Description

These quick and easy pumpkin chaffles provide a sweet treat for breakfast or brunch and are topped with a carb-friendly whipped cream.

Ingredients

• ¼ cup pumpkin puree
• 1 egg
• 1 teaspoon maple extract
• ½ cup shredded mozzarella cheese
• 1 tablespoon almond flour
• ¾ teaspoon pumpkin pie spice
• ¼ teaspoon baking powder
• ¼ cup heavy cream
• ½ teaspoon granulated erythritol sweetener (such as Swerve®)
• ¼ teaspoon maple extract
• 1 pinch ground cinnamon (Optional)

Instructions

1. Preheat a waffle maker according to manual's instructions.
2. Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
3. Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
4. Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
5. Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.