It’s fall y’all! What better time than now to update my beloved chaffles (cheese waffles)?
While trying to come up with a yummy low carb pumpkin option for the blog, and failing miserably (hello crumbly almond flour pumpkin pancakes), I thought why not just add pumpkin to something I already know works?
Here I give you low carb pumpkin waffles. Gluten free and sugar free just like my original recipe but dressed up and ready for autumn.
This is the pumpkin version of my cinnamon (no sugar) mini chaffles . Remember chaffles? They were very popular a few years ago in the low carb/keto circles, and although they may not be trending anymore, they are still delicious any time.
These pumpkinized (is that a word?) chaffles do not disappoint, and they are only slightly higher in carb than the original. So now you can get in on the pumpkin fun too even if you follow a low carb lifestyle.
Ingredients:
2.5 tbsp of almond flour
1/2 tablespoon Swerve granular sugar replacement, or your favorite sweetener.
1/4 tsp of pumpkin pie spice
1/4 tsp baking powder
2 tablespoons pumpkin puree
3/4 oz cream cheese -room temperature
1/2 oz low moisture part-skim shredded mozzarella
1 egg – beaten
How to make it:
Step 1: Preheat your waffle maker. I use a Dash mini waffle maker but you can use whatever you have.
Step 2: Mix dry ingredients -flour, baking powder, pumpkin pie spice – in a small bowl
Step 3: Place cream cheese, pumpkin puree, Swerve, and mozzarella in a different small bowl
Step 4: Add beaten egg to the bowl with cheeses and whisk together until incorporated. There will still be some cheese bits so batter will appear a bit lumpy. don’t worry about that.
Step 5: Add dry mix (flour, baking powder, pumpkin pie spice, swerve) to the wet ingredients mix
Step 6: Continue whisking/mixing until combined into a thick batter consistency. Again, The batter will be lumpy due to the cheese.
Step 7:Â Pour waffle batter into your heated waffle maker, and cook according to your specific appliance. It takes about 3 minutes per waffle in the mini dash.
Step 8: Repeat until batter is all used.
Notes/Suggestions:
1. I like the texture better after the pumpkin waffles have cooled a bit, so try to let them rest a minute or two before digging in.
2. Add a little vanilla extract to batter for a little extra flavor.
3. Top with plain Greek yogurt, chopped pecans, and sugar-free syrup. Chef’s kiss.
4. Remember these are cheese waffles. They are tasty in their own right. Have an open mind, and do not expect them to have the exact texture as the “real” thing. Let me know what you think!
Enjoy!
Pumpkin Spice Chaffles
Ingredients
Instructions
-
Step 1:Â Preheat your waffle maker. I use a Dash mini waffle maker but you can use whatever you have.
-
Step 2:Â Mix dry ingredients -flour, baking powder, pumpkin pie spice - in a small bowl
-
Step 3:Â Place cream cheese, pumpkin puree, Swerve, and mozzarella in a different small bowl
-
Step 4: Add beaten egg to the bowl with cheeses and whisk together until incorporated. There will still be some cheese bits so batter will appear a bit lumpy. don’t worry about that.
-
Step 5:Â Add dry mix (flour, baking powder, pumpkin pie spice, swerve) to the wet ingredients mix
-
Step 6: Continue whisking/mixing until combined into a thick batter consistency. Again, The batter will be lumpy due to the cheese.Â
-
Step 7:Â Pour waffle into your heated waffle maker, and cook according to your specific appliance. It takes about 3 minutes per waffle in the mini dash.
-
Step 8:Â Repeat until batter is all used
Servings 1
- Amount Per Serving
- Calories 277kcal
- % Daily Value *
- Total Fat 22.4g35%
- Total Carbohydrate 7.4g3%
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.