Pumpkin Chaffles are the low carb answer to your pumpkin cravings! Just a handful of ingredients, ready in minutes, and a seriously delicious breakfast or dessert!
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It’s CHAFFLE WEEK here on the blog and I’m so excited about it! A new chaffle recipe every day for a week! Join the FREE email list so you don’t miss a recipe! Click to join!
We’re starting off with pumpkin chaffles and these are seriously so darn good!
If you haven’t heard of chaffles yet, you’re probably wondering just what the heck a ‘chaffle’ even is…let me tell you!
A chaffle is a waffle made of egg and cheese. <— Don’t click away in horror.
For this pumpkin chaffle we’re using mozzarella cheese which completely disappears and adds no cheese flavor! You really won’t even know it’s in there – just trust me.
Why make a chaffle?
Chaffles are endlessly customizable to suit whatever you’re craving!
Go the sweet route for a quick breakfast (ready in less than 10 minutes!) or dessert.
Go the savory route and use the waffle as a bun for a burger or bread for a BLT or other sandwich!
You can add mix-ins and really get creative with these.
And, bonus points, they’re super low carb since the basic chaffle is just cheese and egg.
No grains at all and they crisp up so nicely like a real waffle!
How to make pumpkin chaffles:
The original chaffle recipe consists of just egg and cheese, but I’ve doctored it up a bit to give it some pumpkin flair. Oh my, you guys! So good!
This recipe makes 4 chaffles – a serving is 2, so this makes 2 servings.
Whisk together 2 eggs with some pumpkin, vanilla, and pumpkin spice.
Stir in some cheese and coconut flour.
The coconut flour isn’t strictly necessary, but I prefer the texture of the pumpkin chaffles made with coconut flour vs. made without, but if you don’t have it on hand, skip it!
Once your mixture is all stirred up, you’ll want to cook this in your mini waffle maker until golden, about 3 minutes.
The chaffle waffle maker:
This post contains affiliate links.
You will need a mini waffle maker for this recipe.
The Dash Waffle Maker comes in a variety of adorable colors (obsessed with the aqua!) and sells for pretty cheap on Amazon.
You can buy one right here.
I’m hearing from readers that they are on backorder but people are receiving their order sooner than stated, so it might be worth it to go ahead and snatch one up quickly.
If you plan to serve chaffles to your whole family, I recommend getting this one instead – it makes 4 mini waffles at a time!
If you’d like to use a full size waffle maker, I’m sure you could, but you may need to double the recipe and you’ll likely on get one waffle, depending on the size of your machine.
How to serve pumpkin chaffles:
We like our pumpkin chaffles topped off with a pat of salted butter and a drizzle of sugar free syrup.
My preferred brand of sugar free syrup is Choc Zero. It’s thick and sticky like traditional pancake syrup. I really like all of their products that I’ve tried and it’s my go to. They have a variety of flavors too!
I also enjoy the flavor of the Lakanto Syrup, though it’s not quite as thick as the other.
You could also top your chaffles with a bit of whipped cream and a sprinkle of cinnamon for a delicious Fall treat!
If you skip the syrup and just do whipped cream, I recommend adding a teaspoon of sweetener (I prefer Monkfruit) to your waffle batter.
My daughter even likes to sprinkle a few chocolate chips in the batter.
Chaffle Week:
I’m so in love with Chaffles that I created Chaffle Week! It’s free, it’s fun, and it’s loaded with chaffle recipes. Join us here!
More Pumpkin Favorites:
- Keto Pumpkin Bars
- Keto Pumpkin Cheesecake Bars
- Keto No Bake Pumpkin Pie
- Keto Pumpkin Cheesecake (my fav pumpkin recipe!)
Pumpkin Chaffles
Ingredients
- 2 large eggs
- ¼ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons coconut flour
- ½ teaspoon vanilla
- 1 cup finely shredded mozzarella cheese
Instructions
- Plug in waffle maker to preheat. Spray with non-stick spray.
- Add the eggs, pumpkin puree, pumpkin pie spice, coconut flour, and vanilla to a small bowl and whisk well to combine.
- Stir in the cheese.
- Spoon 1/4 of the batter into the hot waffle iron and smooth the batter out to the edges of the waffle iron.
- Close the iron and cook for 3 minutes.
- Remove the waffle and set aside. Repeat with remaining batter.
- Serve hot with butter and sugar free syrup, as desired.
Karen M says
This recipe is wonderful!!!! Tastes great and myhouse smells like fall!!
Karly Campbell says
Love to hear that!
Elaine Robertson says
I saw this email at lunch. I couldn’t wait to get home from work to try. I absolutely loved it. I just started making chaffles a couple days ago and have tried a new recipe each day. I copied this and it’s hanging on cabinet. ❤️❤️❤️
Karly Campbell says
I’m so glad you liked this so much! Thanks, Elaine!
Debi Gordon says
YUM, I love this recipe. Found it not holding up while removing so I added 1/2 tsp Psyllium Husk 2 recipe. Prob solved
Jim says
I’ve tried a lot of chaffle recipes. This on is best by far.
Karly Campbell says
I’m so happy to hear that! Thanks, Jim!
NANCY GOMOLL says
If using regular flour, what amount would be the equivalent to 2 tsp coconut flour?
Karly Campbell says
I haven’t tried this recipe using wheat flour, so I’m not sure.
Clare says
Holy cow! These were delicious! My Lab, Boomer, kept sniffing the air. I told him I knew these would be good because your recipes never disappoint. Thanks Karly!
Tammy says
I tried this .I didn’t like it at all nasty