Pumpkin Chaffle Recipe

This Pumpkin Chaffle Recipe combines the crispiness of a chaffle with the warm flavors of pumpkin and fall spices. Keto-friendly, low-carb, and ready in minutes, it’s perfect for breakfast, brunch, or dessert during pumpkin season.

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Prep Time 5

Cook Time 8

Resting Time 2

Servings: 2 chaffles

Course: Breakfast

Cuisine: American, low-carb

Calories: 165

Ingredients Equipment Method Notes

Ingredients

1 large egg
½ cup shredded mozzarella cheese or mild white cheese
2 tbsp pumpkin puree unsweetened
1 tbsp almond flour optional, for structure
½ tsp baking powder
½ tsp pumpkin pie spice or cinnamon + nutmeg
1 tsp sweetener optional, sugar-free
Pinch of salt

Equipment

Mini waffle maker
Mixing bowl
Whisk or fork
Measuring spoons

Method

Preheat your mini waffle maker for 3 minutes.
In a mixing bowl, whisk the egg until smooth.
Stir in mozzarella, pumpkin puree, almond flour, baking powder, pumpkin spice, sweetener, and salt. Mix well.
Lightly grease the waffle maker plates if needed.
Pour half the batter into the center and cook for 3–4 minutes, until golden brown.
Remove and repeat with remaining batter.
Let cool on a wire rack for 1–2 minutes to crisp up.
Serve warm with keto-friendly toppings like sugar-free syrup, whipped cream, or cream cheese drizzle.

Notes

For extra pumpkin flavor, increase puree to 3 tbsp but add 1 more tbsp almond flour for balance.
Make it sweet with sugar-free maple syrup and whipped cream, or savory with bacon crumbles and cheddar.
These chaffles freeze well for up to 2 months just reheat in a toaster or air fryer.
Perfect paired with a fall drink like spiced tea or hot cocoa.