Description
Make delicious and easy pumpkin keto chaffles. Enjoy a low-carb treat with minimal effort.
Ingredients
Scale
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 2 tablespoons pumpkin puree
- 1 tablespoon almond flour
- 1 tablespoon sweetener (erythritol or monk fruit)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your mini waffle maker.
- In a bowl, combine mozzarella cheese, eggs, pumpkin puree, almond flour, sweetener, pumpkin pie spice, and vanilla extract. Mix well.
- Pour half of the batter into the preheated waffle maker.
- Cook for 3-5 minutes, or until golden brown and crispy.
- Repeat with the remaining batter.
- Serve immediately and enjoy.
Notes
- Adjust sweetener to your preference.
- For a crispier chaffle, use a cheese with less moisture.
- Store leftover chaffles in the refrigerator. Reheat in a toaster or waffle maker.
Nutrition
- Serving Size: 1 chaffle
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg