Keto Pumpkin Cream Cheese Chaffle
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The BEST Low-Carb/Keto recipe for Pumpkin Cream Cheese Chaffle. Enjoy this delicious fall snack at only ~2.5g Net Carb / Chaffle. Step by step directions with pictures makes this recipe quick and easy.Note – If you are preparing multiple servings, we would recommend using 2 Dash Mini Waffle Maker simultaneously to reduce the cooking time.
Now, if you’re new to the low-carb/keto lifestyle, you might be thinking is pumpkin low in carbs?
Well, I’m here to tell you that pumpkins without any additives are low in carbs (~0.7g per tbsp) and can definitely be incorporated into your diet as long you’re not overdoing it and eating large amounts. But of course, that goes with anything you’re eating.
Now if you’re ready, let’s pumpkin chaffle!
Prepping Time 3M
Cooking Time 6M
Total Time 9M
Net Carb/Waffle ~2.5g
Servings 2 Waffles
Ingredients
- 2 tsp Coconut Flour
- 4 tsp Swerve/Monkfruit
- 1/4 tsp Baking Powder
- 1 Egg room temp
- 1 oz Cream Cheese room temp
- 1/2 tsp Vanilla Extract
- 1 tbsp Canned Pumpkin
- 1/4 tsp Pumpkin Spice
Instructions
- Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
- Plug-in Dash Mini Waffle Maker to pre-heat.
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In a small mixing bowl, add Coconut Flour, Swerve/Monkfruit, baking powder and mix.
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Next, add egg, pumpkin, vanilla extract, cream cheese, pumpkin spice and mix with a whisk until well combined.
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Pour 1/2 the batter onto the waffle iron and cook for 3-4 min until browned to liking. Enjoy with your favorite sugar-free syrup, whipped cream or butter!
Hope you enjoy your low-carb/keto Pumpkin Cream Cheese Chaffle!
