Pumpkin Chaffles recipe

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Ingredients

¼ cup pumpkin puree
1 egg
1 teaspoon maple extract
½ cup shredded mozzarella cheese
1 tablespoon almond flour
¾ teaspoon pumpkin pie spice
¼ teaspoon baking powder
¼ cup heavy cream
½ teaspoon granulated erythritol sweetener (such as Swerve®)
¼ teaspoon maple extract
1 pinch ground cinnamon

Nutrition Info

254.5 calories
carbohydrate: 7.2 g
cholesterol: 151.8 mg
fat: 20.1 g
fiber: 1.7 g
protein: 11.8 g
saturatedFat: 10.7 g
servingSize: -
sodium: 356.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a waffle maker according to manual's instructions.

  2. Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.

  3. Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.

  4. Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.

  5. Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

Recipe Yield

2 servings

Recipe Note

Chaffles are best known for a low-carb breakfast or sandwich. But they also may be enjoyed as a sweet dessert by adding the right ingredients. Indulge yourself with these pumpkin specialties with a dollop of carb-friendly whipped cream and a light sprinkle of cinnamon.

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