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  • Writer's pictureMegan George

Pumpkin Cheesecake Chaffle



1 Egg

1/2 cup Mozzarella Cheese

1 1/2 tbsp Pumpkin Puree (100% pumpkin)

1 tbsp Almond Flour

1 tbsp Lakanto Golden Sweetener, or choice of sweetener (I used Swerve granular)

2 tsp Heavy Cream

1 tsp Cream Cheese, softened

1/2 tsp Pumpkin Spice

1/2 tsp Baking Powder

1/2 tsp Vanilla

1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract


2 tbsp Cream Cheese

1 tbsp Lakanto Powdered Sweetener (I used Swerve granular)

1/4 tsp Vanilla Extract


Preheat mini waffle maker.

In a small bowl, combine all chaffle ingredients.

Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes.

Carefully remove and repeat for second chaffle.

Set to the side to crisp up while you make the filling.

With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy!

Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc.

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