Low Carb Pumpkin Chaffles
Delightfully fluffy chaffles made with pumpkin and warm spices, perfect for breakfast or a snack while keeping low in carbohydrates.
Ingredients
Main Ingredients
- 1 cup shredded mozzarella cheese
- 2 large eggs
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp pumpkin spice (or a blend of cinnamon and nutmeg)
- ½ tsp baking powder
- 1 pinch salt
Instructions
Preparation
- Preheat your waffle maker to medium heat.
- In a large mixing bowl, combine the shredded mozzarella cheese and eggs. Mix well until both ingredients are perfectly blended.
- Stir in the canned pumpkin puree, vanilla extract, pumpkin spice, baking powder, and a pinch of salt. Make sure all the ingredients are fully incorporated.
- Grease the waffle maker with a little non-stick spray to prevent sticking.
- Pour half of the mixture into the waffle iron, close the lid, and cook for about 3-5 minutes, or until the chaffle is golden brown and crispy.
- Carefully remove the chaffle and repeat with the remaining mixture.
- Serve your chaffles warm with your favorite toppings!
Notes
For best texture when reheating, place chaffles in a toaster or oven until warmed through and crispy again. Consider ingredient substitutions like cheddar cheese or dairy-free options if preferred.