Pumpkin Spice Chaffles

5 from 1 vote

These waffles are full of warm fall spices. Serve with a bit of butter and some keto-friendly maple flavored syrup or cheesecake sauce.

Course Breakfast

Cuisine American

Keyword american, breakfast, chaffle, dairy-free, easy, nightshade-free, nut-free, pumpkin, vegetarian, waffle

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 266kcal

Author Jenny Ross

Ingredients

1 egg
1/2 cup mozzarella cheese or Daiya brand mozzarella for dairy-free
1 teaspoon pumpkin pie spice or more to taste
1 tablespoon vanilla egg white protein powder or unflavored
1/2 teaspoon psyllium husk powder optional
1/2 tablespoon monk fruit powdered, or liquid sweetener to taste
pinch of salt
monk fruit maple syrup to serve, optional

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Instructions

Combine all ingredients in a small blender or whisk together by hand. Pour half the batter into a preheated waffle iron and cook until little to no steam is escaping, about 3-5 minutes.

Notes

Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only.

Nutrition without the psyllium: Calories: 261 cal, Carbs: 3 g, Fiber: 0g, Fat: 17g, Protein: 24g

Nutrition