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Pumpkin Cheesecake Chaffle - Keto Low Carb Recipe
Prep Time:
5
minutes
mins
Cook Time:
5
minutes
mins
Total Time:
10
minutes
mins
Servings:
6
person
This pumpkin cheesecake chaffle recipe will give you all the fall vibes!
Ingredients
Chaffle Batter
4
large
eggs
4
ounces
cream cheese
¼
cup
pumpkin
¼
teaspoon
salt
1
teaspoon
vanilla
4
tablespoons
allulose
2
tablespoons
pumpkin pie spice
½
cup
collagen
½
cup
mozzarella cheese
spray oil
,
for waffle iron
Cream Cheese Glaze (optional)
2
tablespoons
butter
2
tablespoons
cream cheese
¼
cup
allulose
¼
teaspoon
vanilla
1
tablespoon
cream
cinnamon sugar
,
keto style, can buy premixed or use crystalized alternative sugar and cinnamon in equal parts
Instructions
Heat up waffle iron.
Mix all of the chaffle ingrdients together in a blender until smooth.
4 large eggs,
4 ounces cream cheese,
1/4 cup pumpkin,
1/4 teaspoon salt,
1 teaspoon vanilla,
4 tablespoons allulose,
2 tablespoons pumpkin pie spice,
1/2 cup collagen,
1/2 cup mozzarella cheese
If you're making the glaze, mix all ingreients together in a saucepan on the cook top over low heat until smooth.
4 ounces cream cheese,
4 tablespoons allulose,
2 tablespoons butter,
1 teaspoon vanilla
Lightly spray the waffle iron with oil.
If using the mozzarella for extra crispiness, add 1/2 tablesppon to waffle iron.
Add chaffle batter to waffle iron until just covered.
Sprinkle the top of the chaffle with 1/2 more of mozzerella chese.
Close iron and cook to desired doneness or until mozzarella chees is browned and crispy.
Top chaffles with glaze and cinnamon "sugar" if desired.
Nutrition
Serving:
1
people
Calories:
252
kcal
Carbohydrates:
2
g
Protein:
24
g
Fat:
16
g
Saturated Fat:
9
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
164
mg
Sodium:
315
mg
Potassium:
113
mg
Fiber:
1
g
Sugar:
1
g
Calcium:
59
mg
Iron:
1
mg
Full nutrition