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Keto Pumpkin Chaffle Cake

keto pumpkin chaffle cake on white plate with vintage fork

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.

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.

Yield 4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

For the cake:

For the frosting:

Instructions

  1. Plug in waffle maker to preheat. Spray with non-stick spray.
  2. Add the eggs, pumpkin puree, sweetener, pumpkin pie spice, coconut flour, and vanilla to a small bowl and whisk well to combine.
  3. Stir in the cheese.
  4. Spoon 1/4 of the batter into the hot waffle iron and smooth the batter out to the edges of the waffle iron.
  5. Close the iron and cook for 3 minutes.
  6. Remove the waffle and set aside. Repeat with remaining batter.
  7. Allow chaffles to cool before frosting.
  8. 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.
  9. Spread the frosting over the top of one chaffle and top with another chaffle. Repeat the layers ending with a layer of frosting. 
  10. Sprinkle with chopped pecans to decorate.

Notes

We prefer to use finely shredded cheese in chaffles as we find it gives the final product a better texture.

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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