Pumpkin Pecan Chaffle
Servings: 2 servings
A low carb chaffle flavoured with pumpkin & pecan for a keto fall dessert.
- 1 egg
- ½ cup mozzarella cheese grated
- 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin spice
- 1 teaspoon erythritol low carb sweetener
- 2 tablespoons almond flour
- 2 tablespoons pecans, toasted chopped
Turn on your waffle maker and lightly grease it (I give it a light spray with olive oil)
In a bowl, beat the egg.
Add the mozzarella, pumpkin, almond flour, pumpkin spice and erythritol and mix well.
Stir in the pecan pieces
Spoon the batter into your waffle maker and spread out evenly.(If you have a smaller waffle maker use half the mixture to make one waffle, then repeat)
Close the lid and cook for 5 minutes.
Using tongs, remove the cooked waffles
Serve with whipped cream or low carb caramel sauce. Perhaps some pecan nuts.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1waffle | Calories: 210kcal | Carbohydrates: 4.6g | Protein: 11g | Fat: 17g | Fiber: 1.7g