Easy Keto Pumpkin Cake Chaffle with Cream Cheese Frosting

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Easy Keto Pumpkin Cake Chaffle with Cream Cheese Frosting

We made it from the original Keto Pumpkin chaffle recipe we created yesterday.  I’m on a pumpkin kick and can’t wait for the cooler weather to hit here in Texas!  For some reason, if I make pumpkin recipes, I feel we are getting closer to that cooler weather.  lol!

Ingredients

  • 1 egg
  • 1/2 cup mozzarella cheese
  • 1/2 tsp pumpkin pie spice
  • 1 tbs pumpkin solid packed with no sugar added
  • Optional Cream Cheese Frosting Ingredients:
  • 2 tbs cream cheese softened and room temperature
  • 2 tbs monkfruit confectioners blend or any of your favorite keto-friendly sweetener
  • 1/2 tsp clear vanilla extract

Instructions

  • Preheat the mini waffle maker.
  • In a small bowl, whip the egg.
  • Add the cheese, pumpkin pie spice, and the pumpkin.
  • Mix well.
  • Add 1/2 of the mixture to the mini waffle maker and cook it for at least 3 to 4 minutes until it’s golden brown.
  • While the chaffle is cooking, add all of the cream cheese frosting ingredients in a bowl and mix it until it’s smooth and creamy.
  • Add the cream cheese frosting to the hot chaffle and serve it immediately.

Notes

Add the cream cheese frosting to the hot chaffle and serve it immediately.