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.
Erna Posey says
Just got the mini waffle iron, made bacon and spinach chaffle for friends and then the pumpkin chaffles for dessert and they loved them
Karly Campbell says
That’s great to hear!
Connie Morson says
Fabulous, although I thought it said finely shredded parmesan so that’s what I used, did not taste it at all, I love cinnamon so used a lot extra topped with Choc Zero and we loved this, Yummy will have again and again, thank you keep up the good work. Do you have a cinnamon roll recipe for these? Thanks for all your hard work figuring these out for us.
Karly Campbell says
Hi Connie! So glad you enjoyed the recipe! I haven’t tried making a cinnamon roll version, but that’s a great idea! 🙂
Shelby says
I am lactose but LOVE pumpkin what can I use instead of cheese?
Karly Campbell says
Hi Shelby! I’ve only made this as directed, so I really can’t make any other recommendations. I’d probably just search out a low carb pumpkin waffle, since all chaffles are made with cheese, hence the name, ch(eese)(w)affle. 🙂
Tricia says
Try googling a recipe using Carbquick, I’ve used that for waffles and they are yummy too.
Virginia says
I just made the pumpkin chaffles! Awesome! I also used the leftover pumpkin for pumpkin fat bombs!
Karly Campbell says
So glad you gave them a try. The fat bombs sound delicious too!
Sara says
going to have to look for a pumpkin fat bomb recipe….great idea!
Barbara Hoag says
Why do my chaffles flatten out as soon as I take them out?
Karly Campbell says
Hi Barbara! I’m not sure. Are you making any adjustments to the recipe? Using the Dash waffle maker?
Jessica Dehart says
I used the basic chaffle recipe to make keto cheese bread. I just cooked it in a pan instead of a waffle maker. Added some italian seasonings to batter and then when it was done put it under the broiler with cheese and garlic salt to brown. It was so so good!! Can’t wait to get a waffle iron to cook them with!! I used to love eggos.
Deborah says
Great idea!
Kathleen says
Hi Karly, I LOVE your site! One of the best for Keto recipes. Thanks for always sharing the straight carbohydrate numbers as well as the net carbs. Some Keto food bloggers only give net numbers and it is quite annoying. I do total carbs as I am doing Keto for weight loss… and being very successful with it, I might ad. Fifty pounds off thus far. Getting close to done and then maybe I’ll pay more attention to net carbs. Chaffles are the BEST food I have discovered to date for this way of eating. Thanks for all you share!
Karly Campbell says
Thanks, Kathleen! Congrats on your success…that’s really inspirational! 🙂
Mitzi says
Recipe says to plug it in to heat and spray with non stick spray, shouldn’t you spray the waffle iron before heating it?
Karly Campbell says
I never do. Not sure that it makes a difference.
Sonya Jordan says
Made these over the weekend!
Delish! I held back a little on the pumpkin spice in fear of it being too much, however next time I will add the full amount! I also used my regular size waffle maker and this recipe made 1 and a half large waffles!
Donna says
Can you use almond flour instead of coconut flour
Karly Campbell says
Yes, I think so!
Karen Tim Thompson says
Hi….I just want to be clear about the nutritional value…..so this recipe makes 4 chaffles, and is EACH chaffle 323 calories (6 net carbs)???
Karly Campbell says
Hi Karen! The nutrition is based on 2 servings of 2 chaffles. So two chaffles are 6 net carbs, 12 net carbs for all 4.
Karen Tim Thompson says
Thankyou so much….that clears it up!
Rebecca says
Weirdly, when I import the recipe into MyFitnessPal it says each chaffle is only 89 calories per chaffle, so 177 calories per serving. Trying to figure out where the disconnect is
Karly Campbell says
I’m not sure what the difference would be. MFP is full of user submitted info so it’s often incorrect or based on a specific brand. My recipe plugin uses numbers from the USDA database, so I tend to trust it more, but again…all depends on the specific products you use.
Char says
I don’t have a mini waffle maker, the one I have makes 4 waffles. Can make 4 chaffles at once.
Sue says
My house smells awsome, can’t wait to dig in, thanks for the recipe!
Karly Campbell says
Enjoy!
Cathy says
Thank you. Sounds so good. Could almond flour be used instead of coconut flour?
Karly Campbell says
I’ve only made these with coconut flour, but many people use almond flour in their chaffles, so it’d probably work fine! 🙂
AG says
Use a 4:1 substitution of almond:coconut flour. So for this recipe, use 8 teaspoons (2 tbsp + 2 tsp) almond flour.
Natalie says
These look amazing for weekend brunch!
Lucy says
I have been eating Dunkin Donuts Pumpkin Donuts for years now and I am craving them so much, but cant as they are made with all
purpose white flour. I s there a possibility you can make us a recipe for Pumpkin Donuts using coconut flour or Almond flour with Pumpkin
Puree Oh how I am craving them on my Keto way of eating, after dieting and losing 50 lbs., PLEASE , PLEASE
Karly Campbell says
Hi Lucy! I don’t have a ton of low carb baking experience, so I’m still working on that. If I ever get a tasty donut figured out, I’ll for sure share! 🙂
ELAINE SMITH says
why don’t you just try this in a mini donut maker? I got one years ago to make snacks with my grandson when he was about 3…we had a blast and donutted everything..LOL
Dd says
I tried the Chaffle for the first time this week and they were so good. My new favorite breakfast. I can’t wait to try the pumpkin, I love everything pumpkin. Thanks for such a great easy and yummy recipe.
Ludona says
I didn’t want to get out the waffle maker so w/o thinking it through I decided to make the recipe into a pancake in a small cast iron skillet on the stove because I really wanted to taste this.
Of course it didn’t turn well but the texture of the cooked under side was “eggs” ellent. My only complaint was how salty it was from the cheese.
I’ll always add vanilla and monkfruit for a standard chaffle and will use the waffle maker.
Karly Campbell says
Oh, interesting that you found it salty. I’ve never noticed that myself. I wonder if different cheese brands have more/less sodium – might be worth looking for the lowest you can find if you’re sensitive to salt. 🙂 Also, glad to know it sorta worked as a pancake! Haha! 🙂
Terri Soulsby says
Have you frozen chaffles??? Can’t think why you couldn’t. Unless they get soggy. Would be great to make several on Sunday for the week!
Karly Campbell says
I haven’t, but I think they’d freeze great! Toast just like an Eggo for a quick breakfast. 🙂
Pamela says
I heard of folks using their air fryers to re-heat them and they crisp up very nicely or in the oven.
Karly Campbell says
That’s a great idea!
Judi says
I have frozen them with good success. I like to make up several batches to use during the week.
Priscilla Magdaleno says
Can any type of cheese be used?
Karly Campbell says
A traditional chaffle can use any type of cheese, but I’d definitely stick to mozzarella for the pumpkin version. Mozzarella is really flavorless in this, but if you did cheddar or another stronger cheese you’d taste it for sure.
Judi says
I’ve used a variety of cheeses with good results. I like cheddar for BLTs and some other sandwiches, YUM!