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Pumpkin Cream Cheese Chaffle LowCarbingAsian Cover

Pumpkin Cream Cheese Chaffle

The BEST Low-Carb/Keto recipe for Pumpkin Cream Cheese Chaffle. Enjoy this delicious fall snack at only ~2.5g Net Carb / Chaffle. Step by step directions with pictures makes this recipe quick and easy.
Course Breakfast, Dessert
Cuisine American
Keyword keto dessert waffles, keto fall snack, keto pumpkin recipe, lowcarb dessert waffles, lowcarb fall snack, lowcarb pumpkin recipe
Prep Time 3 minutes
Cook Time 6 minutes
Servings 2 waffles
Calories 108kcal


  • 2 tsp Coconut Flour
  • 4 tsp Monkfruit Erythritol Blend
  • 1/4 tsp Baking Powder
  • 1 Egg room temp
  • 1 oz Cream Cheese room temp
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Canned Pumpkin
  • 1/4 tsp Pumpkin Spice


  • Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
  • Plug-in Dash Mini Waffle Maker to pre-heat.
  • In a small mixing bowl, add Coconut Flour, Monkfruit Erythritol Blend, baking powder and mix.
  • Next, add egg, pumpkin, vanilla extract, cream cheese, pumpkin spice and mix with a whisk until well combined.
  • Pour 1/2 the batter onto the waffle iron and cook for 3-4 min until browned to liking. Enjoy with your favorite sugar-free syrup, whipped cream or butter!



Calories: 108kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 149mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1476IU | Calcium: 60mg | Iron: 1mg