Low Carb Pumpkin Chaffles

These easy pumpkin chaffles have a hint of pumpkin pie spice, a touch of vanilla, and plenty of cheesy goodness! They’re perfect for a cozy fall breakfast or snack. Made with just a handful of simple ingredients, this recipe makes four mini pumpkin chaffles.

Prep Time: 5 minutes
Cook Time: 5–8 minutes
Yield: 4 mini chaffles

Ingredients

• 2 large eggs
• ¾ cup shredded low-moisture, part-skim mozzarella cheese
• 1 tablespoon pumpkin purée (100% pumpkin)
• ½ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a mixing bowl, whisk the eggs until well combined.
2. Add the shredded mozzarella cheese, pumpkin purée, pumpkin pie spice, vanilla extract, and salt.
3. Mix everything together until well combined.
4. Preheat your mini waffle maker and lightly grease it if needed.
5. Divide the batter into four portions and cook each chaffle until golden and cooked through.
6. Carefully remove from the waffle maker and let cool slightly before serving.

Tips

• I left out the monk fruit sweetener, but you can add a little if you prefer a sweeter pumpkin flavor.
• Use 100% pumpkin purée, not pumpkin pie filling.
• Enjoy them plain or add your favorite low-carb topping!

From my kitchen to yours, enjoy this easy fall-inspired recipe!

— Paula
Low Carb Revelation