Pumpkin Spice Chaffle Cake
7.1g
Net Carbs
10.9g
Protein
19.6g
Fat
1.0g
Fiber
250
Calories
Ingredients:
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Confectioners (powdered) erythritol
- 4 ounces Cream Cheese
- 1/4 cup Butter, unsalted
- 1/16 teaspoon Salt
- 2 cups shredded Mozzarella Cheese, whole milk
- 1 teaspoon Baking powder
- 3/4 cup Sucralose-based sweetener, sugar substitute
- 4 each Egg
- 2 teaspoons Pumpkin Pie Spice Mix
- 1/2 cup Pumpkin, canned, mashed
- 1/4 cup Maple Syrup (sugar-free)
- 1 1/2 tablespoons Coconut Flour
Directions:
- Preheat waffle maker.
- In a medium bowl, use a fork to mix cheese, eggs, pumpkin, syrup, coconut flour, spice blend, and baking powder until evenly combined. Pour ¾ cup batter into the center of waffle maker (following manufacturer’s instructions), spread to edges, and cook for 6 minutes, or until the waffles are evenly golden and crispy on the edges. Place on a wire rack to cool, using all batter to result in 3 waffles.
- While the waffles are cooking, make the frosting. In a medium bowl, use an electric hand mixer to combine the room temperature cream cheese and butter until fully combined and fluffy. Add vanilla extract and salt, then add sweeteners a bit at a time mixing between until well combined, even in texture and fluffy.
- To assemble the cake, place one waffle on a cake plate. Layer 1/3 cup of frosting, another waffle, another 1/3 cup frosting, and then the top waffle. Spread the remaining frosting over the top waffle. Cut into 8 pieces and serve. One piece is one serving.
