Fall can be a difficult time for sticking to your diet. There are lots of opportunities for over-indulgence at events like Halloween parties and Thanksgiving. Fall also signifies the start of a popular carby trend - pumpkin flavored everything! Featured in pies, coffee, and a slew of unhealthy snacks, pumpkin flavored foods are difficult to avoid during the holiday season.

Fortunately, pureed pumpkin is relatively low carb as long as you eat a small amount of it. The bigger problem is that pureed pumpkin is often paired with non keto friendly ingredients. To help you satisfy your craving for pumpkin, we created these Halloween inspired, low carb mini pumpkin waffles.

Keto waffles, also known as “chaffles” in some places, are a versatile meal option for the keto diet. Cooked in a mini waffle maker, they closely resemble crispy waffles from our carby pasts. They can be used for breakfast but also for savory meals like sandwiches and personal pizzas. The basic recipe for chaffles consists of an egg, some cheese, and then a sprinkling of additional ingredients for texture and flavor. Once cooked, these keto waffles can be frozen for future meals.

These pumpkin flavored keto waffles smell and taste better than most artificial pumpkin flavored junk featured on shelves this season. Though you can eat these on their own, we recommend going all out with the waffle simulation by pairing them with sugar free syrup. You can also top them with keto staples like peanut butter, toasted nuts, cream cheese, whipped heavy cream, and even some low carb fruit.

This recipe makes four waffles. Around 1.6 net carbs per waffle, we hope you’ll enjoy this keto friendly holiday treat.

Helpful Kitchen Tools:

Dash Mini Maker Waffle Maker

Whisk

Pastry brush

Ingredients:

2 large eggs

1/2 cup shredded mozzarella cheese

2 T almond flour

1/2 tsp pumpkin pie spice

2 T pumpkin puree

2 T Lakanto Monkfruit sweetener

Walden Farms Calorie Free Pancake Syrup (or other sugar free syrup)

*Additional oil for waffle maker

Directions:

Step 1 - Preheat your waffle maker. *Optional: use pastry brush to coat waffle maker surface with oil.

Step 2 - In a large bow, whisk egg until combined. Add pumpkin puree to bowl. Whisk until smooth. Add dry ingredients. Whisk until combined. Stir in the shredded mozzarella cheese.

Step 3 - Scoop up the batter using a 1/4 measuring cup. Drop the batter onto the hot waffle surface and close the lid.

Step 4 - Bake for 2-3 minutes until the waffle features a dark, golden color. Gently remove the waffle with tongs or a fork.

Serve with sugar free syrup and a pat of butter.