The popular classic Chaffle recipe gets a kick of pumpkin flavor in this easy to make breakfast!
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So what are these Chaffles all about? It started with a simple recipe of cheese and egg, so cheese + waffles = Chaffles. When I first heard about these, I’ll admit, I was a bit skeptical. It’s just cheese and eggs, how good could it be?
If you’re anything like me and you don’t like recipes that use too many eggs, especially anything in the bread family, yeah, no thank you. I don’t really care for the “eggy” texture or flavor.
BUT, you would be surprised how the addition of cheese helps. For me, it’s more about the additional ingredients I like to add to change things up. So I ordered my Dash Mini Waffle Maker and started experimenting!
I truly love pumpkin flavored desserts, breakfast and even my Bulletproof Coffee! Pumpkin Cupcakes, Pumpkin Cheesecake Mousse, Pumpkin Pancakes, Pumpkin Donuts and Pumpkin Pie Fat Bombs are just a few of the recipes I make using pumpkin. So adding a kick of pumpkin flavor to these Chaffles made perfect sense and they turned out great!
How to Make Pumpkin Chaffles
1/2 cup shredded mozzarella cheese
1 whole egg, beaten
1 1/2 tablespoons pumpkin purée
1/2 teaspoon Swerve confectioners
1/2 teaspoon vanilla extract
1/8 teaspoon pure maple extract (see notes)
Optional: Roasted pecans, cinnamon, whip cream and Sugar-Free Maple Syrup for topping
Turn on your Waffle Maker, (mine makes 4″ waffles) and start preparing the batter.
Add in all the ingredients, except for the mozzarella cheese to a bowl and whisk. Add in the cheese and mix until well combined.
Spray your waffle plates with nonstick spray (I used coconut oil) and add in half the batter to the center. Close the lid and cook for 4-6 minutes, depending on how crispy you want your Chaffles.
Remove and cook the second Chaffle. Serve with all or any combination of toppings including butter, Sugar-Free Maple Syrup, roasted pecans, a dusting of ground cinnamon and a dollop of whip cream.
Note: If you don’t have pure maple extract, you can just omit it from the recipe and they will taste great!
What is a Chaffle?
You might have heard of Chaffles online, particularly in Facebook Keto/Low Carb recipe sharing groups. It’s apparently all the rage right now and is becoming more popular.
The appealing thing about Chaffles is that they take very little effort and only 2 ingredients to make the classic version: 1/2 cup shredded cheese and 1 whole egg. Can’t get much easier than that, right!?
This was the first batch of Chaffles that I made. Classic version that I topped with butter and sugar-free maple syrup with some fresh berries on the side. I was honestly surprised at how much I actually liked them!
It’s this relatively new concept of a waffle made of cheese and egg, cooked in a waffle maker. Since it was introduced, there are a number of variations coming out.
You can add just about anything to the mix, provided that it doesn’t absorb all of the egg, because it would completely change the texture.
What are some different ways to eat Chaffles?
Depending on the version you make, you can use them in place of regular waffles, or use 2 of them to make a breakfast sandwich with egg, cheese and ham, sausage or bacon.
You can also use the classic version as bread for a regular sandwich, perhaps put some egg salad, with lettuce and tomato? Or how about a BLT? YUM!! You can use in place of biscuits and make sausage gravy, now we’re talking!
You can also use over Eggs Benedict, which is a personal favorite of mine! I’ve even seen them used a hot dog buns, so perhaps a sub for hamburger buns as well. If you use it as a replacement for bread, the possibilities could be endless.
You can also make them savory style, which I’ve done with my Garlic Parmesan Chaffles! I make them 3 ways: cut them into breadsticks, dipped in marinara sauce, served them bruschetta style and I made an Italian cold cut sandwich with ham, salami and roasted red peppers. All were absolutely delicious!
What do you need to make a Chaffle?
I use my Dash Mini Waffle Maker, which I ordered on Amazon, but I’ve also seen them locally at TJ Maxx. You can order them from a number of stores online and since they’ve become so popular lately, it they won’t be hard to find.
I paid $9.99 for mine and had several colors to choose from. I have aqua accents in my kitchen, so that’s the color I chose. It also happens to be the accent color for this website, can you tell I love this color!?
The brand isn’t too important, so you can use whichever waffle maker you like. I would try to use one that makes about a 4″ waffle, otherwise you’ll have to adjust the batter some.
While the classic Chaffle recipe can use any type of cheese that melts well, I chose to use mozzarella in this recipe. The reason is because mozzarella cheese has a very mild flavor and it melts beautifully.
You can certainly use any type of cheese that you like, but using anything else will likely change the flavor a bit. You can use Montery Jack, Colby or cheddar if you like.
I use my Homemade Pumpkin Pie Spice mix, but you can either use store bought if that’s what you have on hand.
For my toppings, I actually went all out! I used all that I suggested above, after all I have to test this out before I can recommend it, right!? So I used my favorite butter: Kerry Gold, unsalted of course. I added ground cinnamon, just a light dusting.
I used my go-to Sugar-Free Maple Syrup made by Choc-Zero, but you can use any Keto friendly syrup that you have on hand. I also make my own whip cream by mixing heavy cream and a few drops of Better Stevia.
And lastly, I chopped some pecan halves that I roasted in the oven on a sheet pan lined with parchment paper for 8 minutes @ 325F. They turn out perfect every time and they’re also great to snack on!
Looking for another great pumpkin flavored breakfast? Give these Low Carb Pumpkin Bagels a try, they look absolutely scrumptious!
More Keto Pumpkin recipes…
More Keto and Low Carb breakfast recipes…
Keto Pumpkin Chaffles