Pumpkin Cheesecake Chaffle - Keto Low Carb Recipe
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: 1peopleCalories: 252kcalCarbohydrates: 2gProtein: 24gFat: 16gFiber: 1g
