Description

This keto pumpkin chaffle is a cozy, low-carb breakfast packed with fall flavor. Made with mozzarella, pumpkin puree, and pumpkin pie spice—perfectly crisp and sugar-free.

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

Optional Toppings:

Chopped pecans

Butter

Sugar-free syrup

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Instructions

Preheat your mini waffle maker.

In a medium bowl, whisk together the eggs, almond flour, pumpkin pie spice, vanilla extract, and pumpkin puree.

Stir in the shredded mozzarella cheese until fully combined.

Spray the waffle maker with nonstick spray. Pour in 1/4 of the batter.

Cook each chaffle for about 3 minutes, or until golden and cooked through.

Repeat with remaining batter to make 4 chaffles.

Serve warm with optional toppings like butter, pecans, or sugar-free syrup.

Notes

Cheese Variation: Use cheddar instead of mozzarella for a savory twist.

Sweetness Boost: Add 1 tsp erythritol or another keto sweetener for a sweeter flavor.

Spice It Up: Add a pinch of nutmeg or cinnamon to customize the spice blend.

Can be cooked like pancakes in a skillet if no waffle maker is available.

Prep Time: 10 minutes
Cook Time: 12 minutes (3 minutes per chaffle)
Category: Breakfast, Snack
Method: Waffle Maker
Cuisine: American, Keto