Keto Pumpkin Cheesecake Chaffle
Keto Pumpkin Cheesecake Chaffles Indulge in the cozy flavors of pumpkin spice paired with creamy cheesecake filling, all wrapped up in a crispy chaffle. Perfectly sweetened and irresistibly satisfying, these chaffles are a must-have for any pumpkin lover following a keto lifestyle. Easy to make and bursting with fall flavors, they’re the ultimate guilt-free treat.
Keto Pumpkin Cheesecake Chaffle
Ingredients:
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, like Swerve brown)
- 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 (or Swerve powdered)
- 1/4 tsp Vanilla Extract
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Instructions:
- Preheat your mini waffle maker.
- In a small bowl, combine all the chaffle ingredients until well mixed.
- Pour half of the chaffle mixture into the center of the preheated waffle iron. Allow it to cook for 3-5 minutes or until golden brown and crispy.
- Carefully remove the chaffle and repeat the process to make the second chaffle.
- Set the chaffles aside to crisp up while you prepare the filling.
- In another bowl, whisk together the cream cheese, powdered sweetener, and vanilla extract until smooth.
- Spread the cream cheese filling evenly between the two chaffles to create a sandwich.
- Optional: Add whipped cream on top, crushed pecans, or drizzle with ChocZero maple syrup for extra flavor.
- Enjoy your delicious Keto Pumpkin Cheesecake Chaffle