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Pumpkin Chaffles

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"Chaffles are best known for a low-carb breakfast or sandwich. But they also may be enjoyed as a sweet dessert by adding the right ingredients. Indulge yourself with these pumpkin specialties with a dollop of carb-friendly whipped cream and a light sprinkle of cinnamon."
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20 m servings 255
Original recipe yields 2 servings


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  1. Preheat a waffle maker according to manual's instructions.
  2. Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
  3. Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
  4. Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
  5. Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.


  • Cook's Notes:
  • If you don't have maple extract, it's okay to use vanilla.
  • I use the Dash® Mini Waffle Maker for chaffles (inexpensive, available online).

Nutrition Facts

Per Serving: 255 calories; 20.1 7.2 11.8 152 357 Full nutrition

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