KETO PUMPKIN CHEESECAKE CHAFFLE

INGREDIENTSPUMPKIN CHAFFLE

  • 1 Egg
  • 1/2 cup Mozzarella Cheese
  • 1 1/2 tbsp Pumpkin Puree (100% pumpkin)
  • 1 tbsp Almond Flour
  • 1 tbsp Lakanto Golden Sweetener, or choice of sweetener
  • 2 tsp Heavy Cream
  • 1 tsp Cream Cheese, softened
  • 1/2 tsp Pumpkin Spice
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla
  • 1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract

FILLING

  • 2 tbsp Cream Cheese
  • 1 tbsp Lakanto Powdered Sweetener
  • 1/4 tsp Vanilla Extract

INSTRUCTIONS

  1. Preheat mini waffle maker.
  2. In a small bowl, combine all chaffle ingredients.
  3. Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes.
  4. Carefully remove and repeat for second chaffle. Set to the side to crisp up while you make the filling.
  5. With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy!
  6. Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc.

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KETO PUMPKIN CHEESECAKE CHAFFLE
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