THE RECIPE JOURNAL · Breakfast
Delicious Pumpkin Chaffles
These fluffy and flavorful chaffles are a perfect way to enjoy pumpkin in a low-carb, keto-friendly treat. Easy to make and deliciously satisfying, they’re great for breakfast or a cozy snack any time of day.
FROM THE KITCHEN • Delicious Pumpkin Chaffles
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating up your waffle maker according to the instructions that came with it. In a small bowl, whisk together the pumpkin puree, egg, and a splash of maple extract until smooth. Then, mix in the mozzarella, almond flour, pumpkin pie spice, and baking powder until everything is well combined.
02
Step 2
Scoop about half of the batter onto the hot waffle maker, spreading it out gently with a spoon—just be careful not to overfill or it might spill over. Close the lid and let it cook for about 3 to 4 minutes, until the steam stops and the chaffle is cooked through. Carefully take it out and repeat with the rest of the batter.
03
Step 3
While the chaffles cool for a few minutes, whip up the cream. Pour some heavy cream into a bowl and beat it on high with a mixer until soft peaks form, which should take a minute or two. Then slow the mixer down to medium, add your sweetener and a little more maple extract, and keep whipping until you get nice, stiff peaks.
04
Step 4
To serve, place a chaffle on your plate, top it with a generous dollop of the whipped cream, and sprinkle a little cinnamon over the top. Enjoy!
Why you’ll love it
These chaffles are a perfect blend of savory and slightly sweet flavors. They are low in carbs but high in taste, making them a great option for breakfast or snacks. Plus, they cook quickly and are versatile enough to enjoy any time of day.
How to serve
Serve warm with a dollop of cream cheese or a drizzle of maple syrup. They also pair nicely with scrambled eggs or avocado for a filling meal. For a sweet twist, add a sprinkle of cinnamon or nutmeg on top.
Storage & leftovers
Store leftover chaffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them or warm in a skillet for a crispy finish. They also freeze well—just pop them in the toaster when ready to eat.
