Keto pumpkin spice chaffles are crisp, warmly spiced mini waffles that taste like a pumpkin latté in solid form. Cream cheese and pumpkin puree make the batter smooth and tender while keeping it at just 1.6 g net carbs per chaffle. They cook in minutes and make a cosy autumn breakfast or snack.
Embrace the cozy flavors of autumn with these incredible Keto Pumpkin Spice Chaffles! If you’re missing waffles on a low-carb diet, this recipe is your new best friend. Using just a handful of simple ingredients, you can create warm, fluffy, and perfectly spiced chaffles that taste like a decadent treat but fit perfectly into your keto lifestyle. They’re ready in 30 minutes, making them the ultimate guilt-free breakfast, snack, or dessert for any pumpkin spice lover!
Ingredients
• 2 tablespoons (14g / 0.49 oz) almond flour
• 1 teaspoon pumpkin pie spice
• 2 large eggs, at room temperature
• 4 tablespoons (56g / 1.98 oz) cream cheese, softened
• 2 tablespoons (30g / 1.06 oz) pumpkin puree
Instructions
1. Directions
2. Preheat your mini waffle iron to a medium-high setting.2. In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy.3. Beat in the pumpkin puree and room temperature eggs until fully combined. Gently stir in the almond flour and pumpkin pie spice until just incorporated. Do not overmix.4. Pour approximately ¼ of the batter onto the preheated waffle iron. Close the lid and cook for 4-5 minutes, or until golden brown and steam is no longer coming from the iron.5. Carefully remove the chaffle with a silicone spatula and transfer it to a wire cooling rack to crisp up. Repeat with the remaining batter. Serve warm with your favorite keto-friendly toppings!
Nutritional Information
• Servings: 4 mini chaffles
• Calories: 118 kcal
• Fat: 9.7g
• Protein: 4.8g
• Total Carbohydrates: 2.2g (0.08 oz)
• Fiber: 0.6g
• Net Carbohydrates: 1.6g (0.06 oz)
Pro Tips
• For extra crispy chaffles, let them cool completely on a wire rack. You can reheat them in a toaster or air fryer for a few minutes before serving.
• Ensure your eggs and cream cheese are at room temperature. This helps them combine smoothly and prevents a lumpy batter.
• Don’t overfill your waffle maker! A little batter goes a long way, and overfilling will cause it to spill out the sides and cook unevenly.
• Add a tablespoon of your favorite keto-friendly sweetener (like erythritol or allulose) to the batter if you prefer a sweeter chaffle.
FAQ
Q: How do I get my chaffles extra crispy
A: For the crispiest chaffles, let them cool completely on a wire rack after cooking. You can easily reheat them in a toaster or an air fryer for a few minutes before serving to restore their crisp texture.
Q: Why is my chaffle batter lumpy
A: A lumpy batter is often caused by using cold ingredients. For a smooth, creamy consistency, ensure your cream cheese is softened and your eggs are at room temperature before mixing them together.
Q: Can I make these pumpkin chaffles sweeter
A: Yes, if you prefer a sweeter chaffle, you can add a tablespoon of your favorite keto-friendly sweetener like erythritol or allulose to the batter.
Q: How many net carbs are in one pumpkin spice chaffle
A: Each mini pumpkin spice chaffle contains just 1.6g (0.06 oz) of net carbohydrates, making it a perfect low-carb treat for a keto diet.
Pro Tips
- Beat the softened cream cheese completely smooth before adding the pumpkin and eggs — cold or lumpy cream cheese leaves streaks in the batter.
- Cook the chaffles until the steam stops escaping from the iron; that's the sign the inside is set and the outside is crisp rather than soft.
- Don't overfill the iron. A rough quarter of the batter per chaffle is plenty, and less batter means crisper edges.
- For a sweeter version, stir a tablespoon of erythritol or allulose into the batter — the plain recipe is gently savoury-sweet and leans on toppings for extra sweetness.
- Cool cooked chaffles on a wire rack so they crisp up. Store leftovers in the fridge for 3 days and re-toast before serving with whipped cream or butter.
Frequently Asked Questions
Are these pumpkin spice chaffles keto-friendly?
Yes. Each of the 4 mini chaffles has 2.2 g of total carbs and 0.6 g of fibre, for just 1.6 g net carbs, with most of the calories coming from cream cheese and eggs.
Can I use fresh pumpkin instead of canned puree?
Yes, as long as it's plain cooked pumpkin with nothing added. Roast and purée it well so the batter isn't watery — excess moisture makes the chaffles limp.
Can I make them ahead?
They're best fresh but keep in the fridge for up to 3 days. Re-crisp them in the toaster oven before serving so the edges get crunchy again.
What can I top them with?
Keto whipped cream, a smear of cream cheese, or a drizzle of melted peanut butter all work. Keep toppings sugar-free to stay within the low-carb count.
Recipe card below.
More Recipes You’ll Love
- Grilled Chicken Kebabs with Balsamic Eggplant
- Instant Pot Veal Masala Curry (30-Min Recipe)
- Instant Pot Jerk Pork
Keto Pumpkin Spice Chaffles
Ingredients
Method
- Directions
- Preheat your mini waffle iron to a medium-high setting. 2.
- In a medium bowl, use an electric mixer to beat the softened cream cheese until it's smooth and creamy. 3.
- Beat in the pumpkin puree and room temperature eggs until fully combined. Gently stir in the almond flour and pumpkin pie spice until just incorporated.
- Do not overmix. 4.
- Pour approximately ¼ of the batter onto the preheated waffle iron. Close the lid and cook for 4-5 minutes, or until golden brown and steam is no longer coming from the iron. 5. Carefully remove the chaffle with a silicone spatula and transfer it to a wire cooling rack to crisp up.
- Repeat with the remaining batter.
- Serve warm with your favorite keto-friendly toppings!
- Don't overfill your waffle maker! A little batter goes a long way, and overfilling will cause it to spill out the sides and cook unevenly.
- Add a tablespoon of your favorite keto-friendly sweetener (like erythritol or allulose) to the batter if you prefer a sweeter chaffle.
