pumpkin Chaffle Recipe