Pumpkin Chaffles
Pumpkin chaffles are the perfect low carb, keto version of this warm and comforting fall breakfast comfort food. But who says you have to have pumpkin flavor in fall only? Make these any time of the year.
Servings: 5
Calories: 59kcal
Equipment
Ingredients
- 2 tablespoons pumpkin puree
- 2 large eggs
- 1 ounce cream cheese
- 1 teaspoon vanilla flavoring
- 1 tablespoon almond flour
- 1 tablespoon brown sugar monk fruit sweetener
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- pinch salt
Instructions
- Preheat waffle maker
- Blend all ingredients together well
- Pour 1/4 cup batter into waffle maker and cook for 3-4 minutes
- Cool on a rack to crisp and firm. Top with keto syrup and enjoy!
Notes
If you're making lots of chaffles at once — and this is something I do often because they freeze so well — stick to the Dash Waffle Maker. It makes four square waffles at once. Just pop them in an air fryer or toaster oven for a few minutes from frozen when you're ready to enjoy.
I topped with Lakanto maple-flavored syrup to keep things clean and keto.
Nutrition
Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 86mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg