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!
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!!
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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.
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!
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
This keto pumpkin cake is made with layers of chaffles and sweet cream cheese frosting! It's the easiest way to make a pumpkin cake! We cut this cake into quarters and each quarter contains 3 net carbs.
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
- 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.
- 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.
- 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.
- 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.
We prefer to use finely shredded cheese in chaffles as we find it gives the final product a better texture.
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Nutrition Information:Yield: 4 Serving Size: 1 slice
Amount Per Serving: Calories: 399Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 166mgSodium: 366mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 11g
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