This PUMPKIN CHAFFLE CAKE is made with my delicious pumpkin chaffles and a keto cream cheese frosting! This is one of the easiest low carb treats without a bunch of expensive ingredients!
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You guyssssss.
Look at this absolutely ADORABLE little pumpkin cake!
I can hardly bear it. It’s just TOO CUTE!
Pumpkin chaffles stacked high with layers of sweet, tangy cream cheese frosting, and a little sprinkling of pecans.
This fall dessert is so fun and so easy!
That’s right – this isn’t a traditional cake. It’s made with chaffles! You don’t even need to turn your oven on to make this.
Which means, it’s a mini cake that just serves 4. I love that!!
Pumpkin Chaffles:
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You’ll start by making a batch of my pumpkin chaffles. I added in a bit of sweetener to the batter since these are going to be made into a cake.
Wondering what the heck a chaffle is? It’s just a cheese waffle – and it sounds like a weird thing to turn into a cake, but stick with me!
Chaffles are made of egg and cheese…mozzarella is preferred because it’s a very mild cheese that doesn’t make the waffle taste cheesy! These have a texture very similar to that of a traditional waffle or bread.
Keto Cream Cheese Frosting:
Next, whip up your keto cream cheese frosting. It’s easy!
Add cream cheese, butter, powdered sweetener, and vanilla to a mixing bowl and beat with an electric mixer until your frosting is smooth and creamy.
Just try to resist swiping a finger in there and licking the frosting off. It’s so good!
Cream cheese frosting is the best – especially when using alternative sweeteners. The tanginess of the cream cheese helps mask any aftertaste people might detect.
Products Used:
Sweetener: I use and love Lakanto Sweeteners. They’re a mix of monkfruit and erythritol, which are both natural sweeteners. Lakanto is a ZERO on the glycemic index, which means that it will not spike your blood glucose and can be counted as zero net carbs. It also has the least aftertaste of all the sweeteners and brands that I’ve tried…and I’ve tried most of them. 😉
Use the powdered sweetener in the frosting and the golden sweetener in the cake.
I use and love Lakanto so much that I reached out to them and asked to partner with them as an affiliate in order to offer you a coupon code! Use code THATLOWCARBLIFE for 20% off your order at lakanto.com!
Waffle Iron:
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!).
You can buy one right here.
If you plan to serve chaffles to your whole family, I recommend getting this one instead – it makes 4 mini waffles at a time!
Taste & Texture:
The pumpkin and cream cheese flavors are perfect for this time of year and we love this little mini cake! The cake itself isn’t too sweet, so be sure to slather on the frosting as directed!
That said, the cake texture is NOT light and fluffy like a traditional cake made with wheat flour. This is made with eggs and cheese – it’s more dense and it will always be more dense.
This is a chaffle cake and as long as you’re expecting that going into it, I think you’ll love this recipe! If you’re expecting a traditional cake with a fine crumb, well…this isn’t your recipe. 🙂
More low carb pumpkin recipes:
Keto Pumpkin Chaffle Cake
Ingredients
For the cake:
- 2 large eggs
- ¼ cup pumpkin puree
- 2 tablespoons brown sugar substitute
- 2 teaspoons pumpkin pie spice
- 2 teaspoons coconut flour
- ½ teaspoon vanilla
- 1 cup finely shredded mozzarella cheese
For the frosting:
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- ½ cup powdered sweetener
- 1 teaspoon vanilla
- ¼ cup chopped pecans
Instructions
- Plug in waffle maker to preheat. Spray with non-stick spray.
- Add the eggs, pumpkin puree, sweetener, pumpkin pie spice, coconut flour, and vanilla to a small bowl and whisk well to combine.2 large eggs, ¼ cup pumpkin puree, 2 tablespoons brown sugar substitute, 2 teaspoons pumpkin pie spice, 2 teaspoons coconut flour, ½ teaspoon vanilla
- Stir in the cheese.1 cup finely shredded mozzarella 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.
- Allow chaffles to cool before frosting.
- To make the frosting, beat together the cream cheese and butter with an electric mixer until smooth and creamy. Beat in the powdered sweetener and vanilla until well combined.4 ounces cream cheese, ¼ cup butter, ½ cup powdered sweetener, 1 teaspoon vanilla
- Spread the frosting over the top of one chaffle and top with another chaffle. Repeat the layers ending with a layer of frosting.
- Sprinkle with chopped pecans to decorate.¼ cup chopped pecans
Diana says
When you say serving size is one slice what exactly do you mean ?
Karly Campbell says
The cake yields 4 servings, so 1 slice would be 1/4 of the cake.
Loretta T Simpson says
Hi Karly, I am enjoying all the recipes you are sending me. Today I made the Cheddar Bacon Cauliflower Potato Salad and it was wonderful! I would like to make the pumpkin chaffle cake, but what’s with all the missing ingredients in the recipe?
Loretta
Karly Campbell says
Hi Loretta! I’m sorry about that – can you try from a different browser or device? They ingredients are showing up for 99% of people, but for some reason they aren’t showing up for everyone. It’s so strange, but we have our tech team working on it.
Jennifer says
Do we think it’s possible to bake this in a spring pan? Just wondering!
Karly Campbell says
No, I don’t think so.
Karly Campbell says
Well, on second thought…maybe? It’ll definitely be an experiment, so just know that going into it. 🙂