Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 mini chaffles

Nutritional Info (Per Serving):

118 Cal | 9.7 g Fat | 4.8 g Protein | 2.2 g Carb | 0.6 g Fiber | 1.6 g Net Carb

Ingredients:

2 tablespoons almond flour

1 teaspoon pumpkin spice

2 eggs, at room temperature

4 tablespoons cream cheese, softened

2 tablespoons pumpkin puree

Directions:

  1. Take a non-stick waffle iron, plug it in, select the medium or medium-high heat setting and let it preheat until ready to use; it could also be indicated with an indicator light changing its color.
  2. Meanwhile, prepare the batter and for this, take a large bowl, add cream cheese in it and whip by using an electric mixer until whipped.
  3. Then beat in pumpkin puree and eggs until smooth and stir in almond flour and pumpkin spice until incorporated.
  4. Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
  5. When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
  6. Let chaffles stand for some time until crispy and serve straight away.