Pumpkin Cheesecake Chaffle

1 Egg
1/2 cup Mozzarella Cheese
1 1/2 tbsp Pumpkin Puree (100% pumpkin)
1 tbsp Almond Flour
1 tbsp Lakanto Golden Sweetener, or choice of sweetener (I used Swerve brown)
2 tsp Heavy Cream
1 tsp Cream Cheese, softened
1/2 tsp Pumpkin Spice
1/2 tsp Baking Powder
1/2 tsp Vanilla
1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract
2 tbsp Cream Cheese
1 tbsp Lakanto Powdered Sweetener (I used Swerve powdered)
1/4 tsp Vanilla Extract
Preheat mini waffle maker.
In a small bowl, combine all chaffle ingredients.
Spray waffle iron with cooking spray
Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes. (Try not to open it too soon otherwise it may not hold)
Carefully remove and repeat for second chaffle. I used a fork to lift the edges first.
Set to the side to crisp up while you make the filling.
With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy!
Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc. I added roasted walnuts to mine.

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