Pumpkin Pie Chaffle
Course: Breakfast, dessertCuisine: AmericanDifficulty: Easy
Servings
2
servingsPrep time
3
minutesCooking time
4
minutesCalories
145
kcalTotal Carbs
4
gramsNet carbs
2
gramsFat
11
gramsProtein
7
gramsThere is a reason most “pumpkin pie” chaffles don’t taste like pumpkin pie — simply adding a tablespoon of canned pumpkin and a little spice to a regular chaffle isn’t going to give you the depth of flavor of pumpkin pie. In this recipe, we actually cook the pumpkin first (as a no-crust pumpkin pie), then add that to our chaffle. It makes all the difference in the world.
Ingredients
1/2 TB coconut flour
1/4 cup shredded mozzarella
1 tsp Swerve granular or BochaSweet
1/8 tsp cinnamon
1/4 tsp baking powder
2 TB pumpkin pie filling (recipe here)
1 large egg
1/2 TB sour cream
20 drops liquid stevia
3 pieces candied pecans (recipe here)
Directions
- Using a food processor, process the flour, mozzarella, sweetener, cinnamon and baking powder until it looks like bread crumbs.
- Add the pumpkin pie filling, egg, sour cream, and liquid stevia and process until the batter is smooth.
- And 3 crushed candied pecans to the batter and fold in with a spatula
- Pour half the batter into a mini waffle maker, taking care not to over-fill.
- Cook for 4 minutes (or until you no longer see steam coming from the waffle maker, the remove to a cooking rack for 1-2 minutes).
- Repeat steps 4 and 5 with the second half of the batter.
- Serve with whipped cream, cream cheese, syrup or the topping of your choice.
Steve these look amazing!
My oven is our of commission right now…so do you think I could make up the pie mixture and add it without baking it first. Allowing the dash to do the cooking..?
It’s the baking that gives it the pumpkin pie flavor. If you don’t bake it, it will taste like every other pumpkin chaffle out there — more like baby food than pumpkin pie.
That’s what I was afraid of…..darn!!
I guess I’ll have to expedite getting my oven fixed.
Thanks Steve!
That’s what I was afraid of…..darn!!
I guess I’ll have to expedite getting my oven fixed.
Thanks Steve!
PS…I’m using your recipe as listed except I’m adding my mock apple pie filling instead of the pumpkin pie. I’ll let you know how it turns out!
Hey! I love your YouTube channel and look forward to your videos with interest.
BUT… this chaffle recipe is considerably different than your previous chaffles, not including the pumpkin pie…. food processor? shredded mozzarella? coconut flour? What’s up with that? Did I miss something?
So… what is your actual, current, basic chaffle recipe?
FWIW, my so-far favorite take on the Chaffle is:
1 egg
1/2 cup grated mozzarella
1 Tbsp vital wheat gluten
1 Tbsp nutritional yeast
1/2 tsp cinnamon
Pinch of salt
Some recipes are going to be more complex that a standard chaffle. I’ve found that combining the mozzarella with my dry ingredients in a food processor makes a more uniform batter and more consistent chaffles. Also, if I’m looking for a specific texture, I’ll throw in the appropriate “add-in” (which could be a different flour, xanthan gum, vital wheat gluten, gelatin, or other ingredient).
Steve I live in Costa Rica and don’t have access to Sweet leaf drops….what can I use in place of this until I make it to the States to stock up on very important various ingredients? Thank you for your time and your videos are awesome!!!
You could really use any sweetener. I find that by using combinations of sweeteners, it creates an overall sweeter recipe. A packet of any non-sugar sweetener you don’t object to would work — Splenda, Sweet & Low, etc.
This is such a wonderful chaffle and tastes quite decadent and I like adding a smear of the pie filling on top occasionally (?). When using the Big Dash, do you have to change the recipe to accommodate the larger size when making batches?
I’m glad you enjoy it. As I responded to your other comment, it seems that you need to scale a recipe to about 250% if you’re going from 2 Dash Mini chaffles up to the 4 chaffle Dash No Mess.
These are GREAT! They are not my new favorite. (I still haven’t tried the Oreo or Ho-Ho recipes yet, but I already know they are going to be great too.)
Thank you, Steve, for all your hard work in creating and sharing your results with us!
So I just noticed this recipe says 2 servings. I’ve been eating both servings each time. They’re great
What happened to the coconut flour?
What do you mean?
Steve, I’m brand new to keto and just discovered you! I’d love to make these but I can’t use Stevia. I can’t stand the aftertaste, and get sick. Now Monkfruit I love and use Swerve! Can you suggest a replacement for the Stevia?
Thanks!
Bob
You could probably just leave it out. When I’m trying to create something sweet, I find that a combo of sweeteners works best.
Hi Steve– just found your site and have discovered chaffles– yay, what a game changer!
I’m wondering what kind of mozzarella you use? I’ve been using the pre-shredded stuff from Costco, with the anti-clumping potato starch added.
That’s what I use too.
just to confirm – the nutritional data is based on eating 2 servings (2 chaffles) or do i need to double the nutritional info if I’m eating both and tracking my macros…thanks! they are awesome!
Nutritional data is per chaffle unless otherwise stated in the notes.