Keto Pumpkin Chaffle Cake

mini keto pumpkin layer cake with cream cheese frosting on cake stand

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.

Course Chaffles

Cuisine American

Keyword keto pumpkin cake, low carb pumpkin cake, pumpkin chaffle cake

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 399kcal

Author Karly Campbell

Equipment

Mini Waffle Maker

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

Notes

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

Nutrition