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Keto Pumpkin Cheesecake Chaffle

This Pumpkin Keto Cheesecake Chaffle will BLOW YOUR MIND and your Tastebuds!

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Pumpkin 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


  • 2 tbsp Cream Cheese

  • 1 tbsp Lakanto Powdered Sweetener

  • 1/4 tsp Vanilla Extract


  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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